Chef Anna Flood

Chef At Home in Loures

Hey my name's Anna, I grew up in the west of Ireland and began cooking professionally in 2014. The following year I moved to France to attend Alain Ducasse’s cookery school. That experience led me to Michelin star kitchens in France and Ireland. I’ve been traveling as a chef across the world since, from to farm-to-table yoga retreats in Spain and Portugal to cooking at high end restaurants in London, Melbourne and the Middle East. I've also spent the last couple of years catering small events and private cheffing in peoples homes and holiday rentals.

Although I was trained at a high level, my style has become a lot less complicated. My favourite thing is to eat and cook recipes that have been passed down through generations from different cultures and for what’s on our plate to make sense with what is in season and available around us.

For me, cooking is...

An opportunity to connect with people and a place through food

I learned to cook at...

Alain Ducasse Cookery School, France Michelin star, Le Beurehiesel, France Michelin star, The Oak Room, Ireland Bright Restaurant, UK and more…

A cooking secret...

I create a warm and nurturing atmosphere while cooking restaurant quality food for guests so no matter where you are in the world, you feel at home.

My menus

French

STARTER

Choose 1 dish

Oysters with mignonette

Crudités with parmesan and parsley condiment

FIRST COURSE

Choose 1 dish

Chicken liver parfait and apricot chutney served with fresh focaccia

Courgette and buttermilk vichyssoise with fresh crab, chives and urfa chilli served with fresh focaccia

Figs with fresh goats cheese, prosciutto, walnuts, farm leaves and french vinaigrette served with fresh focaccia

MAIN COURSE

Choose 1 dish

Barramundi en papillotte with ratatouille, fried parmesan polenta and aioli

Confit duck with green beans and puy lentils, pancetta and agen prunes

Onglet steak with tapenade butter, marinated red peppers and shoestring fries

DESSERT

Choose 1 dish

Chocolate fondant with cherries and vanilla ice cream

Apricot and frangipane galette with creme anglaise

Burnt basque cheesecake with strawberry and rhubarb compote

Early Summer Sampler

STARTER

All inclusive

Freshly baked focaccia with balsamic and olive oil

FIRST COURSE

All inclusive

Asparagus with burrata, salsa verde and hazelnuts

MAIN COURSE

All inclusive

Lamb shoulder and saffron ragu with globe artichokes, salted ricotta and casarecce

DESSERT

All inclusive

Grilled peaches with semolina almond shortbread and whipped mascarpone cream

Mid Summer Chefs Table

STARTER

Choose 1 dish

Fresh focaccia with goats cheese and balsamic vinaigrette

Sardine, butter and soda bread

FIRST COURSE

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Crispy farinata with courgette, apricot, preserved lemon and mint salad

Burrata, peach and cucumber salad with basil and salsa macha

MAIN COURSE

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Lamb rump with matbucha and green beans

Butterfly lamb leg with spiced butter, ezme salad and strained yoghurt

DESSERT

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Pistachio cream and white chocolate semifreddo with raspberry coulis

Macerated strawberries with fresh brown butter madeleines, vanilla ice cream and salted caramel

Family Style Dining

STARTER

Choose 2 dishes

Fennel, potato and parmesan gratin

Couscous cooked with chicken stock, brown butter almonds and golden sultanas

Mujadara rice

Fresh pita breads

Fresh focaccia

Barbecued baby potatoes

Challah with honey, olive oil and sage

Garlic butter dinner rolls

FIRST COURSE

Choose 2 dishes

Broccoli, mixed grains and nut salad with feta, herbs and sultanas

Green bean, red chicory, rocket, cherry and mint salad

Ratatouille

Marinated red peppers with capers, basil and red wine vinegar

Greek salad with peaches

Butterbean, avocado, tomato, celery and parsley salad

Grilled apricot, fennel, halloumi, almonds and mint salsa

Beef heart tomato with celery, rocket, lambs lettuce and herbs and an nduja dressing

Fennel, puy lentil, olive and hazelnut salad

Tomato, nectarine, mozzarella and pesto salad

Chop tomato, cucumber and red onion salad with bulgar and tahini

Grilled corn salad with chilli, mint and paprika

Trio of dips: romesco, tzatziki, hummus

Melon, proscuitto, black pepper and balsamic

Fennel, baby gem and radish salad with buttermilk dressing and shaved parmesan

MAIN COURSE

Choose 1 dish

Slow roast shoulder of spiced lamb

Butterfly chicken with sticky roast apricots, harissa, preserved lemon

Spanikopita swirl

Greek style lemon honey and mustard chicken drumsticks

Shortrib and date tagine

Beef and lamb or fish kebabs

Barbecued pork ribs with sesame, tamarind and honey

DESSERT

Choose 1 dish

Passionfruit and lime posset with langue du chat

Tahini, date molasses and chocolate ice cream sandwich

Strawberry and lemon sorbet with almond biscotti

Apricot, ricotta and almond cake

Stonefruit galette with custard

Italian

STARTER

All inclusive

Fresh focaccia with balsamic and olive oil

FIRST COURSE

Choose 1 dish

Asparagus with salsa verde, straciatella and hazelnuts

Crispy farinata with courgette, apricot, preserved lemon and mint salad

Fennel, puy lentil and hazelnut salad with watercress and parmesan

MAIN COURSE

Choose 1 dish

Linguine alla vongole

Lamb and saffron ragu with artichokes, ricotta salata and casarecce

Blue fin tuna amatriciana and paccheri

DESSERT

Choose 1 dish

Poached apricot with vanilla and rosemary pannacotta

Macerated strawberries with zabaglione

Tiramisu with cherries

Summer Grill

STARTER

All inclusive

Barbecued pita breads with tzatziki and pine nuts in brown butter

FIRST COURSE

All inclusive

Butterfly grilled tiger prawns with grated tomato, lemon, coriander and pickled chillis

MAIN COURSE

All inclusive

Grilled lamb koftas finished in spiced sauce with herb, sultana and pistachio couscous

DESSERT

All inclusive

Grilled peaches with semolina almond shortbread and whipped mascarpone cream

Late Summer Chefs Table

STARTER

Choose 1 dish

Crudités with parsley and parmesan condiment

Flat iron crostini with chimmichurri aioli

FIRST COURSE

Choose 1 dish

Confit bluefin tuna with fennel, kalamata olive, citrus and grilled focaccia

Trofie pasta with pesto alla genovese, burrata, lemon and toasted breadcrumbs

MAIN COURSE

Choose 1 dish

Ribeye with burnt aubergine cream, chilli butter and grilled potatoes

Roast monkfish with grilled pepper salsa, olives and chickpeas

DESSERT

Choose 1 dish

Walnut and cinnamon phyllo cigar with stewed plums

Fig tarte fine with frangipane and cream

Early Summer Chefs table

STARTER

Choose 1 dish

Chicken liver parfait, grilled focaccia and apricot chutney

Oysters with mignonette

FIRST COURSE

Choose 1 dish

Courgette and buttermilk vichyssoise with fresh crab, chives and urfa chilli

Grilled red peppers with burrata and tapenade

MAIN COURSE

Choose 1 dish

Onglet steak with pepperonata, anchovy butter and shoestring fries

5 spice duck breast with cherries, red wine and green beans

DESSERT

Choose 1 dish

Vahlrona choccy mousse with cherries in cognac and crème fraîche

Burnt basque cheesecake with strawberries and rhubarb

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Chef Anna's reviews

4.42

•

6 services

Anna was absolutely amazing. She provided a wonderful service for a New Years Eve dinner party of 8 pax. The menu was superb, she adjusted to our needs seamlessly, and the clean up was great. I’d recommend Anna and Take a Chef to anyone. Thank you for a great start to the New Year!