Hosting a dinner party should mean spending the evening with your guests, not in the kitchen. Having a chef cook at home is less complicated, and less formal, than many people expect. Here's how it works with us.
Planning the menu
It starts with a conversation. You can book a consultation call or simply ring us. We'll ask about the occasion, who's coming, the food you love and anything people can't eat. Then we'll suggest a menu written for you.
Our dinner party menu shows the kind of thing we cook: Middle Eastern koftas to start, a slow-cooked Vietnamese shoulder of lamb or salmon with sumac and orange blossom, and Persian love cake to finish. It's a starting point, not a set menu. For a 60th birthday dinner for six, we planned everything around a self-confessed fussy eater, and the whole family enjoyed it.
On the day
Much of the cooking is done before we arrive. A lot of our cooking is slow-cooked or sous vide, which means the hard work is done well before we arrive. Why we slow-cook almost everything explains more.
In your kitchen, we finish the cooking, plate each course and bring it to the table. You don't need special equipment, just a working oven and hob and a little worktop space.
While you eat
You stay at the table with your guests. Courses arrive when you're ready for them, not to a rigid timetable, so if everyone's deep in conversation, pudding can wait.
Afterwards
We clear away and leave your kitchen as we found it. The washing-up is done and there's nothing waiting for you in the morning.
Who it's for
Birthdays, anniversaries, a meal for friends you haven't seen in ages, a thank-you to someone special. We've cooked a private Italian-inspired anniversary dinner for a couple, and a sit-down birthday dinner for 18.
If you're in Cheltenham, the Cotswolds or elsewhere in Gloucestershire, have a look at our private dinners page, or get in touch with your date.
