The weekly menu
Every week, I create menus that follow the seasons.
How does it work? Menus are updated here and shared on WhatsApp during the weekend. Pick your favourites and order here by 9pm on Sundays.
Collection is on Tuesdays on Highgate Hill N19, next to Archway tube station, between 5pm - 7pm. Full address will be shared in the order confirmation.
The food can be kept in your fridge / freezer and enjoyed throughout the week. Each dish have a description on how to eat / how to keep.
Collection on Tuesday 24 September
This is a set including 4 meals, 2 desserts, the dip and crackers, and the granola. Can be shared by 2 people or more - in your own rhythm.
+Mix: tagine x1, meatballs x1, curry x1, charred broccoli x1, dip & crackers, crumble x2 and granola.
+Vegetarian: charred broccoli x2, curry x2, dip &crackers, crumble x2 and granola
+Meat: Includes: beef meatballs x2, chicken tagine x2, dip, crackers, crumble x2 and granola.
To keep in the fridge up to two days.
To be kept in the fridge up to 2 or 3 days, or in the freezer.
Pickled onions and chilli oil (contains sesame) are packed separately.
Includes gluten (barley) and dairy.
Can be eaten cold as a salad or warm. Keep in the fridge up to 2 days.
Can be kept in the fridge up to 2 or 3 days.
Contains sesame and dairy.
Can be kept in the fridge up to 3 days.
Can be kept in the fridge for a day.
Contains gluten and dairy.
Other services:
for your table, your week, your rhythm.
Get in touch if you want to discuss at home cooking - on a weekly basis or for an occasion.
Private cooking at your home for bespoke weekly meals
Includes: a weekly menu created together, the food shop, and the cooking of the meals for the week in your home. This can be meals for the week, or a few days - completely your choice. Let someone else think about dinner.
Private cooking at your home for special occasions
Includes: a custom menu, food shop, and cooking in your home, optional: table decoration – perfect for hosting stress-free.
About me
My name is Charlotte, I cook with the flavours I’ve grown up with and fallen in love with along the way – from the Mediterranean, the Middle East, and Southeast Asia. I’m a French cook with roots in Italy and North Africa, and I’m married to a Thai man.
My food is a mix of where I come from, where I’ve been, and the people I cook for.
My experience ranges from supperclubs, hen dos, engagement parties, and dinner for 6 - 45 people. I’ve also recently done a collaboration lunch with Glassette.
The best way to stay in touch is to follow me on Instagram.
