SONG SLEUTH LISBON
SONG SLEUTH LISBON
FEB 2023
Feb was a very busy month for me - leaving Brighton for a new adventure in Mexico in March, but not before a special request to cook for Song Sleuth in Lisbon.
Jordan, a good friend, and CEO of the company, had been asking me to cater for his team for months, and we finally found a time that worked perfectly, and most importantly coincided with a big deadline week for the business.
My aim throughout was to use seasonal market ingredients, and the local, organic produce that the company receives daily, whilst also ensuring that the offering was varied, provided nutritional value and, most importantly, catered for the different allergies and dietary requirements of the team.
Dishes during the week included - fresh squid, tomato and avocado salad / local cheese and egg baked with brassicas / seasonal asparagus and ham salad / smoked nut and fruit couscous / parsley and pinto bean falafel / grilled goats’ cheese with candied beets / Asian inspired sticky chicken / lemongrass, coconut milk and oyster mushroom curry / as requested on the final day - lasagne, with one meat option, packed with local herbs, and a vegan option with celeriac and shitaake.
