How we work

Step 1

Once you have contacted us, we plan a menu tailored to your needs based on your initial requirements.

Step 2

When the menu is approved, we proceed by drawing up a detailed shopping list, right down to the bare essentials of salt and pepper!

Step 3

We will do all of the food shopping for you, at no additional cost. Although you are welcome to source the ingredients yourself.

Step 4

Once the menu is sorted and the shopping is done, we can calculate the cost of our services based on factors such as the number of people we are catering for and how complex the menu is. 

Step 5

Our chef will arrive at your home at a prearranged time to prepare the food for you.

Step 6

The majority of food is prepared fresh on site, so full use of your kitchen will be required on the day. 

Step 7

We will also confirm the kitchen equipment you have available at our disposal, and establish whether or not the chef will need to bring additional equipment along on the day.

Step 8

We will be using all of your serving dishes, plates, cake stands etc. For larger parties we work in conjunction with a specialist hire company, and a separate quote to hire what you need will be organised.

Step 9

Once the food has been served and you and your guests are pleasantly satisfied, our chef will pack away any food left over, clean down the kitchen, and say farewell till next time!

Get in touch for a quote

Are you looking for a permanent private chef to work in your household on a weekly basis, or a more frequent service rather then a one off dinner party? Get In touch and we will find you the ideal candidate at the fraction of the cost of other agencies.


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6 course taster dinner

All portions will be substantially smaller then those featured on a 3 course dinner

All our starters are served with homemade bread, and French butter


Ravioli, wilted spinach and feta, roasted red pepper sauce, lemon balm

Fish Course:

Marinated seared scallops, lime infused crab mash , brunoise red pepper , rocket salad , balsamic, truffle oil

Pan fried seabass, lemon grass broth, julienne of asian vegetables

Lemon sorbet with mint to cleanse the pallet ( in shot glasses )

Meat course :

Herb crusted Rack of lamb, red wine reduction

Dessert course :

Lemon Panacotta, wild berry compote And Chocolate and lime cheesecake, raspberry coulis

Cheese course :

Selection of cheeses and chutneys, celery and grapes

Tea, coffee and homemade truffles

See more sample menus