I’m a professional chef with over 20 years experience across different establishments - from fine dining, to pubs and production kitchens. All have helped me hone my skills, and recently opened a catering business

My innovative approach to food is evident in every dish, where traditional techniques meet contemporary flavors. My ability to craft menus that not only tantalise the taste buds but also tell a story is truly exceptional.

For me, cooking is...

an artful expression of love and creativity on a plate.

I learned to cook at...

The Michelin starred restaurant Maison Novelli

A cooking secret...

attention to detail and a dash of innovation.

My menus

Luxury Christmas Lunch

STARTER

Choose 1 dish

Wild Mushroom & Walnut Pate, Spiced Pear Chutney and Focaccia Crostini

Pork & Pistachio Terrine, Celeriac Remoulade, Bitter Leaves and Grilled Bread

Orange & Beetroot Cured Salmon, Petit Salad, Pickled Cucumber, Crispy Capers and Mustard Dressing

Traditional Prawn Cocktail

Smooth Soup with Fresh Bread

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Herby Crust Seared Hake with Crushed New Potatoes, Buttered Kale, Broccoli, and Lemon Velouté

Grilled Bavette with Celeriac & Potato Dauphinois, Buttered Greens, Caramelised Carrot Purée, and Rosemary Jus

Grilled Truffle Polenta with Basil Black Olive Caponata, Wilted Garlic Kale, and Dried Black Olives

Hand-carved turkey & gammon ham and beef with pigs in blankets, sage, onion & cranberry stuffing, goose fat roast potatoes, honey roast parsnips, winter greens, mash potato, cauliflower cheese, Yorkshire pudding, spouts with bacon and chestnut gravy

Seared Salmon with Chive Mash, Greens, French Beans, and Truffle Velouté

DESSERT

Choose 1 dish

Chocolate Nemesis with Whipped Vanilla Cream and Honeycomb

Lemon tart

Christmas pudding served with brandy sauce or custard

Pavlova

Christmas

STARTER

Choose 1 dish

Wild Mushroom & Walnut Pate, Spiced Pear Chutney and Focaccia Crostini

Pork & Pistachio Terrine, Celeriac Remoulade, Bitter Leaves and Grilled Bread

Orange & Beetroot Cured Salmon, Petit Salad, Pickled Cucumber, Crispy Capers and Mustard Dressing

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Hand-Carved Turkey with Pigs in Blankets, Sage, Onion & Cranberry Stuffing, Goose Fat Roast Potatoes, Honey Roast Parsnips, Winter Greens, and Chestnut Gravy

Herby Crust Seared Hake with Crushed New Potatoes, Buttered Kale, Broccoli, and Lemon Velouté

Grilled Bavette with Celeriac & Potato Dauphinois, Buttered Greens, Caramelised Carrot Purée, and Rosemary Jus

Grilled Truffle Polenta with Basil Black Olive Caponata, Wilted Garlic Kale, and Dried Black Olives

DESSERT

Choose 1 dish

Chocolate Nemesis with Whipped Vanilla Cream and Honeycomb

Christmas Pudding, Chantilly Cream & Bailey’s Creme Anglaise

Lemon tart

Luxury Sunday Roast

STARTER

Choose 1 dish

Prawn cocktail

Mini spinach filo pastry tarts

Stuffed dates with goats cheese and honey

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Slow Cooked Lamb Shoulder with roast potatoes, vegetables, Yorkshire puddings and gravy

Honey & Thyme Roast Chicken with roast potatoes, vegetables, Yorkshire puddings and gravy

Confit Pork Belly, Crackling with roast potatoes, vegetables, Yorkshire puddings and gravy

Vegetarian and Vegan options available

Roast Beef with roast potatoes, vegetables, Yorkshire puddings and gravy

DESSERT

Choose 1 dish

Sticky Toffee Pudding & Ice-cream

Hazelnut Chocolate Brownie £7.50 with Vanilla Ice-cream

Vegan Brownie

Eton Mess

Cheese board

Canapé Party

STARTER

Choose 3 dishes

Salt ‘n’ pepper’ prawns, chilli, garlic, coriander

Chorizo and herb arancini, saffron aioli

Roast beef, horseradish cream, cherry tomato en croute

Chicken skewers, crushed sweet peanuts, satay sauce

Cured tuna, sesame, red wine reduction

Smoked trout, samphire dip, potato, dill

FIRST COURSE

Choose 3 dishes

Pickled beetroot, soft goat cheese, walnut, beetroot garlic crisp (v)

Slow-cooked pork belly, spiced puy lentils, spinach, red wine jus

Braised oxtail, potato and turnip purée, turnip crisp

Spiced calamari, Jerusalem artichoke purée, salsa verde

Roasted chicken breast, Brussel sprouts, chestnuts, sweet chilli jam

Barley risotto, pumpkin, mascarpone, crispy sage (v)

MAIN COURSE

All inclusive

DESSERT

Choose 3 dishes

Lemon curd tartlet

Brandy Bakewell tartlet, sweet dog chutney

Baked cheesecake with blueberry compote

Bitter chocolate tartlet and Bailey’s mousse

Candied havelnut parfait

Tasting Menu

STARTER

All inclusive

Amuse-bouche

FIRST COURSE

Choose 1 dish

Chicken liver pate, crispy bread, red onion chutney and white truffle oil

Burrata with confit tomato, rocket, and basil pesto

Smoke salmon stuffed with crayfish mousse, pickle cucumber, petit salad

MAIN COURSE

Choose 1 dish

Roasted chicken breast, potato & celeriac dauphinoise, kale, thyme jus

Seared salmon, fondant potatoes, parsnip puree, winter greens and chive velouté

Shallot and leek tart tatin with white onion puree, rocket salad, balsamic reduction

DESSERT

Choose 1 dish

Chocolate brownie, vanilla ice-cream and warm chocolate sauce

Baked raspberry cheesecake with dried raspberries and raspberry coulis

Poached pear with vanilla whipped cream, salted caramel sauce and hazelnut praline

Private Party

STARTER

Choose 1 dish

Smoked Salmon and cream cheese roulade

Mediterranean roasted vegetable and Mozerella stack with Basil Pesto

Shredded Hoi Sin Duck on a bed of leaves

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan-seared Chicken Breast with a Lemon and Sage Cream Sauce and Fondant Potato

Slow Cooked Pork Belly with Crackling and Chorizo Mashed Potato

Seabass fillet with pesto and crushed potatoes

Roasted butternut squash and sage risotto

DESSERT

Choose 1 dish

White Chocolate and Raspberry Cheesecake

Eton Mess

Cheeseboard and Fruit

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Chef Luis's reviews

5

•

2 services

Wow! We were bowled over by the wonderful quality and taste of the food, the friendliness and professionalism of Luis and Josh, the way they just quietly got on with things and left everything beautifully tidy at the end of the evening. Our guests loved every minute of the experience and we were absolutely thrilled. Thank you!