Private Chef

As a private freelance chef, my aim is to provide delicious, home-cooked, attractive, exciting, original, healthy food (with the odd bit of indulgent wickedness thrown in!).   I do not seek to impress, awe and attract attention, but quite simply to nourish, delight, satisfy, soothe, stimulate, awaken taste buds and curiosity, challenge preconceptions, and leave diners feeling relaxed, contented and at peace with the world.

The setting may be an elegant dinner, a buffet lunch in the garden, a house party in the country, a shooting week in Scotland, a family holiday in Provence, a ski chalet in the Alps, a yacht in the Caribbean, a picnic at the opera, or a special event such as a wedding or a birthday.   Whatever the brief, good food, pleasure and enjoyment will be the results.

I enjoy travelling nationally and internationally in my work.   Recent foreign assignments have included the South of France, Moorish Spain, a yacht in the Adriatic and the Great Lakes of North America.   I speak fluent Spanish, French and Italian.

During my long cooking career, I have developed specific areas of speciality and particular interest which include the cuisines of Mexico, France, Southern Europe and the Mediterranean, North Africa and the Near and Middle East.

I have also worked extensively with vegan food, and am totally committed to nutrition for dynamic health and vitality, food for life and food for joy.