I started my working life as a buyer and sales director for a wine importer who specialised in South Africa. After almost a decade in the trade I decided to challenge myself and completed a life long dream to go to Leiths Cookery School. I've now been private cheffing for over two years and have loved every second. My food is inspired a huge amount by my travels in South America and Asia and characterised by big flavours, generosity and a lot of heart.

For me, cooking is...

my hobby as well as my job. It's something I love doing everyday, travelling the world with different dishes.

I learned to cook at...

Leiths Cookery School.

A cooking secret...

lots of herbs & citrus - they make every dish vibrant and delicious!

My menus

Sharing Menu Family Style

STARTER

All inclusive

Sesame Flatbreads

Borek (Feta stuffed Filo Cigars)

Aubergine Chermoula

Hummus bi Lahmi (Hummus topped with spiced lamb mince)

Ezme (Spicy Tomato & Pepper Dip)

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Sumac Marinated Chicken Thighs with Red Onion & Preserved Lemon

Mixed Herb, Nuts & Pomegranate Rice

Cumin Roasted Carrots with Honey- Lemon Dressing & Goats Cheese

Slow Roasted Balsamic Onions with Walnut & Chilli Salsa

Courgette, Harissa & Sundried Tomato Salad

Heritage Tomato Salad with Feta

DESSERT

All inclusive

Peach, Raspberry & Rose Petal Pavlova

Summer 3 Course Menu

STARTER

Choose 1 dish

Burrata with Broad Bean, Mint & Chilli Vinaigrette

Bengali Beetroot Croquettes with Tamarind Chutney, Sev & Pomegranates

Tomato Gazpacho with Basil Oil & Sourdough Crisps

Grilled Courgette Salad with Goat’s Cheese & Honey

Korean Fried Chicken or Cauliflower with Mooli, Spring Onion, Carrot & Sesame

Smoked Aubergine, Pepper & Walnut Salad with Pomegranate & Flatbreads

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Sea Bass or Spiced Cauliflower Steak with a Keralan curry sauce, Coconut Rice and Grilled Pak Choi

Chicken, Miso & Mushroom Pie with Pommes Puree & Black Garlic Tender stem Broccoli

Pisto Stuffed Aubergine with Spiced Rice & Mojo Verde

Roast Truffle Butter Chicken Supreme or King Oyster Mushrooms with Wild Mushroom Risotto & Sage Crisps

Roasted Harissa Cauliflower with warm Coriander Hummus & Dukkah

Seared Lamb Loin or Charred Hispi Cabbage with Piperade & Crispy Parmesan Polenta

Sticky Asian Pork Belly or Aubergine with Jasmine Rice & Asian Greens

DESSERT

Choose 1 dish

Nectarine & Rose Petal Pavolva

Sugar Cured Strawberries with White Chocolate Crumble & Clotted Cream Ice Cream

Espresso Martini Panna Cotta

Chocolate Nemesis Pots with Crème Fraiche & Raspberries

Mango Cheesecake with Passionfruit Coulis & Toasted Coconut

White Chocolate, Almond & Raspberry Mille-Feuille with Raspberry Coulis & Fresh Cream

Sticky Toffee Pudding with White Miso Butterscotch

Compressed Apple Terrine with Vanilla Cream, Toasted Hazelnuts & Butterscotch sauce

Example Premium 3 Course Menu + Canapés

STARTER

Choose 1 dish

Smoked Salmon & Lemon Crème Fraiche on Chive Blinis with Caviar

Kimchi Prawn Cocktail served in Chicory Leaves (GF & DF)

Celeriac Remoulade & Chorizo on Bruschetta (I can do a GF & DF Version)

Sticky Bourbon Pork Belly Bites with Cucumber Ribbons (GF & DF)

Manchego & ‘Nduja Croquettes

‘Nests’ Feu de Bric Pastry Nests with Mushroom Puree & Quails Eggs

Mini Tacos Corn Chips loaded with Pulled Chicken, Avocado and Tomato Salsa (GF & DF)

Mushroom Truffle Arancini with Aioli & Truffle Powder (GF & DF)

Wasabi Salmon Tartare served on a rice cracker with Avocado Cream (GF & DF)

FIRST COURSE

Choose 1 dish

Roasted Heritage Squash with Burrata served with Chilli Oil & Bitter Leaves (GF)

Beetroot Cured Salmon with Horseradish Crème Fraiche & Pickled Heritage Beetroot (GF)

Gochujang Steak Tartare With Quails Egg Yolk, Wasabi Mayonnaise & a Sesame Rice Cracker (GF & DF)

Seared King Scallops with Cauliflower Puree & a Hazelnut and Apple Salad (GF &DF)

Potted Gammon with Caramelised Peppered Pineapple served with Piccalilli Mayonnaise (DF & GF)

Twice Baked Goats Cheese Souffle with Caramelised Onion Chutney & Micro herbs

Crispy Quails Eggs & ‘Nduja with Frisee Lettuce & Sourdough Crackers (DF and can be made GF)

Smoked Mackerel Rillettes with Pickled Cucumber & Samphire (GF)

MAIN COURSE

Choose 1 dish

Mini Beef, Ale & Mushroom Pies with Pommes Puree, Honey Roasted Carrots & Buttered Greens

Venison Loin Charred Hispi Cabbage, Pommes Anna and a Peppercorn Sauce (GF, DF)

Sea Bass with a Keralan curry sauce, Coconut Rice and Grilled Pak Choi (GF, DF)

Ossobucco with Creamy Mash Potato and Garlic Cavolo Nero (GF & Can be DF)

Duck Breast with Toulouse Sausage & Bean Cassoulet & Crispy Kale (DF & GF)

Slow Roasted Pork Belly with Heritage Squash, Garlicey Greens & Potato Dauphinoise (GF & Can be DF)

Seared Lamb Loin with Piperade & Crispy Parmesan Polenta (GF & DF)

Roast Truffle Butter Chicken Supreme with Wild Mushroom Risotto & Sage Crisps (GF & Can be DF)

DESSERT

Choose 1 dish

White Chocolate, Almond & Raspberry Mille-Feuille with Raspberry Coulis & Fresh Cream

Dark Chocolate Tart & Blood Orange Tart with Cointreau Cream & Orange Segments

Dark Chocolate, Cherry and Bay Pavolva (This is GF and I can use DF cream for those that can’t have dairy)

Spiced Poached Figs with Ginger Mascarpone & Toasted Almonds (DF & Can do a version with DF Cream)

Espresso Martini Panna Cotta (GF and can do a DF version)

Individual Crème Catalena with Almond Tuille (GF and can do a DF version)

Mango Cheesecake with Passionfruit Coulis & Toasted Coconut (GF)

Example 3 Course Asian Influenced Menu

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Lime & Ponzu Cured Seabass or Watermelon with Wasabi Mayonnaise, Pickled Mouli & Coriander Cress

Korean Fried Chicken or Cauliflower with Red Meat Radish, Spring Onion, Carrot & Sesame

Dragon Scallops or King Oyster Mushrooms with Burning Oil Sauce, Rice Noodles, Crispy Chilli & Garlic

Cabbage Okonomiyaki with Japanese Mayonnaise, Nori & Pickled Ginger

Steamed Vegetable Wonton with a Chilli Broth & Crispy Onions

Chicken or Quorn Larb served in a Lettuce Cup with Crispy Noodles

MAIN COURSE

Choose 1 dish

Sea Bass or Spiced Cauliflower Steak with a Keralan curry sauce, Coconut Rice and Grilled Pak Choi

Five Spiced Chicken Breast or Aubergine with a Vegetable Spring Roll, Teriyaki Aubergine Puree & Turnip Cake

Indian Crispy Battered Fish or Seitan with Spiced Okra & Aubergine

Thai Green Chicken or Tofu with a Galangal, Lemongrass & Coconut and Sticky Rice

Vegetable Nasi Goreng with a Quails Egg, Spring Onion, Crispy Chilli & Onions

Prawn or Vegetable Laksa with Bean Sprouts, Fried Tofu Puffs & Thai Basil

DESSERT

Choose 1 dish

Papaya, Passionfruit, Pomegranate Mini Pavolvas with Lime Cream

Roasted Pineapple & Coconut Panna Cotta

Blood Orange & Dark Chocolate Tart with Crème Fraiche & Boozy Orange Slices

Mango Cheesecake with Ginger Crumble & Yuzu and Passionfruit Coulis

Gulab Jamun with Crème fraiche, Rose & Crushed Pistachios

Sticky Toffee Pudding with White Miso Butterscotch

Chef Rachael's reviews

4.63

•

22 services

Rachael was the perfect match for us. She took the trouble to understand our preferences and worked with us to adapt her offerings to create a menu we were delighted with. She was open to adjustments from the initial menu as we reflected on it and sought the preferences of our guests. She liaised diplomatically with our hosts at the venue and was pragmatic in dealing with the equipment on offer. On arrival she exuded calm and the kind of confidence that enabled the hosts and the guest of honour to relax and simply enjoy the occasion without concern about what was happening in the kitchen. We were told we could have the food served whenever we wished. Now to the food, all four courses were delightful in their subtle flavours, presentation and generous quantities. The three canapes hit the right note for us as they were created around our seafood/Mediterranean preferences. The seared scallops for starter were delicious and beautifully cooked. The rack of lamb for main was amazing - wonderfully pink and tender. The dessert of dark chocolate tart with Cointreau and cream were a confectionery delight. Finally, the petit four surprise offering of honeycomb crunch was amazing. Rachael is an extremely talented chef who is able to create a special dinner in a relaxed and engaging way

I can't recommend Rachael enough. She really made our dinner party special with her delicious food, and left our kitchen very clean and tidy! Her positive and friendly attitude made her easy to deal with. I would definitely book Rachael again.

Rachael was very accommodating, providing us with a tailored menu to fit our requirements. She was super helpful and quick through the whole process and was super lovely on the day. Both Rachael and Nick were a pleasure to meet and the food was delicious! I would definitely recommend!

Great evening, Rachael was fantastic and the whole experience was seamless

This was our first time having a private chef experience. Our chef Rachael was extremely professional and engaging. The food was super tasty, she allowed time for breather in between. We were all left with food coma ????. The kitchen was all hers and cleaning up was superb. I will definitely recommend Rachael for another occasion, Thank you!