Private Chef Christopher Batham

With over 20 years of experience in a variety of prestigious kitchen environments, I bring expertise in menu creation, kitchen management, and maintaining the highest standards of food quality and safety. Having refined my craft in renowned hotels and high-end hospitality establishments across the UK, I excel at delivering impeccable dishes under pressure, without ever compromising on quality. My unwavering commitment to excellence ensures every plate is a work of art, crafted with precision, passion, and efficiency to satisfy the most discerning palates.

For me, cooking is...

Cooking is art—each dish is an opportunity to craft something beautiful, memorable, and full of flavor.

I learned to cook at...

In high-end kitchens and prestigious hotels across the UK, where I refined my craft under the guidance of industry leaders.

A cooking secret...

Precision, passion, and an unwavering commitment to quality—every dish is crafted with purpose and care.

My menus

Thai Fusion Cuisine

STARTER

Choose 2 dishes

Holiday Thai Fresh Spring Rolls: Fresh rice paper rolls filled with crisp vegetables, herbs, and tofu, served with tangy peanut sauce. A vibrant, healthy start to your holiday feast. (Ensure gluten-free rice paper and sauce)

Festive Thai Grilled Chicken Skewers (Satay Gai): Tender chicken marinated in Thai spices, grilled and served with creamy peanut sauce. A smoky, savory starter to spice up your holiday meal. (Ensure gluten-free soy sauce is used)

Som Tum Phonlamai (Thai Spicy Fruit Salad) A vibrant mix of fresh tropical fruits like pineapple, mango, watermelon, and dragon fruit tossed in a zesty lime dressing with chili, garlic, and a touch of palm sugar. Garnished with roasted peanuts

Tiger Prawns with Ginger, Lime, and Chili Butter Succulent tiger prawns grilled to perfection, topped with a zesty, spicy ginger-lime-chili butter, served with warm, crusty bread to soak up all the flavorful goodnes

FIRST COURSE

All inclusive

MAIN COURSE

Choose 3 dishes

"Thai-Style Crab Fried Rice" Fluffy jasmine rice wok-tossed with sweet, tender crab meat, fragrant garlic, and a hint of chili, finished with fresh herbs and a splash of lime

Green Curry with Chicken: A luxurious coconut milk-based curry with succulent pieces of chicken, eggplant, bamboo shoots, and sweet basil. Fragrant, mildly spicy, and deeply aromatic, served with steamed jasmine rice

Festive Pad Thai with Marinated Chicken: Classic stir-fried noodles with chicken, bean sprouts, egg, peanuts, and tangy tamarind sauce. A festive, flavorful favorite. (Use gluten-free tamarind paste)

Massaman Curry with Pork Belly: A mellow yet rich curry made with tender pork belly, creamy coconut milk, roasted peanuts, and potatoes. Infused with warm spices, this dish is a comforting blend of sweet, savory, and mildly spicy flavors

Panang Red Curry with Chicken and Jasmine Rice" Tender chicken simmered in a rich, aromatic Panang red curry sauce, infused with creamy coconut milk, zesty lime, and fragrant Thai spices. Served with fluffy steamed jasmine rice

DESSERT

Choose 2 dishes

Banana Fritters with Coconut Milk: Crispy, golden-fried banana fritters served with a drizzle of warm coconut milk. A sweet and satisfying treat that’s both indulgent and comforting

Pandan Crème Brûlée: A creamy, coconut-infused pandan custard with a crisp caramelized sugar top. A luxurious, festive twist on the classic crème brûlée. (Ensure gluten-free ingredients)

Thai Mango Sticky Rice: A Sweet Christmas Indulgence Sticky rice drizzled with coconut milk, served with juicy mango slices. A comforting, festive dessert with perfect textures and flavors. (Ensure gluten-free coconut milk)

Tiramisu with a subtle Thai coconut twist

Vanilla panna cotta with a mango and passion fruit coulis

Mediterranean Elegance

STARTER

All inclusive

Burrata salad with heirloom tomatoes, Thai basil, and balsamic reduction

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Lemon-roasted chicken with rosemary and garlic jus

Sides: Smoked Chaddar mashed potatoes, ratatouille with a hint of chili