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Emerging Trends in Food and Drink

Over the last year a wide range of food and drink trends have appeared reflecting our changing attitudes towards health, the environment and the ethical impact of our food choices. The rise of veggie and vegan cuisine has turned the emphasis to vegetables more than ever. Long gone are the boiled carrots, broccoli and cauliflower side dishes. Now we are seeing sides of interesting vegetable combinations, all tossed together with oils, dressings, and the added crunch and texture of toasted seeds and nuts. Mixing different vegetables together also adds diversity and flavour to the side dish. We love Yotam Ottolenghi, he makes vegetables taste amazing! Granted his recipes are complex with lots of ingredients but they are well worth the effort. Better still, eat in his restaurants or delis. Eating veggie or vegan needn’t be boring, planning and thinking a little more about the dish can be very rewarding.

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Minimum Spend Note: For small groups there is a minimum spend of £1000 + VAT. This includes 5 courses and a private chef. The cost calculated is dependent upon the number of guests and courses but all quotes are subject to the minimum spend. If you require a waiter this will be a supplement cost of £200 + VAT.  Menus with exclusive Caviars or White Truffles may have a supplementary charge.

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