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Daphne Turpin

Daphne is dedicated to giving her clients a bespoke personal service to ensure that they get exactly what they want. The ingredients are sourced from top suppliers, many local, with whom Daphne has built up a good, long standing relationship. Deux Pois is determined to give their clients the very best food, beautifully presented and expertly served. Daphne is experienced in cooking many different types of cuisine from contemporary restaurant food to classic dishes.

Daphne’s favourite mantra is “the right thing in the right place!” She believes strongly in working together with clients to choose the perfect menu selection for the occasion, venue and time of year.

Deux Pois has a small team of highly skilled, professional chefs and waiting staff. They are all people with whom Daphne has worked for years and they make a brilliant team!

Daphne’s menus are bespoke and through careful discussion with clients she will come up with carefully considered menu suggestions that take full account of the client’s wishes and the circumstances of the party.

To give you an idea of Daphne’s food, here are some of her favourite things......
Well aged Fillet of Beef, Classic creamy Gratin Dauphinoise, Seared Fillet of Sea Bass glistening with Lemon Juice and Herb Oil, Navarin of Spring Lamb, Lobster Ravioli, Ottolenghi’s Roasted Aubergine with Saffron Yoghurt, Slow Braised Shin of Beef with Garlic Mash, Italian Antipasti in a summer garden, Bread and Butter Pudding Mosimann style, Lemon Meringue Pie, Nougatine Parfait, Chocolate Fudge Cake with chocolate sauce (of course!) and Vacherin Mont - d’Or.

 
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