Chef Renu B

Chef Renu B Creates fine dining or nutritionally balanced meals for private or corporates clients.

Celebrate an early harvest with lunch at Albury Vineyard ~ Wine Tasting, Tours, Events with Chef Renu Bhttps://www.chefr...
04/09/2026

Celebrate an early harvest with lunch at Albury Vineyard ~ Wine Tasting, Tours, Events with Chef Renu B

https://www.chefrenub.com/albury-harvest-lunch

10th October

1200pm or 230pm start times

Tickets are now on sale for a special harvest lunch at Albury Vineyard, with a glass of bubbles and a 3 course seasonal lunch.

Enjoy award winning wines, a chef curated lunch and stunning views and walks across the vineyard.

Reserve your ticket today via the link in my bio.

Celebrate an early harvest lunch at Albury vineyard with Chef Renu Bhttps://www.chefrenub.com/albury-harvest-lunch10th O...
02/09/2026

Celebrate an early harvest lunch at Albury vineyard with Chef Renu B

https://www.chefrenub.com/albury-harvest-lunch

10th October

1200pm or 230pm start times

Tickets are now on sale for a special harvest lunch at Albury Vineyard, with a glass of bubbles and a 3 course seasonal lunch.

Enjoy award winning wines, a chef curated lunch and stunning views and walks across the vineyard.

Reserve your ticket today.

15/08/2026

Yesterday supper club saw me plate up 36 English Garden salads with multigrain sourdough and homemade chive butter. These are the three things I did to ensure we plated up in less than 8 minutes.
1. Prepping ahead is your key to success. My team and I created the cucumber rings prior to arriving at the venue, I asked my bread supplier to slice my bread, we char grilled baby courgettes and sliced all the English garden vegetables such as beetroot, tomatoes, and cucumbers prior to arrival at the venue. Service was then more of an assembly rather than cooking and prepping from scratch.
2. Considering the menu for the equipment at your venue. I often don’t have access to a commercial kitchen - so a cold starter followed by a hot main and a pre set dessert were a must to ensure we could optimise the equipment behind the scenes of this fabulous vineyard
3. Dietaries can make or break a large event. If you’ve a large crowd and there are many dietary requirements, service can become like running a restaurant service. When you don’t have access to a full commercial kitchen, this can lead to times delays and cross contamination. Consider menu options where it’s easier to swap out dietary needs. In this case the salad was vegan except for the butter, and for one guest we offered her olive oil instead ! Keep the menu simple and look for easy swaps for dietaries, without compromising on taste. For more tips on menu design, private chef insights and everyday fab food follow me for more .

15/08/2026

Supper clubs are so much fun to plan, cook for and execute ! The guests see a beautiful flavour packed plate of food, but there’s a behind the scenes which, regardless of weather, has to work seamlessly ! Join us at the next one - 10th October for a harvest lunch celebration. Link in my bio or in the comments.
Thanks to the wonderful team at Albury Vineyard and who host these supper clubs, provide the most fabulous wines, atmosphere and venue and always go above and beyond to support in front and behind the scenes. And to my team Anita Ballantine and Ness Hughes who despite the heat never falter ! And to my fab suppliers, Buckley’s Wholesale & Retail Butchers , Fresh Connect - Free local Deliveries for all the produce and for their fab multigrain sourdough. It does take an absolute village ..

26/07/2026

Here are my top three must do’s for the perfect medium rare, crispy pastry beef wellington.

1. Make a mushroom duxelle, and cook it until there is absolutely not moisture left in the mushroom mixture.
2. Cling film is your friend. Once browned, roll the beef cling film tightly, then rest. Cook the pancakes and the mushroom duxelle, and roll around the beef, wrap in cling film then rest in the fridge.
3. Pastry tips. A) Wrap the pastry around the cooled beef, mushroom, pancake roll. B) Cover with egg, salt and pepper and then cover the top with a lattice. Egg wash and season. Make several knife slits in the top. Rest in the fridge uncovered until the egg mixture and pastry are very dry and cold. C)Preheat the oven and make sure the pastry goes into the from very cold. Use a thermometer to check the internal temp of the beef. Make sure the pastry isn’t sticking at the bottom ( use baking parchment ) and if it doesn’t look crispy and brown finish it on the bottom of the oven.
Give it a go and let me know how you get on .

21/07/2026

Part 2. Yesterday’s client chose beef wellington for their main. With 14 hungry mouths to feed - preparing, transporting, cooking, juggling the oven space, resting, slicing and plating this beauty was a mammoth task ! Thanks to a great team, wonderful clients, bags of kitchen space and a thoughtful meticulously made plan, this meal made it out on time and still warm. Now for a long deserved rest - cooking in a heatwave is exhausting !

19/07/2026

Yesterdays clients were celebrating a special 70th birthday celebration at their home with family. My team and I prepared canapés, which we served in their secret apple orchard, a 3 course meal of gnocchi, beef wellington and chocolate tart. We even brought all the plates and cutlery so that the meal was completely hassle free. Follow me for part 2 to see how the beef wellington turned out !

11/07/2026

Another scorching day - another vineyard event ! And as a private chef we flex where we work.. as long as we sanitise the surfaces and our hands we can set up canapés anywhere. These little were baked, cooled, prepped with a sliver cut out of the top, filled with a maple cream cheese and topped with crispy smoked bacon. Yum.

11/07/2026

Thursdays have been tagged as canapés days this summer. And I’ve had a busy month of Thursdays supporting launch events all over Surrey.
thank you for inviting us to serve up our summer canapés to your invited guests at . And a huge thank you to for recommending us ! Albury blanc de blanc is my absolute fave and it paired beautifully with the 6 canapés we had on offer. We served 1) smoked salmon, cream cheese, dill and lemon vol au vents ( yes these 80s classic are making a revival ). 2) Aubergine moutabal, pomegranate sourdough crackers, 3) five spice duck, cucumber, endive and plum sauce, 4) pork and fennel sausage rolls, 5) whipped feta, pink peppercorn, thyme and honey croustades 6). Watermelon, mozzarella, balsamic and greek basil skewers. Send us an enquiry if you have a corporate event coming up and we can design a canapés menu to suit your event.

Address


KT20

Opening Hours

Monday 09:00 - 19:00
Tuesday 09:00 - 19:00
Wednesday 09:00 - 19:00
Thursday 09:00 - 19:00
Friday 09:00 - 19:00
Saturday 09:00 - 19:00

Telephone

+447548695749

Website

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