I have been working as a freelance private chef for the last 8 years after completing the Ballymaloe Cookery School certificate course in 2013. During this time I have cooked for a variety of different clients and roles including large canapé receptions, sit down 5 course meals, office lunch food, family holidays, buffet catering and much more.
I love to cook a variety of different food with an emphasis on cooking with the very best seasonal and local produce. I take inspiration in my cooking from chefs and cooks such as Skye Gyngell, Diana Henry, Dan Lepard, Anna Jones, Ottolenghi, Nigel Slater and Ruth Rogers.
"Thank you so much for doing a brilliant job last night - the food was absolutely delicious and thank you so much for making everything run so smoothly - everyone commented on how great it was"
"I just wanted to say a huge thank you for working so hard over the summer to help make our holiday as wonderful as it was. You truly surpassed every expectation and it was an absolute pleasure to have you stay with us. I am in huge admiration of how you manage to whip up so many meals for so many people and seem completely unflappable in the process. The food was spot on for us, always totally delicious and every meal a treat."
Lettice is an indispensable part of Opera Prelude's management team, providing imaginative menus for our year round programme of opera related events. She is a delight to work with, efficient, creative and supportive of our needs. Her food is always delicious and appreciated greatly by our hungry post-audiences."