Catering at your home

Emily Rait brings our expertise to your home, office, or event space, giving you the freedom to enjoy top-quality meals without effort.


Green herb couscous with pistachios and rocket.

Roasted Chicken
Roasted Chicken

Roasted chicken with saffron, hazelnuts and honey


Green herb couscous with pistachios and rocket.



  • Beef Bourgignon with parsnip crisps

  • Aberdeen Angus Cottage pie with blue cheese mash

  • Moroccan lamb tagine with apricots and orange

  • Slow-roasted shoulder of lamb with Palestinian spices

  • Sweet and sour pork meatballs with glass noodles

  • Chicken, preserved lemon and olive tagine

  • Roast chicken with saffron, hazelnuts and honey

  • Roasted guinea fowl with fennel, pancetta, rosemary and wine

  • Herby salmon fishcakes with tartar sauce

  • Salmon en croûte with pesto roasted vegetables

  • Quinoa-crusted salmon

  • Kerlan fish and tiger prawn curry

  • Moroccan vegetable tagine with crumbled feta and mint

  • Thai style mixed vegetable and coconut milk curry


  • Green bean salad with mustard seeds and tarragon

  • Chopped cucumber, tomato and pepper salad

  • Baby spinach salad with dates and almonds

  • Roasted mediterranean vegetables

  • Fine green beans with toasted almonds and lemon

  • Roasted rainbow carrots with herbed yoghurt

  • Sauted leek, pancetta and petit pois

  • Garden leaf salad

  • Roasted new potatoes, spinach, chorizo and parmesan

  • Royal potato salad with crushed peas, basil and parmesan

  • Creamy champ

  • Green herb couscous


  • Lemon almond and polenta cake

  • Squidgy chocolate cake with a big bowl of strawberries and cream

  • Hazelnut meringue roulade with raspberries and passion fruit lemon curd

  • Tower of chocolate brownies with strawberries and mint

  • Classic lemon tart with vanilla cream

  • Mango, passion fruit and mint pavlova

  • Orange and almond cake with citrus mascarpone

Seared beef fillet



  • Seared beef with pomegranate and balsamic dressing

  • Chicken and artichoke salad with yoghurt dressing

  • Coronation chicken with orecchiette pasta

  • Coconut chicken skewers with Thai peanut dip

  • Roasted pork belly with Asian greens and rice noodle salad

  • Roasted salmon with red pepper and hazelnut salsa

  • Quinoa-crusted salmon

  • Vietnamese-style crayfish and noodle salad

  • Cashew and honey crusted pork fillet with sweet chilli sauce

  • Wild rice and basmati salad with smoked ham

  • Spinach and cheddar quiche with a sweet potato crust

  • Slow roasted tomato and onion tart, goats cheese, onion seeds


  • Superfood salad with roasted seeds and nuts – broccoli, sugar snap, asparagus and spinach – french dressing

  • Tomato salad with pomegranate molasses – tomatoes, pepper, red onion, walnuts – pomegranate dressing

  • Courgette, little gem and feta salad

  • Hard-core coleslaw – celeriac, red and white cabbage, beetroot – herby mayonnaise

  • Spiced aubergine and chickpea salad – aubergine spinach, chickpea – sweet and sour dressing

  • Green bean salad with mustard seeds and tarragon – green beans, mangetout, green peas, spinach

  • New potato salad – capers – mint, basil and parsley dressing

  • Chickpea, cucumber and avocado salad with goats dressing – chickpea, green beans, avocado, celery –  creamy yoghurt and cheese dressing

  • Caramelised beetroot and bulgar wheat pilaf – puy lentils, bulgar wheat, beetroot – yoghurt dressing

  • Lebanese couscous salad with pomegranate and mint

  • Roasted rainbow carrots with herbed yogurt

  • Sweet leaves – Little gem, cos, alfalfa sprouts, radishes, cucumber – wasabi and ginger dressing


  • Roasted rhubarb and pistachio meringue

  • Rolled pavlova with peaches and blackberries

  • Celebration chocolate and berry cake

  • Tower of chocolate brownies with strawberries and mint

  • Passion fruit curd tart brûlée with cream