Chef Henry Taylor

I have been a private chef now for the last 5 years and have worked previously in restaurants for 5 years before starting my business. My weekly work is private dining events with a fine dining menu. For this numbers range from 2 people up to about 12 people. I will also cater for larger events, weddings, birthdays with more of a buffet menu or more casual 'help yourself' style of event.

I really like to have the client choose which menu they would like and which dishes they would like on the menu, so in terms of what food I do, anything goes. I will of course advise and let you know what's in season etc. but at the end of the day its the clients event, and I want them to have what they like on the menu.