Private dining at your table

I do not work from a fixed card. What I like to do is what I call a bespoke menu — a menu built around the client.

We talk first: how many people, what they eat, what they cannot eat, what the evening is for. Then I write the menu. Sometimes it is Sicilian all the way through. Sometimes it borrows from everywhere I have cooked, which is most of Europe.

I cook in your kitchen. That is part of it — not a tray that arrives warm, but food that leaves the pan and reaches the table.