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Chef Martyn


Martyn has been doing the rounds in the Soho restaurant scene working with classic British ingredients at Andrew Edmonds right through to more elaborate Cuban and Mexican influenced menu’s at the Floridita. 

Gaining a vast knowledge of ingredients and skills through a variety of different work different platforms in the catering industry from head chef roles in restaurants through to running large scale catering events.

Martyn has been a cookery teacher for four years; he is very laid back and an easy approachable chef, recently switching roles to work as a nutritional development chef for a top sports company.



Wild Scottish Smoked Salmon Mousse on Toasted Sourdough

Spicy Mexican Sea Bass Taco with Lime Crème Fraiche

Beetroot and mushroom blini

Chili Potato Cakes

Cauliflower and chickpea fritters


Thai Mussels with Ginger and Lemongrass

Asparagus & Broad Bean Risotto, Wild Rocket & Pecorino Crisp

Hand Dived Scallops with Moroccan Cauliflower

Sweet Potato & Feta Ravioli, Crispy Sage Beurre Noisette

Wild Game Terrine, Pickles & Sourdough


Harissa Salt Marsh Lamb, wild grain salad, Yoghurt

Old Spot Pork Chop, Burnt Applesauce, Celeriac & Radish Salad

Gressingham Duck Breast, Golden Beetroot Puree, Roasted Baby Leeks & Game Emulsion

Sea Bass, Szechuan Cucumber & Noodle Salad

Chickpea & Mixed Bean Tagine, Fragrant Couscous, Warm Flatbread, Gremolata


Dark Chocolate Tart, Cinnamon & Mint Cream

Raspberry Creme Brulee, Shortbread

Citrus Tart , Limon Cello Shaved Ice

Blood Orange

Passion Fruit Mill Feuiile, Coconut Gel & Ice Cream.

Chef Martyn
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