Hiring a private chef transforms a meal into an occasion: expert hands, curated ingredients and flawless timing create an evening that frees you from logistics and fills the night with taste and presence.
Prices depend on guest count, menu complexity and extras, but Take a Chef offers in the UK, a clear per-person pricing and fast quotes so you can plan confidently; below are typical costs, what’s usually included, the factors that affect price and simple examples to help you budget.
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Typical per-person pricing when hiring a chef for a night
As a practical reference, these are representative per-guest rates used on the platform:
- 2 guests: £110 per person
- 3–6 guests: £77 per person
- 7–12 guests: £55 per person
- 13+ guests: £55 per person
These figures are per guest and normally include groceries, on-site cooking, basic service and clean-up.
For very small groups, the fixed elements (travel, setup time) make the per-person cost higher; as the guest count grows, the per-person rate drops because fixed costs are spread across more people.
What’s usually included in the price?
Most private chef bookings on Take a Chef include:
Tailored menu planning and recipe design. Your chef will consult on preferences, themes, allergies and dietary needs, then craft a bespoke menu with balanced courses and seasonal produce. Expect refinements after feedback, plus alternatives for guests with specific requirements (e.g., vegetarian, gluten-free, halal).
Shopping and groceries. Ingredient sourcing is handled end-to-end, from market lists to purchasing and portion planning. Pricing typically includes all food costs, with chefs selecting quality cuts, fresh fish and in-season vegetables to meet the agreed brief and budget.
On-site cooking and presentation. The chef arrives ahead of time to prep, cook and plate at your home or venue. They adapt to your kitchen layout, bring a clear run-of-show, and time courses, so service feels seamless. Presentation is restaurant-level, aligned with your event’s style.
Basic front-of-house service. Most bookings include plating, serving each course and clearing between rounds. The chef (and sometimes an assistant) will manage table flow, check on pacing, and coordinate any dietary variations without disrupting the experience.
Kitchen clean-up and waste removal. Post-service, the chef restores your kitchen, washes used cookware and surfaces, and bags food waste for disposal. You end the night with a clean space and any leftovers labelled and refrigerated where appropriate.
Standard equipment provided. If your kitchen lacks capacity, chefs can bring essentials such as portable burners, induction hobs, carving boards, thermometers, or presentation platters. They’ll confirm what’s needed during the pre-event call.
Common optional extras (billed separately). For larger or more formal events, you can add waiting staff for table service, wine pairings with a sommelier, or rental items like china, glassware, linens, tables, and chairs. Bespoke decor, printed menus, canapés on arrival, celebration cakes and extended service hours (e.g., late-night snacks) can also be arranged and quoted in advance.
Optional extras often billed separately: additional waiting staff, wine pairings or sommelier service, equipment rental (china, glassware, tables), bespoke decor, and extended service hours.
What affects the cost of a private chef for a night?
Knowing the main cost drivers helps you get the experience you want without surprises:
- Guest count. The biggest factor. Per-person pricing drops as numbers rise.
- Menu complexity and ingredients. Simple seasonal menus are cheaper; premium ingredients (wagyu, truffles, imported shellfish) increase cost.
- Service style and courses. A three-course plated dinner costs less than a multi-course tasting menu or full-service event with canapés and passed courses.
- Chef experience and reputation. Michelin trained or celebrity chefs command higher fees. Talented local chefs offer quality at lower rates.
- Location and travel. Travel time, parking difficulties or remote venues can add fees. City centre bookings sometimes include higher base rates.
- Staffing and extras. Adding servers, a mixologist, or event coordinator, raises the total.
- Date and timing. Peak dates (NYE, Valentine’s) can require earlier booking or carry surcharges.
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Representative examples using the per-person rates above
These scenarios use the Take a Chef sample rates and assume groceries and standard service are included.
- Romantic dinner for 2: £110 × 2 = £220 total (3-course, chef cooks and cleans).
- Family celebration for 6: £77 × 6 = £462 total (3-course plated dinner).
- Small party for 10: £55 × 10 = £550 total (sharing starters, mains and dessert).
- Larger gathering for 20: £55 × 20 = £1,100 total (buffet or family-style dining).
If you add a waiter, wine pairing or equipment hire, expect those to be added on top of the base total.
Is hiring a private chef for a night worth it?
A private chef is worth it when you value time, privacy and a tailored culinary experience. The chef handles menu planning, shopping, cooking and clean-up so you and your guests can focus in the evening.
For small or mid-sized groups, the all-in cost can be comparable to dining at a high-end restaurant once you add drinks, service charges and travel. For special occasions, anniversaries, birthdays, intimate celebrations, or business dinners, the convenience and personalisation often justify the price.
Beyond food, you pay for a curated atmosphere, professional timing of courses and the freedom to host without the logistics of a restaurant.
How to get an accurate quote instantly?
Use Take a Chef to receive fast, accurate pricing tailored to your date, location and guest count. Enter your city, number of guests and any dietary requirements, browse chef profiles and sample menus, then request a quote.
The platform shows what’s included and lets you message chefs directly to refine the menu, add staff or confirm equipment needs. Booking securely through the site protects payment and provides clear cancellation terms.
➡︎ Get an instant quote and browse chefs
Cost-control tips
- Opt for seasonal, local ingredients rather than imported luxury items.
- Choose a plated three-course menu rather than a multi-course tasting menu.
- Book midweek or outside peak season to avoid surcharges.
- Limit optional extras (staff, pairings, rentals) or supply drinks yourself.
- Confirm what is included in the quote (groceries, service, clean-up) to avoid hidden fees.
FAQs about hiring a private chef for a night
How far in advance should I book?
For weekends or busy periods, book 4–8 weeks ahead. Weekday dates often work with 1–2 weeks’ notice.
Can chefs handle dietary restrictions?
Yes. Chefs can design vegetarian, vegan, gluten-free, halal or allergy-safe menus—be explicit about needs when requesting a quote.
Are drinks included?
Usually not. Most chefs either provide drinks for an extra fee or ask you to supply them (corkage may apply). Clarify in advance.
What if my kitchen is small?
Most chefs adapt to domestic kitchens. If specialist equipment is needed, they will either bring it or recommend rentals. Provide kitchen dimensions and photos if possible.
How is payment handled?
Take a Chef processes payments securely. Quotes detail deposit requirements and cancellation terms.
