Private Barbecue Chef
Cooking over flames is so on trend right now and has been for quite a while. Our approach is a little different to the average barbecue however.
Forget the cremated sausages which are still pink in the middle and think more along the lines of dry aged fillets of beef, perfectly pink in the middle and honey & soya glazed salmon which is succulent and sticky!
All of our meats are cooked sous vide for our barbecues ensuring they are tender, pink where appropriate and deliciously juicy. We treat the barbecue as our plancha, what fine dining restaurants use to finish the meats when they come out of the waterbaths.
Using a restaurant grade lumpwood which burns incredibly hot, we finish the meats over the coals giving them a subtle, gentle charcoal flavour complimenting any marinades used.
These are all served by our team to you and your guests from our chaffing trays - no need to wait at the grill for meats to be finished - along with your choice of delicious salads to accompany them.
"Taking on board all my requests and wishes, Simon created an amazing evening for my guests and me – starting with snacks on arrival, followed by canapes and then a seven course tasting menu. We all agreed the food was absolutely exceptional, as was the service throughout the evening. I would most definitely use Simon again, and would recommend him without hesitation."