I’m a chef, baker, forager and recipe developer. My cooking career began with a ski season as a chalet girl; I then worked as a private cook in various holiday homes during university summer holidays. After graduating, I trained at Ballymaloe Cookery School for 3 months, which lead me to working as a chef at The Ethicurean in Bristol followed by Cora Peal in London.
I now run my own business, Herbs & Wild,which is about celebrating and embracing unusual herbs, foraged wild ingredients and cultured wild yeasts across a variety of events including supper clubs and workshops. It's ultimate aim is to deepen the connection between people and the food on their plate.
How to book
Click 'Book Now' and the chef is available you will be able to book them through their menu.
Alternatively, if you wish to book a particular chef then contact and we will inform you of their available dates.
The price of the menu includes ingredients and the chefs time. The chefs travel cost is added on as an extra on your invoice.
Our chefs are flexible and will respond with suggested edits when you order to cater for specific requirements.
Heritage sweetcorn and shiso fritters with coriander and chilli yoghurt
Sage, onion and nigella sausage rolls
Wild mushrooms on sourdough crostini
Price per head, per canapeé: £1.75
Whipped goat's curd, roasted squash, cavolo nero and walnut pesto, homemade seeded sourdough
Rainbow trout tartare, heritage beetroot, sorrel crème fraiche, julienne mange tout, homemade rye sourdough
Game and bacon terrine, onion ketchup, crispy shallots
Price per head: £8
Pan-fried hake, mussel and caper white wine sauce, burnt leeks, kale crisps
Butterflied roast leg of lamb, wild salsa verde, saffron aioli, crushed new potatoes, rainbow chard
Glazed aubergine, cobnut satay sauce, red-cabbage slaw, mint-pickled cucumbers
Price per head: £18
Pear frangipane tart, meadowsweet cream
Lemon verbena and yoghurt panna cotta, seasonal fruit compote
Individual blackberry, rose and mint pavlovas
Price per head: £7
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