Currently undertaking the Cuisine and Pâtisserie diplomas at Le Cordon Bleu, with previous experience as a personal chef and chalet chef.
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With my family originating from the mediterranean, it has been my experience that food brings family and friends together. My family would sit for hours over a long lunch in the sun, with my grandma consistently trying to feed us as much as we could eat. "Food is love" was her favourite phrase, as she picked us up from Malaga airport at 2am with a cooler box filled full of home made 'carne empanada' and the juiciest watermelon one could imagine. This upbringing planted the seed of my passion for food. However it wasn't until I was 18 that I truly fell in love with cooking, rather than just eating.
After school, I moved to Florence and had the opportunity to learn Italian cuisine from some seasoned and inspiring chefs over the course of 3 months, therefore it is no surprise that homemade pastas are now one of my favourite dishes to create. Any spare time I had whilst completing my language degree at The University of Bristol, was spent in the kitchen hosting dinner parties for friends and family. Shortly after I graduated, I moved to France where I spent a season working as a chalet chef. The job entailed hosting and entertaining guests, cooking breakfast, packed lunches, afternoon teas and three course dinners daily, whilst also maintaining the cleanliness of the clients rooms and common areas, so I am not afraid of a hard days work. When I returned to the UK I began working as a personal chef for clients in Scotland. These jobs ranged from one off events, running and hosting shooting weekends, and catering for special holidays such as Christmas and New Year.
At the end of last year I decided I wanted to improve my skills in the kitchen and get my diploma in Cuisine and Pâtisserie at Le Cordon Bleu, London. I am currently learning fantastic things and truly enjoying my time there, gaining more confidence in my abilities and learning about traditional French cuisine.
I certainly have adopted my grandmas attitude towards food, and love nothing more than creating delicious meals from the finest ingredients I can source. It is my belief that a dish is only as good as its components and a chefs job is simply to highlight beautiful ingredients in a creative way; which is why I chose to buy local, organic and fair trade seasonal produce. This allows my dishes to be of the highest nutritional value possible, whilst supporting a fantastic supply chain from field to plate.
Please note that my menu is a guide; I am happy to discuss any requests with regards to substitutes, additions, or favourite dishes, and can accommodate all dietary requirements.
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Canapés - £4 price per head