Lantern chef
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Bespoke private dining experiences in Reading & Berkshire. Modern British cuisine with refined fusion influences. Enquire for availability. DM for booking
03/07/2026
Lantern chef new pie landed , chicken ham hock pie , Golden pastry, silky purée, seasonal vegetables, and rich jus - crafted for the senses.
FoodPhotography LuxuryDining Foodie InstaFood CulinaryArt RestaurantStyle FoodLover
A study in pork.
Confit belly, chorizo & herb stuffed loin roulade, and rib meat croquette — layered with butter-poached turnip, burnt apple purée, kohlrabi chutney, black pudding crumb, pork puff, mustard, pickled walnut, and a refined pork jus.
Smoke, fat, acid, crunch. Every element earned its place. 🐖🔥 PlatedDessertEnergy FoodArt GastroArt KitchenLife InstaFood
17/05/2026
Butter-poached halibut with watercress & pea sauce, borlotti bean stew, crispy noodle potato, asparagus, tomato, rhubarb foam & caviar ✨🌿
A balance of richness, freshness and texture in every bite. 🍽️
FoodArt Gourmet MichelinStyle ModernCuisine SeafoodLover InstaFood FoodPhotography LuxuryDining SpringMenu TastingMenu CulinaryArts FoodStyling ChefTable ElegantFood RestaurantLife
Chef time calling ,, plating beautiful lamb dish.
03/05/2026
Spring lamb rump , serve with asparagus, wild garlic , truffle potatoes wild garlic soil , carrot and orange purée , courgette , green peas and mint tart with passion fruit and red wine jus .
27/04/2026
Fish of the day ~ Lemon sole and scallop with a crystal-clear fish consommé, lifted by wild garlic, balanced with tomato, and finished with apple dashi.
11/12/2025
Venison cutlet , blackberries jus , spice cherry emulsion,
Chef choice ..
10/11/2025
Hake supreme with mussel , caviar, leek , artichoke and spinach ,
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Swindon
SN1
