The Hampstead Kitchen

Cosy dinners in my home.
One of we my objectives for 2023 was to engage more with my Instagram followers. I pledged to share more recipes and do mini fridge road etc.
January - I failed to share a recipe as I got horribly sick post all the December private events and additional charitable support to various foodbank and organisations during Christmas.
So in February I decided I would share 2 recipes to make up for the lack of one in January. I had put aside 3 days this week to share a few things and create content. Then the earthquake happened and felt helpless and I thought to myself how could help best.
I combine the two thing I feel I do best food & philanthropy. So I decided to host a dinner in my home for just 6 people to bud for a seat at the table with just me serving and feeding them without my staff. Hosting a public event would take too long and would raise so much in such a small space of time.’
It was just an idea that snowballed into something bigger. Engaging with Instagram followers who I was finally able to meet for a great cause and they collectively bid a seat and raised a huge amount.
This to me felt more comfortable and natural feeding and speaking to people.
I don’t have a cookbook or restaurants neither do I have the luxury of time to spend a whole day to create carefully curated content. However I did learn how to make reels and still perfecting.

I mean don’t get me wrong I’d love to but I’m a business woman first and more focused on curating events to generate income for both the business and support my team.
So I’m sorry I don’t give you more recipes as finding the time is often the issue, but I wanted to say I appreciate all the messages I get and always here to help other small business.

I’m more about connecting with people and ensuring they feel looked after and fed that often taking a picture during an evening isn’t a priority for me.
So here’s a lovely pic by who beautifully captured the setting before everyone sat down under the spring flower cloud where the cherry blossom gently fell on the table..
Please read the caption from the previous post for the whole story.

Cosy dinners in my home.
One of my objectives for 2023 was to engage more with my Instagram followers. I pledged to share more recipes and do mini fridge road etc.
January - I failed to share a recipe as I got horribly sick post all the December private events and additional charitable support to various foodbank and organisations during Christmas.
So in February I decided I would share 2 recipes to make up for the lack of one in January. I had put aside 3 days this week to share a few things and create content. Then the earthquake happened and felt helpless and I thought to myself how could help best.
I combine the two thing I feel I do best food & philanthropy. So I decided to host a dinner in my home for just 6 people to bud for a seat at the table with just me serving and feeding them without my staff. Hosting a public event would take too long and would raise so much in such a small space of time.’
It was just an idea that snowballed into something bigger. Engaging with Instagram followers who I was finally able to meet for a great cause and they collectively bid a seat and raised a huge amount.
This to me felt more comfortable and natural feeding and speaking to people.
I don’t have a cookbook or restaurants neither do I have the luxury of time to spend a whole day to create carefully curated content. However I did learn how to make reels and still perfecting.

I mean don’t get me wrong I’d love to but I’m a business woman first and more focused on curating events to generate income for both the business and support my team.
So I’m sorry I don’t give you more recipes as finding the time is often the issue, but I wanted to say I appreciate all the messages I get and always here to help other small business.

I’m more about connecting with people and ensuring they feel looked after and fed that often taking a picture during an evening isn’t a priority for me.
So here’s a lovely pic by who beautifully captured the setting before everyone sat down under the spring flower cloud where the cherry blossom gently fell on the table..
Please read the caption from the previous post for the whole story.

Christmas 2022
After 2 years of Christmas lockdowns, people are feasting and holding more intimate Christmas dinners. It’s also a very stressful time of the year with the cost of living crisis, with heating and food bill soaring how can we celebrate Christmas without over spending and more importantly without zero waste.
I’ll be sharing a few tips a day up until Christmas Day to get you through it and also considering any elderly neighbours on their own you can make a plate for too.
So many of you sent messages asking for help. So here’s the first one, if you are hosting. I’ll take you step by step how to put this lunch or dinner together, whether you are hosting on Christmas Day or Boxing Day!.
I will focus on Planning, shopping, prepping, recipe suggestions & on the day cool tips so you spent less time slaving in the kitchen and more time enjoying with your loved ones.

PLAN, PLAN & PLAN
Never go to a supermarket without a shopping list, you end up filling your trolley with so much food that, sadly gets wasted.
Create your menu, consider all guests
Think about the people attending and ensure even the vegans, vegetarians have a main dish.

KEEP IT SIMPLE:
Doesn’t have to be a roast Turkey, lamb or chicken. Items like chicken thighs or lambchops are more budget friendly as whole birds and legs and shoulders are more expensive at this time. Rather than roasting carrots, sprouts, potatoes and other vegetables separately just roast them in one big dish. You basically want to minimise the oven usage to no more than 2 dishes in total.

THINK OUTSIDE THE BOX
So many of my clients don’t want traditional, they want a mezze style feast or a family favourite that everyone will enjoy. Choose a main, a salad, a grain and dip. This is my go to combination for any gathering.

SHOPPING
Split the shopping by perishable and non perishable, look at the best before dates and try and buy before the dreads 23-24th.

TODAYS TASK
Make a list of what you are drinking!
What’s the main focal dish and then build around it
What’s the colour scheme of your table using what you already have and simply add a few things.
Just DM if you need anything else, tomorrow will be Marinades…

Hi there,
Please note we don't reply to any messages on here. Here are a few ways to get in touch with me or the team!

DM on Instagram :
For Food enquiries : [email protected]
Direct Collabs : [email protected]
To Speak to me. : +44 7540 764 359

First Post of 2022.
Let’s face it the start of this year was tough with the C word still very much hanging over our lives with some restrictions.
Every event required us to have multiple lateral flow tests including our guests, it was a logistical and operational challenge.

Those that follow our journey know we don’t bring politics or religion into our space, but it’s hard not with the world around us.
We had Partygate, realising I share my birthday with Boris and last year limiting my own celebrations to 6 while he partied was hard to digest.

While all the above was carrying on we had yet another refugee crisis and the subsequent unfairness that followed showing other refugees deserved less empathy based on their race and faith. Then the new refugee bill that passed to criminalise those fleeing, is unthinkable.

It’s felt a bit too much to post about the business when all we’ve done is just put one foot infront of the other and just keep going in these challenging times.
Personally my own personal achievement has been able to breathe better after being diagnosed with long covid.

Some business are still going strong, while other are barely getting by and some haven’t made it. It’s been hard to watch and behind kitchen doors we’ve tried to help as many friends in this business wherever we can.
Rising food & gas cost have resulted in food bank being busier than normal, where those vulnerable choosing food that don’t require gas or electricity to cook is shameful in these times. I’ve struggled to write anything fun and hopeful when the community and world around me is suffering.
However recently as a family we can rated my fathers 75th and a 80th birthday too, which is some comfort and made me realise how our business and what we do gives a little bit of joy in these times we need them most.

Today marks the eve of Ramadan, a month of hope, faith, strength, courage. I call it a month of MOT for the mind, body and soul. It’s a fresh start for both the business and I, to simply appreciate how far we’ve come and trust the coming month brings abundance and blessings our way.
Wishing you a all a blessed Ramadan Kareem.
Love & Gratitude.
Saima

2021- A year in Review.
We’ve been little quiet and barely posted this year. 2021 was another challenging year

Our initial focus was to host all our postponed events from 2020. Finding new and stylish ways to innovate under the ever changing terrain. We catered so many small & intimate weddings in homes and gardens.
We saw a rise in more intimate private home events, so the business was busy and needed to expand to cope with the demand.

MaIntaining and not cancelling our contracts with small suppliers and farms is something I’m so proud of even if it wasn’t easy.
Even during the lockdown when private events couldn’t go ahead we donated all food to a food banks or fed the homeless and other vulnerable Ma in our community.

The food poverty gap has widened even more so and with that our own personal responsibility increased. We fed roughly around 50,000 through school meals, food banks, the homeless and more recently our Christmas campaign. I’m proud we were able to fulfil the commitments despite the every changing terrain & uncertainty.

As the year comes to a close, our ethos at The Hampstead Kitchen is not only to just feed & cater to our clients but also support those in need in our community. We have felt this mission all the more deeply during what has been another challenging year for small businesses globally. I encourage you to be mindful and support the small businesses and show your local high street some virtual love and appreciation!

Thank you for your love & support this year. Please be mindful of people who are going through a tough time with their business or personal life but above all show understanding, kindness & empathy.
Stay safe, positive, and take care of one another, here hoping 2022 is a good year for us all. May be continue to have strength & thrive no matter is thrown at us.
With gratitude Saima #2022

Wilderness Bubble Feast
With the gorgeous autumnal sun this week, we had our last outdoor feast.
It was crisp, but fun to do.
The trend for smaller gathering is still set to continue for a thanksgiving and Christmas, however the host are now spending more time being selective about who they invite, making it more intimate and curated.

It’s been a hectic week going to COP26 to host a eco feast dinner part 1 was locally sourced free range organic ingredient. Dinner 2 was made up of all the leftovers from part 2. No one realised which one was which. Doing a small talk about how we shop, source our ingredient to how we cook and our work to create meals for the homeless from all our weekly leftovers.

Whilst I avoid religious or political discussions on my forum as food I feel is a something that brings people together as in a perfect base for commonality between us all, I do strongly believe it is up to us as individuals to look at how we consume and begin to make small changes to do our own bit.

I’m now taking a much needed break from both THK and my own little kitchen until Thanksgiving.
Need a mini recharge before the busy festive season. Still a few midweek dates left but weekends from Friday to Sunday are all booked until January 2022.

Our latest feature is in the winter issue of Advantage magazine created for Embraer Executive Jets.
With private travel set to increase over the coming months and celebrations becoming more intimate and curated we are thrilled to be featured alongside other great private chefs around the world who offer a personalised services to our global clients.
Link to the full article and magazine in my bio on page 62.media.publishing

Courgette Ribbons with chargrilled halloumi with Za’atar & fig balsamic dressing with pomegranate seeds.
Autumnal Salad perfect on it’s own or with slow roasted lamb or chicken.
Something we’ve been making a lot of for small get together and perfect for sharing..

Autumn 🍁🍂🥮
It’s been a while but our Summer has been intense, busy, challenging & rewarding.

Paradigms have shifted in the way we operate & how people are working & socialising. While we begin to incorporate the new normal in all our lives, what hasn’t changed is our dedication to the clients, their safety and of our staff too.

With restrictions lifted we have hosted larger parties, more Micro weddings than ever, hosted and finally able to host all those postponed parties from 2020.

Whilst I’m grateful that we are still operating, I’ve been sensitive to other businesses who have struggled and I’ve chosen to keep a low profile. Theres also been jealousy & negativity from those constant question ‘how are you getting all this work’ So it was important for me to shut that noise and focus on what we do well which is to make people happy and help those we can.

Helping other business friends to innovate strategise & help them think outside the box & seeing their business turnaround has been deeply rewarding.

Food poverty is still something we continue to support with various food bank & charities that focus on feeding kids at school to women and children needing refuge during the pandemic. During the pandemic from March until now we have fed over 40,000 kids and families, something I’m deeply proud of that we were able to achieve at our most challenging time. This hasn’t come without sacrifices & hard work.

I’ve witnessed incredible acts of kindness from clients & donators to extreme entitlement which has been hard to reconcile at the best of times. We continue to give 10% from every booking to support the vulnerable in our community and beyond

So what’s next for THK, well we are focused for Halloween, Thanksgiving, Christmas & New Year Eve 2021 which is busier than normal.

We continue to focus on Autumn & Winter private events, created new menus and looking to create a one off intimate dinner to bring some of followers together over at the chefs kitchen. Stay tuned.

Here’s to Autumn and may it being to joy & comfort in the form of food with those we love and call home.
With gratitude, Saima
🍁

Fifty..
Along with THK turning 8 this June, I to to have reached the ripe age of 50. A year that I planned to celebrate in style in 5 destinations, London, NY, Paris, Greece & Pakistan to mark each decade. However like so many of us I have had to scale back & adapt to the new normal.
Very quickly it became less about the birthday but simply making it through.

I was hit hard with COVID early March 2020, 2 weeks after I hosted my parents 50th wedding anniversary. Who would know then that would be the last big party I would host at 50 guests.
I was out of the game for 2 months diagnosed with long Covid and lost my sense of smell & taste and had a oxygen tank to help me bring.

Like so many of my fellow friends in hospitality I had to quickly pivot my business mid May & launched Social Bubbling whilst I battled with my health.
Survival was the name of the game for both Hampstead Kitchen and myself. Trying to support food poverty issues that worsen in our community was a constant reminder how despite all this we were so lucky and drove us to strive to work hard to support these amazing organisations and charities.
Autumn came and further restrictions but I continued to expand our Social Bubbling dinners and kept things going each time adapting and strictly adhering to the rules and calling out countless who didn’t.

I got sick again with Pneumonia which hit hard and I collapsed with fluid in my lungs. Doctors saying I had pushed beyond my body could handle and now needed to rest. it’s taken all this year to rebuild my health back and been challenging whilst keeping the business going in the background.

So turning 50 is not about a big party it’s simply celebrate that I’m alive and breathing easy.
To also be thankful I didn’t lose a loved one to COVID, when countless others weren’t so lucky & struggling to put food on the table.
Thanks for the outpouring of messages, flowers & bowls.
Truly thankful, healthy and in gratitude
With love
Saima x
Pic

Summer Garden Table Series.
With lockdown easing, we have seen a huge increase in garden parties as soon the 17th May came along.
It’s been an honour and joy to be feeding our lovely regular & new clients.
We’ve done Mini Micro Weddings, delayed Christmas Dinner with chicken instead and focused on prioritising all our clients who delayed their parties from 2020 and the beginning of this year.

Some have been blessed with the glorious weather and some have had to have blankets and heaters in late May.
Currently until the last lockdown date of 21st June, it’s still only 30 people.
And yes of course people are breaking the rules and they are still getting fined.
Adhering to the government guidelines even at times when they don’t make sense is something we have followed for the safety of both our clients and staff but to also retain our respect and reputation in our community. Sure it’s been a huge impact to our revenues along with others who have been affected to, but now that we can can see the light at the need of the tunnel why start becoming complacent now.
Want to have a gathering but now sure how to make it special and safe, just give us a call we will take care of everything so you can just grab a drink sit back and enjoy.

The Table Series.
We are overwhelmed at the response, for us curating a special feast or banquet for friends and family to come together around is an honour.
Please bear with us if you have sent a response we are replying in date order of event or party and now up to September.
December & Christmas bookings are coming in fast too, so have been rushing to out together Menus for that. Thanks for your patience.

The picture above is setting up the table, for me each table is a canvas, based on the space and the family I adjourn our dishes to create the right atmosphere for the family and friends to tuck in and indulge.
No 2 tables are evert the same and we don’t have a one size fit all approach.

We continued to donate 10% of our tables to families around London and the world where food is scarce. This month we have chosen to feed Palestinian families, who were not blessed to mark the end of Ramadan by celebrating Eid Al Fitr.
Enjoy your weekend everyone.

This lovely picture captured by none other than

Indoor Private Dining
From today until 20th June ( pending we are on track with the Govt roadmap )
Choose your special Six people or Two households to bring together around your dining table for a feast or banquet:
All of us are fed up of eating on our own or with the same people: it’s time to leave the soggy socks and umbrellas and head indoors in your home or a friends home around a plethora of colourful and flavoursome dishes:
Whilst we are thrilled restaurants, pubs and cafes have reopened today and wish them all the best, we have busy taking bookings for those who are not quite ready for the outside world and still want the world to come to their doorstep.
A handful of booking left but come find out how we can make that long overdue dinner so extra comforting and special.

Last of the SIX-Y table series going strong until 16th May, it’s been a lifeline to our business.

So many people have asks us to do meal kits, delivery etc. It’s been hard not to get distracted by it. However we had to stay true to our brand and deliver food and service our clients are used to.
With 17th May around the the corner and May being sold out for the Sharing Tables series. A deli style counter with starters, mezze, mains and dessert all together for guests to enjoy safely.
Date Night bubble will only be available during the week from Monday to Thursday. due to the high demand of the Garden Sharing Tables from Friday to Sunday.
Please note that whilst restrictions are slowly lifting and mire being are being vaccinated be mindful of health & safety, ensure you have hand sanitiser and avoid canapés & finger food that are handled by hands.
Want a get together and don’t know where to start , I am more than happy to guide you based on your space.
The indoor table will be launched on 21st June, if we are on track.
Take care of one another when you all get together.

The Sharing Tables
It’s the 1st of May and things are beginning to feel a lot like Summer. For the summer we are thrilled to launch the second of our table series, aptly named The Sharing Table, designed to be an abundant full of colour, beautiful platters of colourful dishes to be shared with our bigger bubbles.
With the government rules set to change in the 17th of May to have up to 30 people in your private garden, we are already seeing a huge trend of more private at home get together, it’s feel like we are moving forward.

Whilst we are all geared for the summer, we are still ensuring we are designing menus that are created with safety in mind, so limiting menus that have canapés or finger food. Our role is keep our clients save and create a memorable day where we can share food in a safe environment.

Those who know us know that we have a food without borders concept, you can find Greek dishes intertwined with Persian dishes. We pair dishes based on flavour and balance and never purely on their regio or rich heritage. However that said very loosely we have greater the 3 sharing tables.

Mediterranean- lots of fish, vegetarian dishes, huge salads and other grazing and nibbling plates with filo tarts. Not a boring cheese plates or crackers in sight.
Designed for lighter lunch or for a drinks party.

Middle Eastern - beautiful Mezze with dips, bread, large sharing grilled meats and fish.
Perfect for those who like BBQ summer style without all the fuss.

Persian- fragrant and more exotic dishes with herbed, rose & saffron style rice and chicken with of course the Obama dip. For those looking for something a little special to wow their guests. This is our most requested one so far and these dishes have been featured on many dining tables of Royality, celebs and our loyal locals too.

But don’t worry we can mix and match and curate a bespoke table for you based on the occasion and your dietary requirements.

So it’s time to expand those bubble and bring our loved ones together over one of our sharing tables.

Summer is getting pretty booked. Dates & slots are limited, so do get in touch to find out more.

Sixy Table. For every government roadmap milestone we are looking to burst one little bubble at a time to create a sharing table based on government guidelines of course.

Choose six of your closest & favourite people around a table outdoors and just ask us to set up a stylish table with lots of sharing bowls and platters, where all you need to do is dress up and organise your wine.
Now that’s a sexy thought or should I say Sixy thought...

We kick started the new table series yesterday (29th March) and it’s been our busiest day since this year. It’s great to get back in the kitchen to spread a little joy and fill a few bellies with our colourful food.

This is where we can bring together our loved ones around an abundant table of the most gorgeous sharing food to feast on with a lovely bottle of your favourite wine or champagne.

More tables being introduced as each bubble is slowly burst, evolves and expanded.
We will be publishing a guide to hosting your garden bubbles and get together what not to do what to prepare, but failing that just call us and we can take care of everything for you.
Bring on the summer we are ready to eat, drink be merry with our people:

THE MICRO WEDDING.
The trend is set to continue for the rest of 2021, with bookings going up by 48% and most weekends already booked until the end of the year.

Whilst 2020, saw couples have no choice to resort to a smaller wedding, couples planning their nuptials for 2022 have decided that this new micro style has some great advantages.

The micro weddings allow couples to spend a lot more per head on food, drink and styling. Something they may not have been able to do with their original larger receptions.
The weddings are more intimate, have more meaning whether they are inside their home, back garden or their parents larger restate. The food is now a never ending feast of not the usual 3 course wedding breakfast, but platters of food being introduced throughout the whole day.
With canapés not an option due to safety reasons, deli style Mediterranean counters with open cooking of freshly made dishes is now the norm. My primary focus has been to up the anti and make this day truly special.
We did a total of 34 micro weddings from Spring to December 2020.

We had fun ideas and with small artisans from specialised wine & champagne producers around the world, offering some vintage and single estate options, something a couple wouldnot have done with a larger weddings.

Car also provide amazing mixologists, wine sommelier to pair different wines or match to the country the couple were having their wedding or their honeymoon. For couples who had destination weddings to Italy or Greece, we’ve incorporated elements in their menu to give a nod to their original plan.

Couple can curate the whole day as they like and crate their wok rules rather than before being beholden to the venue, hotel or even a set menu.

So while the wedding is small and micro there isn’t anything simple about.
Getting married ? , talk to us to make your day memorable, because let’s face it, guests always remember the food & the drink most from the party.

with
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Cooking for the rich and the famous, Royalty and loyal locals. On planes, at homes, in gardens - Saima Khan and her team at are no stranger to private, often home-based dining and entertainment. They offer diverse, individual and distinctive menus which are designed to reflect the host and their lifestyle. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Saima’s little black book of clients is impressive and she knows how to impress them. In the second of the series “At HOME with Antoine” Saima and I will be discussing live, the trends in private dining, how The Hampstead Kitchen pivoted this past year and no doubt there will be some quirky client anecdotes from Saima too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tune in LIVE at 6pm GMT, Sunday 7th March. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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