GROUP EXPERIENCE BUFFET STYLE

GROUP EXPERIENCE BUFFET STYLE

GROUP EXPERIENCE BUFFET STYLE

Menu by Chef Salim D

5.0 (22 reviews)

16Hrs Slow Cooked Beef Short Ribs, Chimichurri

North African Marinated Chicken Supreme, Spicy Sauce

Baked Scottish Salmon, Fennel Salsa Verde

Mediterranean Quinoas Salad, Roasted & Vegetable, Orange Segment, Dried Cranberrie, Pumpkin Seeds

Maple Syrup Roasted Butternut Squash, Wild Mushrooms, Walnuts, Crispy Sage

Heirloom Tomato Salad, Grilled Peache, & Pickled Shallot, Ricotta Pine Nuts, Honey Mustard Dressing

Slow Roasted New Potato In Garlic Herbs Oil

Sourdough Bread & Salted Butter

Eton Mess With Strawberry, Meringue And Vanilla Whipped Cream (V)

Chocolate Brownie, Caramel Sauce, Summer Berries (V)

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Chef Salim

5.0 (22 reviews)

Michelin Star and AA Rosette trained | over 16 years experience

premium

Cheltenham, Gloucestershire
From £45pp / Min spend £680
35 yhangry events

Chef Salim is a gifted culinary artist with a passion for creating delicious and memorable meals. ...read more

14+ Years of experienceHighly ratedChattyEngaging storytellerImpeccable cleanlinessReliable

Michelin Star and AA Rosette trained | over 16 years experience

premium

Cheltenham, Gloucestershire
From £45pp / Min spend £680
35 yhangry events

Chef Salim is a gifted culinary artist with a passion for creating delicious and memorable meals. ...read more

14+ Years of experienceHighly ratedChattyEngaging storytellerImpeccable cleanlinessReliable

Want to request a chef's price and personalised menu based on your requirements?

Just message chef Salim and discuss the details of your event and the requirements you have.

Help and support

We are available everyday between 7am-7pm

Call us 020 4525 5238

WhatsApp us+44 7418310743

Payments

Payment protection

Split the bill

Pay 10% deposit

Cancellations and Refunds

What happens if I cancel?

What happens if the chef cancels my booking?

FAQs

Does the chef bring equipment?

What time will my chef arrive?

Can you provide a waiter?

Cook & serve or delivery?

Dietary requirements

Changing guest numbers

Insurance