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"Not being a particularly good cook but wanting to do something special for my partner's birthday, I asked around my friends for suggestions. One of them recommended Morue.

After contacting the head chef we ran over a number of course options together and reached an agreement on what would make a pleasing combination. After we agreed the menu, I found the price surprisingly affordable.

For the starter we were served marinated squid in an olive, caper and tomato sauce. Followed by a main course beef wellington with celeriac mash and creamed spinach. The meal ended with a simple and light strawberry and mascarpone tart.

It felt slightly unusual having someone in my kitchen but as he had done much of the preparation shortly before he arrived, and brought his own kitchen implements, I found the kitchen spotless when he left.

Most impressive was the look of delight and surprise on my partner's and six guests faces as the chef brought out each course. Sumptuous food with appropriately rich and subtle flavours, professionally served. And so well presented I found one of my guests taking pictures of each course! At the end of the main we gave the chef a round of applause and spent desert grilling him on his cooking techniques.

I would recommend Morue without a moments hesitation and will definitely use them again."

Feedback from Mr C Bailey of London.

"The goat's cheese, pear and walnut filo cups with raspberry and beetroot coulis were delicious. The beetroot and raspberry coulis Complimented each other and offset the richness of the goats cheese. The Chef had remembered one of the party does not eat nuts so walnuts were omitted from one of the filo cups.

The Ligurian Fish stew with monkfish, prawns and mussels was superbly presented and we felt like we were seated in a five star restaurant! The monkfish, sat atop a piece of toasted bruchetta in the centre of the plate was delicious and cooked to perfection as were the mussels and prawns. The tomato and saffron sauce was very more-ish so just as well there were extra pieces of toasted bruchetta. The meal was finished with individual lime tarts with a chocolate sauce which again, was delicious.

Overall the meal was a success for four people who enjoy good food. The kitchen was left spotless and the leftover chocolate sauce was much appreciated. I would certainly use the services of "Morue" again.

Thanks guys!"

Feedback from Ms A Baltzars of North London

After the excitement of Christmas, I was pleased to have another reason to leave a warm flat: dinner with friends. This decision was rewarded with an indulgent surprise – dinner was to be professionally cooked by Head Chef, Tim Williamson from Morue.

Individual ricotta, spinach and sage lasagnes, perfectly proportioned for a winter appetite, were a soft, smooth and salty appetizer.

In traditional Christmas style, ham was the focal point for the main course. We could smell this as we walked into our friends’ place. The ham was sensational – salty; sweet with a honey mustard marmalade giving it a sticky caramel coating offset the meat’s perfect succulence. Tim had steamed the joint in a aromatic bath of xmas flavors, amongst others; clementine, cinnamon, star anise and bay delicately permeated it all the way through. Luckily, on offer to counteract the ham, was a light, fresh salad bursting with pomegranate and orange and some classic bubble and squeak to boot!

To finish, I was offered the choice between lemon meringue pie or bread and butter pudding and mince pie ice cream for dessert – all hand-made. I chose the latter, and was rewarded with a spongy, gooey dish studded with chocolate. Chocolate? The hostess explained that the bread and butter pudding had been made with chocolate panatone. Heavenly!

And despite being stuffed to the gills, I cheekily asked the chef for an extra slice of that ham and was offered another portion. This found its way into my sandwich the following day; Mama Cass would have been proud!

Miss G Precious, West London

 

Hi Tim

Just thought I’d drop you line and thank you so much for doing are dinner party on saturday night. Jane was over the moon, she rarely gets treated with a full on vegetarian feast. The food was incredible particularly the truffle and porcini lasagne and the aubergine charlottes. The balance and weight of each course was perfect. You put so much work in I can’t thank you enough.

Look forward to seeing you soon

Robert.

 

Tim

I just wanted to thank both yourself and Sally for a fantastic meal last night.

All of us have the privilege to eat in some top class restaurants on a regular basis so the praise for your food last night was truly well deserved. We had not had a chef at home before but will certainly be doing so again given both the quality of your food and also how relaxing it was for us.

Once again many thanks and I look forward to asking for you to cook for us again in the not too distant future.

Kind regards

Geoff