Passion Ate The Chef

27/08/2026

There are countless hours and energy put into every entity on every dish.
But above all, it is the absolute love and care that my amazing team in the kitchen and front of house, so consistantly deliver that makes me so proud every event.
Their decades of dedication, prof decades of skills and professionalsm is humbling to work along side them.

26/08/2026

A fun little grazing station for a 25 year celebration.

23/08/2026

Loving being a part of daffodile day through some corporate sites.

11/08/2026

Blue swimmer crab rotolo with dill crepe and Karkala

07/08/2026

07/08/2026

A plate of food is a journey that starts with a thought and hopefully takes you to many destinations along the way.
This story starts with the humble apple and the creation of 4 textures using pink lady apple and the oldest apple, granny smith.
Cinamon poached green apple sorbet, green apple and lemon gel, pink lady roasted with thyme, olive oil and garam masala flavours then a saffron candy apple.
Life is a journey....enjoy it!

04/08/2026

29/07/2026

When considering 10,000 hours of anything and you are considered an expert, I thought it would be interesting to calculate how many hours I have worked in my career so far.
A short week as a chef is 50 hours and my biggest week was nearly 130, I thought I would be conservative and shoot for an average of 60 hours per week.
Its crazy to think over my 32 years I have worked over 100,000 hours.
Life as a chef is sometimes lonely, weekends missing parties and birthdays etc but we cook because it is an absolute passion.
Through our events, we get the privelidge to create memerable experiences at pivatol moments of celebrations in our clients lives.
My life as a chef.

28/07/2026

When planning a dish I start with flavours.
This one started with cherries and black berries.
Cherry and almond cake with smoked blackberries, spiced apples, housemade lime marscarpone, berry consume, sage oil, golden tuille.