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    • Rack of spring lamb with celeriac mash and beetroot confit. 

    • Lamb Rack
    • Waitress Setting Up
    • Baked cod with thyme and parmesan crust.

    • Halibut Dish



When I say 'formal', I don't mean stuffy. I like to think my style is inherently informal, but I do cook for special occasions that require a table service menu. I always work hard with my team to beautifully prepare and professionally serve our food.

I like to work with each wedding couple to create a menu that suits them. This keeps me varying what I cook and also helps to make it very much an individual, special day. I also look to source ingredients from local producers if I travel.

Rack of lamb with a herb crust is a real favourite of mine, served with a hearty accompaniment of celeriac mash and a vibrant beetroot confit.


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