Tess Prince is an Ibiza-based private chef, restaurant consultant and food writer who is passionate about nurturing the soul through the provision of exquisitely presented food-art. In 2021, Tess and her brand Love Food Ibiza were asked to host a breakfast and lunch service at the world renowned Pikes Hotel, a position she has returned to in 2022. Her previous career in London at Baxter Storey saw her consult alongside Yotam Ottolenghi which is where her love affair with Middle Eastern and Mediterranean cooking began.

Tess has condensed her 20 years of culinary experience to provide intimate, bespoke and exceptional dining for private clients including Ibiza’s visiting celebrities from the world of music, fashion and television. Tess has a vast knowledge of food and nutrition (BA Hons) and for 5 years has been Resident Chef at Ibiza’s premier yoga retreat Soul Adventures, cooking Macrobiotic, raw vegan and Ayurvedic dishes.

Bespoke Private Dining Experiences

Tess and her team can offer an intimate, bespoke service with a rustic chic style that embraces the beauty of Ibiza. Her  close relationships with the island’s finest artisans and organic farmers ensure she has the very best pick of the crop to create delectable Mediterranean feasts, including brunches, lavish lunches and sunset suppers.

Tess works very closely with her clients to co-create the perfect menu to suit each season and fulfil all taste preferences and desires. This is where Tess Prince and Love Food Ibiza stands out as the most unique dining experience in Ibiza where you will be taken on an unforgettable food journey with  a very personal touch!

Sunrise to Sunset Dining

Enjoy a private dining experience in the comfort of your own villa, from morning, noon ’til night! Your food adventure will begin with a complimentary Amuse Bouche, freshly baked artisan breads, olives and dips. For the main event, clients can then choose from either fish, meat or vegan courses (or a combination of all three) which are accompanied by the perfect pairing of side dishes, before concluding with an exquisite sweet ending.

Brunch Options

Seasonal fruit platter with home made granola, superfoood compote, probiotic yoghurt

Shakshuka with fresh peas, baby asparagus, whipped feta and dukkah

Overnight oats with almond milk, Ibiza lemon curd, blueberries and almond praline

Creamy dreamy chia with mango, passion fruits and pineapple

Life changing bread with homemade nut-butter and superfood jam

Grilled cheese with slow roasted tomatoes and truffle honey

Baked riccota with garden herbs, garlic roasted asparagus and Romesco sauce

Sweetcorn fritters with free range poached eggs, crispy chorizo and smashed avocado

Vegan roasted frittata and rosemary garlic mushroom

Sweet potato, black garlic, leek and Manchego tortilla

Fish Main Courses

Warm sumac king prawns with pink radish and pickled red onions

Cava poached full-side of salmon with minted labneh, sprouted mung beans, pistachio and pomegranates

Roast Spanish hake with Salinas samphire, Ibiza prawns and herb sauce

Salmon (or hake fillets) with sourdough Manchego crust served with Skordalia (roasted garlic potato puree), fennel and roasted grapes

Ibiza Nicoise: sardines, bonito tuna, quinoa and rubbed kale, soft eggs, roasted beetroot and nasturtium flowers

Mediterranean fish stew with chickpeas and preserved lemon aioli

Meat Main Courses

Slow cooked white rioja local chicken with chickpeas and Iberico chorizo

Lebanese chicken with za’tar grilled lemons and thyme broad bean crush

Molasses glazed lamb kebabs with spiced pomegranate chutney

Spiced turkey and zucchini burgers with turmeric mango yoghurt

Beef kibbeh stuffed with mozzarella and pine nuts

Spanish Albondigas meatballs with traditional fire-roasted Romesco sauce

Vegan Main Courses

Raw vegan lasagna with sun kissed tomatoes and basil nastursium oil

Beetroot burgers with minted avocado puree and hibiscus picked red onions

Babotti: Ayurvedic Indian spiced lentils and vegetables baked with a creamy silken tofu topping

Crispy tofu skewers with homemade nut-butter satay sauce served with rainbow rice noodles

Ten vegetable Moroccan tagine with prunes and Ibiza preserved lemons

Roasted vegetable chili sin carne with a touch of Ibiza carob served with red and wild rice, homemade corn tortillas and guacamole

Rainbow Chakra Buddha bowls with warm soy peanut pouring sauce

Show stopping salads and sides

Buckwheat, pomegranate and cumin roasted carrot tabbouleh

Creamed butterbeans with fire roasted red peppers and walnuts puree

Roasted sweet potato salad with massaged kale and pickled pears

Roasted broccoli salad with pink chicory, Bulgar wheat, pickled sultanas, toasted hazelnuts

Ras el Hanout roasted aubergines with preserved lemon tahini and crunchy dukkah

Rainbow ‘slaw: red cabbage, mixed peppers, red onion, carrot, toasted peanuts

Cumin roasted sweet potato hummus with medley of mixed garlic mushrooms

Thai style crunchy vegetable rice noodle salad with Vietnamese Nouc Cham dipping sauce

A modern Waldorf Salad: grapes, celery, apples, sultanas, walnuts, activated almond with a tahini dressing

Char-roasted vegetables and burrata with herb caper berry dressing

Roasted hasselback beetroot with tzatziki with whipped feta and lime leaf dressing

Watermelon with feta, cucumber, mint and dukkah

Sweet Endings

Summer berry Ibiza almond meringue roulade with amaretto mascarpone creme

Melt-in-the-middle espresso martini brownies

Salted honey, pear & chocolate tart tatin

Roasted Ibiza frangipane figs with oat ice-cream

Gin & tonic Ibiza lemon cheesecake

Flourless, sticky orange, almond and blueberry cake

Raw vegan, refined sugar free, gluten free desserts

Chocolate coconut mousse tart

Carrot cake with orange-spiced cashew cream

Ibiza white peach cheesecake with a raspberry and passion fruit puree

Ibiza Love Balls: sticky orange, carob chocolate and nutty coconut

Pricing

The Love Food Ibiza bespoke dining services have tailor made pricing structures according to menu selection and are set at a minimum spend of 1000 euros per booking.

For group booking over 12 guests, a waitress will be charged at 120 euros.

Wishing you an utterly delicious experience!

Buen provecho!

Love Tess Prince

All requests, dietary requirements, food allergies and intolerances will discussed on booking. A 50 % desposit will be required one week before the booking with the balance paid in full on the day