Private Chef Cecily Winter

Cecily is a talented Leith's trained chef whose culinary journey is deeply rooted in traditional French cookery with a modern twist. Her unique approach brings together beautiful, elegant, and exciting dishes that focus on the perfect marriage of flavor and texture. Cecily's expertise encompasses a wide range of authentic cuisines, including Thai, Caribbean, South American, and Japanese, making her a versatile choice for any occasion.

With a passion for creating elevated spins on classic dishes, Cecily is dedicated to using high-quality ingredients infused with exciting new flavors. Her extensive experience in private and corporate event catering, along with running her own pastry business, has equipped her with the skills to craft memorable culinary experiences tailored to her clients' needs.

Cecily has trained at the prestigious Leith’s School of Food and Wine, earning a culinary diploma that laid the foundation for her impressive career. She has cooked alongside renowned chefs such as Matt Tebbutt and Poppy O’Toole on shows such as Saturday Kitchen Live and honed her skills as a recipe developer for HelloFresh. Whether you are planning an intimate gathering or a large corporate event, Cecily is committed to making your culinary experience truly special and unforgettable.

For me, cooking is...

My first and greatest love, my creative outlet, my drive, my fascination, my proudest accomplishment and my connection to family, friends and clients.

I learned to cook at...

My first cooking teacher was my mum, who helped light the spark of culinary creativity. I later completed the revered Culinary Diploma at Leith’s.

A cooking secret...

Mise en place always!! (Worst kept secret but one I will always swear by)

My menus

Summer on the Coast

STARTER

All inclusive

Seared Diver Scallops, pea purée, blood orange, crispy prosciutto, brown butter aioli & caviar

FIRST COURSE

All inclusive

Tuna tartare with avocado crème, mango salsa, herb oil & beetroot crisps

MAIN COURSE

Choose 1 dish

Wild Turbot Fillet with glazed asparagus, beurre blanc, sea herbs, pink pickled onions & smacked cucumber salad

Pan-Seared Chilean Sea Bass with mixed herb gremolata, confit garlic, fondant potato, butter basted green beans & crushed hazelnuts

DESSERT

Choose 1 dish

White Chocolate & Berry Mille-Feuille with raspberry & thyme coulis, stem Ginger syrup, white chocolate ganache, macerated strawberries & honeycomb shards

Salted Brown Butter Caramel Profiteroles with brûléed banana, toasted almond flakes & warm butterscotch sauce

Asian Fusion

STARTER

Choose 1 dish

Thai Green Curry arancini with coconut dip & chilli ginger relish

Korean Fried Chicken tacos with miso slaw, jalapeños & sriracha mayo

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Soy cured blackened cod with sesame soba noodles, wok fried greens, edamame & papaya salad and a lime coriander dressing

DESSERT