Day five - Dinner
Canapé- Parmesan shortbread, beetroot hummus, goats cheese, micro beetroot
Starter- Aubergine parmigiana
Main - Herb crusted rack of lamb, celeriac and sweet potato dauphinoise
Pudding - Lemon curd roulade
Day4
An early morning trip to the market and shops.
As a private chef you’ve got to be completely flexible for clients so currently I’m not too sure what the cooking commitments look like after today.
I don’t stress about such things. There’s no point. I’ve got enough imagination and skill to make last minute adaptations but if I haven’t got the ingredients, then so be it.
I speak regularly with my client to make sure we’re all on the same wavelength.
#privatechef
#fish
#romesco
#southoffrance
Day 3:
I am not a fan of gadgets. They take up too much room in my kitchen and after the initial honeymoon phase, they are forgotten.
So I don’t buy gadgets, as a rule.
But, if I had the space I’d have one of these!
Perfectly cut and sized crostini’s, every time.
No squishy baguette chunks. A precisely cut boule, a fair distribution on the sandwich front with maximum yield.
A truly satisfying way to start the day.
But as I don’t intend on moving house to get a slicing gadget, and because I really don’t eat a lot of bread or charcuterie, I don’t think I’ll be buying one anytime soon 😂🧑🍳
I’ll just enjoy using other people’s gadgets.
#privatechef #slicing #gadget
Day 2 , cooking for clients.
I’m a very organised person; you’ve got to be in order to execute a professional job for your clients.
Now that I have my clients schedule, I’m reorganising the menu plan that I had. But that’s fun and I have already been asked to repeat last nights dinner for next week’s new guests.
I got a round of applause for my cooking efforts last night. And a glass of very nice wine as a night cap! Us chefs like a bit of praise for our food.
I always bring some cook books with me. Even when I’m on holiday! Thanks to @honeyandco for continuing to guide me through the amazing food from the Middle East.
Thx to @Marcuswaring for his new classics. Thx to @victoriablashfordsnell for making my canapé journey a breeze and to @shaneosbornchef for turning starters into lunch.
If you’re thinking of becoming a private chef then do get in touch. I’m very happy to chat about my learning.
Being a private chef is the BEST job in the world. I’d do nothing else now 👩🍳😎☀️😊
A day in my life as a private chef 👩🍳
Today’s cooking:
Beef short rib in Guinness
Filo tartlets
Potted crab
Broccoli & Suffolk blue soup
Dauphinois potatoes
Roast almond hummus
House pickles
Lavoush bread
Lemon curd
Then off out to a pop up for my dinner!
#suffolk
#privatechef
#homedeliveryservice
Delighted to be back cooking at Tunstall Hall. The house has great space to work in. As usual I forgot to take some pictures 🙄
It’s always a challenge to plate up and then halt proceedings for a foodie pic.
I always critique my work.
Tonight I was pleased with my English garden starter, inspired by @we_are_food . This was for a few vegan & vegetarian guests. They loved it 🥰
And my favourite, a more traditional smoked mackerel pate, served with Melba toast.
I so remember making tonnes of Melba toast in the ‘80’s.
Finally a simple pan fried duck breast. A little more pink would have been better but the blackberry jus was scrumptious 😋
And what you haven’t got to see were my raspberry & white chocolate profiteroles, and a #Suffolk cheese board, featuring the last of my homemade fig jam.
The final pic is my new mocha coffee pot from my Milan trip. Shipped back so I can remember my holidays with every cuppa ☕️
A delicious fresh tasting menu tonight for guests in #suffolk.
#privatechef
#dinnerparty
#suffolk
#catering
A little video of my food from early 2024. It’s been a busy start to the year. I’m delighted that spring is well underway and summer ingredients are just around the corner.
I cook from my soul, devouring an eclectic mix of my cookery books to create your menus.
I’ve worked my life to reach this point of being able to turn my hobby into a sustainable career.
I cook with the seasons and only use what’s best and whenever possible, use local ingredients.
Thanks for following my Instagram. Here’s to an even more colourful summer album of foodie pictures yet to come 👩🍳🌞
Fabulous local #Suffolk pork belly for a dinner party.
Having a private chef cook for you, gives you time back. Time to spend with family and friends.
Don’t fancy having a chef cook in your home ? No problem. Get in touch for my #HomeDelivery Service.
Various menus available including a bespoke menu.
Enjoy your time in #Suffolk outside and invite me to stay indoors cooking for you all 👩🍳
Getting ready to put my feet up this weekend and celebrate Saint Patrick’s Day. ☘️ Not sure he would have enjoyed such a delicious gluten free cereal 🤔
I enjoy my daily breakfast with natural yoghurt from @fenfarmdairy and fresh fruit.
If you own a holiday let or are an agent why not consider having this as part of your welcome basket ? Or if you’re a cafe and haven’t enough hours in the day to make everything yourself then get in touch. Or a hotel and want to stand out from the crowd at breakfast/brunch?
Offer something different, locally sourced ( as much as possible), GF and prepared by a #suffolkchef.
All enquiries welcomed 👩🍳
Another perfect lemon finish to a dinner party menu. Creamy lemon posset with hidden fresh raspberries. Topped with a langue de chat biscuit sprinkled with blue mallow flowers.
Home Delivery Suppers East Anglia