Private Chef Sophie Farrelly - Take a Chef

Get to know me better

I am somebody who relishes new experiences, particularly if they are related to food! I am never happier than when I’m in the kitchen.

My earliest memories involve food; my family travelled widely and I have been influenced by food-related memories, such as my grandmother’s mustikkapiirakka (blueberry pie), from Finland, and tagines from Morocco. Such experiences led me to enroll for formal training at Tante Marie Culinary Academy, where I was awarded a Cordon Blue Certificate with Distinction. I then went on to cater for an 8 person ski chalet in Courchevel, France, for the 4-month winter season, before continuing with cooking on a part-time basis around my job in the commercial art world. I am based in London, but am happy to travel further afield. My experience is relatively wide ranging - from cooking for large groups of people in shooting and fishing lodges in Scotland, to preparing home-cooked meals for small family groups.

Whilst I was trained in Cordon Bleu style cooking, I love to cook food with a variety of influences. My food is packed full of flavour, it is vibrant, wholesome and made for sharing; Ottolenghi, Melissa Hemsley, Sabrina Ghayour and Nigel Slater have all inspired me over the course of my culinary journey. I have always been particularly drawn to baking and spend a great deal of my spare time trying out new recipes or techniques and practising bread making - Dan Leppard, Sue Quinn and Nigella Lawson have been great influences in this. Attending cooking clubs in London (Band of Bakers and The Cookbook Circle), food-related events and speciality cooking classes (Bread Ahead etc.) keeps me inspired and means that my cooking knowledge is constantly developing and expanding.

My services

As a professional Chef, I offer the following services

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