Chef Darius Knetsch

Private Chef in Croydon

Darius Knetsch,

My Passion for cooking started at a very early age. I remember helping my mother on Sundays with the roast and making cake for families and guests who would visit.

I took up my first position as a Chef in the Park Lane Hotel "London" Where I started as a Commis "trainee" Chef. While at Park Lane I took up Catering College to improve my knowledge in the Catering Industry. I continued college for seven years covering basic cooking and then advance my skills in Buffet and Larder work. I work throughout the Industry Picking up skills and knowledge from the different establishments. Since I started at the Park Lane Hotel I have constantly worked my way up the career ladder.

My deepest passion is for Oriental Cooking after work at the Crockford Casino "London," I have always been interested to know much more about this style of cooking, so I brought books. But this was not enough so I took up classes and started visiting foreign countries on holiday.

I visit New Orleans where I first tasted Cajun food and California where I experienced Real Mexican cooking.

It was a great enrichment to visit all the different countries and tasting the vast range of ethnic dishes from around the world, I would then try a master all the dishes on my return home

After my long period working in five-star hotel and Michelin style restaurant, I really enjoy working as a private chef more because you get to see your work being enjoyed giving you that first hand feeling to do more for the host and guest,

For me, cooking is...

is my way of life, am proud of whatever I put on the plate because it not just food its part of myself

I learned to cook at...

I have always loved cooking from a very early age, took my first position at the Park Lane Hotel which was a 5* hotel

A cooking secret...

I love the new challenge that hospitality brings each and every day, it helps me to enjoy and love the things I do.

My menus

Mediterranean

STARTER

All inclusive

Chef Selection of 3 Canapes

FIRST COURSE

Choose 1 dish

Tomato and Mozzarella top with Fresh Basil, Balsamic Glaze and Herb Oil Dressing

Goat Cheese, Mango and Orange Salad

King Prawns and Avocado served with a Tomato and Caper Salsa and Rocket Salad

Roasted Beetroot and Avocado on a Quinoa with Micro Cress and Japanese Mayo Dressing

Boneless Quail on a Bed of Wild Mushroom served with a rich Devil Sauce

Baked Tomato Galette with olive tapenade, goat cheese, pine nuts and micro cress

Antipasti (meat and vegetables)

Trio of Prawn Cocktail. (traditional on blini, Mexican with tomato in a glass and american in pickle vegetables and lemon dressing),

Tofu and Asparagus served with teriyaki and honey dressing

Classic Chicken ceasar salad

Nectarines with heritage cherry tomato with burrata cheese and pistachio honey dressing and basil

MAIN COURSE

Choose 1 dish

Stone Bass served with Saffron Risotto and Baby Vegetable with a Light Butter and Lemon Sauce

Lemon Corn-fed Chicken Breast served with Baby Spinach and Potato Cake with Chicken Jus

Classic duo of pork served with stuffed cabbage, baby carrot Dauphinoise potato and rich port and apple Jus

Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable and potato from main course

Baked Tofu and wild mushroom wellington served with turned vegetables and glazed potato and vegetable glazed

Braised beef short ribs served with carrot, swede, mushroom and baby onion, mash potato and beef jus

Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus

Stuffed chicken breast with basil and ricotta, baby vegetables fondant potato and red wine jus

Cod steak served on new potato and Mediterranean vegetable and basil oil dressing

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

DESSERT

Choose 1 dish

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Molten Chocolate with Mint Fudge Sauce

Tiramisu with Chocolate Sauce

Lime Panna-Cotta with Pineapple Compote

Apple Pie and Crème Anglaise

Creme Brulee with Shortbread Biscuit

Cheesecake

Baked cheese cake with mix berries compote

Local - Basic

STARTER

Choose 1 dish

(v) Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

Chicken and Ham Croquettes

Classic Prawn Cocktail

Tomato bruschetta top with mozzarella and basil (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Beef and ale pie with seasonal vegetable mash potato and gravy

Pan Roasted Chicken breast stuffed with sausage meat and herbs, fondant potato and seasonal vegetables

(V)Aubergine Parmigiana with pearl couscous and broccoli

Traditional one piece Lancashire hotpot

DESSERT

Choose 1 dish

Apple crumble

Sticky Toffee Pudding with Toffee Sauce

Treacle tart with creme Anglaise

Eton Mess

Italian/Mediterranean - Basic

STARTER

Choose 1 dish

Tomato bruschetta with mozzarella and basil (vegetarian)

Antipasti (meat and vegetables)

Arancini with Chilli Garlic Dip

Burrata Cheese with heritage tomatoes and basil oil (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Penne Pasta with Italian tomato Sauce (vegetarian)

Chicken Pomodoro with roasted new potatoes

Beef lasagne

Grilled Aubergine Stuffed with Feta and Quinoa, tomato sauce (vegetarian)

DESSERT

Choose 1 dish

Classic Italian Tiramisu

Lemon Tart

Vanilla Cheese Cake

Ricotta and orange pie top with Black cherry compote

Surprise - Exclusive

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Tuna Tataki with Ponzu

Lobster and Prawns ravioli with a light butter Sauce

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

Boneless Quail with Mushroom and Devil Sauce

(V) Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

Asparagus and Parma ham top with poached egg

Poached Egg, Avocado and beetroot micro salad with lemon dressing

Avocado, tomato and bruschetta cheese served with balsamic glazed and herb oil

(V) Baby germ Caesar served with Boiled Egg and anchovies top with parmigiano reggiano cheese

Baccalà, (salted cod) in a tomato and olive sauce

Baked Goat cheese warp in pancetta and wild mushroom with port jus

Baked Mediterranean Vegetables with fresh herbs served with Burrata Cheese and balsamic glazed

Baked red pepper with plum tomato and garlic served with basil oil

Baked Tomato and basil pesto Galette top with feta cheese, pine nuts and micro cress

Chilli and garlic prawn with light bisque sauce

Beef Tartar Quail Egg served with toasted crouton and rocket salad

Beetroot and whisky cured salmon with apple and Celeriac salad

Stuffed Boneless Quail on wild Mushroom and Devil Sauce

Burrata cheese served with heritage Tomato, fresh Basil and olive oil

Chicken and ham Croquettes served with a spicy garlic mayonnaise and micro cress

Lemon Cured Seabass with Fennel Cole Slaw and micro cress

MAIN COURSE

Choose 1 dish

Classic Beef wellington served with baby vegetables and Dauphinoise potato and red wine Jus

Halibut with Romesco Sauce with Mediterranean vegetable and polenta cake

Baked Wild Mushroom and Spinach Wellington (vegetarian)

Duck Leg Confit with Puy Lentils, seasonal vegetable fondant potato and port jus

(V) Mushroom and Spinach Wellington with vegetable and potato from main dish

Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and a herb pepper sauce

Char siu duck Breast with special fry rice Steam Vegetables Char Siu glazed

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Classic Beef rib eye served with baby vegetables and fondant potato, peppercorn sauce

Duck Leg confit served with seasonal vegetables and rosti potato with port jus

Duo of Lamb served with Dauphinoise potatoes baby vegetable and rosemary jus (rump of lamb and mini Shepherd's pie)

Fillet of Cod Wrapped in Pancetta with Mediterranean Vegetables and Tomato Herb Coulis

Crisy Belly Pork with a spicy Chimichurri Sauce Mexican Rice and roasted vegetables

Herb crusted Salmon with Baby Vegetable and Fondant Potato served with a Lemon Butter Sauce

DESSERT

Choose 1 dish

Dark Chocolate Fondant with Mint Fudge Sauce

Mango Pudding with Orange Syrup

American blueberry pie with crème anglaise

American Pecan Pie with Crème Anglaise

Pear and almond tart with crème anglaise

Apple crumble and Crème Anglaise

Apple strudel with creme anglaise

Baked Vanilla Cheesecake with black cherry compote

Blueberries grumble and custard

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Banoffee pie with crème anglaise

Chocolate fondant with chocolate sauce

Dark French Chocolate Tart served with a Ginger and nuts Syrup

English Sherry Triffle

Ginger cake tiramisu

Spicy Coconut Panna-Cotta with sweet cherry compote

Italian/Mediterranean - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Aubergine parmigiana (vegetarian)

Bruschetta with Parma Ham and Rocket Salad

Antipasto platter

Filo parcel stuff with feta cheese, mushroom and spinach (vegetarian)

MAIN COURSE

Choose 1 dish

Linguine Tomato Pasta with Parmesan Chicken

Mediterranean Stuffed Mushrooms with herb potatoes (vegetarian)

Sea Bass with roasted fennel

Herb Crusted Salmon with Fondant Potato

DESSERT

Choose 1 dish

Sicilian cheesecake with Mix Berries compote

Limoncello Tiramisu

Polenta cake with mix berries compote

Panna Cotta with a berry compote

Italian/Mediterranean - Exclusive

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Lobster and Prawns ravioli with a light butter Sauce

Beetroot and Apple Salad with Whisky Cured Salmon

Baked Red Pepper with Plum Tomato and Basil Oil (vegetarian)

Bruschetta with Duck Confit top with a orange dressing

Prawn and Garlic with a prawn Bisque Sauce

Spicy Italian Meatballs in a rich tomato sauce with rocket salad

Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

Tomato and Mozzarella with fresh basil and herb oil and balsamic glazed

Ricotta cheese and spinach Ravioli with a butter and sage sauce

Salmon tartar served with avocado and micro cress

Arancini with Chilli Garlic Dip

Burrata Cheese with heritage tomatoes and basil oil (vegetarian)

Asparagus and Parma ham top with poached duck egg lemon dressing and micro cress

(V) Baked red pepper with plum tomato and garlic served with basil oil

Baccalà (salted cod) in a tomato and olive sauce

Baked Tomato Galette with Olive Tapenade and Micro Cress (vegetarian)

Baked Goat cheese warp in pancetta and wild mushroom with port jus

Baked Mediterranean Vegetables with fresh herbs served with Burrata Cheese and balsamic glazed

Beetroot and whisky cured salmon with apple salad

Chicken and Ham Croquettes with garlic mayo and rocket salad

Bruschetta di parmigiana (fried aubergine and tomato toast with Bruschetta cheese)

MAIN COURSE

Choose 1 dish

Classic Beef Wellington with vegetables and red wine Jus

Roasted Halibut on Romesco Sauce with fondant potato and ratatouille

(V) Baked Wild Mushroom and Spinach Wellington (vegetarian)

Herb Crusted Rack of Lamb with Dauphinoise and season vegetable, jus

(V) Penne pasta in a tomato sauce with olives and burrata Cheese top with herb oil

Pan Roasted Fillet Beef with fondant potato seasonal vegetable and peppercorn sauce

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port jus

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and a herb pepper sauce

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Confit Duck Leg with Bean Casserole and Rosti Potato top with herb oil

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce

(V) Baked Wild Mushroom and Spinach Wellington (with same vegetable and potato as main dish)

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce

Chicken Pomodoro with roasted new potato and Mediterranean mix vegetables

Classic Italian Sausage meatballs with Spaghetti

Cod steak served on new potato and Mediterranean vegetable and basil oil dressing

(V) Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable as main course

Halibut with Romesco Sauce with Mediterranean vegetable and polenta cake

Herb Crust Rack of Lamb served with Vegetable Timbale and Dauphinoise Potato and Rosemary Jus

Monkfish tail served with a spicy vegetable and bean tomato stew

DESSERT

Choose 1 dish

Dark Chocolate Fondant with Orange Compote

Coconut Panna cotta

Pantxineta (puff pastry filled with crème Pâtissière)

Lemon Tiramisu

American blueberry pie with crème anglaise

Polente cake with black cherry compote

Apple and almond tart with creme Anglaise

Baked cheese cake with mix berries compote

Blueberry crumble tart with creme anglaise

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Chocolate tart with ginger and walnut syrup

Classic Italian Tiramisu

Chocolate fondant with chocolate sauce

French crème brulee with shortbread biscuit

Lemon Tart with Orange Syrup and Clotted Cream

Spicy Panna cotta with mix berries compote

Surprise - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Stuffed Boneless Quail on a Bed of Wild Mushroom served with a rich Devil Sauce

Falafel on Hummus with Herb Oil (vegetarian)

Seared Scallop on Pea Puree served with a Peanut Sauce and Micro Cress

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

(V) Baked red pepper with plum tomato and garlic served with basil oil

(V)chicken Baby germ Caesar salad served with Boiled Egg and anchovies top with parmigiano reggiano cheese

Classic Prawn Cocktail with brown bread and butter

Ban Ban Chicken with spice peanut sauce and micro cress

(V) Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

Chicken and ham Croquettes served with a spicy garlic mayonnaise and micro cress

Meat, chicken or vegetables Stuffed (Empanadillas)

Baccalà (salted cod) in a tomato and olive sauce

Salmon tartar served with avocado and micro cress

Shrimp Sambal on toasted crouton with herb oil and rocket salad

Tomato and Mozzarella with fresh basil and herb oil and balsamic glazed

Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

Baked Goat cheese warp in pancetta and wild mushroom with port jus

MAIN COURSE

Choose 1 dish

Classic Beef Wellington with fondant potato and red wine Jus

Teriyaki Chicken with Sticky Rice and Pak Choi

(V) Wild Mushroom Wellington with the same vegetable as main dish

Duo of Lamb served with Dauphinoise potatoes baby vegetable and rosemary jus (rump of lamb and mini Shepherd's pie)

Classic Beef rib eye served with baby vegetables and fondant potato, peppercorn sauce

Char siu duck Breast with special fry rice Steam Vegetables Char Siu glazed

(V) Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable and potato from main course

Beef and onion pie served glazed vegetables creamy mash potato and beef jus

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce

Fillet of Cod Wrapped in Pancetta with Mediterranean Vegetables and Tomato Herb Coulis

Pan Fried Stone-bas with Romesco Sauce with Mediterranean vegetable and polenta cake

Lemon Garlic Butter Baked Cod Fillets top with a Chimichurri sauce, and roasted vegetable and sautéed potato

Herb Crusted Rack of Lamb with Dauphinoise and season vegetable, jus

Moroccan style chicken pastilla filo pie with pearl couscous and Mediterranean vegetables and herb oil

Pan Fried Chicken Breast Stuffed with Cream Cheese and Bacon served with Baby Vegetables and Rosti Potato

Roasted Fillet Salmon served Mediterranean Mix Vegetables, Pomme Anna and Tomato and basil sauce

DESSERT

Choose 1 dish

Dark Chocolate Fondant with Orange Compote

American blueberry pie with crème anglaise

Pear and almond tart with crème anglaise

Apple crumble and Crème Anglaise

Apple strudel with creme anglaise

Baked New York Cheese Cake

Banoffee pie with crème anglaise

Classic Italian Tiramisu

American Pecan Pie with Crème Anglaise

French crème brulee with shortbread biscuit

Spicy Panna cotta with mix berries compote

English Sherry Triffle

Sticky Toffee Pudding with Toffee Sauce

Seafood - Basic

STARTER

Choose 1 dish

Chef 3 choice canapé

FIRST COURSE

All inclusive

(V) Baked red pepper with plum tomato and garlic served with basil oil

(V) Baked Tomato Galette with a basil pesto, feta cheese, pine nuts and micro cress

(V) Baked Goat Cheese with a Mango Salad and Orange salad top with orange Dressing

Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

(v) Welsh Rarebit tart top with wild mushroom, Port Jus and micro Cress

Asparagus tips with parma Ham top with poached Egg with a tofu and Asparagus served with teriyaki and honey dressing

Baccalà (salted cod) in a tomato and olive sauce

Baked mini goats cheese wrap in pancetta served in spinach and pickle vegetables

Classic Prawn Cocktail with brown bread and butter

Chilli and garlic prawn with light bisque sauce

Ban Ban Chicken with spice peanut sauce and micro cress

Burrata Cheese with heritage tomatoes and basil oil (vegetarian)

Chicken Caesar served with Boiled Egg and anchovies

Shrimp Sambal on toasted crouton with herb oil and rocket salad

(v) Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

MAIN COURSE

Choose 1 dish

Herb Roasted Chicken leg served with chimichurri Sauce, fondant potato and seasonal vegetables

Fillet of Red Snapper served on a cannellini beans with tomato, and new potato and stream vegetables

Fillet of sea bass served with baby vegetable saffron new and tomato and basil butter sauce

Fillet steak with green peppercorn sauce mixed vegetables and Dauphinoise potato

Halibut with Romesco Sauce with Mediterranean vegetable and polenta cake

Herb crusted Salmon with Baby Vegetable and Fondant Potato served with a Lemon Butter Sauce

(V) Grilled Aubergine Stuffed with Feta and Quinoa, tomato sauce served with vegetables from main dish

Fillet of cod wrap in Pancetta served with Mediterranean vegetables and potato and onion rosti with tomato herb coulis

Duck Leg confit served with red cabbage and roasted vegetables and fondant potato and port jus

Duck breast with Puy Lentils and wild mushroom, seasonal vegetable fondant potato and port jus

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce

(V) Baked Wild Mushroom and Spinach Wellington (with same vegetable and potato as main dish)

Atlantic Cod fillet warp in lettuce with miso glazed served pak choi and stem Broccoli and Japanese Sticky rice

Pan Fried Stone bas served on Butternut Squash Risotto, spinach and carrot served with olive oil

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and a herb pepper sauce

Pan Fried sea bass served roasted vegetable and Polenta and capes and olives salsa

DESSERT

Choose 1 dish

Lemon Tart with lemon Syrup crème chantilly

New Orleans baked cheese cake with orange compote

Lime Panna cotta with mix berries

Apple crumble and Crème Anglaise

American Pecan Pie with Crème Anglaise

American blueberry pie with crème anglaise

Brioche and Banana whisky Bread and Butter Pudding served with Crème Anglaise

English Sherry Triffle

Sticky Toffee Pudding with Toffee Sauce

Chocolate tart with ginger and walnut syrup

Old English treacle sponge Pudding with custard

English Treacle Tart with custard

Traditional Italian Coffee Tiramisu

Spicy Panna cotta with mix berries compote

Pear and almond tart with crème anglaise

Apple strudel with creme anglaise

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Chef Darius's reviews

4.8

•

158 services

Darius is an incredible chef. Very knowledgeable and with vast experience. Our food was impeccable. I would highly recommend Darius

This was the first time we had a chef visit us. Darius was amazing and so was the food. We had a lovely evening and would highly recommend him.

Chef Darius was amazing! Didn’t know what to expect and I was very pleased. My husband and his friends loved his birthday surprise. The food was amazing, from the canapés to the starter: smoked duck breast with orange and port mamarlade to the mains: the duo of lamb, fantastic- we all loved it. He made the whole experience beautiful with the explanations he gave to the dishes, he was also accommodating and patient with my kids who had many questions for him!! Thank you for making the evening a beautiful and memorable experience.

Darius was phenomenal. His dishes were a delight and his calm presence and contribution to our dinner party was just as delightful. Thank you so much Darius for making our NYE so incredibly special!!

We had the absolute pleasure of hosting Darius for a private dinner, and the entire experience was exceptional from start to finish. Not only was the food delicious and beautifully presented, but he was genuinely lovely to have in our home. Friendly, thoughtful, and incredibly professional, Darius made the afternoon feel effortless and special. Every dish was crafted with care, and you could truly taste the passion and skill that went into the menu. Beyond the incredible food, what stood out most was the warm, welcoming energy Darius brought. It felt like having a talented friend cook for us. I can’t recommend Darius highly enough—if you’re looking for someone who delivers both amazing cuisine and a wonderful personal touch, look no further! We’ll definitely be booking again!

We had a wonderful experience with Darius K. He was professional, polite, and friendly. The food was outstanding and his attention to detail, alongside the serving and preparation help from hos daughter made the evening unforgettable. Many thanks!

So grateful for Darius’ exceptional service, dishes, and energy! He curated a personalised menu for our party and was a fantastic addition. Very much recommend his services!

Darius did a fabulous job helping to celebrate my mother’s birthday. The food was absolutely delicious and served exactly as we’d asked. Darius and his assistant left the kitchen spotless. Totally fantastic - don’t wait around just book!

Amazing experience having Darius cooking for us all week. Very friendly, very professional and loves his job. The food was extraordinary! Truly recommend

Darius cooked us an amazing meal for eight last night for my husband’s 60th birthday celebration with friends. Appetisers were served followed by an extremely high quality three course meal. Darius had provided an extensive menu from which we chose two options for each course. Everyone was very happy with their meal and whilst we all enjoyed every course we would highly recommend the Duo of lamb (one comment was “That’s the best lamb I’ve ever had”). Portion sizes were very generous. Darius and his assistant were both discreet and informative about the food and their experience, they were happy to prepare and serve dinner at the leisurely pace we wanted in a very calm and relaxed way. Everything was taken care of from laying the table to leaving the kitchen spotless. I wouldn’t hesitate to recommend Darius for a stress free amazing dinner party.

Darius and his assistant made it a great evening. The quality of the food was exceptional. Throughout the process Darius had been friendly, flexible, Easy to do business with, just all round excellence. Would totally recommend him ????????

Darius was incredible! He took over our kitchen with utter professionalism, produced beautiful, delicious food and served it to us with grace and efficiency. Could not have asked for more!

WOW....Chef Darius creations were ABSOLUTELY DELICIOUS. This was the highlight of my Birthday weekend London getaway. Highly recommend "Take a Chef" and more specifically Chef Darius!

This is the second time we have booked Darius and it won't be the last. Absolutely incredible evening and the food was amazing. Big thank you to Darius and his team.

Great experience with Darius for our mum’s birthday lunch for the whole family. Ahead of the day, he worked with us on the menu to cater for all tastes. On the day he delivered great food, both in look and taste, in a relaxed manner. We had four courses spread over an entire afternoon, timed as we wanted them. Darius and his assistant/waiter were attentive without being obtrusive; then at the end of the meal they left the kitchen spotless. We had a great time and would recommend Darius to anyone looking for a special experience in the comfort of their own home.

We had an incredible evening with family, thanks to Darius. There were 12 of us and I was able to completely relax and enjoy my family’s company, with Darius and his assistant taking care of all the food. The food was lovely and served so well - from gorgeous canapés right through to beautifully presented desserts. My kitchen was left sparkling at the end. I wouldn’t hesitate to repeat the experience - it was a night to remember! Thanks Darius!

We had the pleasure of having Chef Darius cater for a dinner party of 12, and he exceeded all expectations. The seared scallops starter was perfectly cooked and beautifully presented, setting the tone for a fantastic meal. The salmon en croute for the main course was absolutely delicious, with flaky pastry and perfectly seasoned fish that impressed all our guests. Not only was the food outstanding, but Chef Darius also brought a warm and friendly demeanour that added to the evening’s enjoyment. He worked seamlessly in our kitchen, keeping everything spotless and organized throughout. His professionalism and attention to detail made the entire experience stress-free Many thanks

Darius was amazing and we all agreed it was one of our best Christmas Day lunches.

Darius's service was exceptional! The food was absolutely delicious and the presentation was beautiful. His experience and love for food shone through in the quality of his work. I would 100% recommend using Darius and will be looking forward to booking him again in the future. He brought a lovely waiter with him who was so friendly and ensured all the food was delivered professionally and with a smile on his face. Thank you again for making our special occasion all the more enjoyable!

We had an excellent meal prepared by Darius, who was also very professional and friendly. Communication pre-dinner was great. Would certainly recommend. Thanks for a brilliant meal!