Luxury wedding chef in London

A wedding menu that tastes of London

I cook weddings in London at private townhouses, garden marquees and grand private homes across London, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

London lets me shop the best of Britain: Cornish fish, Colchester and West Mersea oysters, English asparagus in May, Yorkshire forced rhubarb in winter and farmhouse cheeses like Montgomery’s Cheddar and Colston Bassett Stilton. I cook them in a modern way, with smoke, ferments and wild garlic or elderflower when they are in season. English sparkling wine from Kent and Sussex makes a fine aperitif.

London weddings often begin with a civil ceremony in the morning or early afternoon, then guests move on for drinks and a long dinner as the summer light lasts past nine. I make the canapés the first moment of real food in the day and build dinner as the heart of the evening before the dancing.

A menu idea: West Mersea oysters with elderflower, English lamb cooked over fire with wild garlic, and Yorkshire rhubarb with smoked custard.

Season and logistics

The main wedding season in London runs May to September, with smaller winter celebrations all year. Parking, loading bays and access are the real challenge in central London, so I agree delivery slots and kitchen space with the venue well ahead. Many townhouses have stairs and small kitchens, so I plan a prep kitchen nearby when the numbers are high. I work alongside your planner and venue so the kitchen fits into their timeline.