Perthyans

06/05/2026

On Sunday we cooked for 18 of the loveliest guests, celebrating a very special birthday. These were regulars of mine and it’s a real privilege to be able to say that.

They enjoyed a long lunch over the course of the afternoon starting with Canapés, our signature bread course, starter, main and dessert.

To enquire email [email protected]

31/03/2026

By far, on of our most popular starters.

To enquire email [email protected]

25/03/2026

The true meaning of Perthyans

To enquire email [email protected]

23/03/2026

What a pleasure it was to cook for such a wonderful family celebrating a birthday last weekend. It’s a real treat when you feel part of the evening and get to know the guests. The home was one of the most beautiful I’ve seen and a great evening was had.

To enquire email [email protected]

09/03/2026

Saturday supper club begun like this…

07/03/2026

Tonight’s final course for our sold out supper club

A true classic, which needs no introduction.

Caramelised lemon tart with chantilly cream.

01/03/2026

We still have two tickets available for our Supper club next Saturday. We’d absolutely love to have you along, please email [email protected]

🚨 Supper club announcement 🚨

Join us Saturday the 7th of March at Leroy’s in Falmouth. For a supper club centred around seasonal ingredients, bold flavours and relaxed, thoughtful cooking.

The evening will feature a carefully created set menu, a welcoming atmosphere and a chance to enjoy great food in good company. Whether you’re coming with friends or booking solo, this is a night designed to feel generous, effortless and fun.

£45 per person
Bar available on the evening.

To book, please email [email protected] with:
– Your name
– Number of guests
– Any dietary or allergy requirements

Your space is only secured once full payment is received.

Full refunds available for cancellations within 48 hours.

Spaces are limited, we’d absolutely love to have you along.

23/02/2026

So, what happens on the day?

• We tend to arrive 2 hours before, fully prepped. We unload the equipment and produce. Then get set up & start cooking.

• laying the table - Sometimes the host wants to do this, but we always provide a menu for each place setting. The table looking great is a big part of the set up, and really important.

• We cook the food, serve/clear the food and leave the kitchen clean. So no washing up for you or your guests.

• If the venue has enough crockery and cutlery, we tend to use them. As well as few bits and bobs of our own. If the venue does not have enough, we will use a hire company and build that into the cost.

• We bring our own cool box, so we require either no fridge space or very little. So plenty of room to keep your fizz chilled.

• When the last course has been cleared, the kitchen is tidy we check in with the host. Let them know we’re leaving, ensure they are happy with everything and then leave.

For enquiries email [email protected]

21/02/2026

I love starting a meal with a good bread course, it feels generous, decadent and showcases great skill. Fond memories from my time where three different types of bread were baked fresh every day. Dipped in extra virgin olive oil, spread with quality butter or dunked into an irresistible sauce… Bread has to be part of a meal for me.

Here we have a smoked honey & thyme potato brioche served with a burnt leek butter.

To enquire email [email protected]

20/02/2026

There’s something deeply satisfying about ending a meal with chocolate. Not fussy. Not rushed. Just rich, dark and generous.

Blood oranges bring brightness while they’re in season, extra virgin olive oil rounds everything out with a soft, savoury depth, and a final pinch of Maldon sea salt makes the whole thing linger a little longer.

A proper finish. The kind you remember.