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jessicaleahcatering

Chef & Caterer - Dinner Parties, Weddings & Occasions, Corporate. Maltese 🇲🇹 in Margate,England.

Exciting news! Supper club season is back! And we’ Exciting news! Supper club season is back! And we’re kicking off with our Supper Club on a farm. This year we’re doing it a few weeks earlier, on Saturday the 19th of September. Before the summer is officially over, to get a better sunset and less chance of rain! 🚜🌾

Chandler and Dunn is the most stunning venue. Views as far as the eye can see, roaring fire pits, cocktails at their very own “Calf and a Half”, and consistently, the best produce. 

At all my events without fail, I get asked what my secret is when cooking the meat. And everytime I tell them, it’s @chandleranddunn 

We’ve got a brand new menu, but have kept the same structure. This time, canapés from 6:30 with a complementary cocktail, gorgeous crab starter at 7:30, their infamous lamb, cooked over coals, and their amazing apples being used in the dessert! 

There are also bell tents available for anyone who’d like to camp there afterwards. Get in touch with Chandler and Dunn for more information on this.

Do let me know if you have any questions, and contact me to book your place! Alternative food options available for dietary requirements. 

Jessicaleahcatering@gmail.com

£50pp

#lastbarbecueofthesummer #supperclub #onafarm #lambovercoals
Sunset dinners in the heart of Margate - enjoyed e Sunset dinners in the heart of Margate - enjoyed every gorgeous minute of it! In the midst of all these weddings, a very welcome dinner party. 

I love to cook, but when I cook for lovely people, I love to cook a whole lot more 🌻

#TheHappyDolphinMargate
Gorgeous short rib, being given the limelight it d Gorgeous short rib, being given the limelight it deserves @chandleranddunn 

#shortrib #shortchef
We’ve been looking forward to this one a long time We’ve been looking forward to this one a long time! Cannot believe it’s done! Beautiful day, beautiful families coming together. Irish music, Welsh cakes, and consistent dancing from start to finish! Oh, and the best crab tart 🦀 

Absolutely brilliant day. Thank you for having us! 

#paddockwedding #cotedebœuf @margatechef
Sandwich bay is very beautiful in the summer ☀️ (a Sandwich bay is very beautiful in the summer ☀️ (and autumn, and winter, and spring) 

I feel very lucky to have a customer base there. My weekends and evenings generally consist of cooking for people. So these little moments driving there and back, are moments I can take to myself. I can’t cook, and I can’t work. I can only turn down the window and look outside. It ain’t so bad! 🌊 

The stars of the show, easily, were the Guinea Fowl, and the Jammy Custard Tart, made with the sweetest Kelsey Farm raspberries. Divine! 

A little mid week special, now bring on the very busy weekend! 

#highsheriffdinner #midweektreat #guineafowl #custardtart
A summer evening supper for a select squad of spec A summer evening supper for a select squad of spectacular ladies 🕯️ 

This is self care. Taking time out of your everyday to sit with people that make you happy. The stresses of life on pause, just for the weekend. 

(Even better when it involves nobody assigned to cooking or washing up - we do it all for you!) 

Might book myself one of these weekends 😊

@gosshallbedandbreakfast 

Shout out to my hard working helpers
@margatechef 
@lishapadgett
Had a Cicchetti weekend, which made me crave more Had a Cicchetti weekend, which made me crave more Cicchetti weekends in my future! 

Started off with a wonderful Summer Ball @smithstownhouse , ball gowns, tuxedos, and even a red carpet 🤩

And then celebrated a gorgeous couple getting married in Margate, the Margate way, @_bar_nothing , just across from the Lido. We got the weather, and the view! 

Cicchetti as follows:
Crab & Chive Cress 
Tagliata - Rib of Beef, Parmesan & Rocket
Coppa & Gorgonzola
Courgette & Olive Mint Pesto
Aubergine, Lemon & Butter Bean
Anchovy & Wild Garlic 

All on @grainandhearth baguettes. All in the glorious sunshine. All delicious!

@margatewine
Pistachio, lemon, raspberry. Cold and light. What Pistachio, lemon, raspberry. Cold and light. What we all need right now 🍋 tastes like a moussey, summery macaron. Will make again. Delightful 💛

#macaron #pistachio #summerdessert #glutenfree #dacquoise
This time two years ago, I catered a gorgeous wedd This time two years ago, I catered a gorgeous wedding in this fabulous garden. Shortly after that, the bride’s brother let’s me know that he proposed to his lovely girlfriend and would like me to cater their wedding, in the same beautiful family garden! 

I was so looking forward to this one, and it didn’t disappoint! Started with appetiser tables, Jamon Iberico, and lots of Champagne. Charred Cote du Boeuf grilled in front of the guests for main. A dessert table with all the special requests, and then ended with Raclette through the night, with all the trimmings, for all the lovely guests. 

We all got home in the early hours. I’m so very lucky to have the team I do. They make it all possible, and make me laugh along the way! Thank you all, truly the best❣️
Pecorino gougeres, stuffed with a chive mousse, an Pecorino gougeres, stuffed with a chive mousse, and served as a canapé at the @turnercontemporary 🧀 delicious!

Also some other canapés that were also served… 

In amongst all this rain, we got the perfect weather again! What are the chances! 🌅
This wedding was overwhelmingly wonderful. When yo This wedding was overwhelmingly wonderful. When you’re a couple that surround yourself with creatives, the result can only be extraordinary. What a special group this was! 💐

All the table runners, the cushions, the tapestries, all hand made. Wow🪻

Thank you to the community that is the @arkcliftonville , we love catering in our hometown! 

And thank you, as always, to the amazing team that make it happen ❤️

Cake: @_emmatillyer_ 

@bethpostle 💞
One of this week’s platters. Sevenscore asparagus, One of this week’s platters. Sevenscore asparagus, roasted radishes, wilted pak choi, dill, olive oil & capers. This wedding was a true celebration of spring 🌷 

Rain, rain, rain all week long. A day of pure sunshine for the wedding. ☀️ Then rain again!

Loved cooking for this amazing couple, and their wonderful family and friends. What a joy! 💕

And the best team, supporting me on the job, giving it everything 🤗

@margatechef 
@ladymissjelulia 
@tombatt7 
@justinemasonxo 
@emma.crane.yoga 
@jaimemarsh5
@joannalillyx 
@daisypentel 

Particular credit to Tom’s photography skills! 📸
Well I don’t often cook a roast professionally. I 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 every 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 f 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 mys 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 som 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, t 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 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 t 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? 🥧
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