This summer, we have invited the London-based chef Nina Parker to curate and host a supper club in our beautiful outdoor restaurant. Nina cut her teeth in some of London’s finest restaurants and now runs her own company, Nina Food. She has since catered for the likes of Donatella Versace and travels extensively in search of inspiration all over. Her culinary repertoire weaves the magic of fresh produce and perfect flavours into simple and delightful recipes, harking back to dreamy coastal summers and the luxury of laid-back living. Nina is joining us at The Peligoni Club from 4th -10th June during which she will cook for fifty guests on the Thursday evening. Details on how to book your place at Chef Nina Parker’s supper club are below. In the meantime we met with Nina to uncover her inspirations, memories and future plans, read on:
TELL US ABOUT YOUR JOURNEY AS A CHEF?
I started working in a kitchen the minute I left University and have stuck with it ever since. The first restaurant that I worked in was L’Anima in Liverpool Street and I fell in love with all of their seasonal Italian ingredients where they created rustic dishes in a slick city setting. I had tried lots of different types of work up until then and it was only at this restaurant that I felt that I had found the something that felt right. I loved the creative aspect of the cooking and playing around with flavours and colours. It’s been a crazy journey ever since then!
WHAT PLACES IN THE WORLD INSPIRE YOUR COOKING THE MOST?
I’m a constantly being inspired by different cuisines but my heart will always be with French and Italian food. I have grown up going to the south of France and so Mediterranean recipes and restaurants influenced me hugely. I trained mainly in Italian restaurants in London and so my food heritage comes from both of them. They have inspired my two cookbooks and continue to be a source of inspiration that helps me create new dishes. Also I have just got back from a trip to California which was incredible and I have loved exploring the wonderful fusions that they think up over there. They are extremely imaginative with their food and we need to take note!
WHAT MAKES A MEMORABLE MEAL?
I think music and sunshine probably play a big part in that and of course, good food!
WHO HAVE YOU LOVED COOKING FOR AND WHO WOULD YOU LOVE TO COOK FOR IN THE FUTURE?
I was Stormzy’s private chef for a few months last year and that was a lot of fun. My ultimate person would have to be Roger Federer. I would love to cook for him!
HOW DO YOU SWITCH OFF – AND DO YOU GET MANY OPPORTUNITIES TO DO SO?
I didn’t get much time to switch off when I worked in restaurants but now that I do private dinners and write recipes in-between it is far less stressful. I love playing tennis when I can and love trying out new restaurants in London.
WHAT WAS YOUR GREATEST KITCHEN MOMENT TO DATE?
It was pretty special to be asked to cook along side my first boss Chef Francesco Mazzei in February for a veggie popup night at his new restaurant Fiume. It was a bit nerve wracking but was so happy to be back in the kitchen with him. He’s always been very supportive and I owe the foundation of all my early leanings to him and his team!
WHAT ARE YOU LOOKING FORWARD TO ABOUT COOKING ON A GREEK ISLAND?
I can’t wait to use all the amazing produce to create a beautiful menu, not to mention to be cooking in the sunshine. It looks like a dream place to work and the popup will look pretty picturesque too in the garden.
WHAT IS THE GREATEST THING YOU HAVE EVER EATEN?
What a question! There are many but I would say that it would have to be a gaufre dame blanche in Port Grimaud (just outside St Tropez) eating it with my Polish grandmother and sister. It was this cute ice cream parlour that I used to spend all my pocket money which was owned by a Belgium couple who were gifted at making desserts. The dame blanche was vanilla ice cream, whipped cream, hot dark chocolate sauce on a light and airy waffle. It was life-changing!
YOU’VE WRITTEN TWO BOOKS DETAILING YOUR EXPERIENCES AND RECIPES FROM ST TROPEZ AND THE AMALFI COAST IS THERE A NEW ONE IN THE PIPELINE?
There is potentially something in the pipeline which is exciting and concentrates on making everyday healthy fast-food but it won’t be announced for a while. At the moment I am kept busy doing private dinners and I have a partnership with Bumble where I cater for their single dinners called Chez Moi.
TELL US WHERE YOU SEE YOURSELF IN THE FUTURE
Hopefully another book!
CHEF NINA PARKER’S SUPPER CLUB AT PELIGONI 7TH JUNE 201
£50 per ticket
Nina’s menu will be revealed soon but you can book your place now. Please note that tickets are only available to our members who are staying with us from 2-10th June. If you haven’t yet booked a holiday with Peligoni, we still have availability in many of our wonderful villas. Our friendly sales team are on hand to help you arrange your booking on:
or pop us an email here.
Discover more about Nina Food here.