coupling stagiary experiences with my way of thinking (I will always still be an engineer in the way I think) I have created a multitude of my own dishes

inspired in part by Nordic and Japanese cuisine; light with clean crisp flavours 


Photo: Venison, brassicas, roast onions, salt baked carrot

From a simple three course meal to a multi-course tasting menu, we have a solution for every budget and every dietary requirement

My dishes are inspired by the raw ingredient and the search for deliciousness within simplicity


Photo: amuse bouche of asparagus duck & wild garlic

I also work with some third party companies where I have an average rating of 5 out of 5 stars from customer reviews.

So whether you're looking for classics, contemporary cuisine, cookery demos, or even private cooking lessons please get in touch to get a quote


Photo: Mallard (breast & bon-bon) cheries onion cabbage dashi

The inspiration behind some of my best dishes has come from my cookery demonstrations or competition entries such as the Kikkoman masters

I draw on my Italian heritage when it comes to risotto or fresh hand made pasta dishes, and likewise my English heritage when cooking roasts or game


Photo: Langoustine Champagne & Pickles

I have been extremely fortunate to have been able to catch a glimpse behind the scenes of a few two star Michelin kitchens doing stagiaries and as a diner

During those precious days I have had a chance to learn modern and classic techniques and be inspired by food at it's highest levels


Photo: Cod, brandade pepper, pine nut & basil, lemon oil

ENTERTAINING MADE EASY

Choose your bespoke menu - Invite your guests - Let us do the rest

DISCLAIMER: the dishes shown are all my own