The story
Drey is a personal chef whose cooking sits somewhere between weekend baker, recipe developer, and the kind of friend who turns up to dinner with a homemade loaf just in case. The food on this site is the food she makes when there's someone to feed — generous, honest, and more interested in flavour than fashion.
She cooks across the spread: plated mains for dinners, weekend bakes that disappear before they cool, and the unfussy starters that make a long evening land. The point is always the same — feed people well, with food that tastes like it was made by someone who cares.
The Cookbook (coming soon) is a curated collection of her favourites, the ones friends keep asking her to write down. Until then, you'll find a growing portfolio of plates on the Work page, and a monthly note in the newsletter.
What matters
If it has more than five words on the back, it doesn't go in the pan. Drey buys what's in season and lets it do the work.
Some things — stocks, doughs, simmered sauces — only happen if you wait. The good ones are worth the time.
Plating matters because eating matters. Drey cooks so other people get a good evening — the rest is detail.
Years cooking
Dishes plated
Tested recipes