A young Chef with a passion of cooking with for fresh, local produce to make delicious seasonal dishes that suit every occasion!
(3)
04/08/2024
Fab night celebrating M&B 🍾
Fillet of beef with fresh chimichurri
Garlic and herb heritage potato salad
Roasted red pepper and fennel seed orzo with chilli and feta
Tenderstem and halloumi with slow roasted tomatoes and a chilli jam dressing
A fresh panzanella salad country loaf croutons
Not forgetting the handfuls of canapés enjoyed by all to begin with!! And a huge thanks to my amazing team of waitresses who smashed it as always!!!!
01/07/2023
Another day, another canapé.. Pan seared scallop with crab bisque and pancetta, beef tartare with grated horseradish, mushroom and Gruyère tartlets, potato string king prawns with a Thai chilli sauce and quail scotch eggs with a mustard mayo.
Classic me didn’t remember to take any photos of main course or dessert.. massive thanks .mccomb for all the help as per usual!
24/04/2023
Waterloo 12 month lamb ready for lamb boxes! Such an interesting visit to see the carcasses and speak to the butchers about cutting!
These lambs are 12 months old which we believe have a better depth of flavour and good fat covering that younger lambs don’t have time to achieve! As a family we love a big leg to roast on a Sunday or a shoulder for the bbq and these are definitely delivering weighing +27kg dead weight!
There are a few going spare so if anyone is interested in a whole or half lamb please let me know!
A big thanks to for cutting them so well and taking the time to speak to us about the cuts and carcasses!
20/10/2022
A fab week cooking for the most fab party… Arran 2022
19/06/2022
Food plated and ready to be served for a 70th birthday garden lunch. Coronation chicken, crab tartlets, honey roasted ham, new potatoes, jewelled couscous & a selection of salads. Delicious! (If I do say so myself)
19/06/2022
The morning after… Nothing better than a full English breakfast bap to get the party restarted after the main event the night before! Served with bloody Mary’s of course!
Instagram may have been quiet, but I most certainly not! March was a super busy month for me!
Pictures from march’s supper club! A walnut, pear and blue cheese salad to start, slow cooked pork belly with parsnip and apple purée, creamed mustard Savoy cabbage, crackling and a pork and apple jus for main with a twist on the classic rhubarb and custard; vanilla panna cotta topped with poached rhubarb and ginger.
06/04/2022
Another bowl food night saw the introduction of slider burgers!!! Homemade brioche buns with British beef burgers, smashed avo, a fresh burger sauce, lettuce and tomatoes… and they were delicious even if I do say so myself!
14/02/2022
Starter 🦐 Main 🐏 Dessert 🍑
Such a good night cooking for at a supper club! Prawn bisque to start with prawn beignet & dill oil, pan roasted cannon of lamb for main served with sweet potato purée, lamb bonbon and a red wine reduction then final a winter pavlova with poached plums and mascarpone cream.
08/02/2022
“Cayman ate a lot…”☀️☀️☀️
Such a good time, full of yummy food and the freshest fish, can’t wait to try some exciting new ideas in the kitchen at home!!!
Sorry to everyone who has been experiencing my slow holiday replies! I promise I’m back in the office Wednesday so will get in contact then!
Massive shout out to who’s ‘s realised the expensive con’s to holidaying with a cook!!!!
16/01/2022
Sitting down is out, standing up is in!
Busy weekend cooking for a suprise 40th birthday party! Canapés, followed by a bowl food 🥣
A pick of Pad Thai, monkfish with a pancetta and lentil cassoulet & pulled pork boa bun.
24/11/2021
~𝕙𝕠𝕞𝕖𝕞𝕒𝕕𝕖 𝕔𝕙𝕣𝕚𝕤𝕥𝕞𝕒𝕤 𝕙𝕒𝕞𝕡𝕖𝕣𝕤~
The answer to your Christmas gift prayers! Local, homemade gifts all together in a Christmas hampers ready to give to friends and family! A small and large sizes, with the small one available to be posted straight to an address, hassle free! Limited numbers available so don’t miss out! Once they’re gone they’re gone!
Please get in touch for orders or enquires!!
14/10/2021
🦞CaTcH oF tHe DaY🦞
Guests were thrilled to catch a lobster in the morning but were even more thrilled to be eating it in the evening!!
13/10/2021
Roasted cherry tomato & parmesan parma ham parcels, topped with caramelised onions, rocket and a balsamic drizzle!
15/08/2021
Looking for a couple of people to make cocktails/waitress (cocktail experience not required) on the 28th august! Send me a message if you or someone you might know are keen!!!
07/08/2021
2 T bones sliced up ready to share.. if your willing to share that is!
11/07/2021
𝔾𝕒𝕣𝕕𝕖𝕟 𝕝𝕦𝕟𝕔𝕙 𝕡𝕒𝕣𝕥𝕪 🌸🌷🌼
Whole poached salmon, a selection of delicious salads and new potatoes.. what more could you want!
10/07/2021
🍋🍓🥝🍑🥝🍓🍋
~ Lemon sponge & summer fruit ~
09/07/2021
Nothing better than seafood on the seashore! 🦐
27/06/2021
HaPpY SuNdAy!
• local British beef • beef dripping fondant potatoes • glazed carrots • carrot top gremolata •
23/06/2021
Summer lunch sorted!
Salmon ceviche salad with macerated avocado, tomato, pomegranate served with dill and garlic focaccia.
22/06/2021
🦀🍋 Crab beignets with a lemon mayonnaise 🦀🍋
22/06/2021
Summer lunch done right..☀️
Home-cured salmon with bay leaf pickled cucumber, a tarragon creme fraiche and Bellini.
Fancy hosting a drinks or dinner party without the hassle of cooking or canapés! However big, whatever the budget.. get in touch now to discuss!
06/05/2021
Bakewell tart with meringue shards, macerated berries & strawberry fluid gel anyone? 👩🏽🍳
01/04/2021
The Raceday hampers are back to celebrate Aintree. Numbers are limited so please get your orders to me as soon as possible to avoid disappointment. All orders will automatically be entered into the 'foodbyverity' grand national sweepstake for a chance to win a fantastic foodie prize. Contact me to book now.
14/03/2021
A successful Mothering Sunday completed! A huge thank you to everyone who supported me, my family for the help and to my amazing mother who without I wouldn’t have decided that doing 60 takeaway lunches was a good idea! You are always there encouraging me and helping me succeed!
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All About Food by Verity.
My passion for cooking started at a young age, with the best childhood memories of making fairy cakes with my sisters while Mum looked on in horror at the mess we were making. She never once complained, until I got slightly older that is!
Ultimately, I have her to thank for my love and ability of cooking! I learnt everything I know about great cooking from her. Oh...and a little from a two week cooking course I did at Orchards.
Without meaning to, it seems that every job I've ever had has ties back to the kitchen. From helping other private catering companies, working at a high end Country Pub and currently completing a 6 month placement at Aubrey Allen, it seems I just can’t pull away the from the attraction I have to cooking. Even my University Course title contains the word “Food.” Because of this, I have been able to learn much about the world of food, from good cooking to good flavour pairing, best cuts of meat to how to maximise flavour with cooking methods and importantly how to engage with clients and guests and how to define what they are wanting from the food when cooking for clients.
I’ve done 3 course meals for birthday suppers, drink party canapés, run a homemade scotch egg and picnic hamper business and regularly get passed the responsibly of cooking at home for friends and family of my parents. However, I suppose I finally decided that it was the right time to buck up my ideas are pursue this dream of a catering company when my Mother dropped me in the Deep End. When the landlord of our village pub pitched an idea to her about doing a steak night in the pub she couldn't resist but to jump all in and say she would run it, forgetting that she hadn’t the foggiest clue of how a pub kitchen worked. On the night she dragged me into the kitchen and insisted I “helped” her.... (before disappearing for a glass of wine at the bar.) At first, I wasn’t happy to say the least! Mainly because I’d gathered a group of friends to the pub and had envisioned my night with me enjoying a steak socialising. However the Annoyance didn't last long and I hit my stride loving every minute of my first experience in a professional kitchen and finished the night smiling from ear to ear wanting the night to start again.
So here I am... ready to start out on my own, slowly to start... in the hope that after I finish University I can seriously consider a career in catering!
