Yvette made her name as a catering chef in Sydney, Australia, before bringing her cooking to Cheltenham. She has had a gift for cooking since childhood, and her recipes blend familiar, comforting flavours with influences from cultures around the world.
That means food like Vietnamese shoulder of lamb with ginger caramel, salmon with sumac and orange blossom, and a Persian love cake soaked in orange and rose syrup. Most of it is slow-cooked for hours, using local ingredients wherever we can.
We believe food isn’t just something to eat: it’s part of the memory of the day. So every menu is written for the people at the table.
