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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

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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


Instagram


We’re temporarily taking a bit of time off from cooking while the kitchen looks like it does (swipe to see the current situation). It’s giving me lots of lovely time to spend with this little pudding 💕 but also very excited about our new kitchen (courtesy of @jb_carpentry_plus 🔨). We’ll be back as soon as possible with a bigger space for group and private lessons and for sharing food at suppers and lunches around our kitchen table. Thanks as ever for all your support and patience while we get our house in order! We have lots of bookings from the late spring onwards, so please do get in touch if you have dates in mind for dinners/lessons/fridge-filling that we can be of help with 👩🏻‍🍳
We’re temporarily taking a bit of time off from cooking while the kitchen looks like it does (swipe to see the current situation). It’s giving me lots of lovely time to spend with this little pudding 💕 but also very excited about our new kitchen (courtesy of @jb_carpentry_plus 🔨). We’ll be back as soon as possible with a bigger space for group and private lessons and for sharing food at suppers and lunches around our kitchen table. Thanks as ever for all your support and patience while we get our house in order! We have lots of bookings from the late spring onwards, so please do get in touch if you have dates in mind for dinners/lessons/fridge-filling that we can be of help with 👩🏻‍🍳
Making #kimchi and feeling pretty joyful about it. @maangchi recipe 🙏
Making #kimchi and feeling pretty joyful about it. @maangchi recipe 🙏
Swirly, blackberry, purple meringue smash. Coming soon, to garnish a very zingy lemon posset near you.
Swirly, blackberry, purple meringue smash. Coming soon, to garnish a very zingy lemon posset near you.
Blini-town
Blini-town
Today I taught the third of six sessions to two absolutely lovely young ladies who want to develop their skills in the kitchen for their #dukeofedinburgh bronze award. We’ve made so many things so far, including these delicious soda breads which they served with homemade butter and a spicy lentil and chickpea soup. Last week they made middle-eastern inspired salads and dips. Not to mention sweet bakes and home-made tarts. They are brilliant young cooks and I love seeing them tasting, seasoning and making the dishes their own.
Today I taught the third of six sessions to two absolutely lovely young ladies who want to develop their skills in the kitchen for their #dukeofedinburgh bronze award. We’ve made so many things so far, including these delicious soda breads which they served with homemade butter and a spicy lentil and chickpea soup. Last week they made middle-eastern inspired salads and dips. Not to mention sweet bakes and home-made tarts. They are brilliant young cooks and I love seeing them tasting, seasoning and making the dishes their own.
Venison stew with herb dumplings and hasselback potatoes. All the crispy bits... 🥰 #loveyourleftovers
Venison stew with herb dumplings and hasselback potatoes. All the crispy bits... 🥰 #loveyourleftovers
When the whole household is ill but you’ve got to eat. Also, stirring risotto has always been good for the soul.
When the whole household is ill but you’ve got to eat. Also, stirring risotto has always been good for the soul.
Preparing too much veg and cooking too much beautiful venison for last weekend’s supper club is making for some delicious family suppers this week. Thank heavens for my tendency to over-order 🍽 • • • #mealprep#mealplanning#leftovers#zerowaste#useeverything#cookingwithleftovers#creativeleftovers#eatlocal#eattheseasons#seasonaleats#supperclub#familymeals#familysupper#familydinner#winning#leftoversforthewin
Preparing too much veg and cooking too much beautiful venison for last weekend’s supper club is making for some delicious family suppers this week. Thank heavens for my tendency to over-order 🍽 • • • #mealprep#mealplanning#leftovers#zerowaste#useeverything#cookingwithleftovers#creativeleftovers#eatlocal#eattheseasons#seasonaleats#supperclub#familymeals#familysupper#familydinner#winning#leftoversforthewin
It’s been a busy weekend of Supper Clubs for us. Lovely guests and such a wonderful atmosphere at @charliescoffeeandcompany as ever. Huge thanks to @lucyy_white_ for coming along and lending a hand! A few of the dishes, in no particular order: Labneh, blood orange, radicchio, pumpkin and rye crackers; Sea trout (thanks @sticklebackfish ) with seaweed butter and a kohlrabi and apple salad; a little amuse bouche of @pinneysoforford smoked eel, horseradish, caviar and nasturtium. Other dishes not pictured included: Agnolotti of Jerusalem artichoke and chestnut with shallots and hazelnuts; Slow roasted haunch of roe deer courtesy of @hedgesfarmshop with chard, parsnips and spiced plums and finally - dark chocolate torte with Yorkshire rhubarb ripple ice cream.
It’s been a busy weekend of Supper Clubs for us. Lovely guests and such a wonderful atmosphere at @charliescoffeeandcompany as ever. Huge thanks to @lucyy_white_ for coming along and lending a hand! A few of the dishes, in no particular order: Labneh, blood orange, radicchio, pumpkin and rye crackers; Sea trout (thanks @sticklebackfish ) with seaweed butter and a kohlrabi and apple salad; a little amuse bouche of @pinneysoforford smoked eel, horseradish, caviar and nasturtium. Other dishes not pictured included: Agnolotti of Jerusalem artichoke and chestnut with shallots and hazelnuts; Slow roasted haunch of roe deer courtesy of @hedgesfarmshop with chard, parsnips and spiced plums and finally - dark chocolate torte with Yorkshire rhubarb ripple ice cream.
It was wonderful spending Christmas with this international treasure. Miss you already @chatswood_rose
It was wonderful spending Christmas with this international treasure. Miss you already @chatswood_rose
Happy New Year! We’re having snickers bundt cake, so no new year diet here. 🎉 🎊 Thank you to everyone who we cooked for, taught and created recipes for in 2018 and for your patience during my maternity leave. We’re excited about our first supper club of the year in a few weeks‘ time. Keep an eye on our feed as tickets for February will be released very soon! 🍴
Happy New Year! We’re having snickers bundt cake, so no new year diet here. 🎉 🎊 Thank you to everyone who we cooked for, taught and created recipes for in 2018 and for your patience during my maternity leave. We’re excited about our first supper club of the year in a few weeks‘ time. Keep an eye on our feed as tickets for February will be released very soon! 🍴
So lucky to get to teach in this wonderful kitchen with fantastic ingredients from suppliers like @sticklebackfish - last week my lovely students worked on filleting flat fish and creating delicious deep fried plaice goujons and some knock-out tartare sauces. The Leiths Academy is a wonderful set of courses that enables pupils to learn to cook as part of their curricular or co-curricular programme. I’m having so much fun teaching the introductory certificate to U6th pupils at Queenswood School. @leithscooking #leithsacademy
So lucky to get to teach in this wonderful kitchen with fantastic ingredients from suppliers like @sticklebackfish - last week my lovely students worked on filleting flat fish and creating delicious deep fried plaice goujons and some knock-out tartare sauces. The Leiths Academy is a wonderful set of courses that enables pupils to learn to cook as part of their curricular or co-curricular programme. I’m having so much fun teaching the introductory certificate to U6th pupils at Queenswood School. @leithscooking #leithsacademy
It’s been a long 6 months without a Supper Club while we’ve been learning to look after a newborn. Thanks for all your enquiries while we’ve been away! It’s so exciting to be getting back in the kitchen and to have the chance to cook for you at the wonderful @charliescoffeeandcompany once again. Thanks for your patience and hope to see you in January for Supper! Link to tickets in bio☝️***UPDATE: There are limited spaces left as our newsletter recipients quickly jumped at the chance to get tickets. Get ‘em while they’re hot! If you haven’t already, sign up to receive our newsletter at www.ChappellandCaldwell.com to be the first to hear about our #supperclub, events and bespoke cookery lessons. Thanks all so much for your support. 👩🏻‍🍳 xx • • • #chappellandcaldwell#stalbanssupperclub#supperclubstalbans#eatlocal#locallygrown#drinklocal#stalbans#hertfordshire#hertfordshirelife#herts#cheflife#privatechef#popup#tastingmenu#eattheseasons#frbruqry#degustation#supperclub #seasonaleating#seasonaleats
It’s been a long 6 months without a Supper Club while we’ve been learning to look after a newborn. Thanks for all your enquiries while we’ve been away! It’s so exciting to be getting back in the kitchen and to have the chance to cook for you at the wonderful @charliescoffeeandcompany once again. Thanks for your patience and hope to see you in January for Supper! Link to tickets in bio☝️***UPDATE: There are limited spaces left as our newsletter recipients quickly jumped at the chance to get tickets. Get ‘em while they’re hot! If you haven’t already, sign up to receive our newsletter at www.ChappellandCaldwell.com to be the first to hear about our #supperclub, events and bespoke cookery lessons. Thanks all so much for your support. 👩🏻‍🍳 xx • • • #chappellandcaldwell#stalbanssupperclub#supperclubstalbans#eatlocal#locallygrown#drinklocal#stalbans#hertfordshire#hertfordshirelife#herts#cheflife#privatechef#popup#tastingmenu#eattheseasons#frbruqry#degustation#supperclub #seasonaleating#seasonaleats
Matchy matchy #mustard @l.wallace83
Matchy matchy #mustard @l.wallace83
I came temporarily off maternity leave last night to cook a private dinner for clients of @poggenpohlkitchens as a thank you to them for their business. They asked for a vegetarian meal with Japanese influences, so here are some glimpses of the main course - miso roasted aubergine, sweet potato and sesame purée, cauliflower purée with sansho, tofu and vegetable gyoza, crispy rice paper with nori and a sunomono salad.
I came temporarily off maternity leave last night to cook a private dinner for clients of @poggenpohlkitchens as a thank you to them for their business. They asked for a vegetarian meal with Japanese influences, so here are some glimpses of the main course - miso roasted aubergine, sweet potato and sesame purée, cauliflower purée with sansho, tofu and vegetable gyoza, crispy rice paper with nori and a sunomono salad.
Morning gyoza town over here, prepping for a Japanese vegetarian dinner party for clients of @poggenpohlkitchens in North London.
Morning gyoza town over here, prepping for a Japanese vegetarian dinner party for clients of @poggenpohlkitchens in North London.
Job interview face. When you’ve not been for an actual interview in several years and have been riding the maternity leave bliss wave for 4 months, it’s actually a bit scary to put on ‘work clothes’ and put feeding and entertaining my sweet boy to the back of my mind for a few hours.
Job interview face. When you’ve not been for an actual interview in several years and have been riding the maternity leave bliss wave for 4 months, it’s actually a bit scary to put on ‘work clothes’ and put feeding and entertaining my sweet boy to the back of my mind for a few hours.
Toes in the Pacific Ocean. Take me back.
Toes in the Pacific Ocean. Take me back.
@helena.mtm and her s’mores
@helena.mtm and her s’mores
We’re temporarily taking a bit of time off from cooking while the kitchen looks like it does (swipe to see the current situation). It’s giving me lots of lovely time to spend with this little pudding 💕 but also very excited about our new kitchen (courtesy of @jb_carpentry_plus 🔨). We’ll be back as soon as possible with a bigger space for group and private lessons and for sharing food at suppers and lunches around our kitchen table. Thanks as ever for all your support and patience while we get our house in order! We have lots of bookings from the late spring onwards, so please do get in touch if you have dates in mind for dinners/lessons/fridge-filling that we can be of help with 👩🏻‍🍳 Making #kimchi and feeling pretty joyful about it. @maangchi recipe 🙏 Swirly, blackberry, purple meringue smash. Coming soon, to garnish a very zingy lemon posset near you. Blini-town Today I taught the third of six sessions to two absolutely lovely young ladies who want to develop their skills in the kitchen for their #dukeofedinburgh bronze award. We’ve made so many things so far, including these delicious soda breads which they served with homemade butter and a spicy lentil and chickpea soup. Last week they made middle-eastern inspired salads and dips. Not to mention sweet bakes and home-made tarts. They are brilliant young cooks and I love seeing them tasting, seasoning and making the dishes their own. Venison stew with herb dumplings and hasselback potatoes. All the crispy bits... 🥰 #loveyourleftovers When the whole household is ill but you’ve got to eat. Also, stirring risotto has always been good for the soul. Preparing too much veg and cooking too much beautiful venison for last weekend’s supper club is making for some delicious family suppers this week. Thank heavens for my tendency to over-order 🍽 • • • #mealprep#mealplanning#leftovers#zerowaste#useeverything#cookingwithleftovers#creativeleftovers#eatlocal#eattheseasons#seasonaleats#supperclub#familymeals#familysupper#familydinner#winning#leftoversforthewin It’s been a busy weekend of Supper Clubs for us. Lovely guests and such a wonderful atmosphere at @charliescoffeeandcompany as ever. Huge thanks to @lucyy_white_ for coming along and lending a hand! A few of the dishes, in no particular order: Labneh, blood orange, radicchio, pumpkin and rye crackers; Sea trout (thanks @sticklebackfish ) with seaweed butter and a kohlrabi and apple salad; a little amuse bouche of @pinneysoforford smoked eel, horseradish, caviar and nasturtium. Other dishes not pictured included: Agnolotti of Jerusalem artichoke and chestnut with shallots and hazelnuts; Slow roasted haunch of roe deer courtesy of @hedgesfarmshop with chard, parsnips and spiced plums and finally - dark chocolate torte with Yorkshire rhubarb ripple ice cream. It was wonderful spending Christmas with this international treasure. Miss you already @chatswood_rose Happy New Year! We’re having snickers bundt cake, so no new year diet here. 🎉 🎊 Thank you to everyone who we cooked for, taught and created recipes for in 2018 and for your patience during my maternity leave. We’re excited about our first supper club of the year in a few weeks‘ time. Keep an eye on our feed as tickets for February will be released very soon! 🍴 So lucky to get to teach in this wonderful kitchen with fantastic ingredients from suppliers like @sticklebackfish - last week my lovely students worked on filleting flat fish and creating delicious deep fried plaice goujons and some knock-out tartare sauces. The Leiths Academy is a wonderful set of courses that enables pupils to learn to cook as part of their curricular or co-curricular programme. I’m having so much fun teaching the introductory certificate to U6th pupils at Queenswood School. @leithscooking #leithsacademy It’s been a long 6 months without a Supper Club while we’ve been learning to look after a newborn. Thanks for all your enquiries while we’ve been away! It’s so exciting to be getting back in the kitchen and to have the chance to cook for you at the wonderful @charliescoffeeandcompany once again. Thanks for your patience and hope to see you in January for Supper! Link to tickets in bio☝️***UPDATE: There are limited spaces left as our newsletter recipients quickly jumped at the chance to get tickets. Get ‘em while they’re hot! If you haven’t already, sign up to receive our newsletter at www.ChappellandCaldwell.com to be the first to hear about our #supperclub, events and bespoke cookery lessons. Thanks all so much for your support. 👩🏻‍🍳 xx • • • #chappellandcaldwell#stalbanssupperclub#supperclubstalbans#eatlocal#locallygrown#drinklocal#stalbans#hertfordshire#hertfordshirelife#herts#cheflife#privatechef#popup#tastingmenu#eattheseasons#frbruqry#degustation#supperclub #seasonaleating#seasonaleats Matchy matchy #mustard @l.wallace83 I came temporarily off maternity leave last night to cook a private dinner for clients of @poggenpohlkitchens as a thank you to them for their business. They asked for a vegetarian meal with Japanese influences, so here are some glimpses of the main course - miso roasted aubergine, sweet potato and sesame purée, cauliflower purée with sansho, tofu and vegetable gyoza, crispy rice paper with nori and a sunomono salad. Morning gyoza town over here, prepping for a Japanese vegetarian dinner party for clients of @poggenpohlkitchens in North London. Job interview face. When you’ve not been for an actual interview in several years and have been riding the maternity leave bliss wave for 4 months, it’s actually a bit scary to put on ‘work clothes’ and put feeding and entertaining my sweet boy to the back of my mind for a few hours. Toes in the Pacific Ocean. Take me back. @helena.mtm and her s’mores