From a quiet week of fridge meals to a full table for twenty‑two — here’s what I cook, what’s on the menu, and what to expect on the day.
Pick 4–5 dishes from a seasonal rotating menu. I come to your kitchen for half a day, cook everything from scratch, portion it into your containers and label what’s what. You open the fridge for a week and dinner is already done.
Boards built around the season, plus passed canapés if you want something more formal. Pretty enough to be the centrepiece, generous enough that nobody asks if there’s more food coming.
A proper hot spread for birthdays, family lunches, baby showers and intimate weddings at home. Three or more hot dishes plus sides, finished on site and set up so it actually looks like a feast.
Small, hands‑on cooking sessions in your kitchen or in a hosted space. Real recipes you’ll actually make again — pantry, prep and confidence included. Dates announced first to the waitlist.
Two‑week lead time is ideal. For weekends and holidays, get in touch a little earlier.