Before the dinner
You share the date, the number of guests and any allergies or dislikes. The chef proposes a menu, usually six to eight courses, built around what is best that week. You agree the menu, the quote and a deposit that secures the date.
On the day
- The chef shops for fresh produce and arrives in the afternoon to prepare in your kitchen.
- Guests are welcomed with a first snack while the kitchen finishes.
- Each course is plated and served with a short explanation of the dish and its ingredients.
- Pairings, with wine or without alcohol, follow the menu course by course.
How many guests work best
A tasting menu works beautifully for 6 to 12 guests, which is also the number one chef can cook for alone. Larger groups are possible with a hired team.
What you need to provide
A working kitchen, a table and chairs, and a time to arrive. The chef brings ingredients, and can arrange tableware and drinks on request. Ask in advance what you should supply.
After the last course
A good chef leaves your kitchen clean. Confirm this when you book, so there are no surprises.
Ingredients from the wild
My menus lean on foraged and seasonal ingredients and on techniques such as fermentation, smoke and fire. Ask for a sample menu.