Private Chef Fiona Yates

I am a passionate chef with over 30 years of cooking experience, from catering large private dinner parties to serving up to 44 guests as an interim Head Chef aboard The Countess of Evesham in Stratford-upon-Avon. I love creating bespoke menus that showcase fresh ingredients and flavours inspired by world cuisines, and I take pride in delivering beautifully presented dishes to a strict schedule while cruising. I thrive in busy environments, managing everything from preparation and service through to full clean-down. I hold a Level 2 Food Safety and Hygiene Certificate and enjoy bringing people together through memorable food experiences.

For me, cooking is...

A way to share love, creativity, and connection, turning simple ingredients into moments people remember.an expression of passion and joy

I learned to cook at...

I learned to cook through a combination of online courses, hands-on experience in restaurant kitchens, and years of self-taught experimentation

A cooking secret...

Staying calm under pressure and always cooking with heart — flavour and joy come first. is using fresh, simple ingredients and letting them shine

My menus

Your Exclusive Dinner Party

STARTER

Choose 2 dishes

Seared Scallops Cauliflower purée, crispy pancetta & herb oil

Beetroot & Goat’s Cheese Salad (V) Roasted beetroot, whipped goat’s cheese, candied walnuts & balsamic glaze

Roasted Tomato & Basil Soup (V) Finished with crème fraîche & warm artisan bread

FIRST COURSE

Choose 2 dishes

Cured Salmon with Dill & Cheese Cream

Seafood Broth

Vegetarian Dips

MAIN COURSE

Choose 2 dishes

Fillet of Beef Served medium-rare with dauphinoise potatoes, tenderstem broccoli & red wine jus

Aubergine Parmigiana (V) Layers of aubergine, rich tomato sauce & melted mozzarella, with basil salad

Prawn and Chorizo Cassoulet Rich tomato & bean stew with smoky chorizo & fresh herbs

DESSERT

Choose 2 dishes

Lemon Posset Creamy lemon dessert with raspberry coulis & shortbread

Sticky Toffee Pudding Butterscotch sauce & clotted cream

Easonal Cheese Selection Artisan cheeses with crackers, grapes & chutney

My Mediterranean

STARTER

All inclusive

Warm Flatbreads & Dips Hummus, tzatziki, roasted red pepper dip & olives

Tomato & Olive Bruschetta With basil, garlic & olive oil

FIRST COURSE

Choose 2 dishes

Greek Chicken Souvlaki Skewers Marinated in garlic, oregano & lemon, served with tzatziki

Patatas Bravas Crispy potatoes with smoky tomato sauce & aioli

Greek Village Salad Tomatoes, cucumber, olives, red onion & feta

MAIN COURSE

Choose 1 dish

Seafood Paella A Spanish classic with prawns, mussels & saffron rice

Mediterranean Vegetable Bake Roasted courgette, peppers & aubergine layered with tomato & herbs

DESSERT

Choose 1 dish

Greek Yogurt & Honey With walnuts & fresh fruit

Baklava Layers of filo, pistachios & honey syrup

The British Indian

STARTER

All inclusive

Poppadoms & Chutney Board Mango chutney, lime pickle, mint raita & chopped salad

Prawn Tikka Skewers Marinated in yogurt, garlic & garam masala, grilled and served with Onions and lemon

FIRST COURSE

Choose 2 dishes

Chicken Tikka Masala with Sultana Pilau Rice

Vegetable Korma Mild coconut and cashew sauce with seasonal vegetables

Slow cooked Lamb Rogan Josh & Bombay Potatoes

MAIN COURSE

All inclusive

DESSERT

All inclusive

Mango & Cardamom Eton Mess A British favourite with sweet mango, meringue & spiced cream

A Journey to Morroco

STARTER

All inclusive

Zaalouk salad combines smokey roasted aubergine with tomatoes, garlic, and paprika, balanced with olive oil and enjoyed with soft, flat breads

Lamb Kefta Skewers Tender grilled minced lamb with cumin, paprika and coriander, served with cooling mint yogurt dip

Crispy Halloumi with Harissa Honey Bite-sized halloumi pieces lightly fried and drizzled with a sweet and spicy glaze

FIRST COURSE

All inclusive

Orange & Cinnamon Salad, refreshing and fragrant, showcases the beauty of simple ingredients layered with flavour

MAIN COURSE

All inclusive

The iconic Chicken Tagine with Preserved Lemon & Olives, tender and aromatic, brings together tangy citrus, saffron, and green olives for a dish as bright as the Moroccan sun

Seven Vegetable Couscous, features seasonal vegetables steamed in spiced broth and served over delicate semolina grains, finished with chickpeas and a delicate charmoula

DESSERT

All inclusive

M’hanncha (Almond “Snake” Pastry) Filo pastry filled with sweet almond paste and orange blossom water, rolled into a spiral and baked until crisp. Dust with icing sugar or drizzle with honey

The English Classic

STARTER

Choose 2 dishes

Warm Fresh English Watercress & Spinach Soup with Crusty Bread

Classic Smoked Salmon with Dill Creme Fresh & Lemon

Triple Cheese and Tarragon-stuffed mushrooms

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Roast Chicken with all the English Trimmings & Sides

Slow-Cooked Lamb with Mash