Gorgeous dishes and champagne, all served to highly paid individuals is all part and parcel of the real story behind private jet dining! With a wealth of experience in the private chef industry, working with a wide range of clients including HNW individuals and families, I know firsthand how jet dining takes dining to a whole new level (quite literally!).

It should be noted that some jet owners converts their huge planes solely for private use with a hefty price-tag to match! That said, regular private jet travellers understand the limits of in-flight cooking. While at lot of passenger desire simple food, cocktail party canapés are proving ever popular too. What’s more, sandwiches and salads are also popular.

Some establishments overseas have packaging designed specifically for the private jet service such as Cipriani in New York and Joe’s Stone Crab in Miami. In remote locations it can be difficult to secure specific requests, even something as mundane as a brand and flavour of Greek yogurt, although the industry mantra is to do whatever it takes.

The best option for private jet dining is anything that doesn’t drip, and things you don’t have to twirl. It is important to remember about strong aromas. With this in mind, it’s recommended to stay well away from food like curry. You can have curry, but if you have curry, you are going to have the aroma of the curry until you land and open the cabin door!

Typically, volume is largest at breakfast and moderates at lunch, tailing off at dinner. Private jet travellers are often making multiple stops in a day. For many, when passengers get onboard for a flight, it’s their only time to eat, so a full meal is most welcome! In essence, the general rule of private jet is small portions, clean food and high quality. There are often regional menus so in-flight meals require lots of planning.

One thing that is true about the private aviation segment is the industry is always trying to do whatever it takes to accommodate the customer. It’s filling all customers’ needs on that flight to make it the best possible experience. Furthermore, catering varies widely based not only by length of travel, but who’s flying. While what’s being served may not be as luxury as one would think, a big benefit is being able to get exactly what you want.

In terms of alcoholic consumption, it’s mainly a glass or two of wine with the meal, perhaps one cocktail or more often a beer. Again, since many customers don’t plan on drinking, specific wines and spirits that haven’t been ordered aren’t always in stock. As a further impediment, caterers aren’t always licensed to sell alcohol.

In all in, flying privately does mean perks. Here’s some important things to remember when it comes to private jet dining.

Punctuality is not polite, it's crucial
Being late isn’t an excuse. Time is money and the plane needs to get up and into the air as planned. If you miss your slot, you may go hungry!

Behave as you would on a yacht
Luxury jets are likely to be bespoke in terms of decor and interior. Whatever you do, don’t cause any cause as this could prove excruciatingly expensive to repair.

Here's a tip: don't
As a gesture, if you’d like to thank your pilot this will be most welcome but don’t tip them as you would waiting staff.

Social Media
Resist taking selfies and posting them on social media. Luxury jet dining is an experience to experience, not an opportunity to take selfies.

Dress the part
If it isn't a business trip, cocoon yourself in the accepted high-net-worth travel uniform. Wear something you feel comfortable in, but dress to impress.

Table Management

Table setting. Table setting (laying a table) or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. As a food consultant and food developer working across Leicester and the whole of the UK, I explain some of the most popular table settings used across the globe.


Traditional Table Settings

When you lay a table you are creating place settings. This refers to the entire table set up and includes the glassware and cutlery and how each element is placed on the table. Table settings vary dramatically across different cultures and have altered significantly across time. In many homes, traditional table settings are used but each private home, restaurant or hotel may decide to do it their own way. One thing to note is that regardless of the table setting, the first guest is always served to the right if the host.

French Table Settings

With up to 3 guests, dishes are placed on the guest table. The main dish is placed before the guest expected to be served first. If there’s 4 or more guests, a cart otherwise known as a gueridon is used.

French Table Setting Example

French Table Setting Example

Formal Table Settings

In formal table settings, symmetry is essential. Symmetry in terms of candlesticks, place settings equally spread around the table, silverware lined up and the use of the invisible baseline for the silverware.

The table should not be overcrowded. Instead it should be effortless in terms of decoration and style.

In terms of utensils, these should be placed around 30mm from the edge of the table. All should be placed on the same invisible baseline or on the same invisible median. When it comes to eating, the diner will use the utensils from the outermost position first and then make their way inwards. Starting with the soup spoon followed by the salad fork, the dinner fork and dinner knife depending on the courses of the meal. When it comes to the knives, they are always placed with the sharp edge pointing towards the plate.

Glassware is placed an inch above the knives and will always be placed in order of use; white wine, red wine, dessert wine and water. As a general rule of thumb, no more than three silverware is ever placed on the table. That said, there’s an exception when an oyster fork is used in addition to the other forks. Liquid should always be served from the right, be it water, wine or tea! Also as most people are right-handed, sugar and milk should be served from the left.

If more than three course are planning on being served before pudding, then the cutlery for the fourth and fifth courses is brought in with the food. Likewise, the salad fork and knife might be brought out when this course is served.

With desserts, cutlery should be used. Pudding requires the use of a fork and spoon in instances of a pudding and custard, for example. Cheese is also classified as a dessert.

Formal Table Setting Example

Formal Table Setting Example

Russian Place Settings

The place setting (known as a cover) for each guest includes service plate, all necessary cutlery except those required for dessert, and stemmed glasses for water, wines and champagne.

Atop the service plate is a rolled napkin, and atop that is a place card. Above the plate is a salt cellar, nut dish and a menu. The cutlery to the right of the service plate are, from outside in:
oyster fork, soup spoon, fish knife, small knife, fish knife, large knife.

In terms of seating, guests are seated according to their place cards. Once seated they should unravel their napkin and place on their lap. Another view maintains that the napkin is only to be removed once the host/hostess has removed theirs. In the same manner, the host is first to begin eating with the guests then following on. In the Russian table setting, the host will offer to serve the guest either side his or herself.

If there’s more than 3 glasses (used in a flower shape arrangement for example), it is important to put the glasses in an anti-clockwise direction.

Directly before dessert, generally everything is removed from the place setting (except if there was any sherry, port or pudding wines) but the wine and water glasses remain.

Russian Table Setting Example

Russian Table Setting Example

American Table Settings

Breakfast and lunch are similar settings whereas dinner involves more courses and as such, more silverware. Knifes are placed with the blades facing inwards on the right and spoons and forks are placed on the left and right side.

At any one time, there should be no more than three flatware on each side of the plate. A service plate may be included and a bread and lobster plate above the fork to the left hand side. The butter knife should be placed at a right angle or parallel to the forks.

Wine glasses and goblets are placed to the top right in a triangle. If tea or coffee is requested during the meal you can place a tea or coffee cup underneath the glasses (optional). Tablecloths are typically used.

American Table Setting Example

American Table Setting Example

Dynamite Cauliflower/ DYNAMITE SHRIMPS

Another mouth watering dish- choose from a fun vegetarian savoury starter, perfect for any season with the cauliflower recipe or a seafood alternative with the delicious shrimp version! 



  • Sunflower Oil
  • 400g Cauliflower Florets or Shrimps if you prefer
  • 1tbsp Ketchup
  • 2tbsp Mayonnaise
  • 1tbsp Soya Sauce
  • Clove of garlic
  • 1tsp Siracha
  • Pinch of Paprika
  • 1tbs Sesame Oil


  • Heat sunflower oil in a pan to 190 degrees

  • Place cauliflower florets into the sunflower oil (or shrimps)

  • Leave for a few of minutes to fry

  • In a mixing bowl, mix together the other ingredients

  • Take the cauliflower florets out of the pan and into the mix

  • Stir through

  • Add fresh cut chives 

  • Serve immediately

    Get in touch

    Have you tried this delicious veggie/ seafood treat? Let  me know your thoughts. As a private/personal chef and food consultant/ food developer working across Leicester and the surrounding regions, I love everything food! The cauliflower recipe is a perfect dish for vegetarians and those wanting a hearty meat free meal while the shrimp recipe is a delicious seafood option for meat eaters and pescetarians.

The delicious Dynamite Shrimp! This dish is too tasty NOT to try! Why not give it go?

The delicious Dynamite Shrimp! This dish is too tasty NOT to try! Why not give it go?

Shawarma Sushi Showcase


Check out some mouth watering dishes inspired by the beautiful Arabian Gulf. I hope you'll enjoy this video as much as I did in making it. Take a look at my first video showcase- Shawarma Sushi!


Part 1

  • Chicken Breast
  • Minced Garlic
  • 10ml Olive Oil
  • Pepper
  • 1tbsp Salt
  • 1 tbsp Lebanese Sweet Pepper
  • 2tsp Cinnamon Powder
  • 2 tbsp White Vinegar
  • 2tbsp Lemon Juice
  • 1tbsp Paprika
  • 200g Yogurt

    Part 2
  • Nori Sheets
  • Sushi Rice
  • Black and White Sesame Seeds
  • Chopped Chives
  • Siracha Mayo
  • Avacado- sliced
  • Butter Lettuce


  • Chop chicken breast

  • Add together all ingredients under the Part 1 heading

  • Mix

  • Spray pan with cooking spray

  • Add the entire mixed ingredients in the bowl into the frying pan

  • Stir until cooked thoroughly

  • Lay out Nori sheet on bamboo sushi mat

  • Add sushi rice evenly

  • Sprinkle with sesame seeds and then chopped chives

  • Turn Nori sheet over

  • Spread Siracha mayo across the centre of the sheet

  • Add sliced avocado

  • Add butter lettuce

  • Add in the chicken mix

  • Roll the Nori sheet into a tight roll

  • Chop into slices and SERVE!

    Get in touch

    What do you think about our Shawarma Sushi? Let  me know your thoughts. As a private/personal chef and food consultant/ food developer working across Leicester and the surrounding regions, I love nothing more than to talk about all things foodie so get in touch today!



What is Umami?

Umami; alongside salty, sweet, sour and bitter; is one of the basic tastes. Associated with "savouriness", the term was coined in Japan in the last century, but it can be found in lots of cuisines. But what's the hype? It's been said that incorporating umami into the vegan diet can help one in making the transition from omnivore to herbivore:

Need some inspiration on ways to incorporate umami into the vegan diet? Here are a few:

  • Mushrooms
  • Nutritional yeast
  • Miso paste
  • Nuts
  • Avocado
  • Olives
  • Seaweed

    Grilled Aubergine With Ginger Dressing (courtesy of One Green Planet)

As the days get warmer, you’ll want to fire up the grill. What better way to kick off grill season than with this Grilled Aubergine With Ginger Dressing. Aubergines are halved and grilled until they begin to brown. They’re then coated with a gingery and umami dressing that complements the creaminess of the cooked eggplant. Serve these eggplants on a bed of freshly cooked coconut, with more vegetables on the side.


  • 6 aubergines
  • 2-3 spring onions
  • 2-inch piece of fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon tamari
  • 1/2 tablespoon rice wine vinegar
  • 1 tablespoon sesame seeds
  • 2-3 red Thai chilis
  • Extra-virgin olive oil, for cooking
  • 1 cup coconut rice, cooked

  1. Halve the aubergines length ways and place them cut side down under a grill on medium-high heat. Brush thoroughly with olive oil and cook for about 15 minutes, or until the skin is starting to brown and crackle. Flip over, brush the cut sides with olive oil, and grill for a further 6-8 minutes.
  2. In the meantime, make the sauce in a bowl by whisking together the sesame oil, mirin, tamari, and rice wine vinegar. Finely grate the ginger, add it to the sauce, and stir to combine.
  3. Finely slice both the spring onion and the red chili.
  4.  Divide the coconut rice between three bowls. When the aubergines are ready lay them atop the rice bowls, cut side up. Drizzle with the sauce and finish off by sprinkling over the sesame seeds and thin slices of chili and spring onion.

Another delicious recipe to try: Sriracha Tofu Bagel Sandwich (courtesy of One Green Planet)

This recipe is a marriage of bagels and rice paper rolls, arguably two of the most delicious things in the world. It starts with tofu that’s coated in a spicy, creamy, and umami peanut sauce. The softness of the tofu and the spiciness of the sauce contrasts with the crispness of the vegetables. For the bagels, you can use your favorite kind, or just make your own!

Ingredients for the sandwich

  • 1-2 bagels
  • Oil, for frying
  • 1 10-ounce block of tofu, sliced length ways
  • 1 teaspoon Sriracha
  • 1 teaspoon lime juice
  • 1 ripe mango cheek, finely sliced
  • 1/4 red cabbage, finely sliced
  • 2 small radishes, finely sliced
  • A handful of spinach
  • A handful of bean sprouts
  • 6 tablespoons peanut satay sauce (recipe below)
  • A handful of coriander
  • 1 tsp sesame seeds
  • Salt and pepper, to taste

Ingredients for the sauce

  • 1/4 cup, plus 2 tablespoons smooth, natural peanut butter
  • 1/2 cup, plus 1 tablespoon coconut milk
  • 1 small of fresh ginger, finely grated
  • 1 medium clove of garlic, finely grated
  • 1 tablespoon ketjap (Indonesian sweet soy sauce)
  • 1 1/2 tablespoons soy sauce/tamari
  • Lime juice from 1 lime
  • 1 teaspoon Sriracha/hot sauce
  • Salt, to taste
  • A generous amount of tellicherry pepper
  • A pinch of ground coriander
  • A pinch of ground cumin
  • 1/2 teaspoon palm sugar, finely grated

Instructions to make the sauce

  1. To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning.

Instructions to make the sandwich

  1. Heat oil in a pan, add the tofu, and cook until slightly browned. Add the Sriracha and lime juice and toss. Season with salt and place aside.
  2. Cut the bagels in half and toast on a medium hot pan, until slightly browned. Place the bottom half on a plate and arrange the red cabbage, mango, spinach, radish, bean sprouts, and coriander on top, seasoning with salt and pepper in between layers.
  3. Top with the tofu and cover with a few tablespoons of peanut satay sauce and a sprinkling of sesame seeds. Top with the other half of the bagel and serve.

Get in touch

What do you think about umami? Do you agree that the above ingredients are a good source of umami for vegans? Do you have any recommendations to add to the list? Let  me know your thoughts. As a private/personal chef and food consultant/ food developer working across Leicester and the surrounding regions, I love nothing more than to talk about all things foodie so get in touch today!



Delicious activated charcoal croissants are ideal for vegans

Delicious activated charcoal croissants are ideal for vegans

In the vegan world, activated charcoal has become the latest addition to the growing list of foods made with the unusual ingredient. If you've been online recently, you'll have seen the growing trend in activated charcoal croissants but don't be put off by their appearance, they really do taste much better than they look.

The blackened, plant-based pastry provide a unique yet delicious taste. But what are the so-called health benefits to these croissants? Let us explain a little more...

Firstly, the vegan croissants helps flush out toxins thanks to the alkaline properties of charcoal in the croissant. This helps to detoxify any poisons in the body by neutralising excess stomach acids. As such, this makes charcoal croissants a great breakfast choice for anyone, especially if you've had a heavy night the night before. What's more, the active ingredient can even reduce bloating. So, if you are trying to slim down for the summer and get your beach ready body, activated charcoal croissants could be just the ticket! Who thought that could happen after eating a croissant!? 

Fancy trying them for yourself? As an experimental food developer, private chef and personal chef, I've made these beauties myself and found a gorgeous recipe for you to try. I promise you won't be disappointed.

Activated Charcoal Croissants


Recipe (inspired by The Rose & Bean recipe)

  • 260ml water
  • 14g fast-action yeast (2 sachets)
  • 500g plain flour
  • 10g salt
  • 40g caster sugar
  • 360g vegan butter 
  • Splash of non-dairy milk
  • Activated charcoal


  • In a large bowl, put your water, sugar and yeast and stir together
  • Add your flour, salt and 100g of vegan butter, the activated charcoal and knead until it all comes together (mix it in the bowl first before tipping out and kneading). If you have an electric whisk with a dough hook, you can use this
  • Cover the dough with cling film, place in the fridge, and leave for 8 hours or overnight
  • Once you’ve placed your dough in the fridge, take the remaining 260g of vegan butter and place between two pieces of parchment paper or into a sandwich bag
  • With a rolling pin, flatten the butter until it becomes a square shape that is roughly 7×7 inch (ideally, measure it with a tape measure to be sure). Wrap in cling film and place back in the fridge and leave until your dough is ready (you need to be working with the butter cold but not rock solid, so ensure it stays in the fridge until needed, and then work quickly)
  • Once your dough has been left for at least 8 hours, remove from the fridge and place on a lightly floured worktop
  • With a rolling pin, roll into a rectangle that is 14×7 inches in size
  • Take your slab of butter and place it in the middle of your dough
  • Fold the two ends of the dough to meet in the middle over the butter slab, and make sure the butter is sealed by pushing the dough together all around the edges
  • Turn the dough so that the join is now straight in front of you, not lengthways. Starting from the middle, roll your pastry out into a long rectangle, till it’s roughly 22×7 inches in size (do not roll back on yourself, always come back to the middle and roll out towards the edges)
  • Now it’s time for your first fold. Take one end of your dough and fold about two thirds of the way down, then take the other end, and fold it on top, so that you’ve folded the dough into thirds and you’re left with a rough square shape
  • Wrap your dough into cling film (make sure it’s well wrapped as this stops it from drying out) and put in the fridge for 30 minutes to 1 hour
  • Remove from the fridge and place it so that the folded end of your dough (the part like the binding of a book) is on your left
  • Roll your dough again until it’s 22×7 inches (step 10), then repeat step 11 (the fold), wrap in cling film and place in the fridge for 30 minutes. Repeat this again (make sure fold is on left, roll and fold), wrap in cling film, but this time place in the fridge for 60 minutes
  • After your dough has been in the fridge for its third and final time, remove from the fridge and on a lightly floured surface, roll out to about 24×8 inches
  • Next, create yourself a template. Cut a piece of card or paper into a triangle shape. The base should be 4 inches wide and it should be 8 inches high
  • Place your template onto your dough and cut around it (use something sharp like a pizza cutter) to create 9 triangle shapes
  • Take a piece of dough and make a small slit in the middle of the base of your triangle with a knife
  • Roll your dough from the base to the end using your finger and thumb, turning by the corners so as to not crush the layers
  • Repeat for all pieces of dough
  • Place on a baking sheet with the pointed end at the bottom, then brush each croissant lightly with some non-dairy milk
  • Cover lightly with parchment paper and leave to rise for 1 hour. Pre-heat your oven to 180 degrees fan. Once heated, place in the oven for 20 minutes. If they look like they’re browning too quickly, cover with tin foil
  • Remove from the oven and allow to cool
  • Serve and enjoy!

Banana Blossom

Image courtesy of Vegan Miam

Image courtesy of Vegan Miam

If you've ever seen a banana tree, perhaps you have noticed the teardrop-shaped purple flower at the end of the banana fruit cluster. Referred to as the banana blossom, this is also known as the banana heart. It is an edible flower used in Southeast Asian and Indian cooking, where they consider it a vegetable.

As a food consultant and food developer covering Leicester and the whole of the UK, you might be surprised that banana blossoms have a lot in common with a more well-known and popular vegetable. Can you guess what it is? Hint: while more widely known as a vegetable, it is actually a flower!

Found in Asian grocery stores, banana blossoms can be eaten raw, and are also cooked in delicious soups, stews, and curries. What's more, they can also be steamed and served with dips, and peeled apart like an artichoke. Some people claim the flower's petals taste like artichoke leaves. Similar to artichokes, the fleshy petals and the "heart" of the banana blossom are edible. And while most of us think of artichokes as vegetables, they are actually flowers - they are large, unbloomed thistles! 

Now that I've explained a little about this delicious ingredient, I've had a look around and found two gorgeous Banana Blossom recipes for you to try at home. Of course, if you'd rather I pop over and cook the dish for you, that's fine too. As an experienced personal chef I am here to help you whether you need a private chef for an upcoming party, romantic dinner or day to day cooking for the home. 

Vegan Banana Blossom Burgers
(Recipe and images courtesy of Empress Michelle Francisc0)


Banana Blossoms
Garlic, minced
Red onions, minced
Himalayan pink salt
Black pepper
All purpose flour
Olive oil


Peel and discard the outer, fibrous skin layers of the banana blossom until you reach the lighter, softer core. Next, trim off the stem and discard. Remove the hard stem inside the banana blossom flowers. Cut the banana core into half and slice thinly. Boil water. When boiling, add banana blossom. Use fork to check when it’s already cooked.


Remove from boiling water. Chop thinly the banana blossoms.


Strain the remaining liquid from the banana blossoms.. Next, put banana blossoms in a bowl. Add garlic, onions, salt, pepper and all purpose flour. Mix well. Add a little water. Finally, in a non stick skillet, heat olive oil. Fry the burger patties until brown. Serve.


Exploring Okara


So, what is Okara?

When you strain soya beans, what’s left behind is okara, or soy pulp. Okara is a highly nutritious source of fibre which can be used in a whole range of dishes. As well as using it fresh, dried okara is delicious. Many vegans are often left with heaping quantities of okara, but if you dry it in the oven it keeps well. It can be reconstituted later or added to baked goods.

What’s okara good for and who can use it?

For those who have found themselves with a mountain of soy pulp after making a batch of soy milk, you’ve probably wondered what comes next. Soy pulp, though mostly confined within the kitchens of regular non dairy-milk makers along with nut and seed pulp, is commonly used in traditional Japanese, Chinese, and Korean cooking.

While the vegan corners of the internet buzz with uses for leftover almond or hazelnut pulp, soy pulp, most widely known by the Japanese term ‘okara’, is just as useful as its nutty counterparts.

Many people will not realise that okara is often used as animal feed and a natural fertilizer when produced in larger quantities. But other than that, okara is in fact a wildly versatile ingredient when used in human food. Okara’s high fibre, high protein, and high nutrient content make the stuff way too valuable to toss!

With this in mind, we’ve found a gorgeous okara recipe for you to try!

(Courtesy of Messy Vegan Cook)

Makes 50-55 Raviolis


  • 375g pasta flour (semolina flour is ideal)
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • 240ml of water
  • 350g pumpkin puree (steamed or roasted)
  • 100g okara
  • 10g nutritional yeast
  • 35-40g vegan mozzarella
  • 2-3 tbsp freshly chopped sage
  • 2-3 cloves minced garlic
  • 2 tbsp lemon juice (approx half of a lemon)
  • 1 tbsp tomato paste
  • 1/2 tsp tahini
  • 1/2 tsp salt


    1. To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).
    2. To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. Aim for a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.
    3. Throw all the other ingredients in a bowl with the pumpkin and mash it up. .
    4. If you’re using a pasta maker, follow the instructions as per its instruction manual. If you haven’t yet invested in a pasta maker, now's the time? Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.
    5. To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.
    6. Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.
    7. Cook the pasta for just a few minutes in boiling water. Remember-do not overcook!


    Here to help

    As a food developer working across Leicester and the surrounding areas (as well as the whole of the UK) I am here to help you develop delicious recipes to suit your individual requirements.

    Get in touch to find out more about the range of services on offer including food development, food consultancy, private/personal chef services and business consultancy.