Freshly made and rolled, 100 pass pappardelle with basil pesto







Private Chef
Freshly made and rolled, 100 pass pappardelle with basil pesto






Oysters can be eaten from September through to April (months in the year with an ‘r’)












t was a pleasure to be part of Neptune Weybridge’s special Christmas get together this weekend. We served festive treats; sourdough crackers with brie, figs and local Send honey alongside apricot and sage sausage rolls (meat sourced from local (Stoneleighs Family Butchers), all freshly baked in the fabulous Ever Hot Cooker.
In our pop-up deli we had pistachio, almond and citrus biscotti, as well as artisan crackers.
A big thanks to everyone who dropped by and a special shout out to my Mum for our custom aprons!
The perfect way to kick start the festivities, be sure to head down to your local Neptune store for some inspo.








I am pleased to announce I am now taking bookings for Supper Clubs and Workshops for the festive period and new year. If you would like to know more or have a chat about collaborating on an intimate event please contact me






Smoky brined Laphroaig ten



This dish comes as we welcome a new season; Autumn offers an abundance of colours and fresh beautiful produce









See below for the recipe on Neptune Weybridge’s feed
Adnams Single Malt Southwold Whisky – the sound and scent of the sea encapsulated in a dram



Celebrating humble ingredients with a gourmet touch (F&M chipotle honey)



Finished with smoke and roasted garlic butter



