Having grown up on a farm near Dublin, I have always loved food and developed my palate and cookery skills while completing his Masters in Trinity College, Dublin.

After working in various restaurants across London ( I was Sous Chef at Plot in the famed Broadway Market) I used this experience to start an informal brunch club where I'd host private brunch parties serving my delicious recipes. Soon enough Brunch Supper Club was born allowing me to follow my true passion, bringing great food to homes all across London.

For me, cooking is everything I think about from when I get up till I go to bed, and my secret in the kitchen is making sure to always use the greatest quality of ingredients and season them as they deserve,

For me, cooking is...

Everything I think about from when I get up till I go to bed

I learned to cook at...

Through many different experiences both in restaurants and home kitchens.

A cooking secret...

Making sure to use good quality ingredients and always seasoning!

My menus

Italian

STARTER

All inclusive

Whipped Goats Curd, pesto and roasted tomato bruschetta

FIRST COURSE

Choose 1 dish

Wild boar and apple sausage lentil cassoulet, english mustard and crispy shallots

Smoked mackerel and pickled blueberry tagliatelle

Pumpkin raviolo with crispy sage and beurre noisette

MAIN COURSE

Choose 1 dish

Grilled rosemary and tomato Aubergine, goats cream, roasted vine tomatoes and fresh basil

12 hour braised beef shin and nduja sausage pappardelle Served with garlic bread

24 hour braised beef cheek, parmesan polenta mash, glazed carrots and red wine jus

Grilled Lamb loin, new potatoes and salsa verde

DESSERT

All inclusive

Pear & Almond Tart with lemon & rosemary ice cream

Affogato

Lemon meringue tart

Pistachio and chocolate tart

Mexican

STARTER

All inclusive

Black bean, sweetcorn and sour cream tostadas

FIRST COURSE

Choose 1 dish

Pulled pork, gaucamole, jalapeno and fresh herb soft shell corn tacos

Chicken tacos with tomatillo salsa verde and picked red onions

MAIN COURSE

All inclusive

Pumpkin seed and chili rice

Sweet potato, garlic, and achiote chili

Ground chili beef and spiced cheddar quesadilla, tomato, and spring onion salsa

Roast aubergine with smoked pepper, pineapple, spring onion and lime salsa

DESSERT

All inclusive

Chilli chocolate torte, coffee cream and toasted almonds

French

STARTER

All inclusive

FIRST COURSE

All inclusive

Wild mushrooms, garlic butter, parlsey, pickled walnuts on crisp sourdough

Heritage carrot tarte tatin, harissa and whipped feta

Lamb cutlet, broad bean salsa and aioli

Wye Valley asparagus risotto, gardens peas, truffle and Comté

MAIN COURSE

Choose 1 dish

Hereford Beef Onglet, potato fondant, basil creme fraiche

Barbary Duck breast, heritage carrots, carrot purée, potato pave served with red wine and orange jus

Pan Fried Sea Bass, Crushed charlotte potatoes & pink peppercorn butter

Hake, fresh mussels, new potatoes, leeks with a white wine, creme fraiche and chive emulsion

Hereford beef sirloin & slow cooked beef rib, pommes Anna, cauliflower & shallot puree

Pan fried Cornish chicken supreme, cavolo nero, pomme puree and truffle emulsion

DESSERT

Choose 1 dish

Lemon meringue tart

Cherry Clafoutis with Cointreau syrup and Chantilly cream

Chocolate crémeux pot, Armagnac cherries and honeycomb

Mediterranean

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Courgette and Feta fritter with chilli and mint labneh

Charred Broccoli, orange yogurt, chilli and roasted peanuts

Beetroot Tarte Tatin, Whipped Goats Cream, honey and thyme

MAIN COURSE

Choose 1 dish

Pan fried harissa glazed duck breast, star anise carrot purée and dukkah

Grilled rosemary and tomato Aubergine, goats cream, roasted vine tomatoes and fresh basil

Pan Fried Sea Bass, Crushed new potatoes & pink peppercorn butter

24 hour braised beef cheek, parmesan polenta mash, glazed carrots and red wine jus

DESSERT

Choose 1 dish

Tarte au citron and and clotted cream

Roasted figs, pomegranate molasses and orange zest crème fouettée

Bramley apple crumble & crème anglaise

Feta & honey cheese cake, crispy kadaif pastry and seasonal fruit

Sticky toffee pudding and vanilla ice cream

Brunch Menu

STARTER

All inclusive

Beetroot and Goats cheese Loaf

Pecan, chocolate and date kadaif nest

FIRST COURSE

All inclusive

Spiced coconut granola pot, fresh berries and Greek yogurt

Shakshuka - Free range egg poached in a North African spiced tomato blend with butter bean, sweet potato & chorizo

MAIN COURSE

All inclusive

Nduja, roasted heritage tomatoes, ricotta and smashed avo crumpet with roasted maize

DESSERT

All inclusive

Feta cheese cake on a nest of kadaif pastry

Chef Robert's reviews

5

•

9 services

Rob was fantastic. The food was exceptional and the presentation was delightful. We can't wait to have him back again in the future and try another cuisine. We would highly recommend him.

Great guy and an even better chef! The food was amazing, the service impeccable and he was brilliant from the moment he arrived till he left. Could not recommend highly enough!

I have never previously had a private chef experience but hopefully it won't be the last time. Rob had put in a huge amount of prep. The food was amazing. He also struck the right balance between leaving us to enjoy our dinner party, and being engaging and chatting with us when we wanted to ask him questions (which you will want to do when the food is THIS good).