Image
Personal Chef
Bespoke menus cooked and served in your own home
Personal Chef · Nutrition · Cakes · Artisan Produce
a personal chef right in the comfort of your home
Bespoke menus, cooked and served by Janice Warner — at home, for two to
fifteen
Beautifully crafted events and personalised nutritional programmes
What we do
what we bring to your table
Five ways to work with us — each one tailored to your guests, your space, and the occasion.
Image
Nutrition Coaching
Personalised coaching programmes for keto, dietary, and nutrition goals
Image
Customised Meal Plans
Weekly meal plans built around your lifestyle, goals, and the way you actually cook
Image
Artisan Produce
Small-batch preserves, condiments, and pantry staples made from seasonal British produce
Image
Cakes and Pastries
Commission cakes and pastries crafted to order, including gluten-free and dairy-free
Seasonal sample
a taste of what we cook
A glimpse, not a menu. Yours will be written for your evening — adapted around allergies, diets, and the way you like to host.
Image
Heritage Tomato Salad, Aged Sherry, Basil Oil
£14
Late-summer heritage tomatoes from Isle of Wight growers, dressed only with a thirty-year sherry vinegar, cold-pressed basil oil, and Maldon salt. A summer-only dish — when the tomatoes are right, nothing else needs to happen.
Image
Seared Scallops, Brown Butter, Cauliflower
£18
Hand-dived Orkney scallops, seared briefly in nut-brown butter, set over a smooth purée of slow-cooked cauliflower with a finish of capers and lemon. A signature opener — the dish Janice will not take off the menu.
Image
Lamb Rump, Salt-Baked Beetroot, Wild Garlic
£32
Herdwick lamb rump, rested pink, with beetroot baked whole in a salt crust and a wild-garlic salsa verde brightened with mint and gherkin. A spring main when the wild garlic is in — the spice is in the salsa, not on the plate.
Image
Sea Bass Fillet, Brown Shrimp, Samphire
£28
Line-caught sea bass, skin crisped over a hot pan, finished in olive oil with brown shrimp, samphire, and a squeeze of lemon. A clean main — built for a midweek supper or the second course of a longer dinner.
Image
Dark Chocolate Fondant, Salted Caramel
£12
A 70% Valrhona fondant, baked to order so it falls open on the spoon, pooled with salted caramel and crème fraîche. The classic, kept where it should be — restrained sweetness, a deep chocolate note, nothing else.
Image
Amalfi Lemon Tart, Crème Fraîche
£11
A long-bake Amalfi lemon tart on a thin, biscuit-edged sweet pastry, served with a single quenelle of cold crème fraîche. Sharp, set firm, no torch on top — sweet pastry done properly is the point.
Image
our story …
Meet Janice.
Growing up in an Asian household, food was always at the heart of everything we did. It was our way of expressing love, celebrating milestones, and creating lasting memories around the table. But while food brings comfort and joy, it can also quietly affect our health when we lose sight of balance.
That reality became deeply personal when my best friend was diagnosed with invasive breast cancer and I was diagnosed with Type 2 Diabetes. Those life-changing moments reinforced a powerful truth: what we eat has a profound impact on our wellbeing.
As a professionally trained chef and nutrition coach, I turned this experience into a mission. I am passionate about creating dishes that are both nourishing and delicious, proving that healthy eating never has to feel restrictive or boring.
Through my personal chef services, I help individuals and families enjoy beautifully prepared meals tailored to their unique dietary needs and health goals—whether managing diabetes, supporting recovery, or simply embracing a healthier lifestyle. My goal is to make nutritious eating practical, enjoyable, and sustainable for everyday life.
Janice
Chef de Cuisine
Enquire
let's plan something together.
Send us a few details. We will be in touch within 24 hours with ideas and a quote — no charge for discussing or quoting.
from the kitchen
@kusinera_by_janicewarner · follow
