Chef Lucy Rew

✨A moment ✨for the cake because I’m rubbish at cakes but super proud of this 🤩🥕

A triple layered semi naked carrot cake for a lovely 60th birthday lunch yesterday!

Hot crossy b’s for the bank holiday weekend 🐣☀️🐰

This venison carpaccio dish is a personal fave and ✨had✨to be on the menu at last weeks supperclub. The venison is from the one and only - the quality and taste really is hard to beat and makes for a very special plate of food. Served up here with a punchy mustard mayo, sweet & juicy just-bursting roasted red grapes, buttery garlicky tarragon croutons and some zingy pickled shallots. Drizzled with some extra virgin olive oil and a sprinkle of and we’re good to go 🤩

✨Supperclub Canaps ✨The sun was shining and the pink fizz flowing. And we needed some nibbles! So, to go with the above we served:
-Gazpacho shots with fresh cucumber
-Blue cheese, date and walnut croquettes with pickled walnut purée

Time to look back on last week when we took over the lovely and hosted a supperclub!

On the menu:

-Gazpacho
-Blue cheese, date and walnut croquettes with pickled walnut purée
-Punk fizz

-Sea salt focaccia

-Pea, lemon and ricotta tortellini with a mint butter sauce

-Griddled octopus with roasted tomato and pepper queen butter beans, salsa verde and aioli

-Pistachio panna cotta with vanilla roasted apricots and candied pistachios

We teamed up with not only to use in our recipes, but to provide all our guests with goodie bags filled with balsamic vinegar, olive oil and extra virgin olive oil!

Thank you so much to everyone who came down! Lots of photos to come but for now enjoy these pretty photos of the social pantry cafe all ready for everyone to arrive!

A few more from summer in France ☀️🍅🧀🍷 including the most incredible canard, foie gras and heritage tomatoes ✨

Some more from this summer in France, this time just a tiny snippet of some of the AMAZING produce available at the local markets that France is so famous for, and some bits I picked myself!

The plums and pears I picked from the orchard and over the six weeks used to make numerous pear tarte tatins (already pictured on my feed), as well as different cakes, tarts, crumbles and also lots of compote to have with fromage frais for breakfast.
The other fruits, vegetables, meats and cheeses I bought in some fabulous markets which have the most fantastic selection … Vic Fezensac and Lectoure were two favourites ☀️🍒🍐🧀🍆🍑

Some shots from Summer ‘22 in the South West of France ☀️🍒🌻🍅 pt. 1 ✨

Et voilà!🇫🇷🍐 Tarte tatin aux poires du verger 🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷🍐🍐🍐🍐🍐☀️☀️☀️☀️☀️

Lobby the lobster with spaghetti for lunch yesterday! 🦞😋👩‍🍳

Last but not least - the sweets 💍 the two desserts at Charlotte & Chris’ engagements party…Strawberry and Prosecco panna cotta (a layer of strawberry and Prosecco jelly topped with vanilla panna cotta), fresh strawberries and a lemon and thyme shortbread. And the diamond ring shaped donuts! Freshly made donuts dipped in cinnamon and sugar, topped with a mini donut diamond 💎💎💎💎

Next up (I so love this dish) Basil and balsamic vinegar marinated strawberries 🍓with the most delicious creamy burrata topped with baby basil and cracked black pepper

Next up... Seafood paella!🦐 Flavoured with lots of paprika and tomatoes, served with calamari and topped with fresh mussels and prawns. Served with a wedge of lemon, an extra dusting of paprika and coriander

Last weekend and I had the pleasure of catering at the fabulous engagement party of Charlotte & Chris💍! On the menu a selection of bowl foods… first up, the pork! 📷 Slow roasted pulled pork served with coleslaw, apple ketchup and a big piece of crunchy crackling🐷

Such a wonderful evening last night catering for the lovely Emily’s 30th birthday dinner ✨

On the menu

Spring Pea, Mint & Ricotta Ravioli with Crispy Prosciutto and Pea Shoots

Pan Fried Chicken Breast with Asparagus, Lemon and Basil Risotto

Apple Tarte Tatin with Vanilla Ice Cream

Very exciting to see events and dinner parties coming back! 🥂🥂🥂🥂🥂🥂

Delicious pig’s head pâté made by 🐷 with lovely Christmas ginger spiced chutney made by 🍐with some freshly baked sourdough made by me 🥖

The pâté and the chutney were Christmas presents from some friends with the meat being sourced from their very own hand reared animals 🙌! So so delicious and a perfect way to brighten up another dreary day in lockdown 3.0..

Lockdown 3.0 sponsored by pasta👩‍🍳 Recipe from my pasta queen 👑These are filled with shredded chicken thighs, ricotta, thyme, parmesan and shallots and served in a brown butter and thyme sauce 😅😅😅 with crispy chicken skin and parsley on top because 2021 and starting as we mean to go on 👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳

I’ve been super quiet on here after a very busy Christmas period but I just want to say a massive thank you to anyone who booked me and ate my food throughout December... it wasn’t quite the festive period we had all hoped for but I am grateful to be able to have worked and I massively appreciate all the support. From mince pies to Beef Wellingtons to private cheffing over Christmas to private cheffing for a proposal dinner and everything in between!!! It’s been amazing! So a big thank you and wishing everyone all the best for 2021 🥰🥰🥰 pictured are some mince pies, Christmas pudding making on stir up Sunday, Beef Wellingtons, some Christmas canapés, and a happy customer!

Pork, sage and apple hand raised pie 🐷🍏 with a pear and saffron chutney🍐
Using these weeks in lockdown to practise for some upcoming Christmas bookings! 👩‍🍳 two recipes and some techniques I learnt on the diploma - now to be more adventurous with fillings!!
For any December/ Christmas bookings: www.cheflucyrew.com

Lockdown welly 😍😍😍😍

🥖🥖Lockdown sourdough adventures🥖🥖 My sourdough needs practise but luckily I have time!! 🙄🙄
The shape was a little flat but overall very pleased with the flavour and my first proper attempt! Recipe is the country loaf by (and some help from YouTube tutorials!) and after weeks of feeding my starter I finally got round to turning it into an actual loaf! I made two this weekend... one proved (final prove) for a few hours at room temperature and the other proved overnight in the fridge. The difference in taste was massive - the slow prove had a much stronger ‘sourdough’ flavour😋 It really is a labour of love but here’s to hoping the more I practise the more of an expert I become 🥖

Happy Halloween 👻👻👻👻

Pulled pork croquettes 🐷😍👩‍🍳 From my canapé menu! Delicious with apple ketchup or a spiced harissa mayonnaise. My full canapé menu is on my website www.cheflucyrew.com or contact [email protected] for more info or any inquiries!

Some photos from a recent dinner party I catered for 5 lovely ladies! (Pre new corona rules) They wanted a Middle Eastern style sharing vibe, so on the menu was...
🍆To start:
-Pistachio and feta dip
-Muhammara on a butter bean mash
-Babaganoush
-Fluffy flatbreads
-Yemeni style falfels
🍆The main event:
-Slow cooked lamb shawarma
-Roasted cauliflower shawarma (veggie option)
-Hot charred tomatoes on cool yogurt
-Fatoush
-Spiced roasted aubergines with a harissa yogurt dressing

All served up by me in the comfort of their own home 🤗🤗🤗🤗 for more info check out my website www.cheflucyrew.com or get in touch [email protected] 👩‍🍳👩‍🍳👩‍🍳