PERSONAL CHEF CATERING

From daily meals to special occasions, we take care of everything—sourcing the finest ingredients, crafting bespoke menus, and preparing delicious food, so you can relax and enjoy.

Let us ease the burden of catering while you’re away, ensuring you have exceptional, restaurant-quality meals wherever you are. Whether it’s a private villa, yacht, or ski chalet, we bring a professional, stress-free service to elevate your experience.

Sample Personal Chef Menu

Canapes

Squid ink crackers, smoked cods roe, borage
Alaskan crab cucumber cups with Thai basil and caviar
Salt cured sardines, rye and pickled samphire
Smoked sea trout, lovage and green pea tarts
Blow torched scallops, pink grapefruit,
White truffle and duck egg tartlets
Pistachio pesto, whipped goats curd, pan d’epice
Duck liver parfait, cress and malt loaf
Char grilled flat iron steak and romesco skewers

Starters

Burrata di bufala, crown prince squash, crispy kale and shaved truffle
Wild bass and scallop carpaccio, buttermilk, dill, kohlrabi and poppy seeds
Chinese chilli charred hispi with quinoa crumble and blue cheese
Lobster and crab raviolo, bisque, and alexanders
Slow cooked octopus, yuzu, charred cucumber, crispy whitebait, pomelo, wasabi espuma
Gnocchi with braised shin of veal, nduja, ricotta, bacon and sage pangritata
Hand carved smoked venison fillet, grilled artichokes, tardivo, parmesan and sage crisps

Main Courses

Slow cooked pork belly, quince jam, crispy skin, puntarella, roasted and salt baked roots
Southdown’s bbq lamb, bergamot lemon, olive gnocchi, barbecued aubergines, fennel confit roasting juices
Anjou pigeon, foie gras pathivier, morels, leeks, armagnac jus
Char grilled cote de boeuf, dauphinoise gratin, roasted shallots, broad beans and wild mushrooms jus
Spiced pumpkin, cauliflower masala samosas, coconut labneh, kale, tamarind oil
Line caught sea bass, globe artichokes, ditarini slow roast tomatoes, smoked aubergine, salardaise potato galette, kalamata olive
Turbot fillet, crab bon bons, wilted leeks, verbena, shellfish veloute, tomato and basil

Desserts

Treacle tart with stem ginger ice cream
Pistachio torte, late season strawberries, pistachio gelato, white chocolate
White peach tarte fine, white peach and sauternes sorbet
Green tea and white chocolate mousse, bitter chocolate granola, Griottine cherries, manuka honey madeleines
Valrhona dark chocolate bar, salted caramel, peanuts, cookie crumb, banana ice cream
Artisan cheeses, muscat grapes, sourdough biscuits, rhubarb confit

Sunday Lunch

Smoked wild salmon loin, shaved fennel and apple salad, crab sauce
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Roast rib of Southdown’s lamb, potatoes, Yorkshire pudding, braised cabbage, heritage carrots, parsnips, fresh horseradish and roast gravy
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Rhubarb and apple crumble with vanilla ice cream