A talented chef who lost his job when two Nottingham restaurants closed has made a comeback by setting up his own business. It has been a tumultuous time for James Crossman who had been executive chef at Petit Paris and Paris Bar & Restaurant - both of which closed earlier this year due to financial pressures on the hospitality industry.
Having discovered a love of fine dining at 19 he joined the prestigious Claridge's Hotel in London where, under the guidance of Gordon Ramsay, the team gained a Michelin star in 2002. His love for French cuisine developed further with a brief spell at a Michelin star restaurant in Cannes.An opportunity as a junior sous chef emerged at Hart's in Nottingham which allowed James to move back to the East Midlands.
His new company offers private dining at food lovers' homes with exciting dishes such as native oyster beignets with champagne foam, breast of quail, compressed pineapple, scotch quails egg and sweetcorn puree, spiced monk fish tail with saffron pomme puree, crayfish tails, samphire and nori hollandaise, and hot chocolate fondant with jersey milk ice cream.