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Tide Table | Retreat Chef

@the.tide.table

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🍽️ Based in Gloucestershire, England
🍨Allergy safe private chef for your retreat
🤍Gluten + tree-nut free seasonal cooking
🍂 Oct. 16th Supper Club vvv

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🍇꩜🍽️🇬🇧 taken in Oxfordshire by @the.tide.table

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2 months ago

Hello loves! Tide Table has officially moved… to ENGLAND 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Sending love to all of my California friends, clients, servers, fellow chefs, workshop students and phenomenal farmers who made this work INCREDIBLY rewarding in my hometown.

— Chef Kerra
xx taken in Oxfordshire by @the.tide.table

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16

6 months ago

me 🤝 an al fresco tablescape 🌳

Hi there! I’m Kerra Rogoff, a UK based Retreat Chef! I am from sunny San Diego, California ~ and fresh produce is everything to me. It’s an integral part of my life / work and I love preparing it creatively for others.

Following the seasons and shifting with the tides, I create Ayurvedic inspired menus for retreats of all kinds! Feeding others who are seeking to understand themselves more deeply ~ truly nourishes beyond the table. This is why I love cooking for retreats!

Let’s connect ~ I’m ready to feed your people. 🍽️ taken in Ojai, California by @the.tide.table

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6

a year ago

A visual love letter to my unruly backyard rosemary plant which I thank after each snip 🌿

A special shout out to the always iconic confit garlic ~ I realized while typing that “iconic” is in the name; if you jumble the letters ~ “confit garlic” you’ll find it in there. 🧄

Also everyone say hi to the lady bug aka lady bird that I saved from going into this recipe! 🐞 taken in Oxfordshire by @the.tide.table

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14 hours ago

Not long left until this Friday!

Pleased to contribute to @the.tide.table ‘s and @rise.and.flour ‘s autumnal, five course menu 🍂

Be sure to contact the event organisers for more details ! taken in Groves Yard by @the.tide.table

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3 days ago

🍁🍄‍🟫🕯️🍄‍🟫🍁
An autumn supper club is popping up in The Cotswolds next month! Send to the person you’d love to share this candlelit evening with -—> 🍽️

@the.tide.table is hosting its first British Supper Club since moving to the UK! This five course meal will be celebrating the season’s peak produce; using locally sourced ingredients throughout the menu . 🍂🍄‍🟫🍁

Info:
•Pre booking required (link in bio)
•One night only
•Welcome drink included
•BYO beer / wine
•Indoors

Details:
£65 + booking fee
Friday, October 16th | 7:00pm
Rise & Flour | @rise.and.flour | Milton-under-Wychwood | OX7 6JW | Nestled in @grovesyard1660
🇬🇧

(PS) I spent hours making this graphic only for IG to mark it as “AI content” - it’s not! (: — Chef Kerra An invitation to the public living in the Cotswolds in England to join a supper club led by a local chef who recently moved here - the address and time is included as well as the business logos for the two collaborating chefs. taken in Groves Yard by @the.tide.table

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18

a month ago

Paired with a glass of something cold 🤍

This was one of the many appetizers! This farm dinner was dedicated to my beloved grandparents, just a week after their passing, so I had to import Sicilian Castelvetrano olives in their honor of course. 🫒🇮🇹

My husband brought a bouquet of roses and put them inside the gigantic empty olive tin to show his support that night, as it was Valentine’s Day after all. 🌹

And yes, giant garlic pieces are important to me. It’s like striking gold when you find one in your dish.

Anyway, why do I cook? I ask myself this sometimes when motivation ebbs and flows. I remember that it’s a delicious way to show love.

Recipe:
Sicilian Castelvetrano Olives
Greek Kalamata Olives
Orange Rind picked and peeled that day @fredsurbanfarm (careful of the white pith)
Red Wine Vinegar
Oregano
Parsley
Garlic
Honey from the hive (to taste) @fredsurbanfarm
EVOO

I thanked an olive tree on the way down to service, which I feel made them taste even better.

#privatechef #retreatchef #latesummer #appetizer #summereats by @the.tide.table

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4

2 months ago

Thank you for the feature @sdvoyagermag | There’s link to the full article on my page 📃

Enjoy reading a bit about The Tide Table, musings on career changes, and the heart behind why I care so deeply about supporting local. 🕯️🍽️ taken in San Diego, California by @the.tide.table

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9 months ago

Let’s make tzatziki using local Shepard’s yoghurt! 🍽️

Our new home in The Cotswolds, Oxfordshire is like a playground full of the freshest produce & goods ~ as you can see in this late spring crudité ~ but I’m here to shout out the sheep!

The Cotswolds is believed to be named after these roots: The Old English words “cot” (meaning sheep enclosure) and “wold” (meaning rolling hills), translating to “sheep enclosures in rolling hillsides”

🐑 There you have it. The beautiful sheep in our region provided this glorious Shepard’s Yoghurt ~ crafted by @philotrophie ~ I whipped up a tzatziki with it for this savory dip! Message me for the recipe - hint
… there’s lots of garlic 🧄

Absolutely loving exploring England & learning more about our new home! Can’t wait to see what summer in the countryside has in store. 🏴󠁧󠁢󠁥󠁮󠁧󠁿 x taken in Oxfordshire by @the.tide.table

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4 months ago

Salad for 40 guests on a Microgreen farm 🌱 ｡𖦹°‧

Starts with sourcing ~ What’s in season? What’s locally available? This was Valentine’s Day (Feb 2026) in my beautiful hometown San Diego, California so winter was the guiding force - kept it vegan for this as I was doing a double menu that night for both vegan and non-vegan guests.

If I was having this at home, you already know a burrata ball would be on this babe.

Mixed Winter Lettuce. Fennel. Citrus from the farm. Golden Beetroot. Red Beetroot. Micro-greens that guests could see growing from the comfort of their seats. Tarragon Balsamic. Crushed Pistachio.

A fresh, bright, colorful cut into the winter blues. ⚘ Proud of this one! taken in Fred's Urban Farm by @the.tide.table

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5 months ago

The Tide Table’s first farm dinner was unforgettable! 🍽️

The “Hive to Harvest” Dinner at @fredsurbanfarm was truly beautiful! Prepping in the rain ~ everyone who was on my team absolutely brought it. I’m so grateful to have had that support all day while bringing this menu to life.

Rain or shine every guest arrived ready to dine! Four courses with honey weaved throughout + hot coffee service 🇮🇹. Bees & bee trivia. Community gathering around the tables in the barn while the rain cleared & the music played.

The local produce & seasonal goods were bringing smiles & questions from everyone - “where is this from?!” Well I’ll tell you!

🥖 @breadinjamul | Sourdough fresh out of the oven!
🥩 @daleranch | Grass-fed & pasture-raised steak
🌱@fredsurbanfarm | Local honey, honeycomb, mandarins, lettuce, microgreens
🍹 @mydragonplug | Dragonfruit for the Lemonade
🫒 @northcountyoliveoil | Cold-pressed evoo weaved throughout
🥒 @ranchito.milkyway.farmstand | Produce
💐 @specialtyproduce | Edible Flowers taken in Fred's Urban Farm by @the.tide.table

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7

a year ago

No music so you can feel what’s it like.
Welcome to the pass. 𓌉◯𓇋

Doing this dinner felt like a dream! It was dedicated to my darling Nana and Papa who passed just a week and a few days before this. They met at the Valentine’s Day dance when they were teens. Love is the greatest gift on earth.

LOCAL LOVE | Valentine’s Day Dinner 𓇢𓆸

Starters —
Spinach & Artichoke Crostini w/ Fred’s Microgreens
Bruschetta
Bright Winter Salad
Marinated Olives w/ Satsuma Peel

Main —
Locally-Sourced Braised Chuck Roast
Gouda Mashed Russets
Roasted Rainbow Carrots w/ Fred’s Farm Honey
Beef Dripping Gravy
Fresh Chive
Borage

+

Vegan Version Main —
Braised King Oyster Mushroom
Mashed Russets
Roasted Rainbow Carrots w/ Agave
Shallot Gravy
Fresh Chive

Dessert —
Salted Dark Chocolate Strawberries
Pistachio Date Bark
Italian Coffee Service

@fredsurbanfarm 🍽️ taken in Fred's Urban Farm by @the.tide.table

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5 months ago