Hen Party Chef

As an experienced personal chef working across Leicester and the whole of the UK Halima Ferreira is on hand to help make your hen party celebrations extra special. Available as a specialist hen party chef, Halima is able to create a delicious array of dishes be it a glorious finger buffet or a more formal sit-down meal for the hen and her bridal party.

Offering a unique hen party catering experience, Tailored Taste is brought direct to you, wherever you are based.

Combining restaurant quality with a personal chef hire service, Halima provides affordable, accessible and ‘oh so’ delicious dishes to tantalise your taste buds, guaranteed.

Hiring a personal chef for your hen party really is the perfect girl’s night in. Celebrating with your own style means bringing in an experienced and friendly private chef and Halima ticks all of the boxes when it comes to hen party catering. Using only the freshest and most seasonal ingredients, Halima prepares all dishes to perfection for the bride-to-be and her wedding party, all in the comfort of your own home (or chosen premises!)

If you are getting married and want to do something a little different for your hen party, why not choose Tailored Taste for guaranteed delicious food with a difference? Maybe you are organising a hen party on behalf of one of your friends and want to wow her with scrumptious food and creativity? Get in touch today and see how Halima Ferreira can help create the perfect hen party catering experience. From Leicester to further afield, Halima is available for hen party celebrations all year round.

Get in touch to find out more about the range of Hen Party chef services available at Tailored Taste.



Welcome Drinks

Strawberry and Rose cocktail

Kir royal with hibiscus flower

Cherry and Gin lemonade

Strawberry prosecco Slushie

Watermelon Limoncello Slushie

Blackberry lavender champagne cocktail

Blood orange champagne cocktail


(Please choose one option for your event)

Alcohol is a charged separately. or the client can provide the necessary drinks and we will put them together.

Sharer boards/starters

Fish platter with hot smoked trout pate, peppered mackerel, salmon- selection of breads and crispbreads spiced cucumber salad

DIY British beef crostini- beef fillet, English mustard, creamed horseradish, stilton, rocket, chopped chives, fresh baguette

Bacon, basil, spinach cob loaf dip

Lebanese platter-lamb kofta, Lebanese flat breads, tabbouleh, hummus

Ploughman’s platter-farmhouse cheddar, rare roast beef slices or ham, pink radishes, pickled onions, gherkins, cornichons, hard boiled eggs, celery stalks and leaves, fruit chutney or piccalilli-crusty bread

Red meat sharer board-mini beef and ale pies, mini bacon butties, Cajun chips, mini beef burgers, mini chilli dogs.

White Meat sharer board- mini battered fish, chunky chips, peri peri chicken skewers, tempura prawns, mini mixed green salad, mini pitta pockets

Antipasti plate- mozzarella balls, prosciutto, bresaola, salami, artichokes, sundried tomatoes, balsamic sundried peppers, mixed olives, cherry tomatoes, fresh basil, loaf ciabatta

Panzanella style caprese asparagus sharer- torn chiabatta loaf, olive oil, salt and pepper,asparagus,heirloom tomatoes, cherry tomatoes, avocado,Kalamata olives, basil, buffalo mozzarella or burrata, microgreens, mint, crushed red pepper flakes

Savoury croque monsieur bread and butter pudding with a cheddar sauce

Prosciutto with watermelonand rocket

Sautéed chicken livers with sherry and chilli cream

Sesame chicken salad with honey and soy dressing garnished with fresh herbs

Deep fried goats cheese, French bean salad and mustard vinaigrette

Tarragon and parmesan crumbed portabello mushrooms

Chlli bite battered fish with aubergine and coriander tzatziki

Baked Camembert with honey, thyme and pecans served with ciabatta

Juicy watermelon salad with cucumber, mango, mint, baby herb leaves and chilli yoghurt

Phyllo baked figs with gran Padano cheese and drizzle of honey, mini salad

Antipasto bites-tortellini, boccocini, salami, roasted red peppers, basil, artichoke hearts, green olives on a skewer

Ultra indulgent baked pumpkin fondue- served with crusty bread, chicory leaves

Main course Options

Fish options

Pan Roasted Salmon parsnip puree, pear and fennel chutney, watercress

 Sea Trout, new potatoes, samphire, edamame, pea puree and lemon

Homemade fish cakes, celeriac, coriander, fennel slaw

Thai style fish parcel cooked with ginger, red chilli, lemongrass, coconut milk, fish sauce, lime juice and fragrant rice

Sea bass with dill potatoes and swiss chard

 Pan fried bream with spring vegetable nage

Smoked haddock with poached egg & colcannon

Fillet of bass on Provencal lentils

Fish and fennel crumble

(Please choose one fish option)


Chicken Options

Chicken and syrup waffles with micro herbs and lemon

Chicken stuffed with chorizo and served with a creamy white wine sauce

 Deconstructed chicken kiev panko crumbed, with pesto, mozzarella, garlic, butter, parsley, white wine garlic cream

Served with broccoli mash , crispy smashed potato or Chunky chips

Italian herb bruschetta chicken- pan seared chicken breast with tomato, basil, parmesan, and balsamic glaze

Creamy parmesan herb chicken with mushrooms and naked mash potato

Malaysian style coconut chicken and vegetable curry with steamed fragrant rice

Sesame ginger chicken with steamed rice and finely shredded spring onion



Kamikaze fries with spicy Asian ketchup

Cheddar and spring onion mash

Tear and share garlic bread

Mixed greens with garlic and chilli butter

Head of broccoli and cauliflower in a Philadelphia cream cheese and Dijon mustard marinade


Chickpea and semolina flat breads with coriander, cumin, ginger served with green apple raita

Veggie ragu with mac and cheese topping and herby crumb

Panko crumbed aubergine steak with katsu sauce and fragrant rice

Lentil loaf with balsamic onion gravy, medley of vegetables and mash potato

Cauliflower sfomato (cross between crustless quiche and soufflé) with krispy kale, caramelised pine nuts

Flaming chilli and rosemary aubergine and smoky mash

Root vegetable BBQ burrito with coleslaw and grilled corn

Chinese five spiced salad- deep fried eggplant tossed with salted black beans, tomatoes, herbs, covered with a sweet and sour five spiced dressing and crispy shallots

Corn zucchini and paneer fritters served with kasundi tomato relish and raita on a bed of fresh spinach (can add poached egg)



Brioche ‘donut’ with poached pear and camembert, dark salted Belgian chocolate with a shot of salted caramel in a syringe

Baklava cheesecake with orange and cinnamon syrup

Deconstructed peppermint  crisp tart-coconut shortbread and caramel cream, toasted coconut, shards of peppermint crisp chocolate, mint sprigs

Macadamia nut pie with rocher of whipped cream

 Gin ‘n’ Tonic tart

Deconstructed hot chocolate cheesecake

Maple syrup cheesecake with lavender biscuit

Thyme and orange crème caramel

Lemon curd and passion fruit meringue

Amarula malva pudding with rooibos custard

Rhubarb crumble cake with ginger custard

Orange and rosewater tarts with poached strawberries and rhubarb

Lemongrass panacotta with orange and chilli caramel

White chocolate and orange blossom water tartlets


(Extra -Petit fours)

Chocolate truffles

Earl grey

Lime and basil

Orange and cardamom

Strawberry and Frangelico

Peanut butter

Apple and cinnamon

Coconut and malt





Edible rose petals

Rosemary and salt

White chocolate and rose water