Chef Profile

What this Chef/Steward/Host typically cooks

Breakfast

• French Toast with Maple Syrup and Bacon
• Shakshuka with feta & Avocado crema sauce (V)
• Breakfast Spanish Tortilla with Chorizo or Mushroom (V)
• Banana Pancakes with Maple Syrup, Fruits & Coconut whipped cream (VE)
• My famous french style scrambled eggs with bacon/ mushroom (V) & croissants
• Full english breakfast (V version available)

Lunch

• Honey mustard chicken thighs, Feta and mint couscous salad with pita bread, whipped feta with roasted garlic cherry tomatoes, and peach cucumber mint salad (Can be made GF / DF or Veggie with Honey marinated halloumi))
• Meat, cauliflower or fish tacos with grilled Mexican street corn salad, cowboy caviar, guacamole, and cilantro lime rice. ( VE/V/DF)
• Grilled fish of the day, sticky aubergine on garlic yoghurt, crispy smashed potatoes with dill cream, and watermelon feta salad.
• Slow Roasted lamb, tzatziki, hummus, grilled halloumi, flatbreads, and roasted vegetables.
• “Marry Me” chicken/aubergine (V can be made VE with non dairy cream), Mediterranean pasta salad, tomato salad, olive dip and crusty bread.( can be made GF and DF with GF pasta and VE cream)

Dinner

• Asian-style ceviche, garlic and ginger prawns, spring rolls, crunchy Thai salad
• Tikka Massala Aubergine, with Sweet Potatoes Cumin Puree, smoked paprika crispy chickpeas with Mint Cucumber Yoghurt Sauce and pomogranate seeds. ( GF, VE, can be made DF with Vegan Yoghurt)
• Classique French Entrecôte with Beurre Maître D'hotel and hand cut fries
• Spaghetti alle vongole ( as taught by an actual Italian mama) ( can be made GF)
• Tuna Tataki in Sesame seeds crust with Coconut Rice and Asian slaw ( Can be made VE/V with Pan crispy Marinated tofu in sesasme seeds and is GF DF)