Chef Safiyah Prodano

Private Chef In London

Safiyah Mariyah is a private chef, based in London, United Kingdom. Cooking since the age of eight, Safiyah has been experimenting with different foods, cooking techniques and her ultimate favourite, baking. Safiyah has refined her skills over the years, through her own personal development and training at Le Cordon Bleu London. Using her culinary skills, knowledge and artistic flair, Safiyah creates dishes that look restaurant-worthy, but taste and feel like home. Safiyah presents a selection of menus, using familiar flavours and ingredients from her childhood, embracing tradition, whilst adding her unique twist to surprise and delight.

Over the course of her career, Safiyah has catered for many private households based in London as well as hosting private parties and events for international clients visiting the city. But Safiyah doesn’t only work in London, UK. She also caters to international events, with her most recent occasion being a 14-person retreat in Split, Croatia for 5 days. Among her private clients, Safiyah has managed professional kitchens among her own 3 month pop-up restaurant in Summer 2022 and continues to host events for her many supporters and loyal customers across London. Her food is defined as luxurious, elegant, innovative and charismatic.

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As the saying goes, do what you love and you’ll never work a day in your life. My transition into the culinary arts is a true testament to this quote. When I was a young girl, running home from school to try new recipes and dishes before my parents got home was my escapism. And as time went on, I was consumed with an intense fascination for food, whether it be the artistic element of plating dishes or the scientific nature of baking and pastry.

The more my social life developed, the more I realised my love language was feeding people, because engaging with your loved ones over a delectable yet sentimental meal is the highest form of indulgence to me. And it was with this realisation that I decided I wanted to provide this experience to as many people’s lives as possible in my lifetime.

 With this understanding, every single event that I have hosted in my career has been entirely unique to that client. From the menus to the venue or the timings of each course, every single detail is executed with the client’s desires in mind, to ensure they have the most memorable experience.

For me, cooking is...

About story-telling. This is the passion. I love to use ingredients and techniques that have been influenced by my family in Jamaica and Mauritius.

I learned to cook at...

All my family's homes. Watching and learning in my youth has influenced my cooking immensely and then, I refined my skills at Le Cordon Bleu London.

A cooking secret...

Music. This allows me to enjoy and connect with the process. And if there's love and passion from the chef, you'll taste in from the very first bite.

My menus

Mediterranean

STARTER

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Mixed Platter - Grilled Vegetables, Hummus, Baba Ganoush, Olives, Lemon Herb Dressing, Warm Pittas

FIRST COURSE

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Golden couscous, cooked with turmeric spiced coconut milk. Pan fried meat-free strips. Fresh pistachio pesto. Homemade pickled onions. (VG)

MAIN COURSE

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Kebab Platter - Lamb Kofta Kebabs, Warm garlic coriander flatbread, confit garlic yogurt sauce, smoked chilli sauce, pickled red onions, mixed salad, buttered steamed rice

DESSERT

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Greek Orange Honey Cake with Pistachios

Olive Oil Brownies, Served with Ice Cream (VG)

French Delight

STARTER

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Black Garlic and Parmesan Gougères - Savoury filled choux buns

Gruyere Cheese Soufflé (V)

Bouillabaisse: Marseille-Style Seafood Stew - Served with crusty bread for dipping

French Onion Soup

Red Wine Poached Pear Salad, with Roasted Walnuts, Brûleéd Brie, Caramelised Balsamic Dressing

Potato Pave Sticks, Whipped Sage Ricotta, Roasted Pumpkin, Charred Radicchio

Honey Walnut Baked Camembert, Toasted Garlic Rubbed Bread, Crispy Apple Cranberry Salad (Served Sharing Style)

FIRST COURSE

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MAIN COURSE

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Poulet Rôti - Rotisserie Chicken with Roast Potatoes, Carrots and Parsnips

Smokey Seared Salmon Fillet, Garlic Confit Mashed Potatoes, Tenderstem Broccoli, Red Wine Beetroot Reduction

Duck à l'Orange Or Pan Seared Caramelised Orange Chicken, Black Garlic Purée, Charred Tenderstem Broccoli, Roasted Assorted Beetroots and Wild Rice Medley, Orange Duck Jus Reduction

Steak Frites - Grilled and Sliced Ribeye Steak, Triple Cooked French Fries, Blistered Confit On the Vine Tomatoes, Fresh Rocket, Green Peppercorn Brandy Sauce, Truffle Aioli Sauce for dipping

Slow-Cooked Boeuf Bourguignon

Patates au Vin: French Potatoes and Mushrooms in Red Wine Sauce (V)

Caramelised Onion Blue Cheese Tart with Ratatouille (V)

Poulet Rôti - Rotisserie Butter Chicken or Roast Leg of Lamb, Duck Fat Garlic Roast Potatoes, Honey Thyme Carrots and Parsnips, Sage Onion Stuffing, Lamb or Chicken Jus

DESSERT

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Chocolate Pistachio Tart (VG) - Cocoa pastry, roasted pistachio coconut caramel, dark chocolate ganache, served with vanilla ice cream

Honey Pear Tarte Spread, Vanilla Bean Cream

Mille-feuille with Roast Strawberries and Whipped Mascarpone

Almond Cream Liqueur Chocolate Parfait with Crystallized Hazelnuts and Crunchy Croquants

Classic Creme Brulée With Madagascan Vanilla Bean and Fresh Berries

Chocolate Fondant, Madagascan Vanilla Bean Ice Cream, Smoked Sea Salt Caramel Sauce

Red Berry Meringue Roulade, Lemon Curd Drizzle, Raspberry Dust

Around The World

STARTER

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Gruyere Cheese Soufflé (V)

Soupe à L’oignon (French Onion Soup)

Spiced Pumpkin Soup, Achard (Pickled Vegetables), Triple Cooked Cassava Chips

Red Wine Poached Pear Salad, with Roasted Walnuts, Brûleéd Brie, Caramelised Balsamic Dressing

Potato Pave Sticks, Whipped Sage Ricotta, Roasted Pumpkin, Charred Radicchio

Honey Walnut Baked Camembert, Toasted Garlic Rubbed Bread, Crispy Apple Cranberry Salad (Served Sharing Style)

Ackee n Saltfish Spring Rolls, Sweet Scotch Bonnet Pepper Jam

Curried Beef Gyoza Dumplings, Mango Chilli Dip

Peppered Saltfish Croquettes, Garlic Confit Aioli, Fresh Rocket

Grilled Hard Dough Sticks, Charred Scallion Curry Butter

Bouillabaisse: Marseille-Style Seafood Stew

Aloo Tikki Chaat - Fried Potato Patties, Chana Masala, Tamarind Chutney, Mint Coriander Chutney, Onions, Coriander leaves

Gochujang Fried Chicken Bao Buns, Thinly Sliced Cucumber, Crispy Onions, Pickled Ginger, Spring Onions

Shiitake Mushroom Gyozas, Scotch Bonnet Chilli Infused Oil Dip

FIRST COURSE

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MAIN COURSE

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Curry Spread - Sag Aloo, Chana Masala, Red Lentil Dahl, Vegetable Biryani, Fresh Roti, Selection of Chutneys

Smokey Seared Salmon Fillet, Garlic Confit Mashed Potatoes, Tenderstem Broccoli, Red Wine Beetroot Reduction

Salmon Teriyaki Fillet, Prawn Fried Rice, Orange Browned Butter Sauce

Pan-Seared Sea Bass, Coconut Lemongrass Sauce, Asian Greens, Roasted Peanuts, Sweet Lime Drizzle

Green Seasoned Roast Chicken, Rosemary Potato Pave, Sage Red Onion Mac n Cheese Balls, Maple Thyme Carrots, Garlic Sautéed Cavolo Nero, Creamed Chicken Jus

Plantain Gnocchi, Grilled Exotic Mushrooms, Scallion Cream, Pimento Spiced Drizzle, Plantain Nibs

Grilled Duck Breast or Grilled Exotic Mushrooms, Teriyaki Charred Aubergine, Pistachio Cauliflower Cream, Thai Green Curry Sauce, Daikon Chips, Garlic and Onion Skin Ash

Black Cod Miso or Charred Aubergine Miso, Thai Black Jasmine Rice, Pak Choi and Choi Sum, Green Tea Foam

Soft Shell Roti Tacos, Grilled Exotic Mushrooms, Charred Pineapple Salsa, Chimichurri, Crispy Onions

Preserved Lemon Fennel Risotto, Roasted Celeriac, Shaved Broccoli Stem, Dehydrated Shallots

Coconut Pumpkin Chou Chou Soup, Okra Fries, Herb Oil, Grilled Hard Dough Sticks, Charred Scallion Curry Butter

Steak Frites - Grilled and Sliced Ribeye Steak, Triple Cooked French Fries, Blistered Confit On the Vine Tomatoes, Fresh Rocket, Green Peppercorn Brandy Sauce, Truffle Aioli

Curried Chicken Birria Tacos, Smoked Mozzarella, Grilled Pineapple Salsa, Charred Sweetcorn Ribs, Red Pepper Gremolata

Smoked Jerk Duck Ragu, Pappardelle Pasta, Kale Crisp, Pecorino Shavings

DESSERT

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Classic Tiramisu

Limoncello Panna Cotta, Vanilla Bean Berry Compote, Almond Clusters

Classic Creme Brulée With Madagascan Vanilla Bean and Fresh Berries

Chocolate Fondant, Madagascan Vanilla Bean Ice Cream, Smoked Sea Salt Caramel Sauce

Red Berry Meringue Roulade, Lemon Curd Drizzle, Raspberry Dust

Cardamom Almond Cake, Vanilla Bean Custard, Honey Tuile

Ginger Apple Crumble Deconstruct - Jamaican Ginger Sponge Cake, Spiced Apple Compote, Almond Crumble, Vanilla Bean Crème

Cherry Chocolate Tart, Cherry Brandy Ice Cream, Hibiscus Rose Dust, Homemade Glacé Cherries

Miso Chocolate Tart - Cocoa Pastry, Miso Coconut Caramel, Dark Chocolate Ganache, Vanilla Ice Cream

Pistachio Chocolate Tart - Cocoa Pastry, Roasted Pistachio Coconut Caramel, Dark Chocolate Ganache, Vanilla Ice Cream

Banana Bread Soufflé, Condensed Milk Ice Cream, Peanut Banana Bread

Crème de Noyaux Chocolate Parfait with Crystallised Hazelnuts and Crunchy Croquants

Christmas Specials

STARTER

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Gruyere Cheese Soufflé (V)

Charred Jumbo Tiger Prawns with Chimichurri

French Onion Soup

Smoked Meats and Cheese Board, with Apple Compote, Grapes and Fresh Rocket (halal option available)

Spiced Pumpkin Soup, Achard (Pickled Vegetables), Triple Cooked Cassava Chips

Red Wine Poached Pear Salad, with Roasted Walnuts, Brûleéd Brie, Caramelised Balsamic Dressing

(Canapés) Smoked Cheddar Cornbread, Whipped Marinated Feta

(Canapés) Smoked Salmon Crunch Bread, Whipped Garlic Herb Spread

(Canapés) Black Garlic and Parmesan Gougères - Savoury filled choux buns

(Canapés) Truffle and Potato Croquettes with Garlic Confit Aioli

(Canapés) Mac 'n' Truffle Crochetta (V, VG Option Available)

Gochujang Fried Mushroom or Chicken Bao Buns, Thinly Sliced Cucumber, Crispy Onions, Pickled Ginger, Spring Onions

Sourdough Platter with Smoked Salmon, Liver or Mushroom Paté

Potato Pave Sticks, Whipped Sage Ricotta, Roasted Pumpkin, Charred Radicchio

Honey Walnut Baked Camembert, Toasted Garlic Rubbed Bread, Crispy Apple Cranberry Salad (Served Sharing Style)

Coconut Pumpkin Chou Chou Soup, Okra Fries, Herb Oil

FIRST COURSE

All inclusive

MAIN COURSE

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Caramelised Onion Blue Cheese Tart with Ratatouille (V)

Green Seasoned Roast Chicken, Rosemary Potato Pave, Sage Red Onion Mac n Cheese Balls, Maple Thyme Carrots, Garlic Sautéed Cavolo Nero, Creamed Chicken Jus

Roast Dinner - Butter Roast Chicken or Roast Beef, Duck Fat Garlic Roast Potatoes, Honey Thyme Carrots and Parsnips, Sage Onion Stuffing, Lamb or Chicken Jus

DESSERT

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Classic Creme Brulée With Madagascan Vanilla Bean and Fresh Berries

Chocolate Fondant, Madagascan Vanilla Bean Ice Cream, Smoked Sea Salt Caramel Sauce

Red Berry Meringue Roulade, Lemon Curd Drizzle, Raspberry Dust

Cardamom Almond Cake, Vanilla Bean Custard, Honey Tuile

Ginger Apple Crumble Deconstruct - Jamaican Ginger Sponge Cake, Spiced Apple Compote, Almond Crumble, Vanilla Bean Crème

Cherry Chocolate Tart, Cherry Brandy Ice Cream, Hibiscus Rose Dust, Homemade Glacé Cherries

Limoncello Panna Cotta, Berry Coulis, Almond Clusters

Miso Chocolate Tart - Cocoa Pastry, Miso Coconut Caramel, Dark Chocolate Ganache, Vanilla Ice Cream

Pistachio Chocolate Tart - Cocoa Pastry, Roasted Pistachio Coconut Caramel, Dark Chocolate Ganache, Vanilla Ice Cream

Latin American

STARTER

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Plantain croquettes, panko crust, served with garlic confit aioli (VG)

FIRST COURSE

All inclusive

MAIN COURSE

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Seared Bavette Steak, Salsa Verde, Truffle Roasted Potatoes, Garlic Confit, Tenderstem Broccoli

Spiced Plantain Tacos (VG) - Grilled sweet spiced plantain, soft corn taco shells, black beans, grilled pineapple salsa, chimichurri

Birria Tacos, Grilled Corn with Smokey Herb Dressing, Feijoada (Brazilian Black Bean Stew)w

DESSERT

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Rabanada (Brazilian French Toast), Vanilla Ice Cream

Condensed milk pudding (caramel-coated custard flan)

World Flavours

STARTER

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Plantain croquettes, panko crust, served with garlic confit aioli (VG)

Jerk Plantain Tacos (VG) - Grilled sweet jerk spiced plantain, soft corn taco shells, black beans, grilled pineapple salsa, chimichurri

Gruyere Cheese Soufflé (V)

Aloo Tikki Chatt - Fried Potato Patties topped with chana masala (spicy chickpea curry), tamarind chutney, mint coriander chutney, onions, coriander leaves

Charred Jumbo Tiger Prawns with Chimichurri

Cheese and black pepper

Bouillabaisse: Marseille-Style Seafood Stew - Served with crusty bread for dipping

Gochujang Fried Chicken Bao Buns, topped with thinly sliced cucumber, crispy onions, pickled ginger and spring onions

Handmade Ravioli - Sun Dried Tomato and Smoked Mozzarella Ravioli with Fresh Gremolata Dressing

FIRST COURSE

All inclusive

MAIN COURSE

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Traditional Curried Mutton, served with rice and peas, fried plantain, mac and cheese (dairy-free option available) and side salad

Seared Bavette Steak, Salsa Verde, Truffle Roasted Potatoes, Garlic Confit, Tenderstem Broccoli

Kebab Platter - Lamb Kofta Kebabs Or Grilled Chicken, Warm garlic coriander flatbread, charred aubergine, confit garlic yogurt sauce, smoked chilli sauce, pickled red onions, mixed salad, buttered steamed rice

Roast Dinner - Butter Roast Chicken or Roast Leg of Lamb, Duck Fat Garlic Roast Potatoes, Honey Thyme Carrots and Parsnips, Sage Onion Stuffing, Lamb or Chicken Jus

Pan Seared Wild Salmon Fillet, Roasted Piccollini Vine Tomatoes, Garlic Wilted Spinach, Olive Tapenade Dressing, Zesty Crostini

Duck à l'Orange Or Pan Seared Caramelised Orange Chicken, Black Garlic Purée, Charred Tenderstem Broccoli, Roasted Assorted Beetroots and Wild Rice Medley, Orange Duck Jus Reduction

Steak Frites - Grilled and Sliced Ribeye Steak, Triple Cooked French Fries, Blistered Confit On the Vine Tomatoes, Fresh Rocket, Green Peppercorn Brandy Sauce, Truffle Aioli Sauce for dipping

Black Cod Miso, Thai Black Jasmine Rice, Pak Choi and Choi Sum, Green Tea Foam

Grilled Duck Breast, Teriyaki Charred Aubergine, Pistachio Cauliflower Cream, Thai Green Curry Sauce, Daikon Chips, Garlic and Onion Skin Ash

Seafood Pad Cha - An spicy dish, with home-made pad cha, a fragrant mix of Thai herbs, Thai baby eggplant, kaempfer (ka-chai), fresh peppercorns, baby corn and Thai sweet basil and seafood mix with squid, jumbo king prawns, mussels and topped wi

DESSERT

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Miso Chocolate Tart (VG) - Cocoa pastry, miso coconut caramel, dark chocolate ganache, served with vanilla ice cream

Classic Creme Brulee

Greek Orange Honey Cake with Pistachios

Honey Pear Tarte Spread, Vanilla Bean Cream

Classic Tiramisu

Mille-feuille with Roast Strawberries and Whipped Mascarpone

Amaretto Chocolate Parfait with Crystallised Hazelnuts and Biscotti

Ginger Apple Crumble Deconstruct (VG) - Jamaican ginger sponge cake, slow cooked spiced apples, vanilla crumble, vanilla ice cream, vanilla spiced syrup

Asian

STARTER

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Aloo Tikki Chatt - Fried Potato Patties topped with chana masala (spicy chickpea curry), tamarind chutney, mint coriander chutney, onions, coriander leaves

Salmon Crunch Roll with Spicy Mayo Drizzle (Sushi)

Shiitake Mushroom or Chicken Gyozas, Scotch Bonnet Chilli Infused Oil Dip

Spiced Pumpkin Soup, Achard (Pickled Vegetables), Triple Cooked Cassava Chips

Gochujang Fried Mushroom or Chicken Bao Buns, topped with thinly sliced cucumber, crispy onions, pickled ginger and spring onions

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Curry Spread - Sag Aloo, Chana Masala, Red Lentil Dahl, Vegetable Biryani, Fresh Roti, Selection of Chutneys

Chicken Pad Cha - An spicy dish, with home-made pad cha, a fragrant mix of Thai herbs, Thai baby eggplant, kaempfer (ka-chai), fresh peppercorns, baby corn and Thai sweet basil and grilled seasoned boneless chicken thighs

Salmon Teriyaki Fillet, Prawn Fried Rice, Orange Browned Butter Sauce

Pan-Seared Sea Bass, Coconut Lemongrass Sauce, Asian Greens, Roasted Peanuts, Sweet Lime Drizzle

Grilled Duck Breast or Grilled Exotic Mushrooms, Teriyaki Charred Aubergine, Pistachio Cauliflower Cream, Thai Green Curry Sauce, Daikon Chips, Garlic and Onion Skin Ash

Black Cod Miso or Charred Aubergine Miso, Thai Black Jasmine Rice, Pak Choi and Choi Sum, Green Tea Foam

Sushi Platter - Various Fish Sushi Rolls according to clients preference

DESSERT

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Selection of Sweets - Ladoo, Jalebi, Cardamon Biscuits, Coconut Pastries. All served with Chai Tea

Pistachio Panna Cotta with Vanilla Bean Poached Pears

Cardamom Almond Cake, Vanilla Bean Custard, Honey Tuile

Matcha Layer Cake with Matcha Glaze

Miso Chocolate Tart - Cocoa Pastry, Miso Coconut Caramel, Dark Chocolate Ganache, Vanilla Ice Cream

Pistachio Panna Cotta with Rose Poached Lychees, Almond Lemon Crumble

Italy

STARTER

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Truffle and Potato Croquettes with Garlic Confit Aioli

Cheese and black pepper

Smoked Meats and Cheese Board, with Apple Compote, Grapes and Fresh Rocket (halal option available)

Stewed Beef Shortrib or Sun Dried Tomato and Smoked Mozzarella Ravioli with Fresh Gremolata Dressing

Potato Pave Sticks, Whipped Sage Ricotta, Roasted Pumpkin, Charred Radicchio

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Ragù - Mafaldine pasta tossed in a warming, slow-cooked lamb ragù, lots of pecorino cheese

Seared Bavette Steak, Salsa Verde, Truffle Roasted Potatoes, Garlic Confit, Tenderstem Broccoli

Pan Seared Salmon Fillet, Roasted Piccollini Vine Tomatoes, Garlic Wilted Spinach, Olive Tapenade Dressing, Zesty Crostini

Charred Tiger Prawn Linguine with Fresh Pesto Drizzle and Confit Vine Tomatoes

Seared Cod Fillet, Preserved Lemon Fennel Risotto, Roasted Celeriac, Shaved Broccoli Stem, Dehydrated Shallots (V)

Plantain Gnocchi, Grilled Exotic Mushrooms, Scallion Cream, Pimento Spiced Drizzle, Plantain Nibs

Saffron Charred Aubergine Risotto, Chilli Mussels

DESSERT

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Chocolate Pistachio Tart (VG) - Cocoa pastry, roasted pistachio coconut caramel, dark chocolate ganache, served with vanilla ice cream

Classic Tiramisu (V, Contains Alcohol)

Coffee Amaretto Panna Cotta with Poached Peaches (VG option available)