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Jaimito (hi-me-toe)

@chef.jaimito

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I never thought id be posting this in front of my little spice jars.
Theyve seen some atrocious cooking that would not make the chubby tyre bloke happy, in the earlier days of this account.
Feels a bit mad.
5 years of obsessively cooking and posting it on the internet, 4 years in kitchens & a fkn green star. 🤌

James @wildshropshirerestaurant has created something really special. I feel so privileged to have been invited along for the ride with our incredible team @jsphstrk @ameliadubose @jo_turner123 @gurdy_geoff & poppy

Lets keep pushing and see what else you can bring home 😘 by @chef.jaimito

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2 years ago

A message from both of us:

You’ll see us around, but less.
Half of Jaimitos has been working two jobs as well as handling a lot of admin work. The other half has been burning the candle at both ends. Both of us want to continue, but it currently isn’t healthy for us. So we’re taking a step back.
It hurts to admit this, but we’ve been breaking ourselves physically and mentally, and we need to take a pause and reevaluate a few things in our life and with our business.

We want to thank everyone personally and individually for supporting us, but this seems like the best way to get the message out there.

Thanks especially to That Beer Place for hosting us, teaching us, and pushing us to be better in business, in life, and as individuals. We won’t ignore anything you’ve told us, and we’re beyond grateful for the help, advice, and grace you’ve given us.

We still have some events in the pipeline, and will hopefully keep popping up places in the future, but for now, we need to work to become better versions of ourselves for ourselves. by @chef.jaimito

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4 months ago

@chef.jaimito @thatbeerplacehq - Chester

My worst habit at the moment is going to all of James’s menus and then telling you about it when it’s finished and it’s too late for you to eat it. Sucks to be you I guess cos this Mexican menu was good as hell. Highlights include all of it, but I particularly want to commend James for being able to make a taco out of corn that doesn’t disintegrate when you look at it. Belter. #boothonfood by @chef.jaimito

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5 months ago

After a hectic few weeks since the first HECHO by Jaimito, Heres a few snaps from last time.

We go again. 16th June.

New 6 course menu, same idea as last time.

Each course will be paired with carefully selected beverages from That Beer Place, chosen to complement and elevate the flavours of every dish.
This evening offers a glimpse into the future of Jaimitos and the atmosphere we hope to create in our own restaurant: relaxed, intentional, and centred around exceptional food, drink and hospitality.

Tickets are super limited so be quick!

Link in my bio to book! ✌️✌️ by @chef.jaimito

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5 months ago

Whats the ultimate beer food?
(Srsly, drop a comment with your go-to beer food, im curious)
For me its a kebab w/cheesy chips and gravy.
So i built a menu around that.

JAIMITOS KEBAB SHOP
🗓april @thatbeerplacehq place

-the menu

-the line-up

-baharat glazed lamb belly kebab//garlic&wild garlic hung yoghurt//urfa chile red sauce//pickled chilli

-“cheesy chips and gravy”//hashbrown//wooky hole cheddar rarebit//shiitake&kelp-jus gravynaise

-tikka chicken thigh kebab//super concentrated korma sauce//mint yogurt//nigella seed salad

-pickled O monster munch battered onion rings//black garlic ketchup by @chef.jaimito

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6 months ago

HECHO BY JAIMITO

Something more refined than our day to day menu, 7 courses inspired by the diversity of cooking throughout Mexico.

The first in a series of tasting menus @thatbeerplacehq in the upstairs tasting room, paired with drinks from their incredible repertoire of beers, ciders and other bits of fermented deliciousness

The reception so far has been incredible, so be quick!

Head to the link in my bio to book ✌️ by @chef.jaimito

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6 months ago

📍 @chef.jaimito at @thatbeerplacehq (Chester)

The good news is, we’ve got another corker to tell you about. The bad news is, by the time you’ve read this review, @chef.jaimito will have packed in this menu so you literally won’t be able to get it. HOWEVER, he did show us the new menu for next month’s instalment of the takeaway series so you’re still in for a treat (spoiler, it’s kebab). Anyway, it’s no secret we’re absolute groupies for @chef.jaimito and that won’t be coming to an end anytime soon. He just makes food you absolutely want to eat, this Chinese series was absolutely delicious. Big fan of the three meats and the prawn toast with that wasabi lubrication situation, divine. See you at the next one, probably 45 minutes before the menu ends.

Vibe: blink and you’ll miss it

Return? Yes every month apparently

Score: 8.8

#chesterfood #chesterfoodie by @chef.jaimito

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7 months ago

@chef.jaimito @thatbeerplacehq - Chester

For anyone unfamiliar, Jaimitos, formerly of Bunch, TBC and wherever he felt like it fame, has now permanently shacked up in That Beer Place in Chester.

The concept is simple: he’s gonna crank out a menu based on a takeaway style of food every month and if you fancy it, then whilst eating there’s obviously a large array of beers available and the opportunity to wrangle against the lighting up the upstairs.

While the concept is simple, the food isn’t. I’ve got four words for you. Szechuan chicken Kiev balls. You read that right. And you better go and eat it right. Similar a hash brown comes, manipulated into something reminiscent of prawn toast and accompanied with a wasabi mayo. A treat for the ages. Chow mein is spicy and delicious in all the right ways. Duck bao buns are juicy and packed with a really great hoisin. One of the main questions raised is by the three roast meats - which I can only apologise for my terrible picture of. That question being how the hell all three are so perfectly cooked in a kitchen that, when you walk past it, looks like a bike shed with a flat top oven and an Alexa blasting deftones. Just goes to show - it’s not the space - it’s what you do with it.

Now go and get some Szechuan chicken Kiev balls before it’s too late.

#boothonfood #jaimitos #boothonfoodjaimitos #thatbeerplace #chester by @chef.jaimito

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7 months ago

This months menu @thatbeerplacehq
Some of my favourite bits from chinese restaurants in the uk, cooked with care and high quality ingredients

-med rare duck breast//braised belly pork//plum char siu collar//sushi rice//plum char siu ketchup
-prawn toast hashbrown
-szechuan pepper filled chicken balls//szechuan pepper ricotta
-sneak peak in my balls
-rice noodle chow mein//lao gon ma//furikake
-confit duck bao//fermented rhubarb hoisin//cucumber kimchi
-tenderstem//black bean&spronion sauce//puffed wild rice//tofu

Really loving cooking this, but very ready for next month 👀

🌯🌯🌯 by @chef.jaimito

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7 months ago

Our little bottleshop has never stopped growing and changing! From our humble beginnings in Chester Market to our gaff on Foregate.

Our latest iteration now includes @chef.jaimito doing a food residency! There'll be changing monthly menus and, following our history of top-end pairing events, there will be some very special tasting menus with some amazing beer & cider pairings.

It's a very exciting new chapter in our little world... come join us for an adventure! by @chef.jaimito

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8 months ago

🚨ANNOUNCEMENT🚨

Starting from tomorrow (6th) @chef.jaimito will be joining us from mon-thurs from 17:00-22:00 all January, running some tasty dishes for you to enjoy with your drinks. Come down and find out what’s on offer x by @chef.jaimito

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9 months ago

Not usually one for a self-congratulating new year post but.. Something pretty big happened last year, i left my job to start a business with @ameliadubose

So far so awesome. Cant wait to see happens in 2026.

One things for sure, there’ll definitely be food. And amelia will 100% still be the brains of all this.

Thankyou to everyone&anyone whos helped us get this all going, by buying us equipment or buying our food
big love 😘 by @chef.jaimito

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9 months ago