A history of alcohol addiction sees FFF go 'Sober Social' and supportive of the 'mindful drinking' movement My Philosophy is very much in line with that of Ottolenghi with considerable Turkish influences. Nine years of working as a chef on superyachts followed by running my own B&B, Brunch house in Bodrum, Turkey has inspired me to continue to nurture my love of cooking through a pop-up eventss. I
have experience of cooking for up to 100 guests buffet style and 50 plated service. As Otto states on his website:
‘Simply put, we are very serious about making people happy through our food… the food that we create is often described as ‘sunny’. It’s full of harmonious contradictions: it’s vibrant and bold yet familiar and comforting; it’s beautiful to look at yet close to its original form; it’s full of surprising drama yet always comes together as one; it’s noisy yet peaceful, lip-smacking yet warm, simple yet daring. As ever, our food is freshly-made and free from preservatives and colouring. Wherever possible, we source our goods locally within Britain and Europe.
’Reference: http://www.ottolenghi.co.uk/about-us/
The Mediterranean and Turkish influences in my cooking are strong but I am as likely to reach out to the specialities and staples of other World cuisine and British favourites to make magical food. My Pop-ups come with a difference – menus are a secret but flexi, catering for all. Attendees believe in me, my food and my ability to provide a great event. As a result I am hopeful that they will sign up for the next event. I ask them not only to be adventurous in their food but also in the experience surrounding it.
