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Suffolk
We offer beautiful vibrant plant-based food that changes with the seasons. We are passionate about creating flavour and taste foremost but also sourcing local quality produce. We love the foods of the middle-east with its fragrant spices, Asia for its vibrant flavours as well as our own food heritage. Most of all we love to surprise and delight people with food that is fun, delicious and healthy.
BRINGING A TASTE OF ASIA TO YOU Private Chef. Cookery Teacher. Growing up in Singapore, Lilian was inspired by the bold, fragrant and exotic international food culture. Her resume includes some of the top international hotels in Asia. While her true passion is in the kitchen, Lilian gained invaluable experience in sales and catering while working at the renowned Raffles Hotel Singapore;
With over 20 years exepriance working on Super Yachts and Private Villa’s Lead Chef Daniel can create any style of dining you wish for your special day from rustic to elegant, intimate to elaborate, his Imaginative, innovative, and individual menus can be taylord to suit varied dietry requests. The most recent addition to the company is a Argentinian fire BBQ (Cooking with Wood) unlike regular BBQ and Hog roast this really is an eye catching addition to a special day, and creates amazing flavours.
Mike
We decided as it was ‘second time round’ for both of us to have a small wedding reception (40 people) at our home near Bury St Edmunds. We found Daniel, Land and Sea Chef via Bark and we invited him to meet us at our home and discuss ideas. He was very open to our suggestions, listened attentively, shared other options with many new ideas of his own. A set of menus were sent to us within days covering what we discussed with a variety of budget options. We settled on fish, meat and vegetarian dishes with salads and a duo of deserts.
Daniel came and set up at our house the day before the wedding and on the day they arrived in plenty of time to get the food prepared and cooked. We arrived, with our guests, from the church blessing to be greeted by heavenly smells of his food cooking.
The mini sliders, with home baked bread, were delicious, the home-made wood fired pizzas were excellent, the two salt baked Atlantic salmon will hollandaise sauce were superb, the marinated chicken skewers off this planet and the grilled whole langoustine skewers to die for. These were accompanied by Greek and tabouli salads. The deserts were very special too and included mini summer trifles and mini crème brulee. The wedding cake was a 3-tier naked sponge edible flower berry cake. We chose our own drinks to accompany the food.
All I can say the food was fantastic, all our guests loved it and there was more than enough to go round, in fact we have some of it still in the freezer and we are still enjoying it!!!!
Our special day was made more memorable by wonderful food from Daniel, Land and Sea Chef.
Jill and Mike, Beyton, Bury St Edmunds