Our Story
House of Nelle began with one person's love of bringing people together — and a lot of time to put it to good use.
Sharonelle — “Nelle” to everyone who knows her — holds a Master's in Events Management & Hospitality and has been planning events professionally since 2018. Cooking has always been a genuine passion too, and when lockdown gave her the time, she combined both loves into one business.
What started as a handful of orders grew steadily through word of mouth, happy guests, and a genuine love of feeding people well.
Behind House of Nelle are Nelle and Ethan, together for seven years and building this business side by side. Nelle leads on events, food, and the creative vision; Ethan handles the back end — from the website you're looking at now to the logistics that make an event run smoothly on the day.
We've grown from cooking for small home gatherings into planning and catering weddings, corporate events, and everything in between — and grown our kitchen team to match, bringing on professional chefs from some of London's most celebrated restaurants. In truth, this kitchen is built on old friendships: Higinio and Oyston grew up with Ethan as childhood friends, studied alongside Nelle at university, and all four ended up moving to the UK within months of each other at the end of 2019 — long before any of them imagined running a business together.
But the philosophy hasn't changed. Every order gets the same attention to detail, whether it's a table for ten or a wedding for four hundred.
From choosing the right flavours to adapting dishes to suit your preferences and your event, we want every guest to feel like the food was made just for them.
House of Nelle: good food, made with love — now for events of every size.
Meet Nelle
Some people plan parties. I turn them into experiences.
My love for events started long before House of Nelle existed. Growing up, I was always the one organising family celebrations, obsessing over the details and making sure everyone was having a good time. Somewhere along the way, I realised — this wasn't just a hobby. This was my thing.
With a Master's in Events Management & Hospitality, I started my professional journey in India in 2018, before bringing my passion to the UK in 2021. Since then, I've had the pleasure of bringing 110+ events to life — from intimate celebrations to unforgettable weddings.
When lockdown gave me time to take over the catering side, what started as small food orders grew into celebrations for 150+ guests — including weddings. Today, House of Nelle is where my two loves meet: events and food.
Beautifully planned. Thoughtfully executed. A little indulgent. And always with a little bit of Nelle magic.
Meet the Team
Nelle's vision is brought to life by a team of professional chefs with serious pedigree — each one personally known to us long before House of Nelle existed.
Savoury / Head Chef
Higinio Machado
Born in Goa — a golden title in India, where celebration and food are inseparable. Higinio grew up surrounded by Goan Creole cuisine: southern Indian ingredients, Portuguese techniques, and colonial-influenced flavours. A culinary heritage whose depth is still being discovered, even as its classics remain local favourites.
He moved to England at 21 in 2019 and began at The Savoy, cut short by Covid. After lockdown came a year at Clos Maggiore, then three years at the two-Michelin-starred Dinner by Heston Blumenthal. Looking for a different cooking environment, he joined the opening team at Labombe by Trivet — and their commitment helped the restaurant earn its Michelin star.
His approach starts with the seasons — understanding each ingredient and how it can be cooked respectfully to its full potential, building a great sauce around it, and questioning everything to know if it belongs on the plate.
“Knowing little every day made me hungry, and I live with it even now.”
Head of Desserts
Ryan Pinheiro
Ex-Head Pastry Chef at The Ivy and finalist on Bake Off: The Professionals (2020), reaching the grand final as runner-up alongside fellow Goan chef Clanny Rodrigues.
Ryan has created desserts for The Queen, Prince William, and J.K. Rowling. Currently at Aux Pains de Papy and Patisserie Sainte Anne, he creates bespoke showstopper cakes and dessert tables for high-profile clients.
Sous Chef
Oyston Freddy Fernandes
With over a decade of professional experience, Oyston built his career through some of London's most demanding kitchens — progressing from Demi Chef de Partie through to Sous Chef, working across luxury hotels, high-volume restaurants, and premium dining environments.
His CV includes Sexy Fish, Amazonico London, JW Marriott Grosvenor House (Steakhouse), Dishoom, and Hyatt Place Heathrow — and he was part of the team that achieved the Guinness World Record for the World's Largest Mud Pie.
Oyston specialises in high-volume service, grill and meat preparation, and leading kitchen teams under pressure — maintaining consistency and quality while keeping the brigade running as one unit.
“I believe good food starts with good ingredients, but great food comes from consistency, passion and attention to detail. I enjoy creating food that people remember while making sure the team behind it works together as one.”
Together, this team leads every menu at House of Nelle — from wedding cakes to canapés to corporate lunch platters — bringing Mayfair-level technique to every event, whatever the size.