Wood-Fired Grills & Mains for Your Event
While my heart is in Italy, sometimes you want something heartier. I bring my wood-fired techniques to the grill, serving up roast chicken, tender steak, and fresh seabass right at your table.
As the rain taps gently on the windows, lunch turns into something special. My Grilled Chicken with buttery mashed potatoes, seasonal vegetables, and a warm jus is comfort on a plate.
Fresh from the wood fire, my Wood-Fired Seabass is crispy, juicy, and oh-so-delicious. Served with a zesty sauce and a side of fresh salad.
Announcing our first ever Christmas Brunch. The star of the show is often a beautiful Roast Chicken, served with roasted vegetables and all the trimmings.
A beautiful pan-seared Salmon fillet served with carrot puree, mashed potato, and a saffron beurre blanc. A sophisticated and delicious main course.
The absolutely irresistible Grilled Chicken, served over creamy mashed potatoes and bok choy, with a rich jus.
Chicken Wings that are so crispy, juicy and yummy that you won't be able to stop after the first bite. A perfect, shareable main or starter.
Only one word to describe the Grilled Chicken with Mashed Potato: DELICIOUS. This dish is made with brown butter, bok choy and a flavourful chicken jus.
Our Christmas Brunch is one to remember. This festive spread features a beautiful roast chicken, tenderloin steak, pizzas, and tacos.
A festive spread for a special event. This table includes our roast chicken, steak, tacos, and salads, showing the variety I can bring to your party.
About From the Grill & Mains
The secret to these dishes is the fire. I bring my wood-fired oven directly to your venue, ensuring that every piece of seabass or roast chicken has that specific smoky char you simply cannot replicate in a standard home kitchen. It turns a regular buffet setup into a live cooking experience your guests will actually watch.
When you book me for an event, I am not just dropping off trays of pre-made food. I am bringing the heat. Whether it is a roast chicken with buttery mash or a perfectly seared seabass, I believe that main courses should have the same level of theatre as a fresh pizza.
My grill and mains menu works best for private home parties or events at venues like The Manor Hotel where we can manage the live setup. I focus on proteins that handle the wood fire well. The high heat of my oven locks in juices, creating a texture that you just do not get with standard catering ovens.
I treat my roast chicken and steaks with the same attention as my pasta. We often serve these with sides like bok choy or seasonal vegetables, finished with a rich jus that makes the plate feel complete. If you are tired of the same old catering menus, this is my way of bringing something substantial and comforting to your table. You get restaurant-quality mains, cooked on-site, served hot, and designed for sharing.
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