Two ways to put dinner on the table.
Neither is a list you order from.
Plated or sharing. These are samples, not a selection — yours gets written around the people sitting there.
It is less about the food than the evening
The cooking is the same either way. What changes is how the night runs — whether people stay seated while courses come to them one at a time, or whether everything lands in the middle of the table at once and they help themselves.
Plated
Four or five courses, brought out one at a time and introduced at the table. You tell me the proteins you want and anything nobody eats; I build the rest around what is good that week. The menu is printed for the table before anyone sits down.
Best for a milestone, an anniversary, or any night that wants a bit of ceremony.
Sharing
A set menu, served on platters at the table rather than plated in the kitchen. People help themselves, pass things around and stay where they are. Quieter on ceremony, louder on conversation.
Best for families, groups who already know each other, and nights that are meant to sprawl.
Canapés, before the table
Small things handed round while people are still arriving, so the first half hour has something in it other than drinks. Added to either menu rather than booked on its own — tell me when you send the date.
Every menu is rewritten before it is cooked
These are here to show the shape and the standard. Once I know who is coming, what they love and what they would rather never see again, I write yours around that — and you approve every course before anything is bought. Gluten free, dairy free, vegetarian and vegan menus can all be written in.
Have one written for your table
Send me the date, where you are staying and roughly how many of you. I will come back with a menu and one price for the evening.