Daisy Cecil
private chef
Menus
Canapés
- Radishes, wild garlic butter
- Mackerel pate, new potatoes
Spring
- Pea soup, Parmesan croutons
- Lamb, Purple sprouting broccoli & anchovy
- Rhubarb & ginger crumble, custard
Summer
- Cappelaci, basil ricotta, raw Vesuvio tomatoes
- Sea trout, watercress sauce, sea purslane
- Chilled Summer berry soufflée, almond biscuit
Autumn
- Girolles vol au vent
- Guinea fowl, celeriac purée, savoy cabbage & bacon
- Twice baked chocolate torte, crème fraîche
Winter
- Crab risotto
- Turbot, brown butter beurre blanc, braised leeks
- Pistachio Madeleine, blood orange curd and mascarpone
Daisy Cecil
private chef
Passionate about creating seasonal, ingredient-led menus that bring people together. Drawing inspiration from modern British cooking with Mediterranean flair, Daisy designs bespoke dining experiences for intimate dinners, family celebrations, shooting weekends, holidays abroad, and tailored healthy food delivery.
Previously
- The River Café
- Fort Road Hotel
Featured
- Tatler
- Condé Nast Traveller
- The Guardian
“Daisy was our launch head chef at Fort Road Hotel. Her food was incredible - people still ask about the soufflé and the granola! She was a pleasure to work with at all times.”
Matthew Slotover, Fort Road Hotel