Chef Christopher Sykes
Private Chef In Bardon
Get to know me better
Passionate chef focussing on maximising seasonal ingredients with some modern techniques
I have been a professional chef for the last 10 years. I started my apprenticeship in Brisbane, in Australia and once finished I moved to the culinary capital, Melbourne. In Melbourne I worked as sous chef for two years in a restaurant focussing in local produce and hand made pasta, which is where my passion lies. I’ve travelled around India and Thailand, with the main focus of travelling there being food, as I love their ingredients and cooking. I now have been working in a restaurant in Amsterdam which focuses on minimising waste, which has given me many opportunities and encouraged a lot innovation:

More about me
For me, cooking is...
My passion and has been my job over the last 8 years, but due to the current circumstances I am now not able to work, as my restaurant is closed.
I learned to cook at...
I learned to cook and a very nice modern restaurant, as well as going to culinary school for 3 years whilst working.
A cooking secret...
Always constantly taste.
My menus
Homemade focaccia, roasted and marinated paprika’s, preserved lemon dressing
Homemade flatbread, olive and basil tapenade, fresh ricotta
Marinated tomatoes, buffalo mozzarella, sumac, caperberries
Roasted pointed cabbage, caper, raisin and brown butter dresssing
Roasted broccoli, broccoli stalk pesto, pecorino, smoked chilli dressing
Risotto of roasted pumpkin, brown butter, pecorino and honey
Homemade ricotta gnocchi, fermented chilli and roasted tomato, Parmesan, fresh basil
Handmade pasta, seasonal mushrooms, Parmesan, Rosemary
Orange and semolina cake, whipped ricotta, marmalade
Roasted white chocolate semi freddo, hazelnut praline, homemade compote
Italian meringue, whipped mascarpone, coffee and dark chocolate
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Homemade focaccia, roasted and marinated paprika’s, preserved lemon dressing
Homemade flatbread, smoked paprika and garlic dip, roasted almond
Roasted beetroots, pickled red grapes, fresh cheese and sumac
Glazed and roasted aubergine, whipped tahini, sunflower seed dukkah
Crispy skin salmon, salsa verde, cumin roasted carrot
Slow braised lamb, hung yoghurt, pomegranate and mint
Homemade ricotta gnocchi, fermented chilli and roasted tomato, Parmesan, fresh basil
Bougatsa (Greek Filo pastry), halva custard, quince and homemade Creme fraiche
Orange and semolina cake, whipped ricotta, marmalade
Spanish basque cheese cake, poached quince
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Oven roasted Normandy Camembert cheese, raisin and hazelnut dressing, fresh bread
Roasted beetroots, pickled red grapes, fresh cheese and sumac
Confit and charred leeks, creme fraiche, beurre noisette and lime dressing, toasted breadcrumbs
Slowly roasted celeriac, lemon infused hollandaise, shaved almond, golden raisins
Brined and marinated bone in chicken, lemon, thyme, roasted chicken buerre blanc
Homemade Parisienne gnocchi, roasted seasonal mushrooms, gruyere, lemon
Creme brûlée, walnut shortbread, compote
Quince and apple tarte tatin, vanilla whipped cultured cream
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Homemade za’atar bread, white bean and preserved lemon dip, sumac
Slow roasted glazed carrots, whipped tahini yoghurt, sunflower seed dukkah
Spice roasted sweet potato, cultured cream, mint and pomegranate molasses
Courgette, goats feta and parsley fritter with roasted garlic emulsion and lemon
Seasonal roast vegetable shawarma, hung yoghurt, pickled onion and sesame
Slow roasted spicy chicken shawarma, h ung yoghurt, pickled onion and sesame
Bougatsa (Greek Filo pastry), halva custard, quince and homemade Creme fraiche
Lemon and cinnamon spiced cheesecake with poached quince and almond
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Hand made Gyoza filled with marinated mushroom, spring onion and pickled ginger, served with a wuhan dressing and puffed rice
Hand made Gyoza filled with miso pork and pickled ginger, served with a fermented chilli dressing
Seared tuna, homemade kimchi mayonnaise, pickled daikon, bonito, roasted sesame
Miso roasted king brown mushrooms, Yuzu emulsion, seaweed crumble
Miso and caramelised ginger glazed red cabbage w/ wasabi mayo
Homemade pork bone Ramen broth, served with tea marinated eggs, pickled shiitake mushrooms
Homemade vegetarian broth, served with tea marinated eggs, pickled shiitake mushrooms,
Dashi and star anise glazed free range chicken, w/ grilled cabbage and pickled reddish
Green tea and white chocolate cake with a caramel and miso mousse, roasted almond
Matcha Creme brûlée w/poached quince
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Homemade focaccia, roasted and marinated paprika’s, preserved lemon dressing
Homemade flatbread, olive and basil tapenade, fresh ricotta
Marinated tomatoes, buffalo mozzarella, sumac, caperberries
Roasted pointed cabbage, caper, raisin and brown butter dresssing
Roasted broccoli, broccoli stalk pesto, pecorino, smoked chilli dressing
Risotto of roasted pumpkin, brown butter, pecorino and honey
Homemade ricotta gnocchi, fermented chilli and roasted tomato, Parmesan, fresh basil
Handmade pasta, seasonal mushrooms, Parmesan, Rosemary
Orange and semolina cake, whipped ricotta, marmalade
Roasted white chocolate semi freddo, hazelnut praline, homemade compote
Italian meringue, whipped mascarpone, coffee and dark chocolate
View full menu
Homemade focaccia, roasted and marinated paprika’s, preserved lemon dressing
Homemade flatbread, smoked paprika and garlic dip, roasted almond
Roasted beetroots, pickled red grapes, fresh cheese and sumac
Glazed and roasted aubergine, whipped tahini, sunflower seed dukkah
Crispy skin salmon, salsa verde, cumin roasted carrot
Slow braised lamb, hung yoghurt, pomegranate and mint
Homemade ricotta gnocchi, fermented chilli and roasted tomato, Parmesan, fresh basil
Bougatsa (Greek Filo pastry), halva custard, quince and homemade Creme fraiche
Orange and semolina cake, whipped ricotta, marmalade
Spanish basque cheese cake, poached quince
View full menu
Oven roasted Normandy Camembert cheese, raisin and hazelnut dressing, fresh bread
Roasted beetroots, pickled red grapes, fresh cheese and sumac
Confit and charred leeks, creme fraiche, beurre noisette and lime dressing, toasted breadcrumbs
Slowly roasted celeriac, lemon infused hollandaise, shaved almond, golden raisins
Brined and marinated bone in chicken, lemon, thyme, roasted chicken buerre blanc
Homemade Parisienne gnocchi, roasted seasonal mushrooms, gruyere, lemon
Creme brûlée, walnut shortbread, compote
Quince and apple tarte tatin, vanilla whipped cultured cream
View full menu
Homemade za’atar bread, white bean and preserved lemon dip, sumac
Slow roasted glazed carrots, whipped tahini yoghurt, sunflower seed dukkah
Spice roasted sweet potato, cultured cream, mint and pomegranate molasses
Courgette, goats feta and parsley fritter with roasted garlic emulsion and lemon
Seasonal roast vegetable shawarma, hung yoghurt, pickled onion and sesame
Slow roasted spicy chicken shawarma, h ung yoghurt, pickled onion and sesame
Bougatsa (Greek Filo pastry), halva custard, quince and homemade Creme fraiche
Lemon and cinnamon spiced cheesecake with poached quince and almond
View full menu
Chef Christopher's reviews
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Book your experience with Chef Christopher
Specify the details of your requests and the chef will send you a custom menu just for you.
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