LUCY LIDDLE
About
Lucy has been working as a private chef since 2004 with a very varied background. She has experience in restaurants, game lodges, private houses, remote camps, villas, ski chalets and yachts. She loves to travel the world with her work and to take challenging diverse jobs including setting up an in-house private dining business for a fusion restaurant in the north of Japan, cooking in an incredibly remote salmon fishing camp in the Arctic circle in North-Western Russia only accessible by helicopter, and setting up and cooking in a new backcountry ski touring lodge deep in interior British Columbia, Canada, also only accessible via helicopter.
She also has experience on super yachts in the Med, villas in Provence, private islands in the Bahamas, private residences in London, and many years experience cooking in her home country of Scotland on the estates in the Highlands.
THE IMPORTANT STUFF
LOVES TO COOK
Anything with game and seasonal veg in Scotland in Autumn, or fish and salads from the markets of Provence in the summer!
SIGNATURE DISH
Fillet of St Pierre, mussel & Pernod broth, sea vegetables
Services offered
Dinner parties, catered holiday packages, bespoke event and vacation catering
LUCY offers hER service in
Courchevel, Meribel, Bozel, Saint Martin-de-Belleville, Les Menuires, Val Thorens, Brides-les-Bains
PRICE RANGE
Day Rate (labour only) 250€ - 300€
Weekly Rate (labour only) 1500€ - 2500€
minimum group size?
No
MENU IDEAS
3 Course Family style Menus
French Onion Soup
Beaufort Crouton
Roast Chicken
Duck Fat Roast Potatoes, Cider Vinegar Carrots, Creamed Leeks, Gravy
Apple & Blackberry Crumble
Cinnamon Ice Cream
- - -
Baked Mont D’Or
Truffle Honey, Thyme & Hazelnuts & Toasted Baguette
Pork Fillet
Madeira & Wild Mushroom Jus, Mash Potatoes, Carrot & Star Anise, Savoy Cabbage
Hazelnut Pavlova
Spiced Fig & Chantilly
- - -
Burratta
Cherry Tomatoes, Anchovies, Basil, Pine Nut Crumb
Slow Roast Lamb Gigot
Tartiflette with Seasonal Vegetables
Tarte au Citron
Raspberries
FINE DINING MENU IDEAS
MACKEREL – APPLE – DILL - RYE
Torched Mackerel, Apple & Mackerel Ceviche, Dill & Buttermilk Sauce, Rye Cracker
GUINEA FOWL – BOUDIN NOIR - BARLEY – PARSNIP – SHERRY
Roast Guinea Fowl Breast, Barley Risotto, Boudin Noir, Roast Parsnip & Puree, Sherry Jus
LIME – LEMONGRASS – COCONUT - MANGO
Lime & Lemongrass Pannacotta, Coconut Meringue, Mango Gel
- - -
WILD MUSHROOM RISOTTO
VENISON – CABBAGE – CARROT – MADEIRA
Roast Venison Loin, Braised & Charred Cabbage, Roast Carrot, Madeira Jus
LEMON - FENNEL
Lemon & Fennel Seed Posset, Fennel Jelly, Fennel Seed Meringue, Lemon Sable
- - -
LAMB – ANCHOVY – GOAT CURD - WATERCRESS
Lamb Belly Croquettes, Anchovies, Goat Curd, Hazelnuts, Watercress & Mint
HAKE – CELERIAC – GIROLLES – IBERICO HAM
Roast Hake, Iberico Ham Fat Potato Galette, Celeriac Puree, Girolles, Iberico Ham Crisps
ORANGE – ROSEMARY - CACAO - ALMOND
Set orange & rosemary curd, cacao & almonds, charred orange, salted cacao tuille