Chef Amanda Hollingworth

Private Chef In Cannes

Born and raised in London, England.

She learned to cook from her father, learning the most important lesson: food should be made with love.

Through many travels across the world, many close friends from all corners of the earth and her love for learning, she has curated her own cuisine style that continuously evolves.

A perfectionist and a people person, Amanda makes sure every detail is perfect from the food, to the presentation, to the party itself.

As a chef, she loves to create dishes that tantalize taste-buds.

As an artist, visual representation is important, colors and shapes should marry together as do flavors.

As a 21st century mum and woman, she believes in ethically sourcing the very best local ingredients while supporting local farmers who love their animals and their produce.

Amanda’s style is predominantly fusion modern cooking, with influences from eastern and Mediterranean cooking. While aiming for the tastiest meal, nutrition is also a very important part of her cooking.

We have full experience with many clients needing specific dietary requirements, we understand coeliacs, vegans, vegetarians, and allergies. When dining with us, dietary restrictions do not mean any lack of flavour, with the extraordinary choice of organic fruits and vegetables here on the cote d’Azur, we create amazing food for any regime.

We love all of our wide range of clients ranging from expatriate South of France families all the way to many Forbes 500 clients.

We can provide full catering services for any type of parties or weddings, personalized chef services, cooking lessons, chef consultancy and product development.

For me, cooking is...

my complete passion, I love designing menus and creating new recipes, I am focussed on good nutrition and the power of the fork for everyone's overall

I learned to cook at...

at my father's knee, and went on to a Leith's cookery course, food has always been my passion.

A cooking secret...

is the use of the best ingredients, and lots of fresh herbs and toasted spices

My menus

Mexican Fiesta

STARTER

All inclusive

Amanda's guacamole with tortilla chips

FIRST COURSE

All inclusive

Baja fish tacos with all the trimmings

MAIN COURSE

All inclusive

Smokey chipotle chicken with peppers and Mexican corn

Spicy pulled pork with slaw and avocado

DESSERT

All inclusive

Lime ice cream and Mexican chocolate cake

Mediterranean summer breeze

STARTER

All inclusive

Aperitifs chef's choice on the day

FIRST COURSE

Choose 1 dish

Pepperonata roasted trio of peppers with chilli, shallots, baby capers, parsley and buffalo mozzarella

Roasted carrots with orange, cardamom and star anise on cumin mashed avocado

Eggplant agrodolce with quinoa, almonds, mint and feta

Fried zucchini with balsamic and chilli dressing, pomegranate and mint

Cauliflower puree and roasted with peas, almond and lemon and rocket

Classic tomato salad with black olives, basil and burratta

Ottolenghi puy lentils with roast aubergine, tomatoes and yoghurt, pomegranate and capers

Petit pois and mint soup with crème fraiche and dill

Carpaccio of yellow and green courgettes with ricotta stuffed zuchinni flowers and parmesan snow

MAIN COURSE

Choose 1 dish

Ottolenghi Grilled lamb fillet with almonds, red peppers, orange blossom and fresh mint

Golden roast vegetable tagine and lamb tagine with confit lemon and olives, jewelled couscous and spicy oil

Mango and lemon grass dal with pan fried mahi-mahi or cod

Sauterne poached salmon salad with green beans and barley, tarragon and chervil

Pan fried duck magret, served pink with an avocado salsa, roast sweet potato with a miso glaze

Fillet of roast beef with dauphinoise potatoes, red wine sauce, green beans or green salad

DESSERT

Choose 1 dish

Raspberry tiramisu with raspberry coulis and fresh raspberries

Bananas Foster flambéed bananas with rum and vanilla ice cream

Summer Mixed berry crumble with rosewater cream

Fresh tropical fruit salad with passion fruit and lime dressing

Chocolate fondant with raspberry coulis and fresh raspberries

Dark chocolate pots with double cream

Mediterranean Christmas

STARTER

All inclusive

Chefs choice a la saison

FIRST COURSE

All inclusive

Creamed Parsnip Veloute With Toasted Pine Nuts, White Truffle Oil And Parsley

Red Lentil Veloute with Chestnut Soup With Cream And Parsley

Potimarron Soup With Crispy Lardons And Coriander

Pear And Chèvre Chaud Salad Walnuts And Pecans, Radicchio And Rocket

White Bean, Toasted Chorizo And Herb Salad

Potato Latke With Smoked Fish, Dilled Beetroot, Crème Fraiche And Salmon Eggs

Broccoli, Buckwheat And Almond Salad With Labneh

Warm Salad With Roasted Carrots, Star Anise, Cardamom Guacamole, Chilli Salt

Roasted Brussels Sprouts With Honey, Almonds And Chile White Bean Purree With Olive And Lemon

Roast Leeks, Beets And Spiced Chickpeas With Tahini Walnuts And Pomegranate, Dill And Rocket

MAIN COURSE

All inclusive

Salmon And Herb Coulibiac Salmon, Mushrooms Rice And Herbs Wrapped In Filo Pastry, With Crisp Green Salad And Yogurt Lemon Sauce

Salmon En Croute With Raisins Almonds And Ginger, Tarragon Herb Sauce, Watercress Salad

Claudia Roden’s Fish Soup With Saffron And Cream, Potatoes And ParsleyClaudia Roden’s Fish Soup With Saffron And Cream, Potatoes And Parsley

Fillet Of Duck With Caramelised Chicory, Dauphinoise And Cranberry,Pomegranate Orange Sauce

Miso And Maple Salmon With Sushi Rice And Furikake Green Beans

Slow Roast Leg Of Lamb With Anchovy, Garlic And Rosemary With Creamy White Bean Puree, Red Wine Gravy And Roasted Carrots With Maple Syrup And Smoked Red Pepper

Mushroom Bourguignon Over Creamed Polenta With Fried Mushrooms And Parsley

Beef En Daube, A Glorious Red Wine Beef Stew With Fresh Tagliatelle And Parsley, Fresh Green Salad

Roasted Fish With Sweet Peppers With Parsley And Garlic Dressing

Garlicky Beef Tenderloin Fillet With Orange Horseradish Sauce, Green Beans, Dauphinoise Potatoes

Roast Chicken Thighs With Plums, Peppers, Pomegrante And Saffron, Spiced Couscous

DESSERT

All inclusive

French Chocolate Tart With Berries

Salted Caramel Tart Tatin With Vanilla Ice Cream

Pumpkin Pie With Vanilla Cream

Baked Apples With Toasted Rye, Mince Meat And Cider Brandy Cream

Cassis And Bay Baked Pears With Blackberries And Vanilla Ice Cream

Mont Blanc In Verrines With Meringues Whipped Cream And Chestnuts

Boozy Eton Mess With Berries Meringue Whipped Cream Raspberry Puree And Berries. (This Can Be Alcohol Free)

Pecan Pie Deep Dish Classic

Christmas Mince Pies and Brandy Butter

Cranberry And Orange Jelly

Pain Perdu Luxurious Bread Pudding With Panettone, marron gaces Giant Raisins Cinnamon, CreamPain Perdu Luxurious Bread Pudding With Panettone, marron gaces Giant Raisins Cinnamon, Cream

Chocolate fondant with berries and Cream

Buche Glace

Vegetarian extravaganza

STARTER

All inclusive

Aperitifs chef's choice on the day

FIRST COURSE

All inclusive

Eggplant agrodolce with quinoa, almonds, mint and feta

Carpaccio of yellow and green courgettes with ricotta stuffed zuchini flowers and parmesan snow

Milanese risotto with peas and saffron, green herby salad

Creamed parsnip soup with pine nuts and parsley

Pear and chèvre chaud salad walnuts and pecans, radicchio and rocket

Classic and beautiful organic tomatoes with tahini green peppercorns and fresh basil optional extra for non vegans mozzarella

Ottolenghi puy lentils with roast aubergine, tomatoes and coconut yoghurt, pomegranate and capers and flatbreads

Fried zucchini with balsamic and chilli dressing, pomegranate and mint, rocket salad

MAIN COURSE

All inclusive

Golden roast vegetable tagine with confit lemon and olives, jewelled couscous and spicy oil

Cauliflower steak with medley of beans and tomato salsa coriander, capers

Beautiful Frittata with all summer vegetables, quinoa with avocado cherry tomatoes and basil

Galette with roasted carrot, sweet potato and mascarpone sage with fresh herb salad and radicchio cherry tomatoes

Pepperonata roasted trio of peppers with chilli, shallots, baby capers, parsley and tahini drizzle, polenta

Courgette lasagna with herbed green salad

Medley of beans chilli, with spicy tomato salsa, brown rice and salad, sour cream

Summer pilau rice with cherry tomatoes, peppers, onion, lemon pickle cucumber raita

DESSERT

All inclusive

Raspberry tiramisu with raspberry coulis and fresh raspberries

Summer Mixed berry crumble with rosewater cream

Chocolate fondant with raspberry coulis and fresh raspberries

French apple tart and vanilla ice cream

Autumn mixed berry crumble with vanilla ice cream

A very tropical fruit salad with passion fruit sorbet

French Kiss

STARTER

All inclusive

Aperitifs chef's choice on the day

FIRST COURSE

All inclusive

Carpaccio of yellow and green courgettes with ricotta stuffed zuchini flowers and parmesan snow

Classic tomato salad with black olives, basil and burratta

Milanese risotto with peas and saffron, green herby salad

Creamed parsnip soup with pine nuts and parsley

Poached egg with asparagus, hollandaise sauce and parmesan, white truffle oil

A beautiful seafood 'bouillabaisse' with mussels, prawns, seasonal white fish, salmon with rouille and gruyere parsley

MAIN COURSE

All inclusive

Sauterne poached salmon salad with green beans and barley, tarragon and chervil

Fillet of roast beef with dauphinoise potatoes, red wine sauce, green beans or green salad

Mushroom risotto with roasted mushrooms and thyme and Parmesan, green herby salad

Cauliflower steaks with homemade pesto herb crust and a white bean tomato and fresh basil relish

Beautiful Frittata with all summer vegetables, quinoa with avocado cherry tomatoes and basil

Dorade royale with hollandaise asparagus and new potatoes

Lamb fillet on white haricot puree with cranberry jus and carrots and parsnip string chips

DESSERT

All inclusive

Chestnut and chocolate pots with double cream

French apple tart and vanilla ice cream

Chocolate fondant with raspberry coulis and fresh raspberries gluten free

Autumn mixed berry crumble with vanilla ice cream

Mediterranean new year

STARTER

All inclusive

Aperitifs chef's choice on the day

FIRST COURSE

Choose 1 dish

Petit pois and mint soup with crème fraiche and dill

Milanese risotto with peas and saffron, green herby salad

Creamed parsnip soup with pine nuts and parsley

Potimarron soup with crispy lardons and coriander

Pear and chèvre chaud salad walnuts and pecans, radicchio and rocket

MAIN COURSE

Choose 1 dish

Ottolenghi Grilled lamb fillet with almonds, red peppers, orange blossom and fresh mint

Fillet of roast beef with dauphinoise potatoes, red wine sauce, green beans or green salad

Mushroom risotto with roasted mushrooms and thyme and Parmesan, green herby salad

Fillet of duck with caramelised chicory dauphinoise and red wine gravy

Sauterne poached salmon with green beans and barley, tarragon and chervil

Mango and lemon grass dal with pan fried mahi-mahi or cod, coriander

A beautiful seafood 'bouillabaisse' with mussels, prawns, monkfish, salmon with rouille and gruyere parsley

DESSERT

Choose 1 dish

Bananas Foster flambéed bananas with rum and vanilla ice cream

Autumn mixed berry crumble with vanilla ice cream

Chestnut, cream and chocolate pots

My very special chef's trifle