Chef Sam Billson
Private Chef In Exeter
Get to know me better
Award winning passionate private chef with over 18 years experience across the industry.
I've been a chef now for over 18 years.
My career has provided so many opportunities across various different catering ventures and countries and I’m incredibly grateful for each and every one. Each experience has helped me grow into the person I am today.
I'm incredibly passionate about creating beautiful dishes which utilise the fantastic local produce across the South West.
More about me
For me, cooking is...
Everything! It’s my passion, my hobby, and a wonderful way for me to express myself.
I learned to cook at...
a local college in Devon. I also won the Accor Global competition in Paris….one of my greatest achievements!
A cooking secret...
Using as much seasonal and local produce as I can.
My menus
Grilled courgette and fennel arancini with whipped soft cheese hard cheese crisp and lemon and thyme vinaigrette
Duck breast with celeriac puree Baked gnocchi with hard cheese and rocket pesto and brown buttered walnuts
Roasted garlic aubergine with roasted tomato and pepper fondue with black olive and rosemary salsa and garlic potato croquette
Pan fried rump steak with Osso bucca in red wine and garlic sauce , roasted shallots petals and watercress
White chocolate mousse parfait with pistachio crumble and cherries
Sticky toffee and apple pudding with salted caramel sauce whipped clotted cream and roasted pecans
View full menu
Beetroot and goats cheese arancini with raspberry beetroot purée and whipped goats cheese
Duck breast with pumpkin puree, vanilla poached apricots, apricot jam, pickled radish
Ham hock terrine with pineapple chutney, lime onions and brioche
Smoked salmon with gherkin and caper salsa. Cucumber salad and dill oil Cauliflower spiced veloute with sc
Sweet crisp tofu with charred mushrooms and pistachio dukkha
Fillet Steak roasted artichoke purée, wild mushroom buttered broad beans and red wine sauce
Buttered poached cod, cider creamed leeks, dill pomme purée, with scallops and root vegetable crisps
Roasted Courgette curry, garlic fondant with peanut sauce and coriander oil
Chocolate & Hazelnut Mousse roasted blackberries, ginger crumb
Blackberry Eaton Mess Tart pistachio crumble and almond brittle
Cherry cheesecake with dark chocolate shards, sour cherry curd and candy
Blueberry tart with vanilla custard, blueberry jelly and chocolate soil
Caramelised apple sticky toffee pudding with salted caramel sauce , popcorn brittle and apple and cinnamon gel
View full menu
* Pan-Seared Scallops Served with spiced carrot purée, crispy carrot shards, and a drizzle of dill oil
* Courgette, Fennel, and Thyme Arancini (V) Accompanied by almond and red pepper pesto, finished with a delicate Parmesan coral
* Sriracha Glazed Fried Chicken, Paired with pickles, crispy onions, grilled flatbread, and a touch of honey dressing
* Quicke’s Cheddar Mac & Cheese Bon Bon Served with tender braised beef cheek and a zesty celeriac mustard slaw
* Duck Breast with Apricots Accompanied by pumpkin purée, vanilla-poached apricots, apricot jam, and tangy pickled radish
* Fillet of Beef and Braised Cheeks Served with black garlic, velvety artichoke purée, sage-infused dauphinois, sautéed wild mushrooms, and a rich red wine sauce
* Herb-Crusted Lamb Loin Accompanied by a spiced aubergine ragu, buttery herb-infused pomme purée, grilled asparagus, and a delicate chive split sauce
* Roast Chicken Supreme With crispy bacon, charred baby leeks, classic bubble & squeak, and a luscious sweet white sauce
* Roast Cod and Pan-Seared Scallops, Served with braised savoy cabbage, dill-scented pomme purée, and a creamy mussel cider sauce
* Roast Hake and Crispy Cauliflower Rice, Paired with smooth buttered cauliflower purée, toasted almonds, and tender chard
* Fillet steak with wild mushrooms, celeriac puree, sage and parmesan dauphinoise, cavo nero and cali red sauce
* Caramelised Fig & Orange Bread Pudding Topped with whipped honey cream and a crushed white chocolate crumble
* Chocolate Torte - Rich dark chocolate torte with pistachio cream, crisp chocolate shards, and caramelised sugared popcorn
* Eaton Mess Tart With Strawberry Compote And Vanilla Cream
* Milk Chocolate Mousse Layered with chocolate brownie and caramel cream for a decadent finish
* Orange-Spiced Panna Cotta Served with moist carrot cake, orange purée, and rich chocolate soil
* Somerset Apple Tart Accompanied by a creamy caramel custard and a sprinkle of spiced popcorn
* Sticky Toffee Pudding With Salted Caramel Sauce, Whipped Clotted Cream, Sugared Popcorn And Apple Cinnamon Puree
View full menu
Roast garlic and courgettes arancini with Whipped feta, lemon and dill courgette salad (Vg)
Grilled asparagus with orzo and tomato salad and tomato crisps (Vg)
Beetroot and thyme risotto with burrata and Parmesan coral (V)
Garlic wild mushrooms on rosemary and confit garlic focaccia, black garlic aioli and sweet shallots (V)
Roast wholegrain mustard fennel with truffled polenta chips and garlic and chive split sauce. (Vg)
Carrot gnocchi, Sweet carrot purée with roasted young carrots and crispy kale (Vg)
Roast rosemary eggplant with tomato and basil eggplant ragu watercress oil and feta Bon Bon (V)
Grilled leek and mozzarella tart with crispy onion crumble wild leaf salad and honey mustard dressing (V)
Orange spiced panna cotta with carrot cake, orange puree and chocolate soil
Eaton mess tart with strawberry compote and vanilla cream
Milk chocolate delice with blackberries, salted caramel sauce and blackberry cream doughnut
Sticky toffee and apple pudding with salted caramel sauce whipped clotted cream and roasted pecans
Somerset Apple Tart caramel custard and spiced popcorn
View full menu
Grilled courgette and fennel arancini with whipped soft cheese hard cheese crisp and lemon and thyme vinaigrette
Duck breast with celeriac puree Baked gnocchi with hard cheese and rocket pesto and brown buttered walnuts
Roasted garlic aubergine with roasted tomato and pepper fondue with black olive and rosemary salsa and garlic potato croquette
Pan fried rump steak with Osso bucca in red wine and garlic sauce , roasted shallots petals and watercress
White chocolate mousse parfait with pistachio crumble and cherries
Sticky toffee and apple pudding with salted caramel sauce whipped clotted cream and roasted pecans
View full menu
Beetroot and goats cheese arancini with raspberry beetroot purée and whipped goats cheese
Duck breast with pumpkin puree, vanilla poached apricots, apricot jam, pickled radish
Ham hock terrine with pineapple chutney, lime onions and brioche
Smoked salmon with gherkin and caper salsa. Cucumber salad and dill oil Cauliflower spiced veloute with sc
Sweet crisp tofu with charred mushrooms and pistachio dukkha
Fillet Steak roasted artichoke purée, wild mushroom buttered broad beans and red wine sauce
Buttered poached cod, cider creamed leeks, dill pomme purée, with scallops and root vegetable crisps
Roasted Courgette curry, garlic fondant with peanut sauce and coriander oil
Chocolate & Hazelnut Mousse roasted blackberries, ginger crumb
Blackberry Eaton Mess Tart pistachio crumble and almond brittle
Cherry cheesecake with dark chocolate shards, sour cherry curd and candy
Blueberry tart with vanilla custard, blueberry jelly and chocolate soil
Caramelised apple sticky toffee pudding with salted caramel sauce , popcorn brittle and apple and cinnamon gel
View full menu
* Pan-Seared Scallops Served with spiced carrot purée, crispy carrot shards, and a drizzle of dill oil
* Courgette, Fennel, and Thyme Arancini (V) Accompanied by almond and red pepper pesto, finished with a delicate Parmesan coral
* Sriracha Glazed Fried Chicken, Paired with pickles, crispy onions, grilled flatbread, and a touch of honey dressing
* Quicke’s Cheddar Mac & Cheese Bon Bon Served with tender braised beef cheek and a zesty celeriac mustard slaw
* Duck Breast with Apricots Accompanied by pumpkin purée, vanilla-poached apricots, apricot jam, and tangy pickled radish
* Fillet of Beef and Braised Cheeks Served with black garlic, velvety artichoke purée, sage-infused dauphinois, sautéed wild mushrooms, and a rich red wine sauce
* Herb-Crusted Lamb Loin Accompanied by a spiced aubergine ragu, buttery herb-infused pomme purée, grilled asparagus, and a delicate chive split sauce
* Roast Chicken Supreme With crispy bacon, charred baby leeks, classic bubble & squeak, and a luscious sweet white sauce
* Roast Cod and Pan-Seared Scallops, Served with braised savoy cabbage, dill-scented pomme purée, and a creamy mussel cider sauce
* Roast Hake and Crispy Cauliflower Rice, Paired with smooth buttered cauliflower purée, toasted almonds, and tender chard
* Fillet steak with wild mushrooms, celeriac puree, sage and parmesan dauphinoise, cavo nero and cali red sauce
* Caramelised Fig & Orange Bread Pudding Topped with whipped honey cream and a crushed white chocolate crumble
* Chocolate Torte - Rich dark chocolate torte with pistachio cream, crisp chocolate shards, and caramelised sugared popcorn
* Eaton Mess Tart With Strawberry Compote And Vanilla Cream
* Milk Chocolate Mousse Layered with chocolate brownie and caramel cream for a decadent finish
* Orange-Spiced Panna Cotta Served with moist carrot cake, orange purée, and rich chocolate soil
* Somerset Apple Tart Accompanied by a creamy caramel custard and a sprinkle of spiced popcorn
* Sticky Toffee Pudding With Salted Caramel Sauce, Whipped Clotted Cream, Sugared Popcorn And Apple Cinnamon Puree
View full menu
Roast garlic and courgettes arancini with Whipped feta, lemon and dill courgette salad (Vg)
Grilled asparagus with orzo and tomato salad and tomato crisps (Vg)
Beetroot and thyme risotto with burrata and Parmesan coral (V)
Garlic wild mushrooms on rosemary and confit garlic focaccia, black garlic aioli and sweet shallots (V)
Roast wholegrain mustard fennel with truffled polenta chips and garlic and chive split sauce. (Vg)
Carrot gnocchi, Sweet carrot purée with roasted young carrots and crispy kale (Vg)
Roast rosemary eggplant with tomato and basil eggplant ragu watercress oil and feta Bon Bon (V)
Grilled leek and mozzarella tart with crispy onion crumble wild leaf salad and honey mustard dressing (V)
Orange spiced panna cotta with carrot cake, orange puree and chocolate soil
Eaton mess tart with strawberry compote and vanilla cream
Milk chocolate delice with blackberries, salted caramel sauce and blackberry cream doughnut
Sticky toffee and apple pudding with salted caramel sauce whipped clotted cream and roasted pecans
Somerset Apple Tart caramel custard and spiced popcorn
View full menu
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