Talk Eat Laugh

Talk Eat Laugh We are a company of


We cook healthy food in clients' own homes. Also Pop Up Restaurants. We love what we do. Try us out.

07/08/2026

Preseason is always the chaos before the storm. Wouldn’t change it for the world. Working with fabulous contacts and cooking for kind, appreciative clients is so rewarding. Our goal is to make clients feel safe and cared for. The main part of my job at this time of year is training chefs. Giving restaurant chefs, whose skills are impressive, the training they need to look after elite athletes, is always a joy. For the next few weeks that’s what I’m doing, training chefs. It’s a privilege to share my skills and guide chefs into the role of performance chefs.





06/08/2026

Gardening is not my forte. My forte is cooking the food once it’s safely in the kitchen. My forte is not growing the food.

Fully prepared for this to not go to plan. Happy to receive any composting advice.





05/08/2026

This is why I don’t eat out that often. Since opening the fridge and slapping the leftovers together is usually just as nice as a meal out in a mid range restaurant. IMHO.

Plus you can get a table in the garden and there isn’t a queue for the loo.

Soon as the washing is dry, I’m off to train a chef for an elite athlete. Teaching the chef how to meet the macros.





02/08/2026

Attempting to overcome a hosepipe ban with a siphon made from a hosepipe and a bath full of water.





31/07/2026

Got the evening off.

Assembling a hand me down bed frame.






30/07/2026

If it’s physically possible to put something in the oven then that’s my preferred method of cooking it.

Cooking in the oven gives much more flexibility and freedom for serving at a set time. A time that might be changed due to client requirements. I 3/4 cook anything in the oven (possibly having seared it first to give a bit of a colour) ahead of service. Then as we edge into service all that needs to be done is the food it put back into the oven to reheat and finish cooking. Simples!

Sautée potatoes, in the oven.





28/07/2026

Make your own stand mixer. Electric hand mixer and an oven shelf. Then it’s usually a question of fiddling around to get the set up to balance and sit nicely so it can be left alone and doesn’t tip over.

I mean I could stand and hold the mixer as it whisks, but who has the time for that?

The whisked evaporated milk was folded into a mousse base to make it lighter with the addition of much fat or calories.





26/07/2026

A day of admin and doing jobs around the house and garden. So not time to cook grand meals, instead lunch is picky bits AKA open up the fridge and see what can be thrown together.

Homemade pâté on toast with a bit of avocado, quartered cherry tomatoes, basil from the garden. The basil has to be hidden from the slugs otherwise the slugs treat the basil as their favourite restaurant.

Simple but effective.





The beauty of food.
25/07/2026

The beauty of food.





An eastern Mediterranean vibe. Sirloin marinated in lemon, garlic and thyme. Fat rendered and used to sauté the kebabs. ...
24/07/2026

An eastern Mediterranean vibe. Sirloin marinated in lemon, garlic and thyme.

Fat rendered and used to sauté the kebabs.

Served with rosemary flatbread just out of the oven and tzatziki. I’d been making tzatziki the British way until I worked for a Greek client who gave me a good talking to. Now I make it the Greek way. The Greek way is much better.

Every single day is a school day.





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