Private Chef Raymond Turnbull

I am a passionate and self-taught catering professional with hands-on experience gained through working in fast-paced kitchen environments. Throughout my career, I have developed strong skills in food preparation, menu execution, kitchen organization, and maintaining high standards of food quality and hygiene. My dedication to continuous learning and attention to detail have enabled me to grow my expertise and confidently handle the demands of busy catering operations. I take pride in delivering excellent food and service while working efficiently as part of a team and adapting to new challenges."

For me, cooking is...

"For me, cooking is a continuous journey of learning, experimenting, and sharing great food

I learned to cook at...

As a self-taught professional, I have developed my catering skills through initiative, perseverance, and a genuine passion for the craft.

A cooking secret...

"My secret is understanding flavors and knowing how to bring out the best in every ingredient."

My menus

French

STARTER

All inclusive

French Onion Soup A timeless French classic featuring slow-caramelised onions in a rich beef broth, topped with toasted baguette and melted Gruyère cheese, baked until golden and bubbling

Salade Niçoise A refreshing salad from the French Riviera combining fresh tuna, green beans, tomatoes, olives, boiled eggs, and crisp lettuce, dressed with a light Dijon vinaigrette

Goat's Cheese Tartlet with Caramelised Shallots Delicate buttery pastry filled with creamy goat's cheese and sweet caramelised shallots, served with baby leaves and a balsamic glaze for a refined and elegant starter

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Duck Confit with Dauphinoise Potatoes A classic French speciality featuring slow-cooked duck leg with crispy skin, served alongside layers of creamy Dauphinoise potatoes and seasonal vegetables, finished with a rich red wine jus

Beef Bourguignon Tender beef braised slowly in Burgundy wine with mushrooms, carrots, and aromatic herbs, accompanied by buttery pomme purée for a comforting yet elegant main course

Pan-Seared Sea Bass with Champagne Beurre Blanc Delicately cooked sea bass fillet served with fondant potatoes, asparagus spears, and a luxurious Champagne beurre blanc sauce, offering a refined balance of flavours and textures

DESSERT

All inclusive

Crème Brûlée à la Vanille de Madagascar A silky baked vanilla custard infused with Madagascan vanilla beans, topped with a crisp caramelised sugar crust that is gently cracked to reveal its smooth, creamy centre

Tarte Tatin aux Pommes Caramélisées An elegant upside-down pastry featuring slow-caramelised apples baked in buttery pastry, served warm with a glossy caramel glaze and often paired with crème fraîche or vanilla ice cream

Profiteroles au Chocolat Light choux pastry puffs filled with whipped cream or vanilla ice cream, generously drizzled with warm rich chocolate sauce and finished with a dusting of icing sugar for a classic French indulgence

Italian (traditional)

STARTER

Choose 2 dishes

Burrata with Heritage Tomatoes and Basil Oil Creamy Italian burrata paired with colourful heritage tomatoes, aged balsamic, basil oil, toasted pine nuts, and sourdough crisps. Fresh, elegant, and beautifully balanced

Carpaccio di Manzo – Thinly sliced premium beef fillet served with Parmigiano Reggiano, rocket leaves, capers, and a delicate lemon dressing

Scallops al Limone – Pan-seared king scallops finished with a light lemon butter sauce and garnished with fresh herbs

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Filetto di Manzo al Barolo Prime beef fillet cooked medium rare served with a rich Barolo wine reduction, truffle potato purée, and seasonal vegetables

Branzino al Forno Oven-roasted Mediterranean sea bass accompanied by saffron risotto, grilled asparagus, and a delicate lemon and herb dressing

Risotto ai Funghi Porcini e Tartufo Nero Creamy Arborio rice infused with porcini mushrooms and finished with shaved black truffle and aged Parmigiano Reggiano

DESSERT

Choose 2 dishes

Semifreddo al Pistacchio con Croccante di Mandorle Semi-frozen pistachio parfait accompanied by almond brittle and a drizzle of warm chocolate sauce

Panna Cotta alla Vaniglia con Frutti di Bosco Silky vanilla panna cotta served with a mixed berry coulis and fresh seasonal berries

Tiramisu Classico al Mascarpone Layers of espresso-soaked Savoiardi biscuits with rich mascarpone cream, finished with cocoa powder and dark chocolate shavings

Seafood/shellfish

STARTER

All inclusive

Seared Scallops Hand-dived scallops seared to perfection and served on a silky cauliflower purée with crispy pancetta and pea shoots

Harissa Grilled Prawns King prawns coated in spicy harissa paste, olive oil, garlic, and herbs, grilled quickly for a smoky and slightly spicy flavour

Lobster and Crab Ravioli Delicate pasta parcels filled with lobster and white crab meat, served in a light saffron bisque with chive oil and baby herbs. A luxurious starter offering rich seafood flavours and a silky finish

Tuna Tartare Finely diced yellowfin tuna seasoned with citrus and soy, accompanied by avocado, cucumber, and sesame crisps

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Grilled Lobster Tail Tender lobster tail grilled and brushed with garlic herb butter, served with asparagus, lemon, and truffle mashed potatoes

Pan Seared Sea Bass Fresh sea bass cooked with a crispy skin, served with seasonal vegetables, crushed potatoes, and a light lemon beurre blanc sauce

Sole Meunière Classic French sole pan-fried in butter with lemon, parsley, and capers, offering a rich yet refined flavour profile

Roasted Halibut Firm, flaky halibut roasted and paired with pea purée, charred vegetables, and a light citrus butter sauce

DESSERT

All inclusive

Vanilla Panna Cotta A silky, light dessert with passion fruit compote

Tiramisu A creamy coffee-flavored dessert made with mascarpone cheese and cocoa powder

Chocolate Fondant A rich, warm chocolate cake with a soft molten centre that flows when cut. Iserved with vanilla ice cream, berry coulis,

Strawberry Crème Brûlée A luxurious twist on the classic French dessert, Strawberry Crème Brûlée features a silky vanilla-infused custard enriched with fresh strawberry purée and topped with a crisp layer of caramelized sugar