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Private Dining and Catering for Luxury Holidays in Cornwall

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Award winning private chef, Fiona Were, private chef services for luxury private dining and events

News and What not...

Beautiful Quince- one of my absolute favourite ingredients!

Beautiful Quince- one of my absolute favourite ingredients!



A review in the Telegraph!

Happy New Year! Very happy to get a mention in this review by the fabulous Nicole Mowbray of Telegraph Luxury about Shun Lee in St Ives where I cooked before Christmas. What a great start to 2019!

Click on the link to read the full article:

Autumnal Line Caught St Ives Bay Mackerel Trio with foraged herbs

It’s time for a little seasonal baking!

Festive shortbread.jpg

My Spiced Festive Biscuits

Number of servings: makes 60 to 80 biscuits depending on size of cutters

Time to prep & Time to cook: 15 minutes to prepare; 2 hours to chill; 30 minutes cooking time in total; plus decorating time at your leisure

For the biscuits, you will need:

225g Butter, softened

225g Dark Brown Sugar

1 St Ewe Free Range Egg

350g plain flour

2 tsp cinnamon

2 tsp mixed spice

2 tsp cocoa

1 tsp Bicarbonate of Soda

Extra flour for dusting

For the icing:

200g Icing sugar, sifted

1-2 Tbsp Lemon Juice

Method steps:

  1. Cream the butter and sugar together until pale and fluffy

  2. Beat in the egg, then add the sifted dry ingredients.

  3. Combine to form a smooth dough. Chill for a couple of hours

  4. Preheat oven to 180 degrees Celsius. Line 3 baking trays with non stick baking parchment.

  5. Cut the biscuit dough in half and roll out one half on a floured surface until the dough is about 3mm thick.

  6. Using lightly floured festive cutters, cut out the dough into desired shapes and then place on the prepared baking trays, leaving about 2cm between each biscuit.

  7. When the trays are full, place in the oven and bake to 10 to 12 minutes or until they are firm on top and slightly browned underneath.

  8. Remove from the oven to cool. Repeat the process until all the biscuit dough is used.

  9. Make a smooth icing by blending the icing sugar and lemon juice together . Add a little hot water of required. Check the consistency of the icing; it need to hold it's shape when piping.

  10. Spoon some of the icing into a piping bag with a fine piping nozzle. Decoratively pipe the icing onto the biscuits. Set aside to set, then store in an airtight container , layered between sheets of baking parchment. Enjoy!

Cooking at Philleighway


I am delighted to announce I am going to be doing some cookery lessons at the fabulous Philleighway.  Right click on this link for some more details on how you can experience the tastes of South East Asia and learn to cook aromatic classic dishes from this far flung part of the world (a little closer to home if one is an antipodean of course)


I will running another  South East Asian Supper Club evening at Philleighway in October. This is a ticketed evening, so do follow the link to Philleighway to reserve your space. ...Menu to follow. Would love to see you there! Please note the supper club in June is now sold out. 


Absolutely over the moon to read this. It makes all the hard work so worth it. Massive thanks also to Rachael Spring of @servecornwall. Right click on the link to take you to this surprise write up of a recent birthday dinner celebration for Kate X


A little sushi selection, but many other international delights are available...

A little sushi selection, but many other international delights are available...


If you are considering having a party but wanting something a little bit different from the norm, then we may have just the solution. At Chef Fiona NZ we challenge you to think of a country that you really love the food of and we can create a special dinner featuring some of the dishes from that country. Any country? Well, pretty much within reason. As long as we can source similar local ingredients as the core of the menu and then work with those flavours that make the dishes unique to the country and culture chosen, then we can make your dream of an international culinary escapade a reality. Perhaps you want to relive your love of the food from a far flung holiday, fancy a themed dinner party or simply want to gather some friends for a sharing feast of wonderful exotic flavours. Get in touch and let's have a chat about the exciting vision you have. It's a big world out there...create some memories!

Reasons to be cheerful!

It's the start of another year full of promise and plans. No more mince pies to be made for another 11 months and I see that as a real positive. I only just had enough homemade mincemeat after a last minute booking came in, which I managed to cram into a very busy December. Moving on from the festive season now, I am incrediby excited to be able to announce some fantastic collaborations and happenings with Chef Fiona NZ in 2017. Watch this space for details coming soon... And remember, you don't have to wait for my special event announcements if you want to have some delicious food cooked especially for your own celebration. I am taking bookings for 2017 and on (bookings for 2018 are coming in already), so would love to hear from you! x 

Wishing you all a very happy Christmas time

A truly heart felt thank you to all my clients and everyone who has supported Chef Fiona NZ so far. We couldn't do this without you. Here's to a fantastic 2017 


'Tis the season to be giving...

Now that it's December, it's time to think about gift ideas. I'm taking orders for bespoke festive vouchers. From gourmet hampers to cooking lessons; dinner cooked for your loved ones by me or for a real splash, the Treats and Eats package with Alex Holbrooke combining holistic therapeutic massage treatments and wonderful food. 

Seasonal Offerings

Finding the perfect gift can be time consuming and challenging. If you are after something a little different, we are able to offer vouchers for Chef Fiona NZ's services and products. From having your own private chef to cook a memorable dinner with a menu especially designed to your requirements, to 'hands on' cooking classes (in your own home or holiday let), picnic hampers and other festive foodie goodies.* Remember these vouchers are not just for Christmas but also make a fantastic gift for any occasion, whether you feel like indulging someone you love or have somebody in your life that you really want to impress.  Do get in touch via the contact page. I will be delighted to discuss your festive gift ideas. Look forward to hearing from you!

*Minimum of 2 guests required for private dining experiences.  3 courses to tasting menus available. Hampers may be subject to a delivery charge. Please refer to terms and conditions. 



It's a picnic time of year!  My bespoke picnics are full of delicious flavourful goodies. From scrumptious mini crab sandwiches to wonderous salads, ready to eat Lobster and much much more. The sun is shining! It's time to chill you favourite tipple and enjoy some fabulous food without having to worry about washing up or cooking (unless you fancy a little of course). Picnic hampers also make a fantastic gift idea.  Get in touch to find out more about how we can get a super picnic delivered to you! 

An example of one our fabulously delicious pick and mix picnics!

An example of one our fabulously delicious pick and mix picnics!


news for April

Spring is definitely in the air!  What a fantastic festival at Porthleven this last weekend. Wonderful to see so many of you there. For recipes from my demonstration using Cornish Duck and Duck Eggs see the Scrapbook page X

The smoking duck egg from Cornish Duck. Photo by Toni Dowrick

The smoking duck egg from Cornish Duck. Photo by Toni Dowrick


Porthleven Food Festival

Very much looking forward to being involved with the Porthleven festival this year. A little more about the chefs who will be at the Porthleven Food Festival coming this next weekend can be found at the link below. What a line up! Feeling pretty privileged to be part of it. See you there! 16.04.2016 at 2pm


Mother's Day

Mother's Day is rapidly approaching. This is a time to really spoil Mum, so if you cannot bear the thought of facing the crowds this year, a privately catered dinner could be just the thing. Or you could make Mother's Day last a little longer with a voucher entitling her to a wonderful dinner cooked especially for her and her chosen guests at a date to suit, by Fiona Were. Don't forget our sumptuous picnics and cookery classes, that are a perfect treat or gift for any occasion including Easter!  For more information, get in touch via our contact page.

Cameo and the kids

Cameo and the kids

Valentines Day

With the arrival of February comes the weekend of romance. If you are not sure how to celebrate, then perhaps we can provide you with some inspiration. How about a dinner for two, or more, cooked especially for you by Fiona Were, in the comfort of your own home, or holiday accommodation? We are also able to make speciality picnics with menus including such delights as sushi, oven ready beef wellington, oysters, seafood platters and more. Picnics can be delivered to your door, for a romantic night in, so you don't have to worry about a baby sitter or a taxi. For more details, get in touch via our contact page.

Some examples of the sushi available for picnics

Some examples of the sushi available for picnics

Recipe of the moment

I’m sure you are all fed up with the dreary days of January and wanting to eat something that is a bit lighter, but still loaded with flavour, so why not make your own ‘instant’ noodles? It's not a recipe as such, but more of a process. Cook your noodles of choice in boiling water to cover and add florets of cauliflower, broccoli, shredded savoy cabbage, carrot and leeks to the cooking water. Concoct an aromatic noodle broth using a well flavoured concentrated stock for the base. Add the stock to the simmering noodles along with sliced chilli, ginger, shredded lime leaves and a few shakes of fish sauce or soya sauce. Stir in small strips of leftover roast chicken, or any other meat and heat through; you can leave meat out altogether if you prefer. Sprinkle with chopped spring onions and coriander. Serve in a bowl and prepare to slurp. The great thing about a dish like this is that it can be made with one pot and whatever vegetables are to hand. A 6 minute boiled, peeled and halved 'dippy' egg makes a fantastic addition!