Chef Elizabeth Teye

Chef At Home In London

A passionate and self-taught culinary enthusiast who cooks from the heart, drawing inspiration from cherished family recipes and personal experiences. Although I do not possess a professional culinary education, my love for cooking has been nurtured by the flavors and traditions handed down through generations.

Growing up in a home filled with aromatic spices and the warmth of homemade meals, I developed an early appreciation for the culinary arts. Encouraged by the scents that wafted from the kitchen, I eagerly observed family members, absorbing their culinary wisdom and techniques.

I believe that cooking is an art form, a beautiful way to express emotions and create unforgettable experiences. My culinary style is deeply rooted in comfort and nostalgia, skilfully blending traditional recipes with their own unique twists. I bring together flavors from diverse cuisines, infusing each dish with a touch of my personal touch and heartfelt passion.

While I may not have worked in prestigious restaurants, my culinary journey has taken me through countless experiments and culinary adventures. From bustling family gatherings to intimate dinners with friends, every opportunity to cook has been a chance to learn and refine their skills. My dedication and continuous exploration have transformed their kitchen into a laboratory, where flavors and ingredients harmonize to create delectable and memorable dishes.

Today, I love to share my culinary creations with others, believing that food has the power to bring people together and create lasting connections. Whether it's a comforting bowl of homemade soup, a mouthwatering dessert, or a vibrant and aromatic feast, my dishes are a reflection of my heart and soul.

In a world where professional training often takes center stage, I stand as a testament to the power of passion and personal connection to the culinary arts. My journey is a reminder that anyone, armed with love, knowledge, and a willingness to experiment, can create magic in the kitchen.

For me, cooking is...

For me, cooking is a deeply personal and heartfelt experience. It goes beyond merely preparing food; it is a way for me to connect with my emotions.

I learned to cook at...

I learned to cook at home.

A cooking secret...

Cook from the heart,

My menus

La Soirée Gourmet

STARTER

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Bisque de Homard - A rich and creamy lobster bisque with a hint of brandy, served with a warm baguette

Soupe à l’Oignon Gratinée (French Onion Soup) • A classic warm and comforting start to the meal, topped with melted Gruyère cheese and toasted baguette

Coquilles Saint-Jacques en Crème de Saffran (Seared Scallops in Saffron Cream)

FIRST COURSE

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Duck and Watercress Salad with Sesame-Ginger Dressing and Crispy Shallots

Tartare de Saumon - Fresh salmon tartare with citrus zest

Velouté de Champignons Sauvages - A velvety wild mushroom soup, garnished with chive-infused crème fraîche

MAIN COURSE

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Coq au Vin Blanc - Tender pieces of chicken slow-cooked in white wine, mushrooms, and pearl onions, served with garlic mashed potatoes and roasted vegetables

Bouillabaisse A flavourful fish stew featuring a variety of fresh seafood, saffron, and served with a side of rouille and crusty bread

Canard à l’Orange (Duck à l’Orange with Orange Glaze)

DESSERT

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Tarte Tatin aux Pommes - A classic French caramelised apple tart served with a scoop of vanilla bean ice cream

Crème Brûlée • A silky vanilla custard with a perfectly caramelized sugar crust on top, served with fresh berries

Southeast Asian Delights

STARTER

All inclusive

Southeast Asian Delights

Tom Yum Soup - A tangy and spicy Thai soup with shrimp, mushrooms, lemongrass, and lime leaves

Poh Pia Tod - Thai-style fried spring rolls stuffed with shrimp and served with a garlic plum dipping sauce

FIRST COURSE

All inclusive

Satay Skewers Grilled marinated chicken or tofu skewers served with a sweet chilli sauce

Mango Avocado Salad Fresh mango and avocado slices tossed with red onions, cilantro, and a tangy lime dressing

MAIN COURSE

All inclusive

Green Curry - A creamy Thai curry with your choice of chicken, beef, or tofu, served with jasmine rice

Nasi Goreng - Indonesian fried rice with chicken or prawns, mixed with sweet soy sauce, and topped with a fried egg

Mee Goreng - Malaysian stir-fried noodles with shrimp, tofu, egg, and a spicy chili sauce

Hainanese Chicken Rice Poached chicken served with fragrant jasmine rice, ginger sauce, and chili sauce

DESSERT

All inclusive

Banana Fritters (Pisang Goreng) and vanilla icecream

Mango Sticky Rice (Khao Niew Mamuang)

Elegant Tropical Vibes

STARTER

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Jerk Duck and Watercress Salad with Sesame-Ginger Dressing and Crispy Shallots

Jerk Wings with a Mango Salsa

FIRST COURSE

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Cocobread and Jerk Chicken with salad

Coconut Shrimp - Shrimp coated in a crispy coconut batter and deep fried with a lemon.aiolo

MAIN COURSE

Choose 2 dishes

Juicy Braised Lamb Necks and Rice and peas

Succulent Braised Oxtail and Rice and peas

Salmon Rasta Pasta

Curried Goat and white rice/ rice and peas

Stew Chicken and Rice and peas

Gooey 5 cheese Mac

DESSERT

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Peach Cobbler & Vanilla Ice cream

Sock it to me cake: a vanilla Bundt cake with a ribbon of cinnamon in the middle served with custard

Taste of the Islands

STARTER

All inclusive

Lumpiang Shanghai Lumpiang Shanghai is a Filipino version of spring rolls, typically filled with ground pork, shrimp, and various vegetables. They are seasoned with garlic, onions, and soy sauce, then rolled in spring roll wrappers and deep-fried until crispy. Serve with a sweet and sour dipping sauce

FIRST COURSE

All inclusive

Soup: Sinigang na Hipon Sinigang na Hipon is a sour shrimp soup that is a Filipino comfort food. It's made with shrimp, various vegetables like kangkong (water spinach), radish, and eggplant, and flavored with tamarind for that signature tangy taste. This soup is typically served with steamed rice

MAIN COURSE

All inclusive

Main Course: Adobo Chicken Chicken Adobo is a well-known Filipino dish known for its rich and savory flavors. It's made by marinating chicken pieces in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns, then simmering until the chicken is tender and the sauce has reduced. It's usually served with white rice

DESSERT

All inclusive

Halo-Halo is a popular Filipino dessert that translates to "mix-mix" in Tagalog. It's a delightful concoction of crushed ice topped with a variety of sweet ingredients like leche flan, ube (purple yam), sweet potato, jackfruit, sweet beans, and jellies. It's drizzled with evaporated milk and often topped with a scoop of ice cream, creating a refreshing and colorful dessert

Sabor Latino: A Journey Through Latin American Flavors

STARTER

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Ceviche Mixto: Fresh seafood medley marinated in zesty lime juice, mixed with red onions, cilantro, and a touch of spicy jalapeño. Accompanied by crisp plantain chips

Ecuadorian Ceviche de Conchas Negras: Black clam ceviche featuring black clams marinated with lime juice, tomatoes, onions, and cilantro

Sopa de Tortilla: Rich tomato-based soup with tortilla strips, avocado, cheese, and a drizzle of crema. A comforting blend of textures and flavors

FIRST COURSE

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Caldo de Feijão: Brazilian black bean soup, hearty and rich with sausage, bacon, and spinach

Ropa Vieja: Shredded beef stewed with bell peppers, onions, and tomatoes served with sweet plantains

Octopus Agua Chile Salad Tender octopus slices marinated in a similar lime and pepper mixture, accompanied by thinly sliced red onion, diced cucumber, and avocado. Presented on a bed of mixed greens with a drizzle of olive oil and a sprinkle of fresh cilantro

MAIN COURSE

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Lomo Saltado: A Peruvian stir-fry of marinated beef strips, sautéed with onions, tomatoes, and bell peppers. Served with with rice

Moqueca de Camarão: A Brazilian coconut milk stew with plump shrimp, bell peppers, tomatoes, and cilantro, served over fragrant white rice

Asado An Argentine barbecue featuring grilled meats such as ribs, sausages, and steak, seasoned with chimichurri sauce (a blend of parsley, garlic, vinegar, and oil). Served with grilled vegetables

DESSERT

All inclusive

Arroz con Leche: A rice pudding made with rice, milk, sugar, and spices such as cinnamon and vanilla. It's often garnished with a sprinkle of cinnamon

Tres Leches Cake: A light and moist sponge cake soaked in three types of milk and topped with whipped cream and fresh berries

Essence of the East at Silk

STARTER

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Duck and Watercress Salad with Sesame-Ginger Dressing and Crispy Shallots

Velvety Miso Lobster Bisque with Seared Scallops and Nori Dust

FIRST COURSE

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Silken Dragon Dumplings: Handcrafted dumplings filled with a symphony of shrimp and scallops served in a crystal-clear broth

Tom Yum Infusion: A refined version of the classic Thai Tom Yum soup, featuring a fragrant and clear lemongrass broth with poached prawns, mushrooms, and basil

MAIN COURSE

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Szechuan Peppercorn Crusted Sea Bass on a Bed of Jasmine Rice, Baby Bok Choy, and Sautéed Mushrooms

Hong Kong Fragrant Lobster: Wok-tossed lobster tail, fragrant with ginger and scallions, accompanied by garlic noodles

Miso-glazed Black Cod: Succulent black cod fillet marinated in a savory-sweet miso glaze, accompanied by bok choy and sweet potato mash

DESSERT

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Mango Sticky Rice Parfait: A modern twist on a classic, featuring layers of mango compote, coconut sticky rice, and toasted coconut flakes

Coconut Cream Panna Cotta

Bella Mare Menu

STARTER

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Bruschetta al Pomodoro: Grilled bread topped with diced tomatoes, fresh basil, garlic, and drizzled with extra virgin olive oil

Cozze Marinara: Steamed mussels in a savory tomato and white wine broth, garnished with parsley

Insalata Caprese: Fresh mozzarella, juicy tomatoes, and basil leaves drizzled with balsamic reduction and extra virgin olive oil

FIRST COURSE

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Linguine alle Vongole: Linguine pasta tossed with fresh clams, garlic, white wine, parsley, and a touch of red pepper flakes

Ravioli di Pesce: Homemade ravioli filled with a blend of mixed seafood, served in a delicate saffron cream sauce

MAIN COURSE

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Branzino alla Griglia: Grilled whole Mediterranean sea bass, seasoned with herbs and lemon, served with roasted vegetables

Gamberi Scampi: Sautéed jumbo shrimp in a garlic and white wine sauce, served with a side of saffron-infused risotto

Salmone alla Griglia con Pesto: Grilled salmon fillet seasoned with Italian herbs and served on a bed of pesto-infused pasta

Risotto ai Frutti di Mare: Creamy risotto cooked with a combination of mixed seafood, including scallops, lobster, and seasonal fish, infused with white wine and saffron

DESSERT

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Tiramisu: Classic Italian dessert made with layers of ladyfingers soaked in coffee and rum, mascarpone cheese, and cocoa

Panna Cotta ai Frutti di Bosco - Smooth vanilla-flavored cream pudding topped with a mixed berry compote

Morden British Decadence

STARTER

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Seared Beef carpaccio with saffron cream

Classic beef sliders with cheese, lettuce, and condiments

Mixed Leaf Salad with a Light Vinaigrette

FIRST COURSE

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Crab Cakes: Succulent crab meat combined with breadcrumbs, mayonnaise, herbs, and spices, formed into patties and pan-fried until crispy. Served with a lemon aioli

Tempura Shrimp with a Sweet Chili Dipping Sauce

MAIN COURSE

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Grilled Ribeye Steak with Rosemary Roasted Potatoes and Peppercorn Sauce

Pan-Roasted Duck Breast with Orange Glaze, Braised Red Cabbage, and Fondant Potatoes

Sautéed Shrimp Linguine with Cherry Tomatoes, Garlic, and Fresh Herbs

DESSERT

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Dark Chocolate Mousse with Raspberry Coulis and Fresh Berries

Coconut Rice Pudding with Mango and Passionfruit Coulis (Gluten-free, Halal)

Peach Cobbler & Vanilla Ice cream