England

Greater London

United Kingdom

London

<p>I have worked in top restaurants in both London and Bath including The Priory, Bath. Having 10 years of experience as a private chef, curating bespoke dinner parties, writing up recipes for some of UK's well-known retail groups, and cooking for the executive teams of businesses and companies , including the UK's largest theatre collective, AGT. I aim to create a fun and happy settings for my clients to relax and enjoy good food. My culinary range includes knowledge of all modern European cuisines, with some influences from Asia. I began working as a chef at the young age of 16, passionate about cooking with the freshest seasonal produce, and tailoring dishes according to people's preferences, evoking pure joy through food</p>

[Burrata with caramelized onions, crispy chilli, cured meats and heirloom tomato, fresh rosemary
focaccia, arancini alla milanese, pistachio pesto pumpkin gnocchi]

Italian sharing platter

[Fried courgette, provolone, telicherry pepper, extra virgin olive oil]

Spaghetti alla nerano

[Parpadelle, fennel, rosemary, aged pecorino]

Braised lamb ragu

[Prawns, calabrian chilli, vesuvius tomato]

Caserecce alla Calabrese

[Crab, chilli, garlic, parsley, sicilian lemon]

Crab Linguine

[Brown butter, egg yolk, black pepper, guanciale]

Truffle rigatoni

Brown butter beef ragu

[Mixed leaf, wholegrain mustard dressing]

Shaved fennel and apple

[Mutti, panko, mozzeralla, aged parmesan]

Aubergine parmigiana

Pesto dressed roast potatoes

[Macerated kale, salsa verde, avocado, bagel seasoning]

Kale and salsa verde

Tiramisu

Buttermilk panna cotta

Chocolate souffle

"Non c'è amore più sincero di quello per il cibo,"

Italian sharing menu

[Little gem, picked shallot, avocado, caesar dressing]

Hot smoked salmon salad

Scallops and toulouse sausage

[Pickled asian vegetables, wasabi, sesame cracker, avocado]

Sesame seared tuna

[Mushroom sauce, cognac, hazelnut &amp; thyme Pangrattato]

[Mushroom sauce, cognac, hazelnut & thyme Pangrattato]

Parmesan and lemon thyme gnocchi cigars

[Cointreau sauce, shaved fennel and orange salad]

Citrus glazed confit duck leg

[Prawn dumplings, sweet potato, edamame, duck sauce]

Char sui Duck

[Parmesan gnocchi, cavolo nero, Griolle sauce]

Free range chicken breast supreme

Panfried halibut

[Braised shoulder, giant couscous, kale, chermoulah]

Roasted rosemary Lamb leg

[Beef cheek bourguignon, potato puree, carrots, king trumpet mushroom]

Beef ribeye

Raspberry and white chocolate panna cotta

White miso pear tatin

[Roasted pineapple, Brown sugar, Raspberry sorbet]

Warm madelines

Chocolate nemesis

Baileys Tiramisu

Modern British, great sourced ingredients.