Michelin star and fine dining background chef, working in corporate dining with hospitality events and functions .

I have worked in London, Australia and America for a selection of great chefs who have inspired me and my style of cooking .

As a one person team and i am looking to offer services of :

Hot or cold buffets/bbq up to 30

Fine dining or casual sit down lunches or dinners up to 15

Canapes up to 50

These numbers are flexible and could possible be increased if required over a discussing . This may increase hours required to prepare and execute or the style of food expected

My food style is modern European eclectic. I am very much open to bespoke style of menus that fit around the client and facilities available where the event is being hosted

Sitting down face to face over a coffee or talking on the phone to discuss exactly what your looking for and the service i can provide you to your exact specifications

Attention to detail is very important to me and to the essence of providing the best event that works with the clients and the attendees. Leaving the event with a smile and something to talk about is should be one of the biggest highlights of an event.

For me, cooking is...

Putting love on to a plate and seeing and hearing the joy from people after they have enjoyed my food and service

I learned to cook at...

Two years at Westminster collage then 3 years in Manchester with focus on more than just cooking but restaurants skills before starting in the trade

A cooking secret...

Simple fresh ingredients without over complicated methods but focus on flavour and presentation

My menus

Vegetarian

STARTER

All inclusive

Marinated burrata , semi dried tomato, beetroot, olive and pine nut salsa

Baby gem, marinated feta, pinenut and black olive salsa, sundried cherry tomatoes

Grilled baby leeks with truffle butter, hazelnuts and shallots

New season asparagus , lemon mayonnaise , black pepper croutons, rocket

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Cauliflower steak, peanut 'butter', shaved cauliflower, pickled shallots, fine herb salad

Spiced roast aubergine , buttermilk dressing with pomegranate, cumin roast potatoes

King oyster mushroom steak, truffles hassleback potato, spring mushroom fricasse, mushroom veloute , herb emulsion

Glazed roast celeriac , truffle pomme purée , purple sprouting broccoli , veg red wine jus

DESSERT

All inclusive

Japanese

STARTER

All inclusive

Miso and honey glazed aubergine, spring onion, peanuts

Cured Salmon, deep fried aubergine puree, dashi, crispy skin

Beef tataki, crispy shallots and garlic, ponzu dressing, fresh coriander

Yuzu and seaweed butter scallops, crispy noodle

Honey and garlic roast cauliflower, spicy sake dipping sauce

Tuna tartar, toasted sesame seeds, pickled shallot and mouili, alphonso mango dressing

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Glazed Seabass, sweet and sour celeriac, crispy tofu

Chicken yak tori, black rice and soya bean

Sake marinated lamb, aubergine, miso, crispy noodles

Black cod, wasabi crushed peas, apricot and soya glaze

Soya, ginger ,garlic marinated tofu , apple, crispy noodle, wasabi

Seared tuna, shitakes mushrooms, yuzo and wine emulsion

Teriyaki marinated beef, pickled ginger and wasabi, miso potatoes

Grilled duck, blood orange and ginger compote, glass noodle

DESSERT

All inclusive

Yuzu and chilli cake, basil syrup, crème fraiche

Chocolate and miso tart, salted chocolate glaze, vanilla bean ice cream

White chocolate and coconut mousse, basil meringue

Grilled pineapple, salted caramel , ginger

Asian Tropical fruit plate

100

STARTER

All inclusive

Grilled baby leeks with truffle butter, hazelnuts and shallots

New season asparagus , lemon mayonnaise , black pepper croutons, rocket

Gin and tonic salmon, smashed cucumber, lime crumble, dill creme

Serano ham , black figs tomato encroute, reduce aged balsamic, rocket

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan fried bream, sweet and sour peppers, braised baby gem, 'red pepper ketchup'

Pork fillet, caramelised cauliflower puree, young carrots and apple

Chicken , pea bacon onion and gem fricassee, herb gnocchi, chicken and tarragon jus

Miso soy glazed aubergine, pickled vegetable salad,

DESSERT

All inclusive

Chocolate brownie, salted caramel and clotted cream

Lemon and lime tart, basil mascarpone, honey comb

Fruit plate

Mango cheesecake, chocolate soil, mango and mint

Banana Eton mess , lime cream, chocolate honeycomb

High End Dinner Jan-April

STARTER

Choose 1 dish

Brixham crab tart, pickled cucumber and apple, creme fraiche, citrus dressing

Venison tarter, English mustard mayo, pickled walnuts, crispy shallots

Spiced scallop, celeriac and apple puree, pickled apple, curry and coriander oil

Baby gem, marinated feta, pinenut and black olive salsa, sundried cherry tomatoes

Grilled baby leeks with truffle butter, hazelnuts and shallots

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Seabass, roast fennel, fennel puree, semi dried cherry tomatoes, liquorish jus

Crispy skin cod, crush potato and crab, leek fondue and safron

Venison , young carrot puree, truffle croquette, hazelnut and juniper

Truffle roast chicken, grilled leeks, burnt butter pomme puree, watercress

Beef fillet, coffee and herb rub, glazed celeriac , young broccoli , almonds and caffeinated jus

DESSERT

Choose 1 dish

Lemon and lime tart, basil mascarpone, honey comb

Fruit plate

Lemon and chilli cake, sour cream, mint syrup

Orange Chocolate Fondant, crystallized ginger, vanilla bean ice cream

Apple Tart fine, salted caramel , crème Chantilly

Mocha mousse, hazelnut crumble, chocolate shortbread, caramelized milk jelly

Modern European 2

STARTER

Choose 2 dishes

Grilled baby leeks with truffle butter,hazelnuts and shallots

Marinated and torched mackerel , beetroot '3' ways, dill and horseradish creme fraiche, brioche croutons

Brixham crab tart, pickled cucumber and apple, creme fraiche, citrus dressing

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Lamb rump, toasted Israeli cous cous, roast peppers, harissa and mint jus

Crispy skin cod, herb scented crushed potato, tomato and saffron ragout, dressed mussel and cucumber

Truffle roast chicken, grilled leeks, burnt butter pomme puree, watercress

Cauliflower steak, peanut 'butter', shaved cauliflower, pickled shallots, fine herb salad

DESSERT

All inclusive

Chocolate brownie, salted caramel and clotted cream

Fruit plate

Lemon and chilli cake, sour cream, mint syrup

Apple Tart fine, salted caramel , crème Chantilly

Modern European

STARTER

Choose 1 dish

Scallops, truffle cauliflower puree, apple salad, apple glaze

Marinated burrata , semi dried tomato, beetroot, olive and pine nut salsa

Marinated and torched mackerel , beetroot '3' ways, dill and horseradish creme fraiche, brioche croutons

Grilled baby leeks with truffle butter, hazelnuts and shallots

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pave of Salmon, crushed potato and blue swimmer crab, braised leeks, leek coulis

Lamb rump, toasted Israeli cous cous, roast peppers, harissa and mint jus

Beef fillet, mushroom gratin, roast garlic pomme puree, braised shallot,

Herb gnocchi, roast artichokes, leek fondue, tomato concasse

DESSERT

Choose 1 dish

Chocolate brownie, salted caramel and clotted cream

Honey tart, tropical fruit salsa, honeycomb, sour cream

Fruit plate

Caramel chocolate mousse, pistachio shortbread, salted chocolate

Banana Eton mess , lime cream, honeycomb

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Chef Philip's reviews

4.89

•

4 services

Fantastic

Philip cooked my husband an amazing 40th Birthday dinner. He offered lots of (vegetarian) options to choose from, arrived promptly, clearly loves creating great food, gained a fan in my 3yo son and left the kitchen spotless. Would recommend!

It was a delight to have food by chef Philip. From starter to dessert, flavours and presentation were impeccable and every minute detail about our dietary requirement was taken into account. It felt like we were in an actual Michelin star restaurant.highly recommend him and cannot wait to have him around again soon