So – whoever believes that "one-size-fits-all" has no concept of bespoke! I don’t – deliberately – offer set menus. You’re here, at my website, because you don't want to  settle for off-the-shelf.  Therefore, my primary job – before I lift a spatula – is to create the menu that you want - with you. I’m here to make suggestions that incorporate and reflect  all of your event's dietary needs (whether religious, choice or allergen)  and arrive at the meal that ticks all of your boxes! This is your journey but one that we will take together!

 

What don't I offer? Very little but 1) Indian Cuisine. It is such a highly-specialised, aromatic experience and I'm simply not good enough at it! 2) Vegan. Nothing judgmental; just not experienced enough in elevating plant-based foods.

 

You pay for the final meal – the logistics are for free. You being happy = great reviews and referrals so from inception, my time is yours.

Anything – and everything – is possible. I have a commercial BBQ for groups of up to 100 and a dark kitchen for all of the prep; the greater the challenge, the happier I am! I recently catered a group of 20 investment bankers who wanted to row down the river Lea and follow up with a gastronomic experience by the side of the river for a reunion. Boats? Sorted. Location? Sorted. Transport? Sorted. Food and wine? Sorted. 

If you want to do something outrageous then please reach out as I hate boundaries. However, equally as happy catering a small intimate dinner party for 6 guests.

 

So – the following are a few that I’ve done that were very well received but they’re only an indication; happy to make your world your culinary oyster!!!

Steak Tartare

This is about the beef. And nothing but the beef! Forget Wagyu - this is Charolais cattle from the Loire Valley. You've seen it on so many menus but this meat is almost ethereal! Hand diced with cornichons, anchovies, parsley, Dijon mustard & truffle oil, it is served with shallot and caper tapenades and a soy-cured quail egg. 

Beetroot, Goat's Cheese & Charred Peach Salad

So, so simple. A bed of rocket, lamb's lettuce and spinach with charred, ripe peaches, balsamic-marinated beetroot and a fresh Chavroux log. Roasted pistaccios, shallots with a Walnut Oil & Balsamic dressing

Lemon & Raspberry semifreddo

The ultimate way to finish your meal. Light, fluffy & refreshing, this semi-frozen dessert is made from lemon joice, lemon zest, raspberries (macerated and blended) - served with a raspberry & Limoncello coulis

Argentinian Picanha

An Argentinian cut, this is also referred to as rump cap in the West. Heavily seared due to its thick covering of fat on one side, it is then finished in a hot oven. Best served rare to medium rare, it is thick-sliced and served with Chimichurri, a sauce comprising fresh parsley, garlic, chillies, red wine vinegar and olive oil. How steak should be!!

Wild Mushroom Arancini 

Made with 100% Carnaroli rice from Piedmonte, a paste of Porcini mushrooms, shallots, garlic, thyme and truffle oil is sautéed with the rice and then cooked in Porcini stock, adding fresh parmesan at the end. Once cooled, it’s rolled into balls and coats in flour, egg and seasoned Panko crumbs and then air-fried. Finished on a crushed bed of minted peas.

Traditional Bloody Mary or Asian Bloody Mary Shooters with Togarashi King Prawns or Prawn, Guacamole & Cucumber Bites

What hangover? Bloody Mary's made with clamato juice and then a) vodka, horseradish, celery salt, Worcestershire sauce, habanero Tabasco, black pepper or b) sake, soy, mirin, coriander, togarishi, garlic and accompanied by a prawn! Albeit a very, very large one!

Bellota, Fig, Mozzarella and Truffle Honey Canape

So simple. So elegant and so awesome. 36 month old Bellota (the best cut from wild, black-foot, acorn-grazing pigs in Extrammadura in the North of Spain). Served with a slice of fresh fig, Buffalo mozzarella and truffle honey. OMG - it's great!

Burrata with Spicy Granola, Rocket & Balsamic Dressing

Murgella burrata, on a bed of spicy, home-made nut granola, with some rocket and an aged Balsamic. No need to reinvent the wheel!

 

Strawberries Romanoff

Summer may be over but dessert doesn't have to be! Created by Marie Antoine Careme, head chef to Csar Nicholas I in 1857, it hasn't changed because it didn't need to! A sumptuous combination of macerated strawberries (I use Croatian Slivovitz), double cream, fresh mint, icing sugar and Grand Marnier. There's worse ways to sign off!

 

45+

YEARS OF EXPERIENCE

18+

REVIEWS

4.9

STAR REVIEWS

Gallery

I take pride in presenting a brief gallery of some of my successes! Each dish is my work of art, crafted to tantalise your taste buds and enhance your dining experience. Hopefully the following photos will show that I can do everything you need to make you and your guests happy!

Fine Dine-In

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