Upcoming Events
THE MENU
To Start
A lamb & prawn beansprout open filo parcel, a spicy honey sauce and a micro greens salad
*Allergens: crustaceans, gluten, fish, celery
Proceed with
Creamed spinach stuffed chicken breast, butter charred shallots, stewed gravy, a plantain stuffing crumb, a yam and salmon croquette and roast potatoes
*Allergens: gluten, fish, milk (diary), celery
Let’s wrap it up
A salted caramel spiced plum & peach cake,
honeycomb and a berry coulis
*Allergens: gluten, eggs, milk (dairy)
For the Table (to share)
Puff puff & Beef suya
*Allergens: gluten, celery
Before making payment you understand and agree to the following:
1.1 That you have thoroughly read all the above details regarding the menu, the key notes and the allergen information and accept you are happy with the details shared.
1.2 That all ticket sales are final and that refunds cannot be issued for this event on this occasion unless Cook with Dee has to cancel the event due to unforeseen circumstances. Refunds will not include the admin fees.
1.3 With written signed consent from you as the payee and another party, tickets may be transferred but Cook with Dee must be notified for organisational purposes.
1.4 That no personal data other than your full name and email address will be stored on any database other than via Cook with Dee's email as receipts are sent to Cook with Dee. And such pieces of information will not be used by Cook with Dee without prior consent or for other purposes.
1.5 Chargeback claims will be subject to the terms and conditions which the payee has agreed to in this section.
1.6 Cook with Dee will endeavour to provide good customer service prior to the event and during the event, aiming to provide a nice culinary dining experience to the best of her ability.
Key things to kindly note:
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Meats used will be halal.
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Disclaimer: whilst I will not be using any nuts in any of the dishes, I cannot guarantee that there will be no traces of nuts due to the space I am using. The same will apply to other key allergens.
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Key allergens will be noted for each course.
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The food cannot be brought out a second time once served so kindly arrive on time. The main food service will start from 7.30pm whilst doors open at 7pm for you to be seated.
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For the beef suya no nuts will be added to the pepper spice mix that I will mix from scratch.
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As there is a bar at the South London Louie, tap water can be provided for the tables but drinks will need to be purchased additionally.
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For marketing and promotional purposes, some videos and photos of the event will be taken by the DJ and I.