Valentines was fast approaching and under pressure from soppy colleagues to do something a little romantic I put my thinking cap on. Something classy and sophisticated yet with a humorous edge.

It was upon tidying the kitchen store that I came across an abandoned bucket. And then I had a brilliant idea! I sent Nuno out to find some fallen branches and KB to bring sand. Of course deep down all chefs are florists at heart – so I spent the afternoon pruning and arranging branches in the bucket to make a tree that we would hang cookies on. Another bite sized treat were mini red velvet cakes with chocolate hearts and rosé berry sangria. A perfect spread for high tea and what better location than tucked away in the bush – ready to surprise our guests.