Journal

Notes from the pass

Guides on hosting at home, planning menus and getting the practical side of catering right — written from the kitchen.

Menus

Cooking with the Seasons: Menu Ideas Through the Year

Buying in season is the cheapest way to make food taste more expensive. Here is how we build menus across the year.

9 March 2026 · 5 min read

Private Dining

The booking itself puts most people off, not the idea. Here is every step, from the first message to the kitchen being left spotless.

2 March 2026 · 6 min read

Weddings

Dry-hire barns and marquees across Essex and Hertfordshire give you freedom over the food — and a longer list of practical decisions to make.

23 February 2026 · 6 min read

Tapas Evenings

How to plan a tapas evening that actually flows — menu balance, pacing, portions and what changes when a chef cooks it for you.

16 February 2026 · 7 min read

Corporate Events

Choosing the right format, planning the menu and getting the logistics right — how corporate event catering actually comes together.

9 February 2026 · 7 min read

Entertaining

The difference between a relaxed dinner party and a stressful one is almost always the menu you chose, not the cooking itself.

26 January 2026 · 6 min read

Private Dining

Most people book a private chef for the first time with no idea how the evening runs. Here is exactly what happens, hour by hour.

12 January 2026 · 5 min read