Private Chef Nadine Lomis

I have carved a unique niche in the culinary world, drawing inspiration from renowned chef Yotam Ottolenghi. My culinary style is distinguished by the use of vibrant colors and strong Middle-Eastern flavors, combined with simple yet effective cooking methods. Nadine's creations are a feast for the senses, transforming events into unforgettable experiences.

As a private chef, my passion and creativity shine in every dish, with my Morrocan Chicken with Preserved Lemons & Olives in the Tagine standing out as a particular favourite. This dish is a true masterpiece, captivating guests with its rich aromas and bold flavors.

With an impressive roster of celebrity clients, my culinary expertise is in high demand. My commitment to excellence ensures that every event me and my team cater for, is both memorable and extraordinary

For me, cooking is...

For me, cooking is not just a job — it’s my joy, my pastime, and the source of my true relaxation and happiness.

I learned to cook at...

My passion for cooking has taken me around the world to discover diverse techniques and hidden secrets that I use to make my dishes truly stand out.

A cooking secret...

Trying to focus on using locally sourced, fresh produce of premium quality.

My menus

Whispers of The Countryside - Afternoon Tea

STARTER

Choose 3 dishes

Spinach & Feta Triangles (v)

Blinis - Smoked Salmon, Horseradish Cream

Watermelon & Feta Skewers With Mint (V)(Gf)

Asparagus & Pea Pesto Tartlets (V)

Mini Sausage Rolls (V)

Watermelon And Halloumi Tajin Skewers (V)(Gf)

Garden Pea & Mint Soup Shots – Chilled, Served In Mini Glass Jars (V)

FIRST COURSE

Choose 3 dishes

Cucumber & Garden Mint Cream Cheese (V) Finger Sandwiches or Rolls

Egg Salad With Cress On Brioche (V) Finger Sandwiches or Rolls

Smoked Salmon With Lemon-Dill Butter Finger Sandwiches or Rolls

Roast Chicken With Tarragon Mayonnaise Finger Sandwiches or Rolls

Goats Cheese, Beetroot & Chive (V) Finger Sandwiches or Rolls

Goats Cheese, Rocket & Pomegranate Mini Wraps With Walnuts (Gf)(V)

Zaatar Crusted Cheese & Zucchini Ribbons On Rye Toasts (V)

Cheddar & Apple Chutney – A Sweet-Savory Classic On Malted Bread (V)

Brie & Fig Jam – Creamy And Rich, Perfect On Mini Brioche Or White Bread (V)

Blue Cheese, Pear & Walnut – Delicate Balance Of Bold And Fresh (V)

Ricotta & Honey With Thyme – Open-Face On Raisin Or Nut Bread (V)

Avocado, Lime & Chive Mash – Creamy And Zesty On Rye Or Seeded Bread (Ve)

Grilled Vegetable & Hummus – Layers Of Grilled Courgette, Red Pepper, And Aubergine With Garlic Hummus (Gf)(Ve)

MAIN COURSE

Choose 2 dishes

Mini Chocolate Brownies Topped With Strawberries (Ve)(Gf)

Mini Eton Mess Cups – With Crushed Meringue, Cream, And Fresh Berries

Peach & Thyme Upside-Down Cake Squares (V)

Normandy Apple Tart (ve)(v)

Petite Strawberry Tarts With Basil (V)

Mini Victoria Sponges With Strawberry Jam & Cream (V)

Elderflower & Berry Pavlovas (V)

Sticky Toffee Squares (v)

Poached Pear with Vanilla Bean Cream (v)(ve)

Lemon tart w/ Toasted Meringue (v)

Key Lime Pie (v)

Country Carrot Cake w/ Local Cream Cheese Frosting (v)

Petite Lemon Drizzle Cake (v)

DESSERT

Choose 2 dishes

Strawberry Jam With Elderflower Scones (V)

Rosemary & Honey Butter Scones (V)

Simple Plain Scones w/ Raspberry or Strawberry Jam & Clotted Cream (v)

Simple Sultana Scones w/ Raspberry or Strawberry Jam & Clotted Cream (v)

Lavender & Lemon Scones (V)

Savoury Cheese Scones w/ Oxford Cheddar & Chutney (v)

The ULTIMATE Brunch

STARTER

Choose 2 dishes

Yogurt Parfaits – Greek Yogurt With House-Made Granola, Honey Drizzle, And Fresh Fruit

Fresh Fruit Platter With Pineapple And Melon Balls (Ve)

Mini Pastry Basket – Fresh-Baked Croissants, Pain Au Chocolat, And Seasonal Muffins

Charcuterie Brunch Board – Meats, Cheeses, Fruit, Nuts, Mini Croissants, Spreads

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Morrocan Shakshuka, Slow Cooked Vegetables And Arlington White Eggs, Fresh Baguette (V)

Thai Corn Fritters, Organic Whipped Coconut Yoghurt, Stir Fried Pac Choi, Baby Sweetcorn (Ve)

Crispy ‘Cluck’ Or Duck Bun - Shredded ‘Cluck’(Ve) Or Duck Fresh Chilli, Cucumber, Spring Onion & Sweet Hoisin Sauce

Huevos Mancheros (Mexican Baked Eggs) With Tortilla Chips

Turkish Eggs - Poached Rich Yolk Eggs, Whipped Greek Yogurt, Crumbled Feta With Chilli Butter And Dill Served With Naan Bread (V)

Butternut Squash & Chestnut Wellington, Yorkshire Puddings, Crispy Roast Potatoes, ‘Sausages’ In Blankets, And Vanilla Fir Honey Glazed Baby Parsnips And Carrots (This Is 2 Menu Options)

Black Bean And Corn Fritters, With Coriander And Spring Onions, Queso Al Fresco, Avocado And A Corn Salsa (Optional Poached Egg) (V)

Avocado Toast On Rye, Crispy Fried Eggs, Caramelised Fig Balsamic (V)

Smoked Salmon Tartine – On Toasted Sourdough With Cream Cheese, Capers, Red Onion & Dill

Avocado Toast Bar – With Toppings Like Poached Eggs, Feta, Chili Flakes & Radish

Buttermilk Fried Chicken & Waffles – Served With Maple Syrup And Hot Honey, Cajun Slaw & Plantain

Savory Herb Frittata – With Roasted Iow Cherry Tomatoes, Organic Spinach, And Goats Cheese

Eggs Benedict With Italian Prosciutto Cotto Topped With Truffle Oil

Crab Cake Benedict – With Old Bay Fresh Hollandaise And Arugula

Chilaquiles Verdes Or Rojos – Tortilla Chips Simmered In Salsa, Topped With Eggs, Crema, Cotija, Pickled Onions (V)

Classic Salmon Eggs Royal w/ Poached Eggs & Arugula

Classic Eggs Benedict w/ Wiltshire Ham, Poached Eggs & Hollandaise

DESSERT

Choose 1 dish

French Toast With Caramelised Banana And Pecans (V)

Caramelised Orange Crepes, Orange Segments And A Chocolate Sauce

American Buttermilk Pancakes (V)

Crepes With A Selection Of Fillings (Made To ‘Order’ - Lemon Curd, Lemon Sugar, Nutella, Strawberries, Bananas, Caramelised Orange, Apple And Chestnut Compote And Cinnamon, 🍪Lotus, Biscuit Crumbs)

Waffle-Atella - Waffles With Nutella And Layered Strawberries And Bananas

Vanilla Basque Cheesecake (V)

Lemon Ricotta Pancakes – Light And Fluffy With Berry Compote And Powdered Sugar

Sumac & Sesame - Ottolenghi Style Feast

STARTER

All inclusive

Hummus With Warm Butter & Pine Nuts (V)

Beetroot & Walnut Dip With Pomegranate (Ve)

Smoky Muhammara With Walnuts & Chilli (Ve)

Labneh With Olive Oil, Za’atar & Fresh Herbs (V)

Fattoush With Sumac & Crispy Pita (Ve)

Creamy Tzatziki Dip w/ Cucumber & Garlic

Warm Pitta Bread

FIRST COURSE

Choose 3 dishes

Greek Style Potato Salad With Capers

Herby Basmati Rice W/ Herbs (Ve)

Baby Potatoes W/ Olive Oil And Rosemary (Ve)

Dukkah Spiced Carrots W/ Yoghurt (Ve Optional) & Harissa (V)(Ve)

Moroccan Carrot & Coriander Salad W/ Spiced Almonds (V)

Fennel & Blood Orange Salad (Ve)

Green Beans W/ Almonds & Harissa (Ve)

Cauliflower Shawarma W/ Tahini Sauce (Ve)

Traditional Fluffy Cous Cous W/ Chickpeas And Herbs (Ve)

Tabbouleh Salad (Ve)

Miso Aubergine Salad W/ Tahini Sauce (Ve)

Middle Eastern Orzo Salad W/ Olives & Optional Feta Cheese (Ve)(V)

Cauliflower Roasted With Cumin & Coriander, Finished With Herbs (Ve)

Carrots Roasted With Harissa, Honey & Preserved Lemon (V)

Sweet Potatoes With Silan, Chili, And Lime (Ve)

Freekeh With Roasted Vegetables & Herbs (Ve)

Lentils With Caramelized Onions, Cumin & Lots Of Parsley (Ve)

Bulgur With Pomegranate Molasses & Pistachios (Ve)

Roasted Squash With Tahini, Date Syrup & Sesame (Ve)

Broccoli & Red Pepper Salad W/ Pine-Nuts (V)

Chickpeas With Roasted Garlic, Cumin & Lemon (Ve)

MAIN COURSE

Choose 2 dishes

Slow Roasted 8H Roasted Lamb In Pomegranate Harissa

Moroccan Chicken Tagine W/ Daghmira Jue', Preserved Lemons & Olives

Moroccan Cumin Infused Kefte Tagine W/ Cracked Eggs

Slow Cooked Beef Brisket W/ Onions, Carrots & Wine

Stuffed Herby Peppers W/ Lamb Or Beef Mince & Rice - Pine Nuts (Or Vegan Option)

Spatchcock Corn Fed Chicken With Za’atar & Lemon

Harissa–Orange Loch Finn Salmon W/ Coriander

Grilled Sea Bream Stuffed W/ Fennel, Orange & Saffron

Harissa Prawns With Garlic, Lemon & Coriander

Chickpea & Spinach Stew With Warm Flatbread (Ve)

Baked Halloumi With Honey, Thyme & Citrus (V)

Chicken Shawarma With Garlic Toum & Pickled Red Onion

Roasted Duck With Date Syrup & Sumac

Beef Short Ribs With Baharat & Sweet Tahini

Turkey Kofta With Pistachio & Green Chilli

Spiced Chicken Thighs With Saffron Yoghurt

Lamb & Aubergine Bake With Tomato & Pine Nuts

Slow-Cooked Beef With Cardamom & Sweet Onions

DESSERT

Choose 1 dish

Orange & Cardamon Basbousa (V)

Yoghurt Panna Cotta With Cardamom & Poached Apricots (V)

Greek Style Halva W/ Semolina & Almonds (Ve)

Baklava W/ Pistachio or Walnut (v)

Chocolate Brownies w/ Raspberry Sorbet (ve)(gf)

Matcha Basque Cheesecake w/ Yuzu Gel (v)

Rich vanilla Basque Cheesecake w/ Fresh Berries (v)

Tiramisu w/ Espresso & Marsala Wine (v)

Almond & Rose Basbousa (V)

Miso Banoffee Pie w/ Dulce de' Lece (v)

Chocolate & Black Cherry Torte (v)

Dark Chocolate Mousse w/ Berry Compote (v)

The Chef’s Selection

STARTER

Choose 2 dishes

Iow Heritage Tomato Bruschetas With Burrata/Burella(Ve), Fresh Basil And A Pesto Dressing (V)

Truffled Mushroom And Burrata Sourdough Topped With Gruyère Cheese, And Asparagus Spears (V)

Keta Salmon Tartare, Avocado & Lime Crema, Crispy Skin

Beef Tartare, Truffle Oil, Hazelnuts And Freshly Made Crostini

Crispy Harissa Cauliflower, Hazelnut Dukkah, Ranch Dressing (Ve)

Grilled Peach & Burrata Salad (V)(Ve) - Optional Prosciutto (Gf)

Spanakopitakia - Crispy Spinach & Filo Parcels With A Tzatziki Dip (V)

Pinneys Smoked Salmon, Avocado And King Prawn Salad (Gf)

Chicken Supreme Ceaser Salad With Grilled Chicken & Anchovy Sauce

Crispy Prawn Toasts, Toasted Sesame, Bushi Bonito Flakes, Yuzu Furikake, Siracha Mayo

Earthy Parsnip & Bramley Apple Soup w/ Herb Sourdough Croutons (v)(ve)

Seared Scallops, cauliflower purée, crispy pancetta, brown butter

Cured Salmon, citrus crème fraîche, pickled cucumber, dill oil

Duck Liver Parfait, brioche, spiced chutney

Charred Asparagus, poached egg, hollandaise sauce (v)

Seasonal Squash Velouté, toasted seeds, sage crisp (v)(ve)

FIRST COURSE

Choose 2 dishes

MAIN COURSE

Choose 2 dishes

Corn Fed Chicken In A Creamy Truffled Mushroom, Creamy Potato Puree, Beetroot Crisps

Walnut Crusted Rose Harissa Lamb Fillet, Chickpea hummus, Bulgur Pilaf, Zoug Dressing, Crispy Cauliflower Floret

Pine Nut, Spinach And Parmeggiano Gnocci With Wild Mushrooms & Truffles (V)

Beef Or Veal Ossombucco Milanese, Saffron Risotto Milanese, Citrus Gremolata (Citrus Topping)

Butterflied Sea Bass, Salsa Roja, Salsa Verde, Aromatic Fennel & Orange Salad

Pistachio Crusted Lamb Cutlets, Roasted Rosemary New Potatoes, Garlic Butter Asparagus Spears, Parmesan Crisp

Greek Slow Cooked Lamb Kleftiko, Roasted Cyprus Potatoes In Bone Marrow, Greek Salad With Dop Feta Cheese, Oregano

Beef Short Rib Braised In A Port And Red Currant Jelly Juice, Buttered Colcanon Mashed Potatoes

King Prawn Risotto, Cuttlefish Ink (Gf)

Gorgonzola & Beetroot Risotto With Green Apple & Walnuts (V)(Gf)

Slow Cooked Beef Cheeks, Black Truffle Mashed Potatoes, Parmesan Tuille

Duck Breast, celeriac purée, glazed baby carrots, blackberry reduction

Pan-Seared Sea Bass, saffron risotto, samphire, lemon beurre blanc

Butter-Poached Cod, crushed new potatoes, spinach, champagne sauce

Roasted Cauliflower Steak, romesco, toasted almonds, pomegranate Molasses (ve)

DESSERT

Choose 2 dishes

Chocolate Brownies w/ Raspberry Sorbet (ve)(gf)

Rich vanilla Basque Cheesecake w/ Fresh Berries (v)

Matcha Basque Cheesecake w/ Yuzu Gel (v)

Miso Banoffee Pie w/ Dulce de' Lece (v)

Chocolate & Black Cherry Torte (v)

Lemon Posset w/ Crunchy Almond Biscotti (v)

Dark Chocolate Mousse w/ Berry Compote (v)

Sticky Toffee Pudding w/ Hot custard or Vanilla Bean Ice Cream (v)

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Chef Nadine Lomis

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For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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