Instagram Story Save

A stunning weekend cooking among the bluebells and without a doubt the highlight of the year so far. Serving over 200 guests with some of natures best organic produce. None of this would have been possible without the fabulous @nomadicdinners front of house and chefs team! Many thanks, can’t wait for the next one!

@cookingsouls @wenn.derkuchen @paul__crespin @ruaridhemslie @katieraysta @rochellerincon @louis.w95 @matt

You know I’d love to come and cook for you!?

The private chef experience is an elegant and exciting way to host friends and family at home.

There are a few slots left on the winter menu this year and would love to serve you this spectacular menu!

Reach out via the link in my Bio for prices and availability!

3-Canapés

Cornish crab tartlet with pickled cauliflower, poached quail eggs and caviar

Grilled prawn burger with wasabi mayo, pickled lemon and daikon

Heritage beef tartar with Amsterdam onions and black truffle

4-course menu

Poached Scottish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
-
Grilled Cornish turbot with braised sweet onions, light truffle sauce, crispy parsnips and freshly shaved truffle
-
Seared venison loin with pine nut and fennel seed emulsion, Hispi cabbage with pancetta, ruby port reduction and a crisp herb salad
-
White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Petit four
Dark chocolate and star anise truffles

#privatechef #dinnerparty #privatehire #london #nationwide

You know I’d love to come and cook for you!?

The private chef experience is an elegant and exciting way to host friends and family at home.

There are a few slots left on the winter menu this year and would love to serve you this spectacular menu!

Reach out via the link in my Bio for prices and availability!

3-Canapés

Cornish crab tartlet with pickled cauliflower, poached quail eggs and caviar

Grilled prawn burger with wasabi mayo, pickled lemon and daikon

Heritage beef tartar with Amsterdam onions and black truffle

4-course menu

Poached Scottish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
-
Grilled Cornish turbot with braised sweet onions, light truffle sauce, crispy parsnips and freshly shaved truffle
-
Seared venison loin with pine nut and fennel seed emulsion, Hispi cabbage with pancetta, ruby port reduction and a crisp herb salad
-
White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Petit four
Dark chocolate and star anise truffles

#privatechef #dinnerparty #privatehire #london #nationwide

You know I’d love to come and cook for you!?

The private chef experience is an elegant and exciting way to host friends and family at home.

There are a few slots left on the winter menu this year and would love to serve you this spectacular menu!

Reach out via the link in my Bio for prices and availability!

3-Canapés

Cornish crab tartlet with pickled cauliflower, poached quail eggs and caviar

Grilled prawn burger with wasabi mayo, pickled lemon and daikon

Heritage beef tartar with Amsterdam onions and black truffle

4-course menu

Poached Scottish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
-
Grilled Cornish turbot with braised sweet onions, light truffle sauce, crispy parsnips and freshly shaved truffle
-
Seared venison loin with pine nut and fennel seed emulsion, Hispi cabbage with pancetta, ruby port reduction and a crisp herb salad
-
White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Petit four
Dark chocolate and star anise truffles

#privatechef #dinnerparty #privatehire #london #nationwide

You know I’d love to come and cook for you!?

The private chef experience is an elegant and exciting way to host friends and family at home.

There are a few slots left on the winter menu this year and would love to serve you this spectacular menu!

Reach out via the link in my Bio for prices and availability!

3-Canapés

Cornish crab tartlet with pickled cauliflower, poached quail eggs and caviar

Grilled prawn burger with wasabi mayo, pickled lemon and daikon

Heritage beef tartar with Amsterdam onions and black truffle

4-course menu

Poached Scottish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
-
Grilled Cornish turbot with braised sweet onions, light truffle sauce, crispy parsnips and freshly shaved truffle
-
Seared venison loin with pine nut and fennel seed emulsion, Hispi cabbage with pancetta, ruby port reduction and a crisp herb salad
-
White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Petit four
Dark chocolate and star anise truffles

#privatechef #dinnerparty #privatehire #london #nationwide

You know I’d love to come and cook for you!?

The private chef experience is an elegant and exciting way to host friends and family at home.

There are a few slots left on the winter menu this year and would love to serve you this spectacular menu!

Reach out via the link in my Bio for prices and availability!

3-Canapés

Cornish crab tartlet with pickled cauliflower, poached quail eggs and caviar

Grilled prawn burger with wasabi mayo, pickled lemon and daikon

Heritage beef tartar with Amsterdam onions and black truffle

4-course menu

Poached Scottish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
-
Grilled Cornish turbot with braised sweet onions, light truffle sauce, crispy parsnips and freshly shaved truffle
-
Seared venison loin with pine nut and fennel seed emulsion, Hispi cabbage with pancetta, ruby port reduction and a crisp herb salad
-
White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Petit four
Dark chocolate and star anise truffles

#privatechef #dinnerparty #privatehire #london #nationwide

Shall I come and cook for you?

Experience what it’s like to have a private chef and dine in style. From fancy dinner parties and big celebrations to full weekends, we can create package for you!

All 2025 slots are sold out, but bookings and new slots are available from 15 January 2026 onwards.

#privatechefhire #dinnerparty #dinnerpartyideas masterchef

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

Feast amongst the bluebells…

Nomadic Dinners is always effortlessly beautiful.

The tablescapes were crafted with produce and flowers by the lovely and talented Ash (@thenungandotree), while the incredible menu was put together by head chef Bart (@chefbartvanderlee), chef Ruarid (@ruaridhemslie), and the team. And not forgetting Katie and front of house, who keep everything flowing seamlessly for the guests.

Always a pleasure to photograph here @nomadicdinners

What is happening next…

Still buzzing, looking back at an epic night with @chefwebb1 and @chefphilli at @orion.byalexwebb!

Thanks for the invite Alex, can’t wait to do it again. The old Masterchef team is still killing it!

📽️ @eethaan.f @drakonfx

#masterchef #events #mastercheftheprofessionals

Black Book Series | Bart van der Lee
26–27 June | The Walled Garden

We welcome @chefbartvanderlee to The Walled Garden for a two-night fire feast.

A MasterChef: The Professionals finalist, Bart brings a refined, ingredient-led style shaped by global kitchens and cooking over flame.

Expect a @maisonmirabeau arrival drink, vibrant canapés, and a generous family-style feast — from slow fire-roasted lamb with green harissa to grilled chicken with confit lemon, finishing with flambéed fruits and mascarpone.

Limited availability.

Black Book Series | Bart van der Lee
26–27 June | The Walled Garden

We welcome @chefbartvanderlee to The Walled Garden for a two-night fire feast.

A MasterChef: The Professionals finalist, Bart brings a refined, ingredient-led style shaped by global kitchens and cooking over flame.

Expect a @maisonmirabeau arrival drink, vibrant canapés, and a generous family-style feast — from slow fire-roasted lamb with green harissa to grilled chicken with confit lemon, finishing with flambéed fruits and mascarpone.

Limited availability.

Black Book Series | Bart van der Lee
26–27 June | The Walled Garden

We welcome @chefbartvanderlee to The Walled Garden for a two-night fire feast.

A MasterChef: The Professionals finalist, Bart brings a refined, ingredient-led style shaped by global kitchens and cooking over flame.

Expect a @maisonmirabeau arrival drink, vibrant canapés, and a generous family-style feast — from slow fire-roasted lamb with green harissa to grilled chicken with confit lemon, finishing with flambéed fruits and mascarpone.

Limited availability.

Black Book Series | Bart van der Lee
26–27 June | The Walled Garden

We welcome @chefbartvanderlee to The Walled Garden for a two-night fire feast.

A MasterChef: The Professionals finalist, Bart brings a refined, ingredient-led style shaped by global kitchens and cooking over flame.

Expect a @maisonmirabeau arrival drink, vibrant canapés, and a generous family-style feast — from slow fire-roasted lamb with green harissa to grilled chicken with confit lemon, finishing with flambéed fruits and mascarpone.

Limited availability.

A beautiful day cooking out in the woods. I’m Looking forward to welcome all, to the most beautiful and unique setting among the blue bells. A feast, cooked over fire, in the middle of nature! See you there!

#masterchef #outdoorcooking #cookingwithfire

A great tomahawk steak arrives at the table with the confidence of a distinguished guest who knows perfectly well that all eyes will turn toward it. It has spent its time over fierce coals, where salt, olive oil, and fire have worked together to create a magnificent crust—dark, crisp, and deeply fragrant. Inside, the meat remains tender and blushing, cooked slowly above the flames until it reaches that perfect moment of juicy surrender.

But the real intrigue begins when the steak is brushed generously with a mysterious brown butter chilli sauce. The butter has been allowed to darken and perfume the kitchen with its nutty aroma, before being joined by confit garlic, toasted coriander and cumin, smoky Aleppo and chipotle chillies, and a touch of tomato paste. A discreet splash of PX sherry vinegar adds just enough sharp wit to keep the whole affair lively. Just before serving, toasted pecans and fresh parsley are folded in, bringing crunch, brightness, and a certain celebratory flair.

And then, of course, there is the spectacle: a quick flambé of @thelostexplorer . The flames leap briefly—dramatic but well-mannered—leaving behind a whisper of warmth and sweetness that clings to the crust of the steak like a final secret.

#experiencenomadic #feastoverfire #steak #recipe #intothewild

Nearby rests slow-roasted hispi cabbage, transformed by patience and heat. Quartered and placed on a gently warmed plancha, it roasts slowly until its edges caramelise into deep golden layers while the centre becomes soft and sweet. It is brushed with brown butter and finished with a few drops of PX vinegar, which wake up the cabbage’s natural sweetness with elegant precision.

To balance this rich theatre, a crisp salad of radicchio, fennel, and rocket arrives with refreshing confidence—shaved fennel, bitter leaves, olive oil, sherry vinegar, and a hint of mustard tying everything together with brightness.

The result is a plate that feels generous, lively, and a little bit mischievous: fire, smoke, butter, spice, and sweetness dancing together, while the great tomahawk steak presides over the table like the undisputed master of ceremonies.

We had lots of fun in the woods last week testing out some new dishes for spring and summer.

This is a crisp-skinned sea bream, grilled to perfection, served blushing pink and delicately infused with the aroma of thyme, rosemary, and oregano. The skin crackles with golden crispness while the tender flesh remains moist and flaky, kissed by the heat of the grill.

Alongside, earthy wild mushrooms are sautéed until deeply caramelised, enriched with silky butter and a splash of stock, creating a glossy, savoury sauce. Confit garlic melts into the pan, lending a mellow sweetness, while fresh parsley and thyme brighten the dish with fragrant herbal notes.

The plate comes alive with a vibrant three cornered garlic and fennel seed salsa verde. Crushed with toasted fennel and cumin, confit garlic, and the smoky juice of flame-charred lemons and limes, creating a punchy, aromatic dressing with bright citrus depth and a gentle warmth of spice.

Finished with a drizzle of olive oil and a squeeze of burnt lemon, this dish is a perfect harmony of crisp, rich, earthy and zesty flavours — a celebration of the new season.

Enjoy!

#experiencenomadic #recipe #feastoverfire #nomadicdinners #intothewild

MasterChef: The Professionals Six Hands Event 🦪

On Saturday 18th April, Orion hosts an exceptional culinary collaboration.

MasterChef: The Professionals winner Alex Webb joins finalists Philli Armitage-Mattin and Bart Van Der Lee for an exclusive Six Hands tasting menu - a one-day-only collaboration celebrating seasonal ingredients, refined technique and bold flavour. From inventive oyster starters to a show-stopping halibut and Alex’s signature white chocolate candle dessert, each course showcases the chefs’ individual styles in one unforgettable dining experience.

Three chefs.
Six hands.
One collaborative menu.
One day only.

Saturday 18th April
Lunch: 12:15pm - 1:30pm
Dinner: 6pm - 8pm

Reservations now open - booking link in our Instagram bio.

MasterChef: The Professionals Six Hands Event 🦪

On Saturday 18th April, Orion hosts an exceptional culinary collaboration.

MasterChef: The Professionals winner Alex Webb joins finalists Philli Armitage-Mattin and Bart Van Der Lee for an exclusive Six Hands tasting menu - a one-day-only collaboration celebrating seasonal ingredients, refined technique and bold flavour. From inventive oyster starters to a show-stopping halibut and Alex’s signature white chocolate candle dessert, each course showcases the chefs’ individual styles in one unforgettable dining experience.

Three chefs.
Six hands.
One collaborative menu.
One day only.

Saturday 18th April
Lunch: 12:15pm - 1:30pm
Dinner: 6pm - 8pm

Reservations now open - booking link in our Instagram bio.

MasterChef: The Professionals Six Hands Event 🦪

On Saturday 18th April, Orion hosts an exceptional culinary collaboration.

MasterChef: The Professionals winner Alex Webb joins finalists Philli Armitage-Mattin and Bart Van Der Lee for an exclusive Six Hands tasting menu - a one-day-only collaboration celebrating seasonal ingredients, refined technique and bold flavour. From inventive oyster starters to a show-stopping halibut and Alex’s signature white chocolate candle dessert, each course showcases the chefs’ individual styles in one unforgettable dining experience.

Three chefs.
Six hands.
One collaborative menu.
One day only.

Saturday 18th April
Lunch: 12:15pm - 1:30pm
Dinner: 6pm - 8pm

Reservations now open - booking link in our Instagram bio.

MasterChef: The Professionals Six Hands Event 🦪

On Saturday 18th April, Orion hosts an exceptional culinary collaboration.

MasterChef: The Professionals winner Alex Webb joins finalists Philli Armitage-Mattin and Bart Van Der Lee for an exclusive Six Hands tasting menu - a one-day-only collaboration celebrating seasonal ingredients, refined technique and bold flavour. From inventive oyster starters to a show-stopping halibut and Alex’s signature white chocolate candle dessert, each course showcases the chefs’ individual styles in one unforgettable dining experience.

Three chefs.
Six hands.
One collaborative menu.
One day only.

Saturday 18th April
Lunch: 12:15pm - 1:30pm
Dinner: 6pm - 8pm

Reservations now open - booking link in our Instagram bio.

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Looking back on some of the 2025 highlights that shaped the year and made it one of the most successful years of my career.

Peaks included an Egypt inspired dinner for @anut.cairo in the beautiful @soanemuseum.

Hosting a cocktail party with @roomtwo.london for @huntsmansavilerow

A breakfast for @tmagazine during London design week

A lunch to promote rose wines from the Provance regions with @cubecomhq

And with great pleasure we returned for our yearly Summer Feast @nomadicdinners.

We cooked multi day luxury shoots in Berkshire

And offered a private dining experience for the @anthonynolancharity

and supported the @ghurkawelfaretrust during the 70th anniversary of “The first overland” hosted by @thelastoverland and @landroversoflondon

I’m hoping 2026 will prove to be just as successful, exciting and inspiring as 2025.

Non could have been achieved without the team that stops at nothing to create these unique experiences! Many thanks to

@hastyhas, @cookingsouls, @robclarkcooks, @racheljimoh @mya.sem and the many others that supported this year!

Who wants an affogato?

#experiencenomadic
#nomadicdinners
#feastoverfire