Private Dining

I am currently taking bookings for private dining events such as special occasion dinner parties and canapé receptions. I combine my own style of food with techniques and inspiration from my experience working with top foodies and chefs.

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I offer clients restaurant-quality dining in the comfort of their own home, without the costs of taxis and transport, expensive drinks margins and babysitters!

I enjoy the creativity of coming up with bespoke menus using seasonal produce and ideas that are provided from the clients’ specific tastes and preferences. Some people prefer to let me take care of all the planning and some opt for a menu based on my winning dishes at the recent EAT! Trial Shift competition at Blackfriars restaurant in Newcastle – “A North East History Lesson” (details below)

Most of all, I aim to deliver food that is original and innovative, visually stunning and delicious to eat!

For parties in a home setting, I can produce restaurant-quality cooking for usually up to 12 guests. For larger parties, it may be necessary to find a venue with a kitchen that can accommodate an extra chef or two.

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Drop me an email to arrange a meeting to discuss your requirements:

If you would like, I can introduce the dishes as they are served with a brief background on the conception, influences and source of the ingredients and also end the evening with a little fun with dessert to get everyone involved! If you prefer I can disappear quietly once coffee and hand made petits fours are served. Whichever you prefer, your kitchen will be left spotlessly clean!

Example Menu
A menu inspired by historical Themes and North Eastern folklore

“When the Boat Comes in” Catch of the day Canapes served with Welcome Drink

‘Verjuice’ c. 872– A welcome cocktail of Apple Liqueur (50ml), Apple Juice and Traditional Lemonade
shaken with Ice

Thyme infused Pease Potage c. 1203, Smoked Salt, Northumbrian Ham Hock, Toasted ‘Stottie Cake’
and pickled Shallot Salad

‘Subtlety c.1239 – Fentimans Botanical Flavoured Sorbets

Braised Pigs Cheeks c.1412, Lindisfarne Mead Sauce c.943, Confit Pork Shoulder, Red Cabbage,
Celeriac Mash and Pickles

‘Afternoon Tea’ – Earl Grey Tea Ice Cream & Biscuits c.1802”, Singin’ Hinnies c.1825, Liquid Cherry
Bakewell c.1839

Coffee and Hand Made Petits Fours

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