Lior Shva is an Israeli chef that as strong roots in Western Europe, having also lived in Belgium until the age of 12. Classically trained and with years of experience at some of the best Michelin-starred restaurants in the UK, Lior always strived to learn from the best.
After completing her military service in 2010 and travelling around South East Asia, Lior then returned to Belgium in 2011 to study at the country’s best culinary school in Koksijde.
In 2013, she moved to the UK to work at 2-Michelin-starred Restaurant Sat Bains in Nottingham for two years. Following this, she moved to London for 4 years where she worked at Dinner By Heston Blumenthal and The Ledbury (both of which have 2 Michelin stars) and was the Sous Chef for the opening of Adam Handling Chelsea.
During her days off from restaurant kitchens, Lior started a business taking Israeli tourists on tours of London’s famous food scene in Borough Market and Covent Garden. These tours became a success and strengthened her connection to the London culinary world.
Lior returned to Israel for a couple of months and opened a successful pop-up restaurant overlooking Lake Kinneret. This project showcased her ability to create a full culinary experience wherever she goes.
During the second wave of the COVID-19 pandemic, Lior became a mother. She worked full-time in the kitchen at Sat Bains right up until her due date and returned shortly after maternity leave, eager to get back behind the stove.
Lior returned to Nottingham to work as a Sous Chef at Sat Bains Restaurant. She continued leading her London food tours on weekends, maintaining her connection to the city’s food scene—up until the start of the COVID-19 pandemic.
Every dinner is more than a meal. Lior brings guests into her creative world, sharing the inspiration, techniques and personal stories behind each course, culminating in a uniquely immersive fine-dining experience.
Shaped by life in Israel, Belgium and the UK plus years in 2-Michelin-starred kitchens, Lior’s food reflects European precision, Israeli soul and global influences from her travels across Asia.
Lior blends classic Michelin-level training from Europe, mainly the UK, with a deep commitment to seasonal Israeli ingredients. Her menus shift with the seasons, highlighting local produce through refined, and world-class techniques.
Lior is now onto her next challenge and returned to Israel with her family in 2022 to pursue a career in her homeland. She is competing in the televised chef competition “Game of Chefs” and plans to open a unique fine-dining experience in the North of the country in early 2023.
Offering expert culinary consulting for restaurants, hospitality teams, and food businesses shaped by years in Michelin-starred kitchens.
Chef Lior Shva brings classical training, creative menu development, operational insight, and a deep understanding of flavour.
Bespoke chef-led events crafted around your vision.
From elegant dinners to adventurous tasting menus, Lior brings her global experience and personal touch into your home or venue.
Perfect for celebrations, intimate gatherings, and unforgettable hosting.
Exclusive offsite culinary journeys inspired by Lior’s years in Michelin-starred kitchens across Europe.
Creative tasting menus, storytelling, and immersive food moments tailored to unique venues and special occasions.
A curated fine-dining experience by Chef Lior Shva, blending Israeli soul with European technique.
Designed for food lovers seeking bold flavours, intimate atmosphere, and meaningful connections.
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
Here you can be informed about private business meals, the Supper Club tasting dinner and more.
Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with Sea fish ceviche, yuzu aioli,
wasabi sesame and seaweed chips.
After the opening speech and toast, you will sit around a knights’
table overlooking the open kitchen and continue your meal.
We will serve you a selection of warm breads accompanied by handmade butters.
The following dishes will be served one after the other at the center of the table:
Zucchini risotto with whey sauce and stuffed zucchini flowers.
Seared sea fish, pearl barley, fresh peas, sea-picked leaves and dashi sauce.
Green leaf salad, beets with seasonal fruit and HaMeiri cheese.
A variety of tomato, basil oil and burrata salad.
Sautéed chard and spinach with poached eggs and hollandaise sauce.
Filo pastry and wild mushrooms.
Potato gratin with Jerusalem artichoke cream and potato crisps.
After an “active” break from lectures, a variety of desserts will be
served in individual portions, along with hot drinks.
Mascarpone cream, seasonal fruit and a sable cookie that breaks like a crème brûlée.
A soft brownie with chocolate ganache.
Coffee panna cotta, white chocolate cream and coated peanut pieces.
Puffs filled with Tonka cream.
Madeleine cookies filled with raspberries and pistachio.
Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with seafood ceviche, yuzu aioli,
wasabi sesame and seaweed chips.
Afterwards, you will sit around a knight’s table overlooking the open
kitchen and we will continue our meal.
We will serve you warm milk rolls accompanied by handmade butters.
Starters
Corn tortellini with yellow tomato gazpacho, basil flowers and sweet cherry tomato raisins.
or
seared sea fish, fresh peas, sea-pickled leaves and a reduced fish stock.
Main course
A slice of Israeli cow, Jerusalem artichoke cream, shredded meat
croquette and demi-glace.
Dessert
Mascarpone cream, strawberries, juniper syrup and a sable cookie
that breaks like crème brûlée.
Finally, we will finish with a hot drink of your choice alongside Petiphores.
Each dish will be served personally with explanations of the ingredients and the story behind the dish, according to
your request.
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
TARTLETTE
Beef tartare, Gentleman’s Relish
POPPADUM
Ricotta, Glazed Pears, Thyme
CURED FISH
Brioche, Yuzu Mayo, Wasabi Sesame
BREAD
Homemade butters
COURGETTE RISOTTO
Courgette Tempura, Goat’s Cheese
HAYOGEV
Sweetcorn Tortellini, Yellow Tomato Gazpacho, Basil
SWEETBREAD SKEWER
Smoked Meat Foam
FISH
Brussel Sprouts, Sea Herbs, Chicken Jus
MEAT
Slow Cooked Beef, Croquette, Onions
TARTE TATIN
Peach, Ripe Cheese
FIG LEAF
Pineapple, Sablé
Hot Drinks and Petitfours
