Private chef and bespoke caterering.
Creating unforgettable dining experiences
Our passion for food is reflected in every dish we serve. Catering for canapé parties, private dining and functions
Our wonderful suppliers
Our wonderful suppliers
Our wonderful suppliers
Stokes Marsh Farm is our main beef supplier. We choose them because they rear the best grass fed beef-within the local area.
https:instagram.com/stokes_marsh_life?igsh=MWJham91NXgxZDBydQ==
Langley Chase organic lamb is some of the best available locally. They are an award winning local rare breed.
https://langleychase.co.uk/
Creedy Carver
Stokes Marsh Farm is our main beef supplier. We choose them because they rear the best grass fed beef-within the local area.
https:instagram.com/stokes_marsh_life?igsh=MWJham91NXgxZDBydQ==
Langley Chase organic lamb is some of the best available locally. They are an award winning local rare breed.
https://langleychase.co.uk/
Creedy Carver duck is also a regular on our menus too, because of its succulence and flavour palate we always source this fine ingredient.
https://www.creedycarver.co.uk/
Chalk Stream river trout is a very popular fish that is often found in many of our dishes. We use this particular fish because of its sustainability and low carbon footprint too.
https://www.chalkstreamfoods.co.uk/pages/the-fish
Westcombe cheddar has a wonderful texture, and the flavours are unique to many cheddars. Cheese is very important, so I use local every time.
https://westcombedairy.com/cheddar
Rosary goats cheese is local too. It’s local, delicious and light.
About me
Our wonderful suppliers
Our wonderful suppliers
I am Maria Sullivan I grew up in the west-country, with a grandmother Alice, who was a chef for over 40 years. Alice helped me to develop some early skills as both a young cook and a forager.
When I moved to Brighton I rediscovered my love of cooking while studying a photography degree. I graduated and went to work in the best restaurant
I am Maria Sullivan I grew up in the west-country, with a grandmother Alice, who was a chef for over 40 years. Alice helped me to develop some early skills as both a young cook and a forager.
When I moved to Brighton I rediscovered my love of cooking while studying a photography degree. I graduated and went to work in the best restaurant in Brighton. Terra a Terre. It gave me an excellent grounding in developing tastes and flavours. Then I moved around the country. I worked in Scotland for a long time in and out of 2 Rosette hotels and restaurants. I soon moved up the ranks. I came back to the South in 2009, and worked all over London and the South East. I worked for Michel Roux Junior at Henley music festival, Royal Ascots main restaurant and Twickenham too helped me to improve my skills. I became a head chef back in Brighton in 2016 working in a Brighton seafront hotel. I completed my training with Apprenticeships in 3 Michelin star restaurant Geranium in Copenhagen, and 1 Michelin star restaurant Dill, Reykjavik Iceland.
I am now the Executive chef of Garden Chef
The food I like to cook
Our wonderful suppliers
The food I like to cook
Everything I do as a chef has an Environmental impact. I am aware of my carbon footprint, so it is important to me that I use local produce, as you can see in my list of suppliers.
My dishes are developed here in my kitchen, where I work continually to improve and innovate, while keeping a valuable traditional tone to the work. I use some
Everything I do as a chef has an Environmental impact. I am aware of my carbon footprint, so it is important to me that I use local produce, as you can see in my list of suppliers.
My dishes are developed here in my kitchen, where I work continually to improve and innovate, while keeping a valuable traditional tone to the work. I use some very basic cooking techniques, and I use some technical and inspiring techniques too. I believe that food should never be overworked. I feel it is my duty to work with the best quality produce, and the food will speak for itself.
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