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suppertide

A five-course tasting menu cooked at your table.

Suppertide is a private chef in Merrow Bay. Ines Barreau, formerly of two starred kitchens, cooks for four to fourteen guests in your home or villa.

Compose your menu (555) 014-0717
Per guest
$240
Wine pairing
$95
Guests
4 to 14
A table laid with wine glasses and a lit candle in a dark dining room
Chef Ines Barreau in the kitchen

Ines Barreau, in a client’s kitchen on Tern Point.

From two starred kitchens to one table a night.

Ines spent eleven years in restaurant kitchens: seven at Aubel in Lyon, where she ran the fish section and then the pass, and four as sous chef at Calder in Copenhagen. Both held a star the whole time she was there.

What she missed was the table. From the pass she saw a plate leave and an empty one come back. At a dinner for ten she sees the second course land, hears who asks for the bread again, and can change the sweet if the table wants something lighter by ten o’clock.

So Suppertide is small on purpose. One dinner a night, five nights a week at most, with Tomás Arriaga, who has washed up and plated beside her since the second year.

  • 11years in restaurant kitchens

  • 2starred kitchens, Lyon and Copenhagen

  • 212dinners cooked since 2021

  • 1dinner a night, never two

Pick five courses and see the printed card.

The autumn menu, three dishes per course. Pick one of each and add a line for the top of the card. Ines checks it against the market three days before the dinner.

  1. 1 of 5First
  2. 2 of 5From the sea
  3. 3 of 5From the garden
  4. 4 of 5Main
  5. 5 of 5Sweet
Guests at the table
8

From 4 to 14.

suppertide

An evening at your table

Five courses for eight

  1. First

    Oyster

    green apple, frozen buttermilk

    Muscadet sur lie, Loire

  2. From the sea

    Hand-dived scallop

    brown butter, celeriac

    Chablis premier cru

  3. From the garden

    Hen of the woods

    cured egg yolk, toasted buckwheat

    Pinot noir, Sonoma Coast

  4. Main

    Duck breast, aged nine days

    persimmon, its own jus

    Syrah, Northern Rhône

  5. Sweet

    Brown butter ice cream

    roasted pear, buckwheat

    Late-harvest Riesling, Mosel

Cooked at your table by Ines Barreau

8 guests at $335$2,680

This autumn’s plates at guests’ tables.

  • Mushrooms and greens over a celeriac puree on a dark stoneware plate
    Hen of the woods, celeriac, toasted buckwheatA house on Tern Point, six guests
  • Cured fish with crisp shallot on a matte black ceramic dish
    Cured mackerel, crisp shallot, horseradishA villa in the Corran valley, twelve guests
  • A chocolate dessert with a single quenelle of sorbet on a speckled plate
    Dark chocolate, olive oil, mandarin sorbetAn anniversary in Merrow Bay, four guests
  • A glass of red wine between courses, lit by tealights
    The fourth glass: Syrah, Northern RhôneA fortieth above the harbour, fourteen guests

3 pm to 11:30 pm, then a clean kitchen.

  1. Three weeks out

    A twenty-minute call

    The menu card, every allergy at the table, where the table goes and what your oven actually does. Ines asks for a photo of the kitchen.

  2. 3:00 pm

    Ines and Tomás arrive

    With the mise en place already started, her own knives, and plates and glasses if yours are not right for the menu. You will not be asked for a single pan.

  3. 6:30 pm

    The table is laid

    Candles, glasses for the pairing, and a printed menu card at every place with your line at the top.

  4. 7:30 pm

    First course

    Ines brings each course herself and tells you what is on the plate in about two sentences. Courses come roughly every twenty-five minutes.

  5. 10:30 pm

    Sweet, then coffee

    Coffee and something small and warm from your oven. Guests usually stay at the table for another hour.

  6. 11:30 pm

    The kitchen is yours again

    Surfaces wiped, dishwasher run, bins out, leftovers labelled in your fridge. Then they go.

A course being plated on a white dish at the kitchen counter
A last drop of sauce added to a duck course

The duck jus is reduced the day before, in Ines’s own kitchen.

$240 a guest, and nothing added at the door.

For eight guests with the pairing, that is $2,680 for the evening, all of it. No service charge, no plate hire, no line for the washing up.

Tasting menu$240 per guest
Five courses, bread and cultured butter, coffee and petits fours. Shopping, cooking, service and the washing up.
Wine pairing$95 per guest
Five glasses chosen for your menu and poured at the table. Or open your own bottles; there is no corkage.
The table4 to 14 guests
Below four the market run does not pay for itself. Above fourteen the food would come out slower than it should, so Ines does not take it.
Holding a date30% deposit
The balance is due three days before, when the menu is final. Cancel up to 14 days out for a full refund.
TravelIncluded to 40 miles
Anywhere within 40 miles of Merrow Bay. Villas and boats further out are quoted on the call.

Three hosts from last season.

Sample reviews, shown for illustration.

  • She asked what my mother cooked when I was small and put a version of it in the second course. My mother cried, which she does not do.

    Ottilie R.A seventieth birthday in Merrow Bay, ten guests

  • Twelve of us in a rented villa with a kitchen none of us understood. Ines had the oven sorted in ten minutes and we never saw her hurry.

    Marcus L.A week in the Corran valley, twelve guests

  • The duck. We booked her again for the duck, and told her so on the phone.

    Delphine and SamAn anniversary at home, four guests

Send the date and the menu. Ines replies the same evening.

She answers every enquiry herself, after service, usually before midnight. Saturdays in October and December go first; for those, write two months ahead.

Where she cooks
Merrow Bay, Tern Point, the Corran valley and anywhere within 40 miles.