Far Out Food
London, London(4 Reviews)
Far Out Food is an emerging of Private Chefs team in London. They are just over two years together and are already making a name for themselves both for their versatility and their imaginative takes on a broad variety of dining options, from innovative canapés to full traditional banquets.
An obsession with every aspect of what makes food work, from the most venerated French Plats to the faddiest metropolitan street food, has afforded them a facility with a large range of cuisines. They have designed events for London Studios (ITV), the French Chamber of Commerce, Moet and Chandon, Christophle, Emanuelle Gintzburger (CEO Alexander McQueen), Allirajah Subaskaran (CEO Lycamobile).
Far Out Food can work from any space, (kitchen, office, garden) using equipment on site or provide their own, and can produce any level of food from Michelin Star Restaurant style to Back Yard BBQ for a very competitive price in your own home or chosen location. They can do the whole production down to cocktail staff and DJs or just lay out the buffet.
Far Out Food Reviews
Far Out Food
Far Out Food Location
1C, Enterprise house, 2E Tudor Grove, London E9 7QL, UK
Far Out Food Q&A
What’s your signature dish?
We cook everyday and create new recipes every week. As such there are few real signature dishes. Mood, season, fashion it all depends on too many factors... However if forced to choose right now, Yanns signature dish might be burnt carrot puree with sechuan pepper, an unbelievably comforting concoction that recalls his childhood in the French countryside, that is bumped in to a far more exotic and divine realm with the addition of those strangely anasthetic Sechuan Peppers. Graham is constantly preoccupied by how food affects mood, and at the moment loves to make a Thai/Malaysian curry that is so warm sweet and spicy its like being kissed to death by a jungle ghost as you succumb to fever while lazing full of laudanum in a hammock on Malaku in 1835.
How do you go about creating the perfect menu for your clients?
At Far Out Food our menus and service is personally tailored for each client. We like to get an idea of budget first, the range options is so vast without at least an idea of how much the client is spending. Then we'll look for a theme or season to hang our proposals around. Then there will be a suggestion /response time where we try to make every effort to create something special. We do this all the time and is one of the most exciting things about this job. Discovering new possibilities or marrying elements that are not always obvious matches. Tremendous fun if you like to think about food all the time.
What do you love most about your job?
There is a fantasic feeling when an event starts to build its own momentum. Its very difficult to be blasé about really great food, whatever the cost. Seeing people become energised and excited by the events we create.
What inspired you to start your own business?
There is a good way of doing things, a true direction that leads to good results. To steer this course you have to build your own boat, and find your own crew.
Why should our clients choose you?
We care more, have more fun, are easier to talk to, are more personable and take more interest in what we do, day after day, event after even than any chef I know. Truly love this life and this enviroment. That enthusiasm is passed on (in terms of quality, style and price) to our clients.
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