Hello, I’m Anna Poppy

A self-taught chef, with a background in art and design.

My approach to food is creative and produce-driven, using seasonal ingredients, cooked with simple techniques, to make inventive dishes.

Along the way, my passion for cooking and writing has allowed me to work on projects involving food styling, recipe testing, supplier collaboration, and restaurant consultancy.

If you’re looking for a private caterer, blog writer, pop up hostess and/or lover of all things food, then please don’t hesitate to get in touch using the email link below, or contact me on +44 (0)79 1221 0131.

Masterful cooking, amazing service, and beautiful company courtesy of @hannahcrosb. The dream team at @ploussardlondon and @superdupercomms - you couldn’t ask for more! - crab & jersey royal tart - oyster & pear - lamb & anchov
I 💚 courgette flowers. That’s all. Happy Friday! #courgetteflowertart #goatscheese #honeyandchilli #privatecatering #vegetarianfood #feedacrowd 📷 #1 @roberta.ba ❤️
End of week meet (and treat!) with the lovely @billiebrand and @harry.cave from @themodernhouse, which also marks my first week at @superdupercomms with wonderful @paulfrmthenorth. Where to go? @crispin_e1 of course! With light, bright and delicious
By definition, Tricky = complicated. Eating at Tricky’s however, one of easiest experiences of my time in Lisbon! Delicious dinner and 🍊wine with @ojswift at @cometotrickys. Fish of the day flavoured with nuoc mam wrapped in kohlrabi, cold
Back with Song Sleuth, crafting as sorts of different daily yumminess for the team. Inc a vegan aubergine dip, salmon / courgettes, one request for tomato soup, and another for venison, and some absolutely delicious local chickens, amongst many other
Soho, and the first of many with @paulfrmthenorth @superdupercomms Sardinian gnocchi, mussels, crab // Charred onions, Gorgonzola, hazelnuts // Pork belly, turnip, rhubarb Deliciousness complete at @ducksoupsoho, with a few cocktails thrown in fo
Ground Elder and Wild Garlic Tart Ground elder can be harvested throughout spring and summer, but the leaves are super tender at the moment, so can be added raw to a salad or pesto, or try cooking it in my springtime tart recipe with walnut pastry a