Spring Celebration
To Start Radish plate with labneh and fig leaf olive oil Starter Spring pea mint and leek velouté with crème fraîche and Oscietra caviar Main Course Herb-roasted leg of lamb with wild garlic salsa verde served with buttered spring greens and herbed new potatoes Dessert Elderflower posset with seasonal berries and buttery shortbread This spring menu celebrates the season through elegant produce-led cooking rooted in warmth generosity and refined simplicity. Inspired by my background in both professional kitchens and sustainable agriculture each dish highlights vibrant seasonal ingredients prepared with care and balance. The experience begins with a radish plate served with creamy labneh and fragrant fig leaf olive oil creating a fresh and inviting start designed for sharing. A delicate pea mint and leek velouté follows finished with crème fraîche and Oscietra caviar balancing comfort with understated luxury. For the main course herb-roasted leg of lamb is paired with wild garlic salsa verde buttered spring greens and herbed new potatoes bringing together richness brightness and the essence of spring. Dessert is a fragrant elderflower posset served with seasonal berries and buttery shortbread offering a light elegant finish to the meal. Perfect for intimate gatherings and special occasions this menu is designed to feel nourishing relaxed and memorable.
To Start Radish plate with labneh and fig leaf olive oil Starter Spring pea mint and leek velouté with crème fraîche and Oscietra caviar Main Course Herb-roasted leg of lamb with wild garlic salsa verde served with buttered spring greens and herbed new potatoes Dessert Elderflower posset with seasonal berries and buttery shortbread This spring menu celebrates the season through elegant produce-led cooking rooted in warmth generosity and refined simplicity. Inspired by my background in both professional kitchens and sustainable agriculture each dish highlights vibrant seasonal ingredients prepared with care and balance. The experience begins with a radish plate served with creamy labneh and fragrant fig leaf olive oil creating a fresh and inviting start designed for sharing. A delicate pea mint and leek velouté follows finished with crème fraîche and Oscietra caviar balancing comfort with understated luxury. For the main course herb-roasted leg of lamb is paired with wild garlic salsa verde buttered spring greens and herbed new potatoes bringing together richness brightness and the essence of spring. Dessert is a fragrant elderflower posset served with seasonal berries and buttery shortbread offering a light elegant finish to the meal. Perfect for intimate gatherings and special occasions this menu is designed to feel nourishing relaxed and memorable.
Chef Otilia
Otilia
I’m a private chef farmer and certified health coach specialising in refined produce-led cuisine for discerning clients who value both exceptional food and thoughtful hospitality. With experience spanning luxury private dining wellness-focused meal preparation intimate gatherings and large-scale corporate events I create bespoke culinary experiences that feel elegant nourishing and deeply personal. My approach to food is rooted in seasonality sustainability and a profound respect for ingredients. I hold a BSc in Agriculture from the Royal Agricultural University where I developed a deeper understanding of soil health regenerative farming and the connection between quality produce and wellbeing. That foundation continues to shape every menu I create. Professionally trained in acclaimed kitchens including Spring Restaurant and Heckfield Place under Skye Gyngell I bring fine-dining precision together with warmth intuition and soulful cooking. My personal journey overcoming autoimmune illness also led me to qualify through the Institute for Integrative Nutrition allowing me to thoughtfully support clients with individual health and dietary needs without ever compromising on flavour or beauty. Whether preparing an intimate dinner a restorative retreat menu or seamless in-home dining for high-profile households I bring calm professionalism discretion and genuine care to every table. For me food is more than nourishment it’s connection comfort and an experience to be remembered.
I’m a private chef farmer and certified health coach specialising in refined produce-led cuisine for discerning clients who value both exceptional food and thoughtful hospitality. With experience spanning luxury private dining wellness-focused meal preparation intimate gatherings and large-scale corporate events I create bespoke culinary experiences that feel elegant nourishing and deeply personal. My approach to food is rooted in seasonality sustainability and a profound respect for ingredients. I hold a BSc in Agriculture from the Royal Agricultural University where I developed a deeper understanding of soil health regenerative farming and the connection between quality produce and wellbeing. That foundation continues to shape every menu I create. Professionally trained in acclaimed kitchens including Spring Restaurant and Heckfield Place under Skye Gyngell I bring fine-dining precision together with warmth intuition and soulful cooking. My personal journey overcoming autoimmune illness also led me to qualify through the Institute for Integrative Nutrition allowing me to thoughtfully support clients with individual health and dietary needs without ever compromising on flavour or beauty. Whether preparing an intimate dinner a restorative retreat menu or seamless in-home dining for high-profile households I bring calm professionalism discretion and genuine care to every table. For me food is more than nourishment it’s connection comfort and an experience to be remembered.
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