Host your 21st at home with a private chef. My suggested menu is the Bottomless Brunch, a spread of sharing plates to graze on, or use Build your own menu to pick your favourites. Steak & Lobster and Beef Wellington are ready if you would rather have dinner.
Six sharing courses of the bottomless brunch — with Steak & Lobster or Wellington as dinner options.
Many menu items can be adapted around allergens. Just let me know in advance and I can talk you through the swaps.
Cooked and served at home, so your friends settle in without a table booking or a split bill.
Shopping, prep, cooking, service and the washing up are all handled.
Menu prices cover the food and service, which, where needed for larger groups, includes front of house staff and additional service chefs. I provide the plates, cutlery and napkins. Not included: drinks. Anything additional, such as glassware, furniture, tablecloths or table settings, can be arranged for you and charged at cost.
I cook across North London and South Hertfordshire, so evening bookings work as easily midweek as at weekends. I bring the knives, pans and produce, cook and serve each course at your table, and leave your kitchen exactly as I found it.
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Yes. Many menu items can be adapted around allergens and dietary requirements. Just let me know in advance and I can talk you through the swaps.
Not within my usual London and Hertfordshire area, so the price you're quoted per guest is the price you pay. Further afield, travel is quoted with your booking.
I provide the plates, cutlery and napkins. Anything additional, such as glassware, furniture, tablecloths or table settings, can be arranged for you and charged at cost. I will confirm what is needed and what it costs before you book.
Yes, a 25% deposit secures the date once you're happy with the quote. The balance is due 7 days before the event, by bank transfer.
No. Menu prices cover the food and service only, and I am not able to supply or sell alcohol. You're very welcome to bring your own, and I'll happily chill and pour it.
Send me the date, how many you'll be and a little about the celebration — I'll come straight back.