Oxford School of Hospitality, Ritz-Carlton in Barcelona, two years in contract catering and fine dining, freelance private chef and events.
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Cliched I know, but food has been my passion since I was a young child. You just have to look at pictures of me as a rather plump child to know that was the case. Thankfully, since then I have managed to hone my love of food and dining into something that enables me to create great quality food filled with fresh produce and great flavour (and a bit of love). Growing up in South East Asia and Europe, I was exposed to all sorts of different cuisines and this peaked my interest in not only being able to recreate and master those dishes, but it also started my journey into experimenting with combining them to create new and interesting fusion dishes from each culture.
I began my chef training at Oxford School of Hospitality before heading to Barcelona for a year to work in a 5* hotel with two Michelin Starred restaurants. Learning from these chefs gave me the training and skills I strived for to be able to create the dishes I had always wanted. My family would always host dinner parties whilst I was growing up and I found myself doing this more and more during my time at University and Barcelona, taking the opportunity to trial my new creations on my harshest critics.
As a result of this pesky pandemic, I created my new venture, ‘Furlough & Sons’, a company specialising in producing fresh jarred goods and catering for private events. I have successfully catered numerous events, of all sizes, all over the country. My approach is to provide outstandingly fresh, locally sourced food that meets the specific vision of your event and ensure you enjoy the best parts of your dinner party without having to worry about any of the messy things. All you need to do is sit back; enjoy the food, enjoy the wine and most importantly, enjoy the company. Take a wee look at my menu below and feel free to book me via Nomad cooks.
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