Food

Every dining experience is distinct and each menu is designed in collaboration with you, thoughtfully created to reflect individual tastes, the occasion and location. 

Emma’s approach is shaped by a deep respect for ingredients, drawing on seasonal knowledge and technical experience to produce food that feels personal, refined and fitting to the setting and season. Ingredients are chosen at their peak and sourced from trusted suppliers to create dishes that are balanced, elegant and seemingly effortless but made with thought and care from start to finish.

Below are some sample menus for inspiration. They are shared not as a fixed template but a glimpse of what is possible when a menu is created just for you - a starting point for a conversation about what you are planning and the feeling you wish to create.

Late Spring / Early Summer

Nibbles

Gordal & Taggiasche olives

Breakfast radishes with sheep’s milk herb yoghurt

Crispy cod cheeks with saffron aioli & chorizo crumb 

Starters

Chilled Ajo Blanco gazpacho with Charentais melon, green olives & cucumber

Poached asparagus with white crab, caviar & herb beurre blanc

Wild Sea Bass crudo with yellow nectarine, radish, chilli, pomegranate & coriander

Vitello tonnato with green beans, caper berries & parmesan 

Mains

Ibérico pork chop with parmesan polenta, green & yellow beans, apricots & toasted almonds

Grilled king prawns with chilli & gremolata butter, aioli, fries & a green salad

Slow cooked shoulder of lamb with cumin salsa verde | Bulgar wheat with currants, feta, mint & pine nuts | grilled aubergine & Romana peppers with chickpeas & harissa | Cucumber & radish salad with dill & labneh

John Dory with clams, coco beans, samphire & a sherry beurre blanc | Sautéed courgettes with garlic, lemon, chilli & mint | Buttered baby Jersey Royal potatoes 

Desserts

Lemon verbena set cream with strawberries & elderflower

Apricot & Amaretto trifle with toasted almonds

Chocolate mousse with cherries, pistachios & Jersey cream

Fig leaf ice cream with poached blackcurrants & mint

Late Autumn / Winter

Nibbles

Maple spiced nuts & seeds

Crab crumpet with nduja butter

Pumpkin fritti with pine honey & pickled chilli

Starters

Truffled cauliflower soup with chantarelles, pangrattato, sage & pancetta

Pappardelle with pheasant, porcini & parmesan

Beef tartare with black truffle, Jerusalem artichoke crisps & sourdough crostini

Roast beetroot with goats curd, grilled pear, hazelnut pesto & radicchio

Mains

Venison loin with a quince & celeriac tarte fine, sautéed bitter leaves with chilli & chestnuts, winter greens & a red wine sauce

Braised ox tail with risotto Milanese, gremolata & winter leaf salad

Slow cooked duck leg with braised beluga lentils, red cabbage, roast parsnips & a spiced apple relish

Turbot with gnocchi, slow cooked leeks, brown shrimp & a Pernod butter sauce.

Desserts

Custard tart with poached rhubarb

Honey & rosemary panna cotta with blood orange, grapefruit & Campari

Apple tarte tatin with vanilla ice cream

Chocolate espresso cake with crème fraiche & Armagnac Agen prunes

"Emma helped make the week of my son’s wedding totally stress free and a wonderfully fun memory.  She prepared delicious and beautiful food for endless lunches and dinners with numbers ranging from 20-50 throughout the week. I just said we would like light tasty food and left the rest to Emma. Perfection on a plate. Thank you Emma so very much."

— A. Gaggero 

Sample two-day menu: 

Breakfast

Greek yoghurt, granola & seasonal fruit compote

Poached eggs with spinach, smoked salmon & hollandaise on toasted English muffins

Lunch

Vietnamese grilled beef & rice noodle salad. Smashed cucumber with chilli, lime, mint & peanuts

Dinner

Grilled purple sprouting broccoli with bagna cauda, toasted almonds & parmesan

Roast Rib eye on the bone with peppercorn sauce. Crispy potatoes with rosemary salt. Creamed spinach with lemon & parmesan. Butterhead salad with peas, radish, herbs & mustard vinaigrette

Tiramisu

Breakfast

Overnight chia seed pudding with seasonal fruits

Turkish eggs with toasted sourdough; poached eggs with garlic yoghurt, chilli oil, Aleppo pepper & herbs

Lunch

Seared tuna with a heritage tomato salad, olives, red onion & parsley. Green bean salad with sautéed courgettes, cannellini beans, garlic & herbs. Rosemary focaccia 

Dinner

Sri Lankan curries; Lamb curry with coconut, lemongrass & pandan. Prawn curry with tomato, fennel seed & fenugreek. Split red lentil dhal. Aubergine curry with cardamom & tamarind. Sautéed beetroot with chilli, curry leaves & cumin. Basmatti rice & roti

Passion fruit posset with tropical fruits & coconut biscuits