catering + private events

If you would like to have your event catered, please get in touch – you can choose between canapés, pre-designed menus, or we can work together to create a bespoke menu that suits you.

Note: although the menus below have a mostly Mediterranean slant, I cook food from Korea to Mexico,

Nigeria to Japan and everywhere in between, so feel free to request something different.


Black treacle soda bread

Watermelon gazpacho consommé with lime and coriander prawns and mango and roasted pepper salsa, topped with crispy brown shrimp

Pressed slow-cooked pork OR Pressed wild mushroom duxelle – served with beetroot emulsion and edamame, green bean and cannellini bean salad with feta

Lemon and rosemary posset with macerated berries and almond biscuits

Chilli and feta soda bread

Salt cod with skordalia, walnuts, pickled mushrooms and a sherry reduction

Chicken, spinach and artichoke ballotine OR aubergine ballotine with braised black lentils, broccoli and red pepper coulis

Physalis creme brulee with black-pepper shortbread and minted yoghurt

Preserved-lemon soda bread with thyme

Charred, spiced polenta with roast onion puree, pancetta, whipped goats curd and baked tomatoes

Braised sage and marsala pork polpette OR Sage squash arancini with garlic bean mash, peach relish and courgette salad

Rhubarb and amaretto tiramisu with brandy snap crumble

Spring onion and corn soda bread

Thyme honey feta fritters with confit fennel and crushed peas

Skirt steak OR tofu with pistachio crumb, chimichurri and celeriac carpaccio

Blueberry mousse cake with macerated berries and crystallised ginger

Honey and thyme soda bread

Broad beans, pickled asparagus, shallot puree, parmesan crisp and basil

Kombu-cured cod loin OR crispy poached eggs with charred orange, chicory, pearl barley and saffron cream sauce

Apple sorbet with ginger crumble and coriander cream