Bring the restaurant to you during the summer from an Ardingly chef

An Ardingly chef is launching a regeneratively inspired seasonal menu as part of a new ‘restaurant in your garden’ initiative, so that party goers can eat out – without leaving the house at all.

Wednesday, 21st April 2021, 1:11 pm
Updated Thursday, 22nd April 2021, 12:34 pm

Unable to run her usual private dining events due to pandemic restrictions, Jacqueline Newis has teamed up with local businesses who share her sustainable living ethos to bring the restaurant experience to private homes and gardens this spring.

Jacqueline, who is a Cordon Bleu trained chef, said: “It has been a really challenging time for everyone in my industry and my team and I are so excited to be back to work again.

“We’ve really missed being able to cook for people in their homes, but we’ve been very busy behind the scenes and we have so many creative and delicious ideas we can’t wait to share.”

Annabelle Sankey-Rigby has raised more than ?1,000 for The Little Princess TrustJacqui Wise SUS-210416-131427001

One of these ideas is the ‘restaurant in your garden experience’, where Jacqueline and her team will set up and cook a restaurant quality meal using their host’s kitchen and barbeque.

Jacqueline said: “The inspiration behind this experience came from not only the need to adapt to the guidelines, but from a deep-rooted love of cooking over flames. Cooking over real fire adds theatre to the dining experience, as well as unique and interesting flavours.

“It takes not only skill, but intuition - whether it is the caramelised crust of a juicy cut of meat, or a perfect char on seasonal vegetables, a little smoke and flame elevates flavours to a whole new level.”

Setting up in your garden or kitchen, she and her team will bring all the ingredients, prepare the meal, serve it and clean up afterwards.

Party hosts can choose from a seasonally inspired menu, which includes treats like tomato and goat’s cheese bruschetta, local lamb and seasonal fruit.

Everything on the menu has been specially chosen to showcase the distinctive charred flavour which only comes from cooking on an open fire.

Jacqueline is also developing a special seafood menu, featuring some of the best British products available, such and Selsey lobster and crab, and Cornish hake and scallops.

Suppliers partnering up with Jacqueline include butchers Alex and Eddy from Always Grazing, a cocktail mixologist and local florists for seasonal decorations.

She is also working with equipment suppliers Bently Brown and Co-ordination catering hire, who can supply glasses, crockery, cutlery, furniture, linen and even small marquees, to complete your ‘escape from home’ experience.

Jacqueline said: “I love working with local suppliers as they help us showcase the very best of what is in season.

“We have great relationships with organic and regenerative farms, and it’s nice to know that through the food choices we make, we can support local wildlife and ecosystems in a positive way.”

Like many in the hospitality industry, she has been severely impacted by the pandemic, but has been quick to adapt, launching a new cookery school – Positively Delicious – along with her new home restaurant experience.

“Despite the setbacks, I haven’t given up and am feeling quietly optimistic about our recovery from the pandemic,” she says.

“The end of the tunnel is in sight now, and we can’t wait to get back out here and do what we love: bring people together through the shared love of good food.”

Jacqueline has appeared on Masterchef: The Professionals, and was the winner of the Channel 4 show Win it Cook it. She is a regular contributor to BBC Radio Sussex and has worked at Buckingham Palace, The Ritz and several Michelin Star restaurants.

Jacqueline has many pop-up restaurant and workshop experiences coming up this summer including at the Knepp Castle Estate - find her on social media @jacquelinewisechef, or visit her website