Cook For You

Cook For You A bespoke service providing an individually tailored menu to suit your occasion.

Gone country for the first of the Highlands Globetrotting Riding holidays I'm catering for this year.
14/04/2025

Gone country for the first of the Highlands Globetrotting Riding holidays I'm catering for this year.

Canapés and bowl food for any occasion! From daytime gatherings through to evening drinks these tasty morsels always go ...
27/05/2024

Canapés and bowl food for any occasion! From daytime gatherings through to evening drinks these tasty morsels always go down well and the opportunities are endless!

Work! Let me introduce myself, I'm Rebecca Archer, an Edinburgh based private chef with a company called Cook for You. A...
29/02/2024

Work!
Let me introduce myself, I'm Rebecca Archer, an Edinburgh based private chef with a company called Cook for You.
As the jobs get booked in for this year I thought it would be helpful to explain the initial enquiry process.

Enquiries come from all avenues and I am able to quote for any job, large or small.

I normally ask

? What clients have in mind (canapes, dinner, buffet...)
? Style of food
? Number of guests
? Date of event
? Timings
? Would clients like the food served or laid out on platters for everyone to help themselves.

From this point I am able to write a quote which is then emailed over as a cost per head.

Do get in touch at [email protected] if you are looking for someone to cater your next party.

Happy new year everyone! I got some cookery books for Christmas (quelle surprise!) And a quote from Neil Borthwick, in T...
03/01/2024

Happy new year everyone! I got some cookery books for Christmas (quelle surprise!) And a quote from Neil Borthwick, in These Delicious Things particularly struck me. "Hospitality is about giving people a time to remember, the enjoyment of a shared moment. And that, ultimately, is why I do what I do."


Me too Neil, me too.

Tomato, Nectarine and Burrata Salad with Salsa Verde
18/08/2021

Tomato, Nectarine and Burrata Salad with Salsa Verde

This Indian Supper Experience can be purchased through https://cook-for-you.square.site £15/person for a feast inspired ...
08/03/2021

This Indian Supper Experience can be purchased through

https://cook-for-you.square.site

£15/person for a feast inspired by the Dishoom Cookbook: From Bombay With Love. All the food arrives ready cooked and just needs to be heated, don't worry I will tell you how! Food will be delivered from 2pm onwards on the 19th March
To Start a Trio of Chutneys served with Poppadom, Followed on by Slow Cooked Black Daal and Cucumber Kachumba, Chicken Ruby Curry or Creamy Vegetarian Mattar Paneer and Pea Curry served with Naan and Steamed rice and a Chocolate Mousse with a hint of Chilli to finish.

Click on the link to order https://bit.ly/3uv1ZzKStarter:Heart of Palm Salad with Lime and Honey DressingMain:Arroz con ...
24/02/2021

Click on the link to order

https://bit.ly/3uv1ZzK

Starter:
Heart of Palm Salad with Lime and Honey Dressing

Main:
Arroz con Pato, Confit of Duck with Green Rice
(V) Pastel de Choclo, Savoury Corn Cake and Huancaina Sauce

Side dishes:
Salsa Criolla and Aji Verde Sauce

Dessert
Picarones, Traditional Pumpkin Doughnuts with Whipped Cinnamon Cream

Recipe for cheat's hollandaise today to go with a build a bagel platter I made for lunch. It looks elaborate but really ...
15/02/2021

Recipe for cheat's hollandaise today to go with a build a bagel platter I made for lunch. It looks elaborate but really only took 5mins. Hollandaise can split if you aren't careful but I have recently discovered a handy trick to stop this happening. Let me know if you try this.

Herb soufflé with kalamata olives. Super quick to make. Line springform tin with butter and grated parmesan. Blitz ricot...
09/02/2021

Herb soufflé with kalamata olives.

Super quick to make.

Line springform tin with butter and grated parmesan.

Blitz ricotta and cream with all the herbs in magimix then add herbs.

Season with salt and pepper

Fold grated parmesan onto mix in a bowl.

Spoon into tin. Top with olives and bake at 190°c for 25mins till top is brown and it has risen.

https://cook-for-you.square.site/20 Spaces Available for my Chinese New Year Menu to be delivered this Friday 12th Febru...
07/02/2021

https://cook-for-you.square.site/

20 Spaces Available for my Chinese New Year Menu to be delivered this Friday 12th February.

Menu

Vegetable spring rolls with a worcestershire based dipping sauce

Soy poached chicken/tofu with a ginger and spring onion oil

Chow mein noodles

Banana Fritters with a maple syrup Sauce

My recipes from this week no videos as completly forgot but they are all worth a try as pretty fail safe!
05/02/2021

My recipes from this week no videos as completly forgot but they are all worth a try as pretty fail safe!

03/02/2021

So nice to have a change to go with our eggs and so tasty. These are really healthy and filling.

Broccolini Cakes instead of a muffin for our poached eggs today and a delicious harissa yogurt dressing to boot!
03/02/2021

Broccolini Cakes instead of a muffin for our poached eggs today and a delicious harissa yogurt dressing to boot!

02/02/2021

This was a winner with team Archer! A great way to use up leftovers although I will do Liam Charles' junior bake off version with falafel and tzatziki soon as they looked amazing!

We had these wraps that were on the junior bake off for lunch today filled with the leftovers from the Sunday roast. Re...
02/02/2021

We had these wraps that were on the junior bake off for lunch today filled with the leftovers from the Sunday roast. Really tasty.

01/02/2021

Take 20mins in the oven at 200°c and are so scrummy, enjoy!

Pinch punch first of the month. Stepping into February with delicious, filling ham and mushroom baskets. You bake them f...
01/02/2021

Pinch punch first of the month. Stepping into February with delicious, filling ham and mushroom baskets. You bake them for 20mins in the oven at 200°c if you try them out then do tag me in your posts. Let's get cooking!

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Edinburgh
EH145

Opening Hours

Monday 8am - 10pm
Tuesday 8am - 10pm
Wednesday 8am - 10pm
Thursday 8am - 10pm
Friday 8am - 10pm
Saturday 8am - 10pm
Sunday 8am - 10pm

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