Chef Renu B

08/06/2026

We’ve sold out ! English wine week will be celebrated in style and our first of the 2026 series of supper clubs. Join us at the next one - 14th August with an exciting menu and the best views across the vineyards of the Surrey hills. Link in my bio.

07/06/2026

Delighting my guests with dessert is the best part of being a private Chef. They’ve had a fab starter, feel content and full with a flavour packed main but don’t realise that the best is being left until the end !

07/06/2026

Chicken or beef ? This weekend’s food was nothing like the airline food. You might think of when you hear would you like chicken or beef? I gave this weekends client the choice of a chicken supreme cooked with tarragon and a chicken jus and cream reduction or slow cooked beef cheeks in a red wine and reduction, so everyone was happy. A top Tip for making sure food is lovely and hot as you send it to the table - plate your food, sauce, finish with garnishes and then sauce again so that you have piping hot sauce over everything.

07/06/2026

All that practice paid off - as I got to make my home-made focaccia for this wonderful client who booked an Airbnb out at Eastbourne this weekend. And what a difference a big kitchen and a little help make ! Quick plating hot plates to the table and some extra bread on the side made some very happy clients this weekend

07/06/2026

03/06/2026

Loads of fun events on Albury Vineyard in June..

I’ll be cooking a seasonal, locally sourced English menu celebrating English wine week on the 26th June.

Link below for tickets

https://www.chefrenub.com/albury-vineyard-events26june

For all other events visit the Albury website ! Their wine tasting days are a fab weekend treat !

https://www.alburyvineyard.com

01/06/2026

5 Top tips for feeding a large crowd with style.

1. Design a flow around your buffet table. If using a dining table remove the chairs and allow guests to walk around all sides of the table. Show the start with plates and knives / forks 🍽️. It can start at both ends ! Meaning you’ll serve everyone quicker.

1. Create some height contrast by using boxes under your table cloth or using especially designed pieces to raise trays to different levels - just like I’ve done on my tables

3. Plan what platters you’ll use before your guests arrive. Lay the table with the blank platters to make sure everything fits, pick a theme - white, wood, art pieces, colour

4. If heated correctly large plates of hot food will stay hot for about 30 minutes and warm for another hour. Don’t worry too much about food needing to be piping hot 100% of the time. Serve and then replenish with hot food when it runs out.

5. And if you don’t want to deal with the washing up, use a boxed delivery service - it arrives on time, hot and ready to open and serve.

31/05/2026

5 Top tips for feeding a large crowd with style.

1. Design a flow around your buffet table. If using a dining table remove the chairs and allow guests to walk around all sides of the table. Show the start with plates and knives / forks 🍽️. It can start at both ends ! Meaning you’ll serve everyone quicker.

1. Create some height contrast by using boxes under your table cloth or using especially designed pieces to raise trays to different levels - just like I’ve done on my tables

3. Plan what platters you’ll use before your guests arrive. Lay the table with the blank platters to make sure everything fires pick a theme - white, wood, art pieces, colour

4. If heated correctly large plates of hot food will stay hot for about 30 minutes and warm for another hour. Don’t worry too much about food needing to be piping hot 100% of the time. Serve and then replenish with hot food when it runs out.

5. And if you don’t want to deal with the washing up, use a boxed delivery service - it arrives on time, hot and ready to open and serve.

29/05/2026

5 things I wish people knew about serving canapés at their party ..🎉

1. The platter the canapés sits on is just as important as the food itself. We eat with our eyes 👀

2. It’s the first bite of food your guest will have, it needs to pack a punch of flavour ⚡️ and will set the tone for the whole night. Make sure all the allergens are clear and serving staff know exactly what each bite contains.

3. One bite should mean one bite ! Not three - too big and your guests won’t indulge in a second canapés in case it spills all over them

4. If they taste good, they will get eaten fast. 🍱 Budget for 3-4 bites per person per hour. Passing around canapés on a platter means you can manage how quickly or slowly they get eaten

5. Ensure the whole crowd gets some of the action - there’s always a group hanging around the kitchen door meaning that half the platters don’t get past these hungry mouths. Move around the room, garden or event space - I head to the back first and make my way back towards the kitchen.