zoe mcreynolds

private chef

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April means WILD GARLIC 🌱 making the most of the season by creating a few different wild garlic based dishes for my clients this week 🧡
Smoked pork tortellini sitting on a bed of onion jam, with turnips and a chicken butter sauce ✨ last night's private dining event's starter was such a hit! Always love the process of making fresh pasta 🧡
Individual pecan 'treacle tarts', made with Essex honey 🍯
It definitely feels like a chicken-schnitzel-in-the-sunshine kind of evening ☀️🍴🍻
🦀 Canapé O'Clock 🦀 tartlets with a brown crab mayo base, with white crab, lemon and dill on top ✨

“I just wanted to thank you for an amazing evening - the food was delicious and we all loved your attention to detail”

— Francesca K