Lucy offers fine dining, family dining and split weeks/single nights 

What’s your experience? 

Since 2004, I have been working as a private chef with experience in restaurants, game lodges, private houses, remote camps, villas, ski chalets and yachts.  I have spent over 10 winters cooking in chalets in the Alps and 7 summers cooking in villas in Provence and I tend to spend Autumns going back to Scotland where I grew up to cook in sporting lodges up in the Highlands

What is your favourite thing to cook? 

I love to cook with local ingredients and seasonally as much as possible. I like to look at local dishes of the area and local products and work them into my menus in different ways

What is your favourite thing to eat? 

Anything that I haven’t cooked myself! I really love fish and vegetables – and really love a good curry!

Do you have a signature dish or a speciality?

 I love to cook grouse in Autumn and like to make a rich sauce from the bones, confit the legs, and serve the breasts pink with some spices and root vegetables

Who has been your biggest chef inspiration and why?

A chef friend of mine, Matt Campbell, who told me to embrace and really enjoy the challenge of clients with dietary requirements.  Rene Redezepi for his approach to local ingredients and making the most out of what your local land provides.  Alain Passard for his reverential treatment of vegetables and elevating vegetarian cooking, and for his obvious passion for really great French produce.  Ottolenghi for his attitude to salads, throwing together hundreds of beautiful unusual ingredients to create really inviting, intriguing and visually stunning dishes

Ski or Board?



Do you speak any other languages?

French conversationally and very basic Russian

What do you do during the summer?

I usually work in the South of France in villas and spend my time off (if I get any!) back in Meribel or camping around Provence