Virgil's cooking style reflects refined and modern approach to traditional French and Mediterranean cuisines. Virgil is former corporate head chef with 18 years of fine dining experience at executive level while working for blue chip companies in Canary Wharf and City of London. Knowledgeable about the food and nutri...... Virgil's cooking style reflects refined and modern approach to traditional French and Mediterranean cuisines. Virgil is former corporate head chef with 18 years of fine dining experience at executive level while working for blue chip companies in Canary Wharf and City of London. Knowledgeable about the food and nutrition. Friendly, adaptable and discreet. Fluent in English, Russian and Lithuanian. Read all Hide
London, United Kingdom +40 km
English, Русский, Lietuvių
Seasonal cuisine, Vegetarian, Michelin star, Gastronomic, French, Mediterranean
The Chef in 3 questions & answers...STARTER : Rare roast blue fin tuna salad Nicoise with quail's eggs / MAIN COURSE : Rosemary and garlic marinated rump of lamb with seasonal vegetables and rosti potatoes, red wine jus / DESSERT : Apple tart Tatin with Chantilly cream an...... 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
Rare roast blue fin tuna salad Nicoise with quail's eggs
Main course
Rosemary and garlic marinated rump of lamb with seasonal vegetables and rosti potatoes, red wine jus
Dessert
Apple tart Tatin with Chantilly cream and caramel sauce
Sweets
Petit fours
STARTER : Buffalo mozzarella and grilled mediterranean vegetable salad, sauce Romesco with almonds and hazelnuts / MAIN COURSE : Pan fried fillet of sea bass with butternut squash, broad beans and samphire, vermouth velouté / DESSERT : S...... 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
Buffalo mozzarella and grilled mediterranean vegetable salad, sauce Romesco with almonds and hazelnuts
Main course
Pan fried fillet of sea bass with butternut squash, broad beans and samphire, vermouth velouté
Dessert
Sticky toffee pudding with hot toffee sauce and vanilla cream
Sweets
Petit fours
STARTER : Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise / MAIN COURSE : Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction ...... 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
Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise
Main course
Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction
Dessert
Mixed berry Savarin with Chantilly cream
Sweets
Petit fours
STARTER : Lobster raviolo with shellfish bisque , Seared diver scallops with braised belly of pork, black pudding crumb, pea puree, cider jus , Rare roast blue fin tuna salad Nicoise with quail’s eggs / MAIN COURSE : Dry aged 8oz.fillet...... 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
Lobster raviolo with shellfish bisque
Or
Seared diver scallops with braised belly of pork, black pudding crumb, pea puree, cider jus
Or
Rare roast blue fin tuna salad Nicoise with quail’s eggs
Main course
Dry aged 8oz.fillet of Scottish beef with Portobello mushroom and tomato, potato rosti, sauce Béarnaise or red wine jus, selection of green vegetables served on a side
Or
Roast rack of Cornish lamb with potatoes Dauphinoise and seasonal vegetables, Madeira jus
Or
Pan fried fillet of Cornish halibut with butternut squash, broad beans and samphire, vermouth velouté
Dessert
Apple tart Tatin with Chantilly cream, hazelnut praline and caramel sauce
Or
Passion fruit crème brulee
Or
Raspberry mille -feuille
Sweets
Petit fours
What amazing Xmas all thanks to chef Virgil his food was amazing and such a lovely guy. Thank you
Virgil was friendly and very professional. The food was excellent and we all had a great time.
It was fantastic - Virgil was wonderful!
There is a quote that makes me smile. " The chef - must think like a scientist, organise like accountant, inspire and motivate like a warrior, move like a track star, plate like an artist and cook like a grandma".
I am somewhere along those lines, I hope ...
It gives me a the flexibility and opportunity to showcase my skills and passion, to work with the finest ingredients and be in front of the the people who can really appreciate this.
I am raising seed stage robotic kitchen start up I founded a year ago. Patent pending, SEIS pre-approved.
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