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Do you want to be treated to a sensational meal in the comfort of the chateau or on one of its fabulous terraces? Or do you want to be looked after every day of your trip? Whatever your requirements, consider Lucy as your private chef.
Lucy is originally from Camden in North London.
She started her early career in London working in establishments such as Mosimann’s private dining club, Lanesborough hotel and Fortnum & Masons.
She then left the shores of Great Britain to sail the seas on super yachts, first travelling around the Mediterranean then moved to Qatar working for the royal family for a few years.
Lucy moved back to the UK in 2011 to become sous chef at McKinsey’s followed by head chef at NBC Universal in 2014.
In Autumn 2015 she decided to set up on her own with catering company Simper’s Kitchen. She lives with her husband, two sons and Cocker Spaniel, near Eymet.
Lucy is passionate about using fresh, seasonal and local produce and her style of cooking is ambitious, exciting and adventurous.
Lucy’s passion for travel and different styles of cuisine means that she can tailor a delicious menu for any type of event.
Her impressive fare never fails to wow guests.
Lucy likes to create a bespoke menu that is individual to your event be it:
- canapes parties
- private dinner parties
- hot/cold buffets
- finger food
- light lunches
- fork buffets
- celebrations & birthdays
Whet your appetite
Just some ideas to tease your taste buds…..
Starters & Salads
Ras-el-Hanout marinated lamb on couscous pancakes (canapé)
served with mint yoghurt and pomegranate.
Thai Suffolk beef salad (canapé)
served in a croustade.
Pressed vegetable terrine
mixture of charred peppers, courgettes, aubergine with rosemary pastry and a sun-blushed tomato dressing.
Marinated salmon and crab
herb marinated gravlax style salmon with Dorset crab and lemon dressing.
All meat and fish is locally sourced where possible.
Grilled fillets of Brixham lemon sole
served with leeks, wild mushrooms and a tarragon white wine sauce.
traditional French style of serving duck. Served with onion, bacon and butter beans.
Garlic and lemongrass butter prawns
with cabbage and shiitake mushrooms.
Tagliatelle with roasted pumpkin
curried carrot cream and Jerusalem artichoke crisps.
Desserts are created with seasonal fruit.
Plum crème brûlée
baked custard with stewed plums and a crunchy sugary top.
layers of puff pastry with cream and raspberries.
Trio of chocolate mousse
dark, milk and white chocolate.