Fry the meatballs, in batches, until coloured all over. Lift onto a baking sheet and set aside. Now make the sauce. Fry onions and garlic in the same… Read More »
About sarah stephenson
My fascination in food took hold at an early age for a number of reasons. My mother did not cook, at all. My godmother, however, was a well known cookery writer, who invited me for weekends in London, treating me to the delights of the Soho delicatessens, the cuisine of the top London Chefs. Then in the late fifties I went to Paris with my Bristol dancing school, performed at the Grand Palais, tasted French food, coffee, croissants and cognac. I was barely ten.
We are able to provide a specialist cooking service for those people with any special dietary requirements, such as gluten or diary-free, meat free, vegan and bespoke menus for people with more specific allergies.