Laura has been a professional chef since graduating from Leiths in 87! Her work has taken her as team chef on the Formula 1 international circuit , cooking for iconic pop bands, HRH Prince Charles and other Royalty and VIPs plus 5 years in Moscow as the Executive Chef of the most exclusive oligarch club in Moscow, Russ...... Laura has been a professional chef since graduating from Leiths in 87! Her work has taken her as team chef on the Formula 1 international circuit , cooking for iconic pop bands, HRH Prince Charles and other Royalty and VIPs plus 5 years in Moscow as the Executive Chef of the most exclusive oligarch club in Moscow, Russia. Her clients have very high expectations and Laura delivers with flair and charm every time. She loves travelling to explore different cuisines and is able to create delicious interesting dishes with little unexpected twists. Where possible Laura chooses the freshest sourced quality ingredients, and is experienced catering for clients with various dietary requirements. Laura prefers simply presented food and tends to lean towards asian cuisine, but is willing to turn her hand to anything including your own recipes that may have been passed down from generation to generation! Read all Hide
London, United Kingdom +7 km
Français
Organic, Vegetarian, Gastronomic, Asian, Indian, Peruvian
The Chef in 3 questions & answers...APPETIZER : Cumber cups filled with goat's cheese curd & caramelised pecan nut / STARTER : Organic red and white chicory salad with pear, hazelnut, Manchego cold pressed Sussex rapeseed oil & apple balsamic dressing / MAIN COURSE : Wild ...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetizer
Cumber cups filled with goat's cheese curd & caramelised pecan nut
Starter
Organic red and white chicory salad with pear, hazelnut, Manchego cold pressed Sussex rapeseed oil & apple balsamic dressing
Main course
Wild mushroom & walnut puff pastry tartlet with a thyme cream, sweet potato puree, roasted balsamic onions & buttered green beans
Dessert
Seasonal fruit crumble pot with vanilla ice-cream
APPETIZER : Onion soup, bread and emmental, Onion and cider veloute / STARTER : Cassolette de Saint-Jacques Scallops, mushrooms and prawns in a fennel sauce, Rillettes de canard maison, Compoté d’oignons, duck rillettes, herb salad and ...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetizer
Onion soup, bread and emmental
Or
Onion and cider veloute
Starter
Cassolette de Saint-Jacques Scallops, mushrooms and prawns in a fennel sauce
Or
Rillettes de canard maison, Compoté d’oignons, duck rillettes, herb salad and melba toasts
Or
Pan seared Foie Gras, Fresh figs, quinoa salad and brioche
Main course
Braised ox cheeks Fresh tagliatelles, baby carrots, baby leeks, onions and mange-touts
Or
Petite Bouillabaisse (Fish soup) Monkfish, salmon, pollack, mussels
Or
Carré d’Agneau (Rack of lamb) Roast potatoes, glazed vegetables, peas “a la Française” lamb jus and garlic cream
Dessert
Prune and Armagnac souffle, Vanilla ice-cream and tonka tuile
Or
Lemon meringue tart, lemon sorbet
Or
Milk chocolate pave “Croustillant” Dark chocolate mousse and local raspberry sorbet
STARTER : CHAAT: A savoury mix of potatoes and chickpeas laid over crispy wafers with fresh coriander garnish and a tamarind & yoghurt sauce, MARMA: Chunks of paneer grilled with peppers & coriander chutney / MAIN COURSE : AKARIA: Che...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
CHAAT: A savoury mix of potatoes and chickpeas laid over crispy wafers with fresh coriander garnish and a tamarind & yoghurt sauce
Or
MARMA: Chunks of paneer grilled with peppers & coriander chutney
Main course
AKARIA: Chettinad style lamb cooked in freshly ground Fairtrade spices - aromatic & spicy!
Or
ZIMUR: Slow-cooked chicken with roasted wild garlic & South Indian spices
Or
KAALA: Fresh salmon sautéed in traditional South Indian spices
Rices
CHICKEN BIRYANI : served with aubergine raitha
Or
ORANGE PULAV: White or brown organic rice steamed in orange juice & ginger & served with a pomegranate relish (V)
Sides
Dhal with white & mixed lentils
Or
Saffron flavoured yoghurt & pomegranate
Or
Stir-fried seasonal vegetables
Dessert
BEETROOT HALWA: Traditional South Indian dessert made with grated beetroot, milk, sugar and ghee & served with seasonal fruit compote, caramelised tamarind & crushed rose petals
Or
CARROT HALWA: Traditional South Indian dessert made with fresh carrots, milk, sugar and ghee & served with seasonal berry compote, caramelised tamarind & crushed rose petals
Or
PAYASAM: South Indian saffron rice pudding served with handmade cardamom ice cream
APPETIZER : Pan Fried Gyoza's, Grilled Asparagus, Vietnamese Summer Roll / STARTER : Grilled Chicken & Mango Salad, Thai Prawn Salad, 3 Types of Dim Sum / MAIN COURSE : Steam Seabass wrap with Bok Choi, Grilled Lamb Chop, Grilled Chicken...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetizer
Pan Fried Gyoza's
Or
Grilled Asparagus
Or
Vietnamese Summer Roll
Starter
Grilled Chicken & Mango Salad
Or
Thai Prawn Salad
Or
3 Types of Dim Sum
Main course
Steam Seabass wrap with Bok Choi
Or
Grilled Lamb Chop
Or
Grilled Chicken with Sweet Potato & teriyaki sauce
Or
Slow Cooked Pork Belly
Dessert
Exotic Asian Fruits
Very easy service to use!
Laura was wonderfully professional, pleasant and polite and left the kitchen in an immaculate state. I would definitely recommend the service and would consider using again for my own private events.
Oh I have two! The first is my crispy duck salad with crunchy julienne vegetables with a honey, sesame & soy dressing with blood red orange segments and the other is a pistachio meringue roulade filled with vanilla cream and fresh raspberries with a raspberry coulis
Taught to me by my grandfather, and it was a soufflé cheese omelette.
I love Leith's Cookery Bible for reference, Charlie Trotter's books for the sexy photos and Yotam Ottolenghi's Jerusalem because it's got so many tasty recipes!
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