Yhangry Reviews from verified customers

Chef Miranda helped us with amazing Canapes for our stall at the Oxford university career fair. The facilities were very basic given we had a very simple stall but she tweaked the menu and prepared everything at home such that she only needed some space to assemble at the venue. We had some timing issues with the venue but she was incredibly kind and accommodating. The menu itself was was fabulous and every canapé was delicious. Thank you Miranda!

Amazing and delicious

Had an amazing meal - Beth was a great cook and really friendly! She was very flexible - we had a 5 week old baby, and she was happy to delay serving courses around the baby’s feeds so that we could both enjoy it.

N/a

Keiko was amazing! I highly recommend her! We had a lovely dinner, food was incredible and she’s such a lovely person too. We will definitely have her back!!

What I found good was: The chefs arrived in good time and had everything ready in time as requested. They were very efficient around the kitchen. Found their way around with little assistance. They cleaned up very well afterwards. The place was as they found it. What I wasn’t happy with was: 1. I had asked for dressed plates (right from the outset) and sent the chef pictures of the type of looks I was after. I did this well in advance of our event (I messaged him on 28th January). * I picked one of his menus and circulated and took orders from my guests. * The chef messaged me back almost 2 weeks later to advise that he would offer food in sharing bowls instead. This was disappointing as if he had made me aware of this (ie., replied sooner) I would have picked a different menu. 2. On the day I provided chefs with gold foil flakes and edible rose petals so they could add to the plates to give a more decorative finish. * At the end of the event the excess rose petals were left but the gold foil was taken (they didn’t use all of it on the dishes provided so there was some left over). 3. Lastly (but probably most importantly), chef Cristi didn’t introduce himself to my guests (as I had asked in the lead up and also when he arrived). * instead he left early and his sous chef introduced himself. * Nothing about the dishes or how they were made and no interaction regarding their work experience. * The guests were expecting this and it didn’t happen. 4. Also - in the run up I believe by receiving guest acceptances we would have qualified for a surprise and there was no surprise dish on the day? 5. One of the guests wasn’t able to eat her starter because the pork starter was served on the same plater as the vegetarian option (people need the separation for religious reasons).

Chef Pan is a very amiable, adept, friendly chef who made a delicious, hearty Greek menu for a Sunday lunch for a large group of friends. Particular highlights of that Sunday lunch were the beans and beef shin & orzo dishes. Everything was executed as promised and beautifully. We were thrilled with his food and looking forward to seeing how he flourishes as he continues to develop his food/chef journey.

Marina was very pleasant and communicative, her food was gorgeous with everyone commentating on the tastes and experience.

What I found good was: The chefs arrived in good time and had everything ready in time as requested. They were very efficient around the kitchen. Found their way around with little assistance. They cleaned up very well afterwards. The place was as they found it. What I wasn’t happy with was: 1. I had asked for dressed plates (right from the outset) and sent the chef pictures of the type of looks I was after. I did this well in advance of our event (I messaged him on 28th January). * I picked one of his menus and circulated and took orders from my guests. * The chef messaged me back almost 2 weeks later to advise that he would offer food in sharing bowls instead. This was disappointing as if he had made me aware of this (ie., replied sooner) I would have picked a different menu. 2. On the day I provided chefs with gold foil flakes and edible rose petals so they could add to the plates to give a more decorative finish. * At the end of the event the excess rose petals were left but the gold foil was taken (they didn’t use all of it on the dishes provided so there was some left over). 3. Lastly (but probably most importantly), chef Cristi didn’t introduce himself to my guests (as I had asked in the lead up and also when he arrived). * instead he left early and his sous chef introduced himself. * Nothing about the dishes or how they were made and no interaction regarding their work experience. * The guests were expecting this and it didn’t happen. 4. Also - in the run up I believe by receiving guest acceptances we would have qualified for a surprise and there was no surprise dish on the day? 5. One of the guests wasn’t able to eat her starter because the pork starter was served on the same plater as the vegetarian option (people need the separation for religious reasons).