• Canapes:
  – Pea pancakes with a spring onion cashew cream cheese
  – Beetroot pancakes with aubergine relish and shiitake mushrooms
• Starter: Parsnips gnocchi with walnuts, apple puree, micro-greens and a salsa verde dressing
• Main: Butternut squash wellington, red pepper relish served with chilli charred sprouts, leeks, braised red cabbage and cranberry chutney.
• Dessert: Tiramisu cheesecake with coffee cream, cinnamon roasted banana and vanilla custard

Jay Halford

I am a health-conscious plant-based chef and my purpose is to support people (re)discover the amazing pleasure and benefits of natural healthy eating.

My background as a chef and in catering has meant that for me, taste always comes first. I believe that you should recognise every ingredient that is used in a recipe; how they are best combined to create the ultimate taste.

Where did my journey begin?

When it comes to my personal motivation to run a business centred around plant-based foods, I am most grateful for how my relationship with my grandfather inspired me to know early on that this is what I wanted to do. His passion for gardening, for growing his own produce and cooking from scratch using fruits and vegetables from his own garden opened up my eyes to a natural and sensible way of living. Growing up, I wanted to take this way of living a step further and this is how I decided to have my own business.

As for my professional background, I guess what describes me the best is my belief that to make a difference you need to do things differently. More often than not, that means taking the road less travelled, adjusting to the unknown as if it was your second nature, and choosing to do only the things that make sense to you.

This way of thinking made me leave college at the age of 16 (I was studying Hospitality Management at Gloucestershire College) because I felt I was drifting away from my original dream and I knew there had to be a faster and more practical way for me to achieve what I wanted. I don’t know if listening to my gut was the wisest thing to do, but looking back now, I’m grateful I did.

For the last 13 years, I’ve had a variety of jobs across the catering industry. I’ve cooked as a chef in Michelin-starred restaurants and pubs, I’ve catered for impressive events, lush weddings and inspiring retreats all around the world. I have seen a considerable percentage of everything that’s out there in terms of eating and cooking. Some things left me in awe, others made me wonder.

Everything that I’ve learned inspired me to create my own food and my own rules to cooking and promote an eating lifestyle that is healthier, simpler and more natural.

The Larder Restaurant

Home of laughter and relaxation, The Larder Restaurant is an eclectic venue bursting with colour and exquisite style. The owners, Hetty and Lucie, are two incredible forces of nature who wanted to create a space that made people feel glamorous yet comfortable while offering them unique dining experiences at the same time.  Located on One Bayshill Road in Cheltenham, The Larder is a brasserie by day and a private hire venue by night.