![Chef [Name]](images/chef-steve.jpeg)
Recipes from
My Kitchen
Every dish tells a story. Here you'll find the flavours, techniques, and traditions I bring to every table — from smoky party jollof to artful fruit platters
Every dish tells a story. Here you'll find the flavours, techniques, and traditions I bring to every table — from smoky party jollof to artful fruit platters
From the Kitchen
A curated selection of dishes I love making — and you'll love eating.
Main Course
A vibrant arrangement of seasonal tropical fruits, elegantly cut and styled for any occasion.
Main Course
Smoky, rich party-style jollof rice cooked over firewood for that iconic Nigerian flavour.
Main Course
A deeply aromatic, spiced broth with tender catfish — perfect as a starter or light meal.
The Art of Presentation
Beautiful food starts with intentional design. Here's how I craft each platter.
Tap to learn the technique
Slice fruit into thin even pieces without cutting through the base. Fan out gently and place on a diagonal for a dramatic effect.
Best for: watermelon, strawberries, kiwiTap to learn the technique
Cut zigzag around the equator of the fruit, then separate both halves to reveal a crown-like presentation.
Best for: pineapple, melon, papayaTap to learn the technique
Arrange fruits in flowing diagonal bands of colour — reds to oranges to yellows — creating a rainbow gradient effect across the board.
Best for: mixed platters, charcuterie boardsTap to learn the technique
Thinly slice strawberries and fan them in a spiral, layering from the outside inward to create a rose shape — perfect as a centrepiece.
Best for: strawberries, apple slices✦ Every platter I create uses at least two of these techniques — tap each card to explore.
Got Questions?
Everything you need to know before booking. Can't find your answer? Get in touch.
For private dining, at least 5–7 days ahead is ideal. For catering events — weddings, corporate, large celebrations — I recommend booking 2–4 weeks in advance to allow time for menu planning, sourcing ingredients, and logistics.
Absolutely. Whether it's vegetarian, vegan, gluten-free, halal, or specific allergies — just let me know at booking. Every menu is customised to your needs, so no one at your table is left out.
I primarily serve Southeast, London. For events outside these areas, travel may be possible depending on the scale of the event — reach out and we'll figure it out together.
Yes — custom menus are actually my favourite part. Whether you have a theme, a cuisine in mind, or just a vibe, I'll work with you to design something that feels personal and intentional. Share your ideas at the time of booking.
Private dining includes full menu consultation, fresh ingredient sourcing, in-home cooking, elegant plating, and light kitchen cleanup after service. It's a complete, stress-free dining experience from start to finish.
A 50% deposit is required to confirm your booking, with the balance due on or before the day of service. Payment details will be shared after your inquiry is confirmed.
For larger catering events, serving staff can be arranged at an additional cost. This is discussed during the planning process based on your guest count and event type.
Every platter is handcrafted with seasonal, fresh-cut fruits arranged artfully to double as a centrepiece. They're not just beautiful — they taste incredible. Perfect for parties, gifting, or adding a touch of elegance to any spread.
Still have questions?
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