Chef Skye Saker

I thrive off developing menu plans to inspire & introduce exciting flavours from around the world but also enjoy the challenge of working with clients in a specific direction.

I first began my life in the culinary world cooking on super yachts. From here I launched my own travel hospitality business, a key element of which was providing a fully catered experience for guests. I have also been an in-house chef in luxury holiday villas around Europe, catered for athletes on road cycling camps, yoga retreats, skiing trips, hiking holidays, private events & dinner parties. These experiences have made me flexible & adaptable to cultural preferences, dietary requirements & matching meals to daily activities.

Having travelled extensively and lived in a number of countries, my style of cooking fuses traditional and modern cooking techniques with European, Middle Eastern and Asian flavours, meat and plant based cooking.

A passion of mine is vegetarian and vegan cuisine, breaking barriers for what is considered meat-free eating. Taking an interest in the role of food on our health and caring for my clients wellbeing, I am a Nutritional Therapist which supports my delivery of healthy, nutritious food, bright in colours and flavours.

The menus I design for clients are driven by seasonal, local produce & foraged ingredients whilst intertwining unusual flavours & international influences. I have a great appreciation for pure & fresh Mediterranean flavours, the merging of hot & cold elements in Italian cuisine, & the bold flavours from the Middle East & Asia.