Bringing the restaurant to your table
Bespoke Private Dining
For us, cooking is not only a job, it's a lifestyle. We are always pushing boundaries and on the move to discover new ingredients, flavors, and methods that would tantalize and excite tastebuds.
Being based in East-Sussex means that we have an abundance of fantastic produce and farms at our doorstep that contribute to amplifying the flavor profile in our dishes.
We recognize that every event is different; whether choosing from our set menus or indulging in our bespoke service, we can cater for any event type ranging from 6 people to 60! Be it a gourmet Sunday roast, an alfresco banquet, a fine dining 8-course tasting menu, or a corporate event, look no further!
Each experience demands its own food and service offering. As such, every menu is crafted and designed to suit your needs and proposed event.
Sobremesa started as an idea back in 2012 while I was running my monthly menu tasting for one of London's hotels.
I invited a small group of close friends, chefs, and foodies, in particular, to sample the food and get as many opinions as possible to help to finalize the menus, that event ended up as a loud social gather over 12 bottles of wine between the 6 of us.
Later on during that year, more people were participating and some contributed with liqueurs, desserts, or bakes, that's when the idea of a supper club pop-up was established and led to a furthermore crowded event.
In 2014 I was invited to participate in hospitality business lectures at the Greenwich College in London where I was based, then was offered to have a spot to run cookery classes within a new venture in North London.
Through-out the following years, I was taking part in menu development and consultancy roles with small businesses and hotels until my son Aidan was born, then we decided to leave the 'Big Old Dust' for good, and we chose the sunny charming Bexhill-On-Sea.
As well as being the founder of Sobremesa and the head chef of the private dining arm of the business, I am a menu designer and food stylist with a great passion to create and develop new concepts.
It is the combination of my skills and the team's expertise within the food industry, which means whatever your requirement is, Sobremesa will get you covered.
Besides the private dining services, we started running cookery classes to include ceviche, fish handling, party food, knife skills, and many others.
Cookery classes can also be a fantastic way for team building.
'Our food tells a story, a story about local farmers, the fishmonger's boat, the butcher's daily affairs, and even the milk-man has a part in it.
Join my table and let me tell you more...'
Established in 2018, Sobremesa Restaurant was a result of endless efforts by family and friends in putting the concept together, including the internal renovations and decor.
We spent 5 months in developing our first menu, and only launched after receiving an overwhelmingly amount of positive feedbacks.
Sobremesa has earned a good reputation for quality and service. Within the first year we were voted the first restaurant on Trip Advisor in the Bexhill area.