Talk Eat Laugh

Talk Eat Laugh We are a company of


We cook healthy food in clients' own homes. Also Pop Up Restaurants. We love what we do. Try us out.

12/09/2026

Make. It. Stop.

Make it never be Christmas again, ever.

If there does have to be the forced fun, awful food (mince pies being right up there for awfulness) and o**y of consumerism that we call Christmas, can it be three days maximum? And can it definitely NOT START in September.

Thank you.



High flavour, high fabulousness, colour, taste and texture all in one meal. And what’s missing? Fat. Fat is minimised ev...
10/09/2026

High flavour, high fabulousness, colour, taste and texture all in one meal.

And what’s missing? Fat.

Fat is minimised everything else is maximised. The ideal meal for all elite athletes.





For a client who is low in iron: Chicken liver pâte. The sealing ‘cap’ of butter is to prevent the pâté from oxidising (...
09/09/2026

For a client who is low in iron: Chicken liver pâte.

The sealing ‘cap’ of butter is to prevent the pâté from oxidising (turning from just cooked pink to oxidised, and much lower nutrient content, brown).

The high fat (clarified)butter gets peeled off before being eaten.





Fruit with a view. Photo is badly composed and badly focused. Food photos are often in a rush or forgotten about entire...
07/09/2026

Fruit with a view. Photo is badly composed and badly focused. Food photos are often in a rush or forgotten about entirely.

Always fun cooking with a view like this.





06/09/2026

And one for chef.

Sent away pudding in batches of six.

Cooking for a very talented group of women who come from all over the world to have their annual meeting in Wiltshire. It’s a joy to cook for them.





Saturday night fun. Thai crab cakes. With toasted sesame and lime rocket salad. Great menu tonight made with a gluten fr...
05/09/2026

Saturday night fun.

Thai crab cakes. With toasted sesame and lime rocket salad.

Great menu tonight made with a gluten free guest in mind.





26/08/2026

When it is back to back long days in the kitchen it’s little things that bring a huge amount of joy. A sneaky affogato, a squeeze of lime in ice cold sparkling water, a perfect chip or slice of melon (eating just for ‘quality control’) or the perfect avocado. I always gave more avocados than I need because no matter how promising they feel, they can be an unusable disaster inside.

So the perfectly ripe, unbruised avocado sparks joy.





Chicken thighs, low are slow in a very mild curry sauce. Served with basmati, spinach with garlic, ginger and yoghurt an...
22/08/2026

Chicken thighs, low are slow in a very mild curry sauce. Served with basmati, spinach with garlic, ginger and yoghurt and baked yellow courgettes with cumin and chilli.

Saturday night done right!





19/08/2026

Cook what the client likes, the way they like it. It’s got nothing to do with what I like to eat.





Scallops or coquilles Saint Jacques for our French speakers. B**g it in the oven until the (low fat) cheese sauce bubbli...
17/08/2026

Scallops or coquilles Saint Jacques for our French speakers.

B**g it in the oven until the (low fat) cheese sauce bubbling and the mashed potato is crispy. A scallop shell filled with deliciousness.





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