Chef Elliot

A private chef based in Mallorca, cooking seasonal, produce-led food for villas, fincas, boats and holiday homes across the island.

My cooking starts at the market. Mallorcan red prawns, whatever the boats brought in that morning, good olive oil, aged beef and vegetables picked at their best — and then as little interference as the ingredient needs.

The Mediterranean is the heart of it: paella cooked properly over fire, simple shellfish with garlic and parsley, raw fish dressed with citrus. Alongside that sit the slow braises and northern flavours I grew up with, from pike-perch with brown butter to a bourguignon made with wild moose.

A private dinner should feel easy. We plan the menu together, I do the shopping, cook in your kitchen, serve at your table and leave everything clean — so you can spend the evening with your guests.