With over 20 years of experience in professional kitchens, running teams and catering for anywhere between 10 and 1000 people, I bring a wide range of culinary techniques and cuisines to the table, often borrowing flavour profiles from Asia, Korea and the Middle East and Europe. Using only the freshest and best quality, locally sourced ingredients, from trusted local suppliers, focusing on 'free to roam' meats and organic produce.

​

Whatever your brief, I can adapt and create unique and original menus, ensuring they are always delicious and of the highest quality.