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Bespoke Cooking


 personal, memorable, delicious

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Bespoke Cooking


 personal, memorable, delicious

 

Dinner Parties, Events, celebrations

We would love to be able to help you enjoy the pleasure of dining with friends in your home without any of the trouble it takes to plan and prepare a meal.  We design menus around your tastes and create beautiful dishes so that you can relax and enjoy your evening.  From delicious canapés to set off your drinks reception to supper parties and celebration dinners, we take care of every detail.

 
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Seasonal Ingredients


Seasonal Ingredients


Seasonal, Sustainable, Local

We are passionate about using ingredients that are at their best in that moment.  Our menus are designed to celebrate the abundance of incredible produce that is available to us and to maximise the flavours that the seasons offer us.  From home-grown and locally sourced vegetables to eggs from our own chickens, we are also committed to sourcing from as close to our home in St. Albans as possible.  Where we need to use ingredients from further afield we do our best to support smaller, high quality producers and farmers.  We only source sustainable seafood for use in our dishes.

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Supper Club


Supper Club


We are delighted that we have been able to begin holding Supper Clubs at the brilliant Charlie's Coffee and Company.  In her quirky little shop on London Road in St Albans we rustle up a five course tasting menu and a welcome cocktail.  You are invited to BYO for the Supper Clubs, but we always offer wine pairing suggestions and the chance to pre-order wine through Flagship Wines.  

Please click on the link below to see details of our upcoming events.  

 

 

 

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Who's in the kitchen?


Who's in the kitchen?


ALI young

CHEF 

No, not Chappell or Caldwell. But I am a bit of both really.

My paternal Grandmother, Isobel, and maternal Granny, Maggie, have each posthumously lent me their maiden names for this venture. Both had a marvellous way with food, whether eating or sharing it, and I love the idea that they are both rather present in what I do.

After spending 10 years at the chalk face teaching in secondary schools, I embarked on a journey in food. Having gained a distinction in the Professional Diploma at Leiths School of Food and Wine, I went on to work at Spring Restaurant London. I am now working privately, sharing my food with others through Supper Clubs, teaching bespoke cookery lessons and working as a private chef, cooking in people's homes for dinners, celebrations and parties.

I have a fantastic team of chefs and waiting staff who I work with on a regular basis and we are looking forward to helping with any dining event you have in mind.

Instagram


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