The biggest mistakes when planning a dinner party
James's advice on hosting: give guests proper notice, plan a menu you can actually deliver on the night, and keep a backup in mind for the parts that could go wrong.
Co-founder & culinary reviewer
James Callery
Professional chef, restaurateur and co-founder of Private Chef Finder.
- Professional chef
- Restaurateur
- Co-founder
- Culinary reviewer
Co-founder · Professional Chef & Restaurateur · Culinary Reviewer
James Callery is a professional chef and restaurateur and the co-founder of Private Chef Finder. He works as a private chef and is head chef at Hotel du Vin in Winchester. He previously led the kitchen at the Cross Keys in Newbury, Berkshire. His advice on cooking and hosting has featured in Chowhound, EatingWell and Foodie. James is our culinary reviewer: he reviews our recipes before they're published, and any article he has checked carries his name.
James leads our culinary review. Every recipe we publish is read by him before it goes out, and anything that wouldn't work in a home kitchen is sent back. Articles he has checked carry his name.
As featured in
Press features quoting James on cooking and hosting. The summaries are ours; the words are theirs.
Publications
Chefs pick their favourite store-bought pasta
EatingWell asked four chefs which dried pasta they buy. James explained what he looks for on the shelf: a rough, bronze-cut surface that holds sauce, made from 100% durum wheat semolina.
The best alcohol-free substitutes for red wine in recipes
James on cooking without wine: soften sharp red wine vinegar with a splash of water or stock, brighten bone broth with acidity, and treat a substitution as a chance to experiment.
Grilling safety tips to keep in mind this summer
James's checklist for a safe barbecue: set up on level ground with space to work, open the lid before lighting, keep an extinguisher close and turn the gas off at the tank when you finish.
A beginner's guide to tinned fish snack boards
Chowhound asked James how to build a tinned fish board, from choosing the tins themselves to the breads, pickles and garnishes that balance them.
The best toppings for raw oysters
James's rule for dressing oysters: use toppings sparingly so they lift the oyster's natural salinity rather than mask it.
Tips for cooking an authentic beef Wellington
James talked Chowhound through the details that make a beef Wellington work at home: choosing the right piece of tenderloin, searing it properly before it's wrapped, and brushing the pastry with egg wash for an even, burnished finish.
Everything you need to know about smoked salmon
James on buying smoked salmon: go to a local fishmonger for freshness, and pass on anything that looks dull or smells off.
What masago is and how to eat it
James suggests starting simply with masago: scatter it over rice with cucumber and avocado, or build a deconstructed sushi bowl if rolling feels daunting.
Ways to upgrade a peanut butter and jelly sandwich
James shared simple ways to improve a peanut butter and jelly sandwich, from the bread and the spread to toasting it and seasoning the fruit.
Articles reviewed by James
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