Welcome to
Brett's Bespoke Kitchen
Enjoy a unique culinary experience tailored for you. At Brett's Bespoke Kitchen, I am committed to creating personalised meals that delight the taste buds and are memorable. Whether it is a small gathering or a big celebration, I am here to make your culinary vision come true.
Meet Chef Brett
Hi, I'm Brett! My culinary journey began in sun-soaked South Africa where I was born and has blossomed here in the food scene of the UK. From childhood dreams of chocolate and baking to my present-day enthusiasm as a private chef, my culinary journey has been one of continuous flavour and adventure. My passion lies in creating bespoke dining experiences that linger in your memory long after the last bite.
I moved to the UK at 15 and it was here that I was able to truly indulge my culinary aspirations. I've relished the opportunity to work across a variety of culinary settings. Working part time during my A-levels, I gained invaluable experience in a bustling hotel chain kitchen. I then moved to Leith’s School of Food and Wine for their diploma course which has given me a solid foundation in culinary arts, refining my skills and broadening my understanding of sophisticated flavour combinations. As well as this, I have taken time on weekends and evenings to join in online cooking demonstrations and have travelled for practical workshops too. This education has enabled me to confidently experiment with new techniques and ingredients, ensuring that every dish I create is both exciting and memorable.
Discover exquisite menus
Explore my range of menus designed to suit any occasion, or create your own entirely bespoke menu. Whether you fancy the vibrant flavours of a Mediterranean feast, the refined elegance of fine dining, or a relaxed summer evening with a braai, I have something for every palate. From delightful canapés to hearty curries and succulent barbecued meats, each menu is crafted to provide a memorable dining experience, making your event special and enjoyable. I am happy to discuss menu options and incorporate your suggestions to create the ideal dining experience for you.
Fine dining menu
-
Starters
Goats cheese and walnut salad
Smoked trout/salmon salad
Gnocchi in a creamy garlic sauce
Courgette galette
Cape Malay spiced butternut soup with a parmesan crisp
Tortellini with lemon and ricotta
Phyllo wrapped baked camembert with figs and microgreens
-
Light meals
Seared sea bass with wild rice, a fennel and orange salad and a citrus vinaigrette
Grilled salmon with a dill and yogurt sauce and a quinoa and roast vegetable salad
Grilled chicken breast served with tabbouleh and a balsamic reduction
South African style spicy flame grilled chicken salad
Charred halloumi and beetroot salad with mixed leafy greens
Beef carpaccio with rocket, parmesan and lavosh
Caprese salad with balsamic glaze
-
Mains
Sticky Beef Short Ribs: Marinated beef short ribs cooked until tender and coated in a sticky, sweet glaze.
Spicy Flame-Grilled Chicken: Chicken pieces marinated in spices and grilled over an open flame.
Homemade Boerewors: Traditional South African sausage made from a mixture of beef, flavoured with spices.
Sirloin Steak: Sliced sirloin steak drizzled with garlic, lemon and olive oil.
Crispy Pork Rashers: Thin slices of pork belly on the braai until crispy.
Pork Sausages: Juicy pork sausages cooked over the open flame.
Ostrich Fillet: Tender ostrich fillet, lightly seasoned.
Grilled Vegetable Skewers: A variety of vegetables skewered and on the braai.
Braai Mushroom Burgers: Large portobello mushrooms used as patties.
-
Sides
Braai Sweet Potato: Sweet potatoes cooked on the braai until tender and caramelised.
Carrot Salad: A fresh and crunchy salad made with grated carrots, pineapple and an orange juice dressing.
Potato Salad: Baby potatoes with boiled egg, onions and a creamy dressing.
Coleslaw: Shredded cabbage and carrot salad in a tangy dressing.
Three-Bean Salad: A mix of beans in a tangy vinaigrette.
Mielies: Grilled corn on the cob, served with butter.
Chakalaka: A spicy vegetable relish made with tomatoes, peppers, onions and beans.
Mielie Bread: Traditional South African corn bread.
Garlic Bread: Bread spread with garlic butter and heated on the braai.
Seasonal Grilled Asparagus: Fresh seasoned asparagus spears.
Mediterranean menu
-
Dips and Spreads
Tzatziki: A creamy yoghurt-based dip made with cucumbers, garlic, lemon and fresh herbs.
Whipped Feta: Smooth and creamy feta cheese whipped until light.
Layered Dip: A multi-layered dip featuring whipped feta, sundried tomatoes and basil pesto.
-
Salads
Charred Tomato Salad: A vibrant salad featuring tomatoes that have been charred for a smoky flavour, mixed with fresh herbs and served on a bed of tahini yoghurt.
Tabbouleh: A fresh, herby salad made with bulgur wheat, parsley, mint, tomatoes and a light dressing.
Warm Halloumi Salad: Grilled halloumi cheese served warm over a bed of mixed greens and vegetables.
Orzo Salad: A pasta salad made with orzo, tomatoes and charred peppers, tossed in a light dressing.
Hear what others have to say
