Sit down at your own party.
Private chef and event caterer. Cooking from Hackney since 2019.
I'm Nadia Karam. I cook seasonal Levantine food to share, for six round your kitchen table or a hundred and twenty at a wedding, then serve it and clear it all away.
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Forty for lunch was a quiet Sunday.
My grandmother, Teta Salma, cooked for whoever came through her door in Zahle, in Lebanon's Bekaa valley, and on a Sunday that was usually forty people. I grew up between her kitchen in the summers and my parents' flat in Stoke Newington, then spent twelve years cooking in London restaurant kitchens.
In 2019 I cooked supper for ten in a friend's flat in Clapton, and I haven't done anything else since. I still cook the way Teta did: big plates down the middle of the table, and everyone helps themselves.
The bread comes out of your oven just as your guests arrive.
The pink pickled turnips are my dad's recipe.
Every supper ends with cardamom coffee from Teta's brass pot.
Six, or a hundred and twenty.
6
Round your own table
Dinner at home for six to fourteen. I cook in your kitchen, and big plates go down the middle of the table.
Supper, four courses: £85 a head
14
As far as the table stretches
From ten guests I bring Joe, my sous chef. We serve, clear and wash up, and we're gone within the hour after pudding.
Or the long supper, seven courses: £120 a head
120
Three long tables
Celebrations and weddings for 30 to 120, as sharing feasts, with cooks, front of house, plates, glasses and linen.
Celebrations from £68, weddings from £82 a head
What people say afterwards
“Fourteen of us round our kitchen table for Mum's seventieth, and for once she didn't get up once.”
Leila, Walthamstow
“Three long tables of food passed hand to hand. Our guests still ask about the lamb.”
Amira and Josh, married in Hertfordshire
Three menus from this autumn
They change with the season, and every one can be made fully vegetarian.
Supper at home
A wedding feast
Lunch at the office
Supper at home
£85
a head
Four courses to share, for 6 to 14 guests. For fewer than six, I charge for six; from ten guests I bring a second cook.
All at once to start
Flatbread baked in your oven, za'atar and olive oil Hummus with brown butter and Aleppo pepper Muhammara with walnuts and pomegranate My dad's pink pickled turnips
Then
Charred hispi cabbage, tahini and sumac onions
To share
Seven-hour lamb shoulder with baharat, freekeh, almonds and herbs Yoghurt with cucumber and mint
Something sweet
Knafeh with orange-blossom syrup and pistachio Cardamom coffee from Teta's pot
The long supper, seven courses: £120 a head.
A wedding feast
from
£82
a head
For weddings of 30 to 120; celebrations from £68 a head. Cooks, front of house, plates, cutlery, glasses and linen are all included.
On the tables as you sit
Warm flatbreads, hummus, baba ghanoush Tabbouleh, pickles and olives
Down the middle
Whole lamb shoulders on spiced rice with vermicelli and toasted almonds Sumac chicken with slow-cooked onions on flatbread Roast cauliflower with tahini and pomegranate Green beans with garlic and lemon
At the end
Knafeh cut at the table Date and walnut ma'amoul Figs and grapes
A canapé hour before the feast: £16 a head.
Lunch at the office
from
£24
a head
For 10 to 60, with a £300 minimum. Delivered, laid out on your table and cleared away, Monday to Friday in central and east London, with five working days' notice.
On the table
Za'atar flatbreads and hummus Freekeh with herbs, pomegranate and pistachio Roast chicken thighs with toum and pickles Falafel with tahini A leaf salad with sumac dressing
Something sweet
Orange-blossom and almond cake
How a booking works
I take one dinner a night and two weddings a month, so Saturdays go months ahead: dinners usually book two to four weeks out, weddings six to twelve months.
Ask about your date
1
Tell me about it
The date, how many, the occasion and a rough budget, by the form, WhatsApp or phone. I reply within two working days.
2
A call
Twenty minutes about your guests, your kitchen or venue, and what you love to eat. A menu and a written quote follow within the week.
3
A tasting, for weddings
For weddings and parties over 60, a tasting for two at our Hackney kitchen: £90, taken off the final bill.
4
The date is yours
A 30% deposit holds it. Final numbers and dietary needs ten days before; the rest is paid a week before.
5
The day
For a dinner I arrive about four hours before with everything prepped. We're gone within the hour after pudding, and your kitchen is cleaner than we found it.
Before you ask
Where I cook
Hackney
Islington
Haringey
Camden
Tower Hamlets
Waltham Forest
Newham
Westminster
Southwark
Lambeth
Hertfordshire
Essex
Kent
Surrey
Dinners and office lunches across London. Weddings and celebrations also in Hertfordshire, Essex, Kent and Surrey; outside the M25, travel is 45p a mile from Hackney.
Allergies and diets
About half of what I cook is vegetarian anyway, and every menu can be made fully vegetarian. Vegan, gluten-free and dairy-free menus with a week's notice. All our meat is halal, from a family butcher in Dalston.
Nuts
I cook with pistachios, walnuts, almonds and pine nuts. Tell me about a nut allergy when you enquire and I'll write a menu without them, but our kitchen handles nuts, so I can't promise a nut-free kitchen. Every dish's allergens are on the menu card I leave on the table.
In your kitchen
I need an oven, two rings and a clear worktop. Our plates, cutlery, glasses and linen are £8 a head if you'd like them. I don't sell drinks, but I'll suggest wines that go and happily pour what you've bought.
Tell me about your table.
The date, how many, the occasion and a rough budget is all I need to start. I reply within two working days.
020 7946 0128
WhatsApp 07700 900128
hello@supperbynadia.co.uk
When I answer
Monday to Friday, 10am–5pm
I'm cooking most evenings and weekends, so leave a message and I'll ring you back.
Send my enquiry