Jessica Leah Catering

The amazing @jessicaleahcatering created a menu inspired by my ceramics. Today we hosted a lunch at @ramsgate_space as part of @ramsgatesenses and it was incredible. The food was so delicious and spot on. We used to order Jessica’s heat at home meals during lock down and it honestly kept us going. Her Guinness cake was something else 🌞 but today we were treated to the following delights Anchovy & Ricotta Toast Devilled Eggs Radicchio, Grapefrui & Fennel Salad Asparagus & Peas, Shallot Vinaigrette Whipped Feta, Borlotti Bean Ragout Savoy Cabbage & Lemon Slaw Sweet Pickle Radish & Clementine Heritage Tomato Salad, Gremolata, Nasturtium & Mozzarella Cherry & Yoghurt Slice

THE NEW HOME OF MARGATE CHEF HQ ❤️ Pleased to announce I will be sharing this beautiful space with the incredible @jessicaleahcatering 🥹 Swipe to see this incredible space 😘 Two businesses running alongside each other in harmony, uplifting each other supporting each other to give the best hospitality experience. Both with a 5* food safety rating by @officialthanetcouncil When starting this journey there was a lot of conversation how or where I would be able to start Margate chef Catering & Hospitality. I didn't even know what or how I was going to do it, but this incredible investment has come from @jessicaleahcatering & @bigpapajames . They are investing in me and my business to give me a space to create, love and work to finally be able to put my vision to the plate running my own business. I'm honestly blown away and blessed to have the opportunity. Sometimes it's not about money its believing in someones dream, to be able to build something special alongside another incredible business is priceless. Those who don't know Jess one of my old exec chefs back when we was in Broadstairs many years ago. She taught me how to implement the Maltese flavour in to my modern British cooking, utilising every ingredients potential for flavour. We was a force with our team, and the respect still remains the same. We're now here back together here in the Costa del margs. With over 50 years of hospitality experience between us. It's safe to say hospitality is in safe hands here in that with all the other incredible restaurants in the food scene. Don't worry the baby oil is already out 😂 We're here to help! you need to create a unforgettable experience drop either of us a DM @jessicaleahcatering @margatechef Catering for all your hospitality needs ❤️🫶🏻💪🏻 #buisness #team #hospitality #catering #bespokedining

Well I don’t often cook a roast professionally. I did for many years! I find it a tricky thing, roasts. Same goes for breakfasts. Everyone has their own way they like things done. Like their mother did it, like the way it’s ‘supposed’ to be. Some like their gravy thick, some like their roast potatoes extra crispy, some like their carrots boiled, some like topside, some like well done - too many variables and none are strictly wrong (maybe the well done…). I can never make your mum’s roast. I can never make ten guests equally happy as they will always compare it with home, and the feeling that comes with that. So I’m starting on the back foot. However, this was a roast at The Grange, and I love cooking there, so I said yes, and gave it a good go! The guests were so gracious and loved it. And a Crème Brûlée for the birthday boy - by special request. On a ‘Sur le Plat’ dish, of course, so you could have the crispy caramel with every single bite. And one extra, for the chefs. #augustuspugin #thegrange #ramsgate #sundayroast

The Supper Club @madremargate last night was everything I hoped it would be. Great crowd in, beautiful setting, (Madre lends itself very well to an evening!), perfect wine and drink selection, simple food with clean flavours, and a celebration of blood orange to end! Thank you all for coming, let’s do it again!

Blood orange appreciation post - do yourselves a favour and get them while you can. Put them on everything! On your yoghurt in the morning, on your salad for lunch, with chicken - delicious! Maybe with sea bass, maybe with your veggies - fennel, beetroot, greens, all lovely - and perhaps a blood orange custard tart for afters! 🍊 It’s got to have a wobble though 👀

I like to use the quieter winter months to set myself up for the manic warmer season. I used all these lovely dried peaches I acquired (thank you!!), soaked them and cooked them with onions, spices, apple cider vinegar, demerara sugar and preserved lemon, and turned it all into an absolutely delicious chutney! 🍑 I seem to have made 32kg of the stuff. Might be a little too much, so I have jarred it up and I’m having a think of how I can spread the love! Let me know if you have any ideas! Would love the proceeds to go somewhere good!

Potato Schiacciata! My goodness it’s good. Had some spare peeled potatoes and tested this recipe out, ahead of my supper club at @madremargate in a couple of weeks. It’s going to be pretty special - with acorn squash and sage, and lots of Parmiggiano 🧀 Saturday 21st February - book your tickets, I’ll see you there! 🌿

I am very excited to announce that, on Saturday, the 21st of February, I am joining @madremargate to host a very special Supper Club 🧅 The menu is winter, coming into spring. It balances the warming and hearty, with the freshness spring brings with it. I am so looking forward to cooking it all for you! 🍊 There are only 16 seats available, so don’t hang around if you would like to book! ‘Madre’ will also have a wonderful selection of drinks on offer for the evening 🍷 Get in touch with me directly to reserve a space, and let me know if you have any questions 🍴

Some 2016 photos from deep in the archive! Don’t normally jump onto trends, but it was 2016 when I started Jessica Leah Catering. I worked so much in the restaurant world that once I had kids, I could only watch them sleep. I was gone in the morning before they got up, and got home long after they went to bed, everyday. Things needed to change if I wanted to be part of their life at all. I thought this business would be a stop gap until I figured it all out. Ten years later and there’s no sign of it going anywhere! I have amazing people around me, making it possible and manageable, and I do what I can to make it better as the years go by. It’s not a usual thing to say, but I don’t want this business to grow any more. I want it to improve, to stay fresh, and to progress. I want it to stay interesting for myself, my amazing workforce, and my lovely customers, but I want it to stick to what it is at its heart. Thank you all for being a part of it. Here’s to another ten! 💪🫶 #2016 #2016to2026 #tenyears #thankyou

Mince Pies! Tried a couple of different ones out this year, and I love them all! 🥧 1. Viennese Mince Pie - Shortcrust pastry, orange peel in filling, Viennese Whirl piped on the top before baking. 2. ‘Black Forest’ Mince Pie - Dark chocolate pastry, brandy cherries in the filling, icing sugar dusting on top. 3. Frangipane Mince Pie - deeper little moulds, buttery sweet pastry, half filled with mincemeat, topped off with almond Frangipane. Iced when cool, and some toasted almonds to finish them off! What’s your go to mince pie? 🥧

Turkey crown 👑 Important to give it all the love. Herb butter under the skin, barding it with a bacon lattice, basting, basting, basting, and a good rest! Don’t forget the rest. I know what I’m like without one! Merry Christmas all 🎄 Thank you for another amazing year! Nine years of JLC ❤️

Chocolate financiers, chocolate chantilly, pistachio praline & crème anglaise 🤎 Hadn’t made financiers in years, but had a gluten free request and these are very easy to make without flour 🌾 I did make a New Year’s resolution to post more on my socials. That went out the window, along with “less chocolate” and “more running”. Sorry! But my reasons are positive. Work is as busy as ever, and I’m incredibly booked up. We can’t have everything! Thank you all for your continued support. I haven’t had a single week where I wished I had more work on, and that’s all down to you guys!