Events

  • Two skewers of grilled meat topped with drizzles of green and yellow sauces, garnished with edible yellow flower petals, served in a brown paper container on a black surface.

    BLOOM Pop Up

    Celebrating the joy of spring with a seasonal take-away menu, at Pollokshaws Burgh Hall in Glasgow.

    I was invited to Scotland by SPOT Design Market to create a one-off menu of take-away dishes and paired cocktails.

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  • An artfully plated dish featuring a piece of fried fish with breadcrumbs, a pickled cucumber, a dollop of white sauce with flower petals on top, and slices of pickled radish on a gray plate with another plate of the same dish in the background.

    Summer Specials

    Last summer I popped up at T @ Hove to serve two unique 5-course small plate menus, that celebrated vegan cookery, seasonal summer produce, and locally foraged ingredients.

    Guests were greeted with a complimentary drink, and served unique dishes that aimed to surprise and delight.

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  • A round table set for a meal with four glasses, a fork and knife on each side of a folded napkin, a purple flower arrangement, a small candle, and a menu card that says 'menu' and lists some dishes.

    Spring Supper for Ukraine

    A 5-course vegetarian pop-up dinner, with all the profits being donated directly to aid those in Ukraine.

    It was hosted by myself and Ania Smelskaya, a.k.a SWEET CHEEKS - we served simple, creative small plates, inspired by the food of Ukraine, along with a curated wine pairing.

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  • A group of people dining at a wooden table with a vase of purple and pink flowers, a menu, silverware, a candle, a glass pitcher of water, and glasses of white wine on a dark, outdoor setting.

    Perfect Pairings

    A unique 5-course pop-up dining experience at Tilt Café this July.

    Our guests were welcomed with a glass of sparkling Pet Nat, and small plates, and biodynamic natural wines.

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