Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
Top Personal and Private chefs
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More than 204200 guests have already enjoyed the experience
4.5 Chef
4.75 Food quality
4.7 Presentation
4.82 Cleaningness
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84547 menus personalized by our Private Chefs in United Kingdom
Every occasion is unique - make sure you have the right chef and menu for it!








Snail bon bons , wild garlic
Chicken liver and foi gras parfait ,caramelised onions ,toasted brioche
Hand dived isle of mull scallops , brae mussels, caramelised cauliflower, ,
English pea veloute perigord truffle
Chargrilled watermelon ,native lobster ,toasted pumpkin seeds ,curry mayonnaise
Brill pan fried brill, golden fennel, jerusalem artichoke, brown shrimp, chicken sauce
Aged fillet of surrey hills farm beef , creamed spinach , bordelaise sauce , beef dripping potato
Creedy carver duck , sweet potato fondant , golden raisin, sautéed bok choy , duck leg boulangere
Alphonso mango , coconut panacotta, tropical fruit dressing
Lemon lemon mousse, lemon curd ,lemon verbena
Avocado and milk chocolate ,early summer berries
Lobster ravioli of native lobster, buttered spinach, datterini tomato raisins, lobster bisque
Burrata isle of wight tomato, basil purée , black olive
Spring vegetable minestrone,young basil ,crispy bocconcini
Rissoto of cockles saffron and chorizo
Rissoto of cepe mushrooms, parmesan ,creme fraiche
Breast of new season lamb , candied aubergine , red pepper dressing , sautés bok choy
Bbq surrey hills farm ribeye steak ,san marzano tomato
Gilt head black bream , spring vegetable minestrone,brown shrimp
Tiramisu valrona chocolate, toasted pistachios
Blood orange blood orange cream, fresh blood orange marmalade, sable biscuit
Carmelised white chocolate , alphonso mango , freeze dried passion fruit
Beetroot* heritage beetroots ,beetroot tartare , wood sorrel,whipped ricotta,
Pigs head crispy pigs head, smoked gammon, jerusalem artichoke, pickled sand carrot , brioche
Lobster ravioli of native lobster, buttered spinach, datterini tomato raisins, lobster bisque
Red mullet roasted provence red mullet, golden fennel, etuvee of leek, bouillabaisse, piquilo pepper
Scallop hand dived isle of mull scallops, salt baked celeriac, alsace bacon jam , samphire
Quail royale quail, miso glaze, roasted quince, pickled blackberries toasted oats
Cepe roasted cepes, autumnal truffle, baron bigod, charred leek, brioche
Veal sweetbread roasted veal sweetbreads, english sweetcorn, pickled walnuts, roasted chicken fat butter
Crab crab tartlet, turnip remoulade, brown shrimp
Fig italian black fig, pata negra, beauvale cheese
Tuna tuna noodles, kaffir lime, hass avocado
Lamb best end of church farm lamb, crispy shoulder, charred courgette, tomato and cumin
Beef slow roast fillet of surrey hills farm beef, crispy short rib, pickled onion, watercress, sand carrot
Pork princess christian farm pork belly, roasted fillet, pommery mustard, tokyo turnips roasted quince
Venison knole park venison loin , fig tatin , chervil root , cavalo nero , sauce grand veneur
Sea bass south coast sea-bass, maldon oyster, sea vegetables, oyster and buttermilk veloute
Duck roast creedy carver duck, blood orange, crispy wing, roasted onion squash
Brill roasted tranche of south coast brill, fricasse of cepe mushroom, jerusalem artichoke, charred baby leek, thyme infused chicken jus
Passionfruit & mango passion fruit mousse, mango compote isable biscuit base ,freeze dried passion fruit
Chocolate & hazelnut salted caramel chocolate cremeaux, milk chocolate whipping gamache, salted caramel melt, roasted hazelnuts
Lemon lemon mousse, lemon curd ,lemon verbena
Salted caramel tart , praline choux , carmelised hazelnuts
Apple tart tatin pink lady apple tatin, tahitian vanilla ice cream
Vassout pear poached and roasted vassout pear, cardamom and vanilla, chamomile mouse, hazelnut brittle
Gariguette strawberry gariguette strawberry, espelette pepper, white chocolate, macadamia
Marocain hummus basil dressing
Tomato salsa parsley salad
Tzatziki
Marinated olive
Dolma
Cheese borek
Grilled red pepper & basil salad
Muhammara assorted of flat bread / pita
Baked nduja & burrata
Butter asparagus toasted red mullet & green olives salsa
Falafel, red pepper salsa & lemon mayonnaise, parsley salad
Flat beans and cherry tomato salad , coriander cumin dressing
Grilled aubergine tomato salad , pomegranate-dressing
Turkish tomatoes &cucumber salad
Esme salad
Grilled wild sea bass salad, citrus dressing, wild salad
Lemon & garlic roasted potatoes, beef meat bowls
Spanakopita pie, tomato salsa
Peperonata, grilled halibut , lemon basil dressing
Turkish stuffed baby calamari with rice , spinachl and herbs , roasted tomato sauce
Roasted cauliflower , smoked marocain hummus
Turkish kofta, yogurt mints dressing , crispy potatoes
Marocain zaalook,roasted
Aubergine ,spiced tomato, coriander dressing
Grilled chicken and green olive tapenade
Lebanese rice pudding , roasted apricot & rose sirop
Muhallebi amardeen pudding
Catalan burn cream , orange biscuit
Baklava cheesecake ,pistachio ice cream
Roasted pineapple and vanilla cream filo crispy pudding
Gluten free semifreddo, caramelised figs walnuts
Roasted semolina pudding pistachio crust , peaches & orange compote
Carpaccio of beef fillet with a rocket salad and parmesan dressing
Butternut squash velouté with toasted pumpkin seeds
Choice of canapes, calvados glazed duck breast, marinated king prawns, wild mushroom crostinis
Double baked mature cheddar souffle
Pan seared king scallops with slow cooked pork, homemade pork scratchings, apple puree and a white wine and chive sauce
Caramelised wild mushroom pappardelle with charred baby leeks
Grilled oysters on a bed of wilted spinach with a parmesan crust
Griddled local langoustines with garlic butter and green salad
Roasted fillet of local roe deer with a creamed celeriac puree, wild mushrooms and redcurrant jus
Pan seared fillet of local beef potato lyonnaise and a rich bordeaux sauce
Chicken ballotine stuffed with a pistachio and leek farce, finished with a white wine cream sauce
Roast monkfish tail with a saffron mussel mariniere broth
Individual passion fruit cheesecake with almond wafers
Warm lemon and olive oil polenta cake with a homemade yoghurt ice cream
Chilled dark chocolate fondant and homemade mango sorbet
Warm black treacle and ginger pudding with a caramel sauce and homemade vanilla ice cream
Tomato and mozzarella salad with a pomegranate dressing
Avocado, feta and caramelised red onion salad with a pomegranate dressing
Lightly spiced sweet potato soup with minted greek yoghurt
Creamy wild mushroom and thyme bruschetta
Chicken and ham hock terrine with green salad
Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis
King prawn niçoise salad
Crab and chilli linguini with glazed parmesan
Honey glazed gressingham duck breast with potato fondant wilted greens and a black grape and juniper sauce
Roasted fillet of cod with samphire and a crab bisque
Sicilian baked sea bass fillet with spinach and baby tomatoes
Medallions of beef tenderloin with a bordelaise sauce, vichy carrots and roasted shallots
Orange chocolate mousse with spiced brioche and yoghurt sorbet
Orange and local honey individual cheesecake with a cointreau syrup
Vanilla poached peaches with homemade praline ice cream
Raspberry and white chocolate millefeuille with a berry compote
Avocado, feta and caramelised red onion salad with a pomegranate dressing
Lightly spiced sweet potato soup with minted greek yoghurt
Creamy wild mushroom and thyme bruschetta
Tomato and mozzarella salad with a pomegranate dressing
Fennel, beetroot and orange salad with seared king prawns
Parma ham, goats cheese and red onion roulade with a truffled salad
Baked camembert with a herb crust and toasted sour dough
Orzo salad with feta cheese and roasted vegetables
Roast breast of chicken in a chasseur sauce and pomme anna
Daube of local beef with a mushroom and pancetta jus
Honey glazed gressingham duck breast with a chick pea and pomegranate pilaf
Grilled fillet of sea bass with, samphire minted pea puree and shallot sauce
Caramelised lemon tart with homemade raspberry sorbet
Dark chocolate delice with hazelnut praline and berry coulis
Warm black treacle and ginger pudding with a caramel sauce and vanilla ice cream
Vanilla panna cotta with caramelised oranges
3 canapés to discuss with the chef
Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado (pescetarian/gf
Peruvian sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce
Salmon tartare, spring onion, beetroot and red chillies
Gratinated scallops in a shallot sauce , asparagus and thyme
Beetroot risotto, burrata cream and hazelnuts
Handmade black truffle tortelloni, wild mushroom , parmesan sauce and porcini
Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce and mozzarella pearls
Baby leave salad, heritage tomatoes, burrata from puglia, handmade pesto
Gorgonzola and pear risotto
Risotto allo zafferano (saffron rissoto)
Slow cook beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots
Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings
Scottish beef fillet, chunky roasted potatoes, green pepper sauce and seasonal vegetables
Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans
Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables
Fish to discuss with the chef , roated baby potatoes , caramelised carrots and beans
Chicken ballotine, filled with fricassee of aubergine and tomato
Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies
Parmigiana di melanzane (oven baked aubergine, tomato and vegetarian cheese with tomato passata)
Almond tart with vanilla icecream
Chocolate and walnuts brownie with vanilla icecream
Handmade tiramisu
Pears in red wine and vanilla icecream
Apple and berries crumble , icecream
Apple tart
Lemon meringue pie
Tarte au citron with rapsberries
Sticky toffee pudding
Crema catalana
Chocolate mousse, berries, berry coulis, creme chantillí
Creme brûlée
Mango and passion fruit pannacotta
Bakewell tart frangipane with cherry compote
Vanilla pannacotta with raspberry coulis
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










Take a Chef in United Kingdom
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