Chef Diego Yupanqui

Chef At Home in London

Diego and I have always loved hosting our own dinner parties—from New Year's Eve and murder mystery-themed nights to Halloween and birthdays—creating our favorite dishes and extravagant cakes.

A bit about each of us:

Diego Yupanqui, a professional Peruvian chef, was brought up in Spain but stays true to his Peruvian roots. He loves putting a Peruvian twist on English and Spanish classics, just as he does at The Number One Pub in London, awarded in 2024. Having previously hosted a successful supper club in collaboration with the Mexican restaurant Polanco and his business partner, Niamh, Diego is passionate about cooking for people to enjoy and connect over food.

Niamh Brackstone, a Westminster Kingsway graduate, became the Head Pastry Chef at The Holly Bush after being awarded a Rosette. She takes great pride in her dessert creations, with a particular love for French fine dining desserts and the element of surprise!

With extensive experience working in five-star hotels and fine dining restaurants, both Niamh and Diego are highly skilled in crafting a menu tailored to your tastes—making your dinner party a night you won’t forget!

For me, cooking is...

Our passion, we love experimenting with new dishes and cuisines, so we’re always up for the challenge of bringing your vision to life.

I learned to cook at...

We both have a Level 3 qualification, as well as health and safety and food hygiene certificates

A cooking secret...

Never stop learning and creating.

My menus

Gourmet Home Dining Menu

STARTER

Choose 1 dish

Pea & Courgette Tart Mini tart of sweet pea and courgette, topped with vegan feta cheese and micro cress

Wild mushroom & truffle arancini & tarragon emulsion

FIRST COURSE

All inclusive

Potato rosti with a quenelle of crème fraiche and chives

Asparagus Three Ways Sautéed asparagus tips, raw asparagus shavings, and a bright asparagus dressing (Dairy-Free, Nut-Free)

MAIN COURSE

Choose 2 dishes

Poached lobster tail served over saffron risotto with a fresh rocket salad and shaved fennel, finished with citrus oil

Poached Monkfish Served with Goan-style fish curry sauce, fragrant rice, and a fresh cucumber, red onion, and tomato salad

Summer Garden Tart (Dairy-Free, Nut-Free) Caramelised shallot tart with charred courgette, confit heritage tomatoes, baby carrots, basil oil, and micro herbs

Broccoli & Blue Cheese Mousse (Contains Dairy) Savory broccoli and blue cheese mousse with silky broccoli purée, crispy broccoli crumb, and dressed seasonal greens

DESSERT

All inclusive

Crème Brûlée with Gooseberry Twist Classic vanilla bean crème brûlée topped with caramelised sugar and a tangy gooseberry compote

Peruvian, Spanish fusion

STARTER

All inclusive

Diego’s signature ceviche, fresh stone bass cured in ají limo, sweet potato, red onion, coriander oil

FIRST COURSE

All inclusive

Causa de mango y aguacate

Causa limeña de pollo

MAIN COURSE

All inclusive

Seco de carne con alubias blancas. Slow braised beef chuck in cilantro and ají amarillo sauce, served with white beans and a zesty salsa criolla

DESSERT

All inclusive

Tarta De Santiago

Spanish, Peruvian fusion

STARTER

All inclusive

Heritage tomato gazpacho, radish, basil, focaccia croutons

FIRST COURSE

All inclusive

Diego’s signature ceviche, fresh stone bass cured in ají limo, sweet potato, red onion, coriander oil

MAIN COURSE

All inclusive

Paella valenciana de pollo

DESSERT

All inclusive

Passionfruit tres leches cake

Greek, Middle Eastern sharing platters

STARTER

All inclusive

Bread selection with garlic butter

Marinated olives and pickles platter

Tzatziki, hummus & baba ganoush

FIRST COURSE

All inclusive

Smoked mackerel and labneh dip

Fattoush salad, crispy vegetables, fried pita chips, pomegranate vinaigrette

MAIN COURSE

All inclusive

Chilled chicken souvlaki

Lamb kofta with tahini yoghurt

Mujaddara

Grilled halloumi skewers with harissa mayo and spring onion

DESSERT

All inclusive

Baklava bites

Greek yoghurt with rose syrup and pistachio

Semolina orange cake

Brunch

STARTER

All inclusive

Crab and avocado toast with citrus aioli

FIRST COURSE

All inclusive

Truffle scrambled eggs on sourdough

MAIN COURSE

All inclusive

Potato rosti with a quenelle of crème fraiche and chives

Grilled asparagus with Parmesan and poached egg

DESSERT

All inclusive

Matcha pancakes with black sesame cream

Passionfruit cheesecake bites

Pistachio financiers

Seasonal fruit platter with mint and lime zest

British, French fine dining

STARTER

Choose 1 dish

Dry-aged steak tartare, pickled enoki mushrooms, black truffle, quail egg, sourdough wafer

FIRST COURSE

Choose 1 dish

Wild Scottish salmon gravalax, cured with citrus and salt, served with an apple fennel salad, oscietra caviar, citrus creme fraiche and sea purslane

MAIN COURSE

Choose 1 dish

Angus beef wellington, morel mushroom duxelles, served with rosemary thyme glazed vegetables, roasted cauliflower purée, red wine jus, shaved black truffle

DESSERT

Choose 1 dish

Cointreau and cardamon apple tarte tatin, orange confit, cardamon apple gel, creme fraiche sorbet

Mediterranean

STARTER

Choose 1 dish

Carabineros croquetas, black garlic aioli & iberico ham

Black tiger king prawns " al ajillo", with prosseco foam & herb oil

"Galician octopus", potato foam & paprika oil

Salmorejo soup, iberico ham & quail eggs

FIRST COURSE

Choose 1 dish

Pan roasted cod loin, sauteed spring onion, white crab butter sauce, seaweed tapioca cracker, brown butter mayonnaise

Pan roasted salmon, herb baby potato, tender stem broccoli, sauce vierge & citrus aioli

MAIN COURSE

Choose 1 dish

Beef fillet, roasted cauliflower & garlic puree, potato rosti, heritage vegetables & bordelaise sauce

Seafood traditional paella & black garlic aioli

Chicken two ways, poached chicken breast, chicken schnitzel, chestnut mushroom and sauteed spinach, jerusalem artichoke & bayleaf puree & chicken butter sauce

Pan roasted Stone bass, shelfish red wine sauce & braised octopus

DESSERT

Choose 1 dish

Chocolate and tofu mousse, olive oil, caramelised hazelnut, vanilla poached pear

Cointreau and cardamon apple tarte tatin, orange confit, cardamon apple gel, creme fraiche sorbet