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 251000 guests have already enjoyed the experience
4.49 Chef
4.75 Food quality
4.7 Presentation
4.82 Cleaningness
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85939 menus personalized by our Private Chefs in United Kingdom
Every occasion is unique - make sure you have the right chef and menu for it!








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
Veal sweetbread roasted veal sweetbreads, english sweetcorn, pickled walnuts, roasted chicken fat butter
Sea trout lightly cured sea trout, spiced sand carrot, pickled spring vegetables, sauternes and roe dressing
Scallops hand dived isle of mull scallops, new season morels, broad beans, alsace bacon
Asparagus new season asparagus, morel mushroom, crispy quail eggs
Squab pigeon roasted squab pigeon, perigourdine sauce, crapaudine beetroot
Crab crab tartlet, turnip remoulade, brown shrimp
Fig italian black fig, pata negra, beauvale cheese
Wild garlic risotto of wild garlic, aged parmesan
Lamb best end of church farm lamb, crispy shoulder, charred courgette, tomato and cumin
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
Brill roasted tranche of south coast brill, fricasse of cepe mushroom, jerusalem artichoke, charred baby leek, thyme infused chicken jus
Beef sashi beef, a5 croquette,celiaric, peppercorn, calcot onion, nasturtiums
Duck roasted creedy carver duck breast, spring pea, confit duck leg tartlet, burnt orange
Pork legado iberico pork rack, slow roast belly, caramelised cauliflower, pink lady, mustard
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
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
Home made meat balls
Home made focaccia , with tomato, oregano and olives
Bruschetta with melanzane sort olio
Stracciatelle pugliese
Burrata
Frittelline di zucchine
Riso patate e cozze
Stacchioddi con “sugo di carne” ( mix meat, cooked for 6 hours in a rich tomato sauce) with salted ricotta
Classic parmigiana di melanzane
Bombette pugliese, pork neck rolls with caciocavallo cheese and ham and mix grilled veg
Lamb ribs with white wine and herb, roast potatos
Puddica brindisi :focaccia ripiena with onion, oregano tomato and olive
Insalata di seppia, cuttlefish fish salad, celery garlic and lemon
Classic tiramisù
Crostata alla frutta
Rotolo al cioccolato with whipped cream
Beef tagliata (cup of rump) served with rocket salad, cherry tomato , parmesan shaved and balsamic vinegar
Marinades chicken wings, with italian mix herbs,lemon and smocked paprika
Fiorentina steak ( beef t bone 1,5/2 kg)
Bombette pugliese, pork neck rolls with caciocavallo cheese and ham
Porck chop
Sea food spiedino
Italian spiedino (italian meat on the skewer) italian fennel sausage, chicken breast and veg
Tiger prawns with garlic and italian panure
Calamari alla griglia, grilled squid with garlic, parsley and lemon
Grilled aubergine, mint, garlic and vinegar
Grilled asparagus
Mix italian salad , roman lettuce, carrots, tomatos, radicchio and endive
Pan fried courgettes
Grilled green vegetables, with garlic and chilly
Cous cous with fresh hand cut vegetables
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
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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Types of services
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