The Process
Start by thinking about the kind of meal you'd love, whether it’s a relaxed two or three-course dinner, a tasting menu, or a laid-back family-style feast. Then consider the type of cuisine you’re in the mood for. If it’s possible, I’ll make it happen.

Once you’ve got an idea, send through an enquiry. We’ll chat about the menu together to make sure it’s a perfect fit for you. Don’t forget to include the location and number of guests. As a general rule, if it’s 10 people or fewer, I’ll cook solo. For larger groups, I’ll bring in an extra pair of hands to help. 

I’ll prepare most of your meal in my kitchen, then bring everything to your home to finish the dishes and set the table, so you can relax and enjoy the experience in comfort

 

Pricing:  will vary depending on the type of dinner you’d like and the ingredients involved. Whether it’s a simple, seasonal menu or a more luxurious experience, I’ll tailor everything to suit your needs. I’ve included some sample menu styles below, each with a guide price to help you plan. Please note, there is a minimum spend of £80. 

 

Drinks:  I am trained sommelier with WSET level 2. Therefore very happy to recommend wines or drinks to go with your meal. Equally i am very happy for you to choose and supply your own. It's entirely your choice. 

 

budget friendly from £40pp:

 

Starter

Confit tomatoes on sourdough with homemade whipped ricotta

Homemade Arancini with arrabiata sauce

Smoked cods roe with pickled shallots and fennel oil

dressed carrot salad with pickled red onion gel 

Ham hock terrine with a lovage emulsion 

Mains 

 Homemade pappardelle with sorrel and pine nuts 

Spinach and ricotta gnocchi

Slow cooked lamb shoulder with homemade hummus, pickled red onion salsa verde and flatbreads

Pork tenderloin with burnt apple pure and green beans 

 Braised beef check with creamy polenta 

 

Desserts

Elderflower and lemon posset

Fresh berries pavlova

Sticky toffee pudding with vanilla bean custard and honeycomb

 

More luxury option from £65pp 

 

starters

Crab salad with a grapefruit salsa and herb oil 

Grilled mackerel with pickled gooseberry ketchup 

Sole ceviche with pickled fennel chilli oil and agretti  

Steak tartare with a juniper emulsion

Scallops with tarragon, breadcrumbs and a garlic anchonvie butter

Mains

Minted pea risotto with lamb rack and homemade whipped ricotta 

Sea bass with asparagus, Cauliflower  puree and hazelnut dressing

Plaice with Courgette and a lemon Beurre blanc

Monkfish tail with a romesco sauce and chard

Steak rested in a bone marrow butter with a choice of sauce and potatoes 

Beef tenderloin with asparagus and black currant jus

Desserts

Panna cotta with honey fermented strawberries and hazelnuts

Chocolate mousse with a raspberry coolie and pistachios 

tirimasu 

Some Alternative Ideas 

Sweet Treats

  • Rocky roads
  • Brownie
  • Honey cake with pistachio and orange buttercream 
  • Double chocolate cake 
  • cookies and cream cake 
  • Peanut butter cookies 

 

 

BBQ Options 

  • Slow cooked beef brisket
  • Homemade burgers
  • Homemade lamb koftas
  • Minted lamb steaks
  • Marinated halloumi
  • Roasted seasonal vegetables
  • Crispy smashed baby potatoes with a roasted pepper romesco sauce
  • Chargrilled asparagus and tenderstem with a chilli dressing
  • Homemade slaw
  • Potato salad
  • Roasted peach and mozzarella salad
  • Caprese salad

Canapés

  • Smoked salmon, fennel and lemon pate
  • Roasted tomato hummus
  • Roasted figs with goats cheese and pistachios
  • Harris lime and prawn vol-au-vents
  • Braised beef cheek tartlet with pickled red onion gel
  • Grilled courgette roll with homemade ricotta and chilli

One thing I truly value is knowing where my food comes from. I love working with local suppliers and supporting small businesses whenever possible. That’s why I’m proud to say all my meat will be sourced from Shappen Butchers. Nick, the butcher, works with trusted suppliers who are dedicated stewards of the forest and its traditional practices. Sourced from Folds Farm in Godshill and Manor Farm in Cadnam. My fruit and vegetables will come from local farms, or be foraged whenever possible.