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Nil Mutluer

@healgoblin

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Chef & Culinary Artist
Formerly @sessionsartsclub
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Yesterday I had the pleasure of creating the edible centerpiece for the British Fashion Council’s Summer Party at the Serpentine Gallery. I wanted to make something that sat somewhere between sculpture, food and fashion.

Inspired by the Serpentine Pavilion and textile techniques, I developed two monumental marzipan cake sculptures and over 200 miniature cakes. Rather than creating something simply to be looked at, I wanted it to be shared. To slowly disappear as people gathered around it.

It was such a joy to bring this to life with so many wonderful people. Thank you so much to everyone involved, and to the BFC and Serpentine for trusting me. by @healgoblin

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3 months ago

Canapés for PFW presentation. by @healgoblin

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a year ago

Vanilla heavy cheesecake with lightly broiled peeled rose and strawberry grapes and vanilla apple caramel to bind all together⭐️ by @healgoblin

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2 years ago

Canapés for @jw_anderson and @ugg to celebrate the launch of their new shoe in three colourways: sage, chestnut and orange. Such a perfect season for these colours and flavours.

I built the menu around the feeling of afternoon tea and a British house party, with a slightly nostalgic language throughout. Familiar references, tea, toast, tartlets and little party bites, but reworked through the three colourways and the ingredients of the season.

Menu

Shokupan trout roe toast
Pork rillette, apple and sage vol-au-vent
Tea-marinated quail egg
Chocolate chiffon and Miyagawa jelly
Chestnut caramel cream tartlet
Orange and Miyagawa tartlet
Sage, tiger lemon and honey tartlet

Drinks

Iced English and osmanthus tea
Gin and Earl Grey tea
Toasted black soybean and lapsang tea martini
Fig leaf and tiger lemon fizz

Thank you so much to @natoora for their support, and to my phenomenal team @drop_tales_by_indre @stephyclark @susscakestudio @dmitry_douban @raoulrechnitz @shariwho @harrydickinson @mariavfaldini who made the whole thing happen. by @healgoblin

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3 days ago

Last month London Fashion W🧤🧤k and favourite sn🍘cks. I even walked a show for the first t🕰️me. by @healgoblin

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11 days ago

Cannot believe it’s still summer in London in October 🥹 by @healgoblin

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15 days ago

Creative Direction and food styling for a wedding at Heckfield Place-Butter sculptures, pretzels and name card butters. by @healgoblin

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18 days ago

Creative direction and food styling for a beautiful wedding at Heckfield Place. 🖤 by @healgoblin

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21 days ago

Two setups for the launch of Ffern’s Autumn ’26 fragrance.

In the morning, we served fennel granola with Fragola grapes, purple figs and mint, finished with a mist of tonka bean or lavender.

By evening, the station had become a cake table: tonka bean sponge layered with lavender cream and roasted Framboisine grapes, served with fresh grapes. Guests could choose a tonka bean or lavender mist to perfume their plate.

To drink, we made a Fragola grape and rose geranium fizz and a lavender Aviation.

A big thank you to @silentpooldistillers for the beautiful gin, distilled with coriander seeds, lavender, juniper and chamomile. It fit right into the flavour world we created for the event.

Pastry chef: @_louisthompson
Drinks: @drop_tales_by_indre
Seasonal ingredients: @natoora by @healgoblin

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24 days ago

Canapés for the launch of Ffern’s new Autumn ’26 fragrance. We suspended them among the moorland installation to evoke foraging and the autumn harvest. Thank you to @natoora for the beautiful ingredients.

Roscoff, walnut, honey patch squash and pickled fennel tartlet

Tiger tomato, fig gel and viola

Mini choux farcis with girolles, pied de mouton mushrooms, rice and herbs

Dark chocolate truffle, fragola grape gel with milk chocolate shavings and red wood sorrel

Moorland installation: @simonelanemone by @healgoblin

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24 days ago

🖤🦋🌚🦋🖤 by @healgoblin

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a month ago

Best known for catering to London’s fashion crowd, Turkish chef and culinary artist Nil Mutluer, AKA @healgoblin, approaches food as both nourishment and a medium for storytelling. ⁠
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“My mum always told me I was naughty as a kid, and you could say that’s where much of my cooking style comes from,” she tells @augustinehammond. “That’s also what inspired the name Healgoblin: the ‘heal’ is for the nourishment at the heart of my cooking, while the ‘goblin’ is because I’m inherently mischievous in the way I do things.”⁠
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Her approach to cooking is rooted in a lifelong relationship with food. Mutluer cannot remember a time when she didn’t know how to cook, having learned in Turkey from her mother and grandmother, who lived on a farm surrounded by the rhythms of seasonal produce. As a child, she foraged for wild oregano and rose petals, turning them into jam, and gathered mushrooms from the forest floor to infuse soups and stocks.⁠
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For her chosen dish, Mutluer brings the smoky and tangy flavours that infused the kitchens of her childhood to the summery shredded chicken salad. Here, she shares her method for making it. Read more at the link in bio 📲⁠
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📸 Courtesy of @healgoblin by @healgoblin

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a month ago