THE TEAM

Chef Di

 

 

Alex – No 2

 

 

I’m Jack – Chief Taster

Roxy PR PR

Roxy Heart – PR

 

 

Our team is led by Di a top-notch Michelin-trained chef who earn’t her stripes working alongside many of the industry’s most revered names in London, Leeds and Australlia including Marco Pierre White, Jean Christophe Novelli, Simon Gueller, Roux Scholar Winner Scott Hessel and a stint with Nathan Thomas, Pastry Chef at Phillip Howards eponymous 2 Star Michelin Restaurant, The Square. Di started out in Events when she was a nipper at Catering College, with Chelsea Flower Show, Ryder Cup and Excel Hospitality Awards Events under her belt, she has come 360 degrees back to where she started out, but with it a wealth of knowledge, skill and experience.She knew she was ready to bring that Restaurant experience to your home or event Combining a personal chef service with excellent quality food at an affordable price.

Di’s last supper would be Mussels, Squid & Scallops, Curried Saffron Veloute & Basil Butter, followed by Rarebreed Beef Wellington, Mushroom Duxelle, Spinach, Potato Rosti & Madeira Jus and for Pud if she hasn’t burst a Chocolate Fondant with Griottine Cherries & Pistachio Ice-cream.

Di’s partner in crime is Alex an Artist and Sculpture. She grew up in Cirencester in her mother and fathers Pub and Bakery. Alex has always been a passionate self taught cook and recently her infamous Sticky Toffee Pudding was featured in the published book “Islington on a Plate” alongside Paul A Young and Tom Oldroyd. Alex has worked at some fab events including catering at Camp Bestival, Camden Town Brewery, Gipsy Hill Brewery and Private Events throughout London. She has travelled extensively around Asia and Europe scribbling down each and every dish. Her last supper would be Shanghai Steamed Dumplings, Thai Red Duck Curry & Papaya Salad and for pud Lemon Tart.

JK Gravy Sirens