Services

Private dining and culinary experiences in the UK and abroad.

I work with private clients, hosts and retreat founders to create food experiences that feel generous, calm and quietly memorable.

From intimate dinners at home to long-stay chef placements and collaborative food projects, everything is shaped around seasonality, context and how people actually gather.

Private Dining

In-home lunches and dinners for small gatherings, celebrations and occasions where the food is part of the atmosphere, not the performance.

I also cater for small, intimate weddings — usually at private homes, villas or destination locations — where the focus is on good food, ease and time together rather than formal catering structures.

Menus are built around the season, your preferences and the tone you want to set — whether that’s relaxed and informal or more refined and intimate.

I take care of sourcing, menu planning, cooking and service, so hosting feels simple and unforced.

Typical examples include:

  • Intimate weddings and civil ceremonies

  • Dinner parties

  • Birthday or anniversary meals

  • Weekend hosting

  • Small celebrations

Resident Chef — UK & International

For clients hosting over longer periods, I offer short- and long-term placements in private homes and villas in the UK and abroad.

This is a fully immersive service, including:

  • Menu planning

  • Daily cooking

  • Ingredient sourcing

  • Dietary requirements

  • Kitchen organisation

Often used for:

  • Family holidays

  • Summer or winter stays

  • Overseas residences

  • Retreat locations

Creative & Culinary Consultancy

I work with retreat hosts, hospitality projects and lifestyle brands on the food side of their offering — from menu development to recipe creation and overall culinary direction.

Projects are collaborative and shaped around what you’re building, whether that’s a new concept, a seasonal programme or a long-term food identity.

This might include:

  • Designing retreat menus

  • Creating recipes or food concepts

  • Supporting hospitality launches

  • Refining existing menus or food strategy

Grilled salmon fillets with lemon slices and tartar sauce, a bowl of sautéed greens with onions, and roasted carrots with eggplant on a wooden table.
A plate of fresh green salad with chopped vegetables and seeds, a paper-lined tray of roasted small vegetables or early harvested root vegetables, and two woven placemats with a fork and knife on a napkin, on a white table.
A plate of seafood soup with lobster tails, shrimp, mussels, and herbs in a yellow broth, served with a slice of bread, on a dark surface.