What we cooked
First lunch: a side of salmon, fennel and orange salad and herbed potatoes, followed by Eton mess. One guest's dietary needs were covered with a portion of Middle Eastern koftas.
Second lunch: meatballs, tomato pasta, mixed leaves and crusty bread, plus dessert.
How it worked
The menu was agreed in advance, the client had a full update before delivery, and Yvette checked in afterwards to make sure everything had gone to plan.
