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
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 252800 guests have already enjoyed the experience
4.5 Chef
4.75 Food quality
4.7 Presentation
4.82 Cleaningness
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
82939 menus personalized by our Private Chefs in United Kingdom
Every occasion is unique - make sure you have the right chef and menu for it!








Classic parmigiana di melanzane, with parmesan sauce
Beef tartare
Tiger prawns alla catalana, datterino tomatos, red onions and lime
Cauliflower velouté
Pugliese burrata, beets and tomatos coulis and parmesan crumble
Arancini with smocked mozzarella, home made garlic mayo
Pan fried scallops, shallots and saffron sauce, greens beans and black olive crumble
Roast duck breast, confit legs, parsnips puure, grilled cabbage and duck cherry jus
Slow cooked braise lamb shoulder, leeks, aubergine puure, rainbow chard and lamb jus
Beef tagliata “picanha” (cap of rump) mash potatoes, spinach and green pepper sauce
Grilled hake with an italian guazzetto (tomatoes, black olives, majorana and cappers)
Pan fried wild sea bass, peas mint puure, and tender steam broccoli
Monkfish,jerusalem artichokes, grilled courgettes
Roast pork filet, carrots puure,red cabbage saute and pork jus
Grilled swordfish,schiacciata di patate and spring greens
Gratined turbot, pan fried fennel, and parsley sauce
Apple strudel with crème anglaise
Classic tiramisù
Crema pasticciera profiteroles and salted caramel sauce
Italian vanilla panna cotta , with wild berries sauce
Home made fruit tart with lemon custard cream
Chocolate fondant
Chef 3 choice canapes
Bruschetta topped with mozzarella, and fresh basil, and garlic
Slices of ripe tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze
Antipasto platter - a selection of italian cured meats, cheeses, olives, and marinated vegetables
Tomato, mozzarella and fresh basil served with basil oil
Chill grilled asparagus wrap in courgette and feta cheese
Italian scot egg with spicy tomato and garlic mayonnise
Melon, tomato and prosciutto top with fresh mint and honey glazed
Sun-blush tomato arancini and garlic mayo and rocket salad
Piri piri prawn and garlic
Ham and cheese frittata with rocket salad and olive oil
Salmon and prawn with a honey and soya sauce glazzed
Salted cod fritters in spicy tomato and mayonnaise sauce
Sardine of herb toast top with herb oil and rocket salad
Stuffed squid with prawns
(v) baked red pepper with plum tomato and garlic served with basil oil
Classic italian minestrone soup
Spaghetti pasta with bolognese sauce
Penne pasta with italian tomato sauce
Chicken thigh with all’arrabbiata sauce with asparagus and potato gnocchi
Classic italian sausage meatballs with spaghetti
Salmon top with fresh herb and cherry tomato on polenta cake
Chicken pomodoro with roasted new potato and mediterranean mix vegetables
Italian style steak with herb chimichurri sauce with fondant potato and vegetable beans sauce
Roasted stone bass top with artichoke and lemon butter dressing, baby new and vegetables potato parisienne
(v)aubergine parmigiana with pearl couscous and broccoli
Vegetables cianbotta, with rice
Classic italian tiramisu
Amerian blueberry pie
Panna cotta with a berry compote
Ricotta and orange pie top with black cherry compote
Sicilian cheesecake with mix berries compote
Apple and almond sliced with creme anglaise
Chocolate tart with ginger and walnut syrup
Baked fruit with crème anglaise
Apple pie with creme anglaise
Polenta cake with mix berries compote
Olive oil cake with black cherries compote
Chef 3 choice canapé
Shot glass of cooked tomato gazpacho
Prawn, chilli and garlic with crusty bread
Smoked sardines on tomato toasted
Meat, chicken or vegetables stuffed (empanadillas gallegas)
Vegetables tortilla
3 cheese stuffed pimientos wrap in pancetta
King mussels spicy tomato sauce
Mushroom stuffed meat balls (albondigas with mushroom)
Anchovies and herd on puff pastry (pintxos matrimonio)
Chicken and ham croquettes
Baby back ribs with sherry glazed
Black pudding with quail eggs and mix pepper
Ham and meat selection antipasti
Roasted padron peppers
Chopped plum tomato on wild garlic bread
Spanish tomato bread (pan con tomate)
Salted cod fritters in spicy tomato sauce
Stuffed baby squid
Octopus on cannellini beans and chorizo sausage
Herb roasted chicken leg served with chimichurri sauce
Sea bass with roasted fennal
Red mullet with capers and almonds
Roasted cod with tomato and courgette with garlic and herbs
Hamemade spanish meat ball in tomato sauce
Crisy belly pork with a spicy chimichurri sauce
Slowly cooked red wine glazed chorizo
Spanish roasted mix peppers
Slow roasted short rib of beef on polenta caked
Prawn and salmon herb butter
Churros with chocolate sauce
Pantxineta (puff pastry filled with crème pâtissière)
Burnt manchego cheesecake
Tarta de santiago (spanish almond cake)
Crema catalana (spanish crème brulee)
Caramel flan (crème ceramel)
Baked vanilla cheesecake
Tiramisu
Spicy panna cotta
Caramel pineapple with grand marnier glazed
Tocino de cielo (dairy free crème caramel)
Rice pudding top with cinnamon sugar
Salmon quenelles in a shrimp bisque
Baked camembert with a herb crust and toasted sour dough
Steak tartare served with a quails egg yolk
Butternut squash velouté with toasted pumpkin seeds
Avocado, feta and caramelised red onion salad with a pomegranate dressing
West coast grilled langoustines with garlic butter
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
Traditional bouillabaisse with mussels, king scallops, monkfish and flavoured with saffron
Dark chocolate delice with hazelnut praline and berry coulis
Espresso coffee mousse served with sable biscuits
Chilled dark chocolate fondant and homemade mango sorbet
Choice of canapes, calvados glazed duck breast, marinated king prawns, wild mushroom crostinis
Roquefort souffle with toasted sour dough
Warm hot smoked salmon and leek tart with a green salad and parmesan dressing
Cream of wild mushroom soup with gruyere croutons
Warm duck confit salad with a truffle dressing
Seared king scallops with smoked pancetta and cauliflower puree
Griddled courgette, aubergine and artichoke salad with a basil pesto dressing
Grilled oysters on a bed of wilted spinach with a parmesan crust
Medallions of beef tenderloin with a bordelaise sauce, vichy carrots and roasted shallots
Grilled fillet of seabass with samphire, peas and a shrimp butter sauce
Chicken ballotine stuffed with a pistachio and leek farce, finished with a white wine cream sauce
Roasted loin of venison with a potato and celeriac gratin and a bordeaux red wine sauce
Warm cinnamon and honey cake with a cointreau anglaise
Raspberry and white chocolate millefeuille with a berry compote
Warm prune and armagnac tart with a warm custard
Dark chocolate mousse with a coffee cream and sable biscuits
French onion soup with parmesan croutons
King prawn niçoise salad
Avocado, feta and caramelised red onion salad with a pomegranate dressing
Moules mariniere in a saffron broth
Daube of local beef with a mushroom and pancetta jus
Roast breast of chicken in a chasseur sauce and pomme anna
Roasted pork loin with a brandy and dijon mustard sauce
Sole meuniere with white wine and potato rosti
Raspberry and white chocolate creme brulee with homemade shortbread biscuits
Homemade profiteroles with chantilly cream and chocolate sauce
Classic lemon tart with scottish berry compote
Dark chocolate mousse with a hazelnut praline
Jerusalem artichoke soup with burnt pear and walnut
Choice of canapes, honey roast duck breast, marinated king prawns, wild mushroom crostinis
Grilled west coast langoustines with garlic butter and green truffled salad
Pan seared king scallops with slow cooked pork, homemade pork scratchings, apple puree and a white wine and chive sauce
Warm duck breast salad with feta, chicory and a pomegranate dressing
Warm hot smoked salmon and leek tart with a green salad and parmesan dressing
Home cured salmon, citrus and wild fennel and an oyster emulsion
Highland venison tartare with a crispy quails egg
Classic beef wellington with a madeira and port reduction
Roasted fillet of monkfish with samphire and a saffron mussels
Herb crusted rack of lamb with a red currant and port wine sauce and a smoked garlic mash
Roasted fillet of local roe deer with a creamed celeriac puree, wild mushrooms and redcurrant jus
Chilled dark chocolate fondant and homemade mango sorbet
White chocolate mousse with poached rhubarb and pistachio praline
Gratin of scottish summer fruit
Caramelised lemon tart with homemade raspberry sorbet
Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis
Cullen skink soup
Parma ham, goats cheese and red onion roulade with a truffled salad
Venison carpaccio with parsnip puree and parsnip crisps
Chicken and ham hock terrine with green salad
Double baked isle of mull cheddar souffle
Pan seared scallops with broad beans and peas
Peat smoked haddock fillet on creamed leeks with a rarebit glaze
Seared fillet of beef with a wild mushroom sauce, potato gratin and buttered asparagus
Roasted fillet of cod on a bed of samphire with a crab bisque
Honey glazed gressingham duck breast with potato fondant wilted greens and a black grape and juniper sauce
Slow cooked lamb with smoked garlic mash, charred leeks and arran mustard sauce
Chilled dark chocolate fondant an orange and cointreau compote
Warm black treacle and ginger pudding with a caramel sauce and homemade vanilla ice cream
Lemon posset with a sumer berry compote and homemade shortbread biscuits
Orange chocolate mousse with spiced brioche and yoghurt sorbet
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
Discover cities of United Kingdom where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in United Kingdom.