e decided to treat ourselves to having a Personal Chef come in and cook one night. We were so pleased we did – it was better than going to any restaurant. The kids were safely tucked up in bed, while we dined al fresco watching the sunset. Can’t recommend enough!” Says a family who recently stayed with us.
Many guests at Mazzard Farm truggle to get out for a meal, i.e. because of (very) young children, and for them, having a professional chef coming into the house and cook a restaurant quality meal, serve it up, and do the dishes, is a real treat.
We have a number of people we can recommend to help you with this. Below we present some biographies. Do ask if you have any questions, or by all means contact one or more of them direct.
‘Samosa Lady of Ottery St. Mary’, Tina Chauhan - My cooking reflects my family’s origin in the Gujarat region of North Western India where simple combinations of vegetables and pulses are subtly and delicately spiced to produce dishes that are more than the sum of their parts. Added to this is the African influence and my father’s unique and self taught style which is robust, carnivorous and always surprising!
Renowned for my very tasty samosas at local markets, Bollywood evenings, cookery schools and private dining events. Many of my diners enjoy the variety and authentic food of my family, which is mostly vegetarian but meat and fish dishes are popular too. Here is an opportunity to taste a Indian meal that does not resemble your typical restaurant food and introduces you to exciting new ways to experience spices and flavours you have never tasted before.
3 Course Meal for two: Vegetarian option £30 per person / A mixed option £35 per person. Dietary requirements catered for. Tina can be contacted on email@example.com. https://www.facebook.com/SamosaLadyOttery
Carolyn Bellinger – Carolyn is a hugely versatile Chef, who can cook more or less anything you would like. When she is not cooking she runs Devon Spotted Pig in Ottery, and much of what Carolyn cooks will come from their own farm. For larger groups, she can do a hog roast, or BBQ, using their own reared, free range meat. Please contact Carolyn direct on firstname.lastname@example.org to discuss your requirements, dates and prices.
And if you really feel you deserve a huge treat……
Josh McDonald-Johnson – Josh has rubbed shoulders and sharpened his knives with some of the UKs most successful and celebrated chefs. These protégés include Michael Caines, Daniel Clifford and John Campbell, each with 2 Michelin stars to their name. Not to mention a great big handful of very talented and skillful, local and international chefs that Josh has had the fortune to work with.
Starting his career learning the fundamentals of classic French cookery with Michael Caines, coupled with time in a Devon smokehouse gives Josh’s cooking a strong backbone of tradition and flavour.
However, working with more modern preparations such as ‘molecular gastronomy’ and sous vide throughout his career makes Josh a unique and creative chef with an appetite for innovation. Having travelled extensively through Asia, North America, Australasia and Europe Josh has lots of different influences in his ever-growing repertoire.
Running kitchens and events both here in the UK and across the world at some very fine restaurants, Josh has gained a lot of experience and has a few tricks up his sleeve. With a passion for cooking a dish that you won’t find anywhere else and a penchant for using the best, responsibly sourced ingredients, Josh can be your man in the kitchen!