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Services

Every booking starts with a conversation about your occasion. Here's what those conversations usually turn into.

Mikail finishing a gold-leaf steak on a wooden board

Private dining

A restaurant-style dinner in your own home. I take over the kitchen, cook a menu built around your guests and serve each course at the table.

Good for: Anniversaries, dinner parties, date nights and family get-togethers.

  • A menu planned with you
  • All shopping and prep
  • Cooking and plated service
  • Kitchen cleaned down before I leave
Mikail behind a charcoal grill holding up a T-bone steak

Live-fire grill

Steaks, lamb and seafood cooked over coals while your guests watch. Smoky, generous and a little bit loud.

Good for: Garden parties, summer evenings and birthdays.

  • A grill menu sized to your guest list
  • Butchery and marinades done in advance
  • Carving and serving at the grill
  • Sides and sauces to match
Mikail glazing a lamb shoulder on a sharing board with sides

Celebrations

Birthdays, engagements and family gatherings. Sharing boards down the middle of the table or plated courses, whichever suits the day.

Good for: Milestone birthdays, engagements and family occasions.

  • Sharing boards or plated courses
  • A showpiece dish for the big moment
  • Timings planned around speeches and toasts
Mikail with a team of chefs in matching aprons

Events & corporate

Team dinners, launches and client evenings. I plan the food around your venue, numbers and schedule, and bring extra hands when the guest list grows.

Good for: Office parties, launches and client entertaining.

  • Canapés, bowl food or seated dinners
  • A team scaled to your numbers
  • Allergen information for every dish
  • One point of contact from enquiry to clear-down
A steak wrapped in gold leaf, served on a board

Showpiece dishes

Add a moment your guests will film: a steak finished in gold leaf, a lamb shoulder flamed at the table, octopus lifted straight from the pot.

Good for: Adding to any of the services above.

  • Gold-leaf steak
  • Flamed lamb shoulder
  • Whole poached octopus
  • T-bone carved to share

How booking works

Four steps from first message to the last plate cleared.

  1. Tell me about it

    Send the date, the number of guests and the occasion through the contact form.

  2. Get your menu

    I'll write a menu around your guests, tastes and budget, with a clear quote.

  3. Fine-tune it

    We adjust courses, dietary needs and timings until it's exactly right.

  4. Enjoy the night

    I arrive, cook, serve and clear down. You look after your guests.

Allergies or dietary needs? Tell me early and I'll build the menu around them, so nobody gets handed "the other plate".

Ask a question

Have a date in mind?

Tell me about the occasion, who's coming and anything they can't eat. I'll come back with a menu written for it.

Plan your menu