Private Chef Kia Vincent

Award-winning chef and food business director with extensive experience across catering, private dining, clubs, hotels, and commercial kitchens, I combine professional training, creativity, and leadership with a personal journey toward health—now cooking with intention, using local and global ingredients to nourish the body, as I believe nutrition is essential to wellbeing.

For me, cooking is...

Cooking is sustainability—fueling the body; food should taste good and truly nourish.

I learned to cook at...

I completed a three-year professional cookery course at Fareham College with distinction, specialising in game meat, vegan meals and fish.

A cooking secret...

My secrets in the kitchen are intention and love—cooking for a peaceful mind using only fresh ingredients, herbs, and organic spices.

My menus

CON AMORE

STARTER

All inclusive

A traditional Italian spread of marinated mozzarella, mushrooms, and olives, served alongside tomato & truffle bruschetta and warm garlic knots

FIRST COURSE

All inclusive

Pear & Prosciutto Sweet pear with finely sliced prosciutto, aged Parmigiano Reggiano, toasted walnuts, and a drizzle of honey and extra‑virgin olive oil

MAIN COURSE

All inclusive

Braciole Thinly pounded beef rolled with garlic, herbs, and Parmesan, slow-braised in a rich tomato sauce until tender and deeply flavoured

DESSERT

All inclusive

Plum Crostata Rustic Italian tart of sweet baked plums in buttery pastry, finished with a light glaze

PARIS·AMOUR

STARTER

All inclusive

A grazing selection of cured meats, artisan crackers, and seasonal accompaniments, served with a three-tier display of soft, creamy, and aged cheeses, finished with fresh fruits and herbs

FIRST COURSE

All inclusive

French Onion Soup Slow-caramelised onions in a rich, deeply flavoured broth, topped with toasted bread and melted cheese, grilled until golden and bubbling

MAIN COURSE

All inclusive

Partridge “Coq au Vin” Partridge gently braised in red wine with smoked bacon, mushrooms, and fresh herbs, finished with a rich, silky sauce

DESSERT

All inclusive

French Blueberry Galette A rustic French tart with a buttery, flaky pastry, filled with sweet-tart blueberries and lightly baked until golden, served simply to let the fruit shine

Caribbean experience

STARTER

All inclusive

Dragon Fruit, Citrus & Crab Chilled dragon fruit with lime and pink grapefruit, hand‑picked crab, coconut cream, and coriander oil, finished with a whisper of Scotch bonnet and crisp plantain

FIRST COURSE

All inclusive

Caribbean Palate Cleanser Chilled passion fruit and lime granita with coconut water and fresh pineapple, paired with lightly grilled prawns, a hint of aged rum, and mint

MAIN COURSE

All inclusive

Pineapple & Rum–Glazed Duck Seared duck with caramelised pineapple, aged rum glaze, warm island spices, and a light citrus jus, finished with micro herbs

DESSERT

All inclusive

Warm Coconut Tart Buttery coconut custard tart with rum caramel and vanilla crème fraîche