I am a private chef that has worked on private and chartered yachts around the world for 15 years.

For the past 11 years I have ben running my private chef business Devon Cooks.

I like to source ingredients from local butchers, fishmongers and farms.

I love my job and I love people. It gives me great pleasure to combine the two as a private chef offering guests their menu of choice in their special time of celebration.

For me, cooking is...

I have a passion for ingredients, people and learning. For 30 years I have been honing my experience and skills to deliver memories.

I learned to cook at...

A rural Devon hotel on the south coast of Devon. Chef courses around the world. Work experience Life experience

A cooking secret...

Using the freshest and top quality produce, not messing with the true flavours and using plenty of herbs and salads from the garden.

My menus

Italian Inspired

STARTER

All inclusive

Pumpkin sage and Taleggio arancini

Fennel, salami and goat’s cheese bruschette

Truffled figs with Bresaola and rocket

Grilled asparagus with crispy parma ham and quails eggs

Octopus salad with potatoes and olives

FIRST COURSE

All inclusive

Prawn, courgette and lemon linguini

Minestrone soup cups

Courgette fritti with smoked garlic aioli

Seafood fritti with salsa verde

MAIN COURSE

All inclusive

Chicken Milanese with Giardiniera tartare

Carbonara

Linguini with mussels and prawns

Seafood and vegetable risotto

Mixed meat ragu

Grilled tuna fish with savoury breadcrumbs and green salad

Mushroom ravioli with sautéed spinach

Meat ragu filled ravioli with basil tomato sauce

DESSERT

All inclusive

Tiramisu

Fig, almond and honey cakes

Bomboloni - Italian doughnuts with Nutella

Lemon panna cotta with rhubarb and raspberries

Grilled nectarines with honey and mascarpone

Apple strudel

Asian

STARTER

Choose 2 dishes

FIRST COURSE

Choose 2 dishes

Prawn tempura with dashi dipping sauce

Seared scallops with fresh chutney

Marinated grilled mackerel

Chines spare ribs

Thai chicken bites

Potato and cauliflower pakoras

Abergine fritters

MAIN COURSE

Choose 1 dish

Duck breast with plum sauce, stir fried vegetables and spring onion rice

Beef rendang, fried rice and aubergine sambal

Lamb pilaf with spice stuffed aubergine

Pad Thai

Tamarind prawns with Malay fried noodles

Sesame glazed salmon, soy wasabi dressing with soba noodles, asparagus and box choi

Thai style steamed mussels with coconut

DESSERT

All inclusive

Pear fritters with honey syrup

Coconut panna cotta with tropical fruit salad

Rice pudding with cardamom

Stuffed, mulled apricots with mascarpone and pistachios

Chocolate lava pudding with vanilla ice- cream

Grilled nectarines with honey and mascarpone

Pineapple tart tatin with salted caramel ice-cream and caramel sauce

Fig, almond and honey cakes

Lemon panna cotta with rhubarb and raspberries

Devon Cooks by the Sea

STARTER

Choose 3 dishes

Sea bass ceviche spoons

Baked croustades with black olive and gruyere cheese

Crispy bourbon pork belly with whiskey bbq sauce

Devon Cooks canapés- chef selections

Lemony prawns with mange tout

FIRST COURSE

Choose 1 dish

Caramelised scallops on celeriac puree with bacon lardons and sautéed baby leeks

Bouillabaisse

Crab, avocado and tomato tian

Marinated octopus with paprika and olive oil

Monkfish and bacon on rosemary skewers with aioli and side salad

Moules mariniere

Anti pasti seafood platter

Smoked salmon and asparagus terrine

Salmon, prawn and crab cocktail with avocado sorbet

Prawn tempura with dashi dipping sauce

MAIN COURSE

Choose 1 dish

Fillet of Hake with clams in wine & cream sauce, ratte potatoes, sautéed seasonal green vegetables

Tronchon of Turbot, grilled and served with a olive and tomato salsa and steamed vegetables of the season

DESSERT

Choose 2 dishes

Caramalised fig tart served with creme fraiche

Green tea pan cotta with tropical fruit salad

Apple tart fine with salted caramel ice-cream

Lime cheesecake with pecan and ginger base served with raspberry coulis

Tiramisu

Rhubarb creme brûlée, with almond shortbread

Swiss sponge tower with lemon curd, fresh cream and strawberries

Chocolate lava pudding with vanilla ice- cream

Elegant dining

STARTER

All inclusive

Beef tartare, with all the accompaniments.. DIY

Bouillabaisse

Caramelised scallops on celeriac puree with bacon lardons and sautéed baby leeks

Crab, avocado and tomato tian

Grilled asparagus with crispy parma ham and quails eggs

Marinated octopus with paprika and olive oil

Monkfish and bacon on rosemary skewers with aioli and side salad

Korean boneless chicken thighs with sesame and spring onions

Stilton and port bread mushrooms with aioli

Prawn and vegetable tempura with dashi dipping sauce

Salmon, prawn and crab cocktail with avocado sorbet

Twice baked cheese and chive souffle with watercress, pear and pecan salad

Vine tomato, burrata mozarella, pine nuts and rucola salad balsamic and Italian olive oil

FIRST COURSE

All inclusive

Baked croustades with black olive and gruyere cheese

Quail scotch eggs with watercress mayonnaise

Crispy bourbon pork belly with whiskey bbq sauce

Thai chicken satay skewers

MAIN COURSE

All inclusive

Chicken supreme roasted with garlic, lemon and olives served with broccolini, garlic mash and chantery carrots

Skate wing with caper butter, sautéed potatoes and asparagus

Fillet of Hake with clams in wine & cream sauce, ratte potatoes, sautéed seasonal green vegetables

Monkfish with mustard sauce on herb and watercress puree, samphire and new potatoes

Rack of lamb with pea and mint puree, red wine jus, fondant potato and roasted carrots

Tronchon of Turbot, grilled and served with a olive and tomato salsa and steamed vegetables of the season

Sicilian spaghetti (v)

Crispy pork belly with apple compote, braised red cabbage, roasted parsnips and creamed potato

Devon Cooks canapés- chef selections

DESSERT

All inclusive

Apple tart fine with salted caramel ice-cream

Chocolate lava pudding with vanilla ice- cream

Lemon meringue roulade with raspberries and lemon curd

Green tea panna cotta with tropical fruit salad

Pineapple tart tatin with salted caramel ice-cream and caramel sauce

Profitteroles

Lime cheesecake with pecan and ginger base served with raspberry coulis

Rhubarb creme brûlée, with almond shortbread

Profiteroles

Devon Cooks the Meat

STARTER

Choose 3 dishes

Quail scotch eggs with watercress mayonnaise

Anti pasti meat platter

Mini Yorkshire puddings with fillet, horseradish creme fraiche and watercress

Crispy bourbon pork belly with whiskey bbq sauce

FIRST COURSE

Choose 2 dishes

Chicken liver parfait, onion marmalade, pickles and toasted brioche

Beef tartare, with all the accompaniments.. DIY

Fennel, salami and goat’s cheese bruschette

Monkfish and bacon on rosemary skewers with aioli and side salad

Steak tartare

Prawn tempura with dashi dipping sauce

MAIN COURSE

Choose 2 dishes

7oz Devon Ruby fillet, with peppercorn sauce, dauphinoise, fine beans wrapped in prosciutto and blistered balsamic tomatoes

Juicy new spring lamb rack with herb crumb, served with a rich, deep velvet sauce and vegetables that suit the season

Crispy pork belly with apple compote, spring cabbage, roasted roots and creamed potato

Ragu of beef with bone marrow, wild mushrooms served on house pasta

Beef burger with onion, cheese, bacon tomato and lettuce served with fries and onion rings

Venison bourguignon with mustard mash and steamed stem broccoli

Crispy chicken supreme with roasted garlic, tarragon and mushroom sauce, creamed potato, roasted carrots and steamed broccoli

Beef lasagne with garlic bread and salad

Duck breast with plum sauce, stir fried vegetables and spring onion rice

Rolled chicken breast with brie, tomatoes and basil with pesto sauce on linguini

DESSERT

All inclusive

Chocolate tart with praline sable base

Trio of Devon delicious desserts by Devon Cooks

Praline souffle with Armagnac creme Anglais

Rhubarb creme brûlée, with almond shortbread

Bread and butter pudding served with creme Angalis

Apple crumble seven with ginger ice-cream

Tiramisu

Chocolate lava pudding with vanilla ice- cream

Lime cheesecake with pecan and ginger base served with raspberry coulis

Lemon meringue roulade with raspberries and lemon curd

Show me more

Chef Nina's reviews

4.67

•

5 services

Nina and her waitress Sarah were fantastic for my wife's 40th with 16 people in total. The food was amazing and everybody said as much. Sarah laid the table beautifully with flowers. The house did not have champagne flutes, so Nina very kindly nipped home to get some. All in all, we couldn't be happier. Thank you Nina and Sarah.