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 374200 guests have already enjoyed the experience
4.47 Chef
4.75 Food quality
4.68 Presentation
4.82 Cleaningness
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97087 menus personalized by our Private Chefs in United Kingdom
Every occasion is unique - make sure you have the right chef and menu for it!








Lobster carpaccio with lemon oil
Compressed watermelon tartare with avocado purée (vegetarian)
Wagyu beef tataki with truffle ponzu
Artichoke & black truffle velouté (vegetarian)
Miso lobster ravioli with coconut bisque
Truffle soba with wild mushrooms (vegetarian)
Crab ravioli with lemon butter sauce
Wild mushroom & truffle risotto (vegetarian)
Lobster thermidor
Chateaubriand with béarnaise sauce
Black truffle risotto (vegetarian)
Chilean seabass with miso & ginger glaze
Matcha mille crepe cake
Mont blanc chestnut cream
Black sesame panna cotta with honeycomb
Chocolate & hazelnut delice with espresso mousse
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
3 canapés to discuss with the chef
Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado
Peruvian sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce
Gratinated scallops in a shallot sauce , asparagus and thyme
Salmon tartare, spring onion, beetroot and red chillies
Black truffle tortelloni, parmesan sauce and porcini
Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce
Baby leave salad, heritage tomatoes, burrata from puglia, handmade pesto
Beetroot risotto, burrata and hazelnuts
Pear and gorgonzola risotto
Risotto allo zafferano (saffron rissoto)
8 hours slow cook brisket beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots gf
Scottish beef fillet, chunky roasted potatoes, bernaise sauce and seasonal vegetables
Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket
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
Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies
Fish to discuss with the chef
Parmigiana di melanzane
Chocolate and walnuts brownie with vanilla icecream
Chocolate mousse, berries, berry coulis, creme chantillí
Tiramisu
Creme brûlée
Mango a passion fruit pannacotta
Vanilla cheesecake with warm blueberry coulis and icecream
Sticky toffee pudding
Almond tart with vanilla icecream
Tarte au citron with rapsberries
Lemon meringue pie
Pears in red wine and vanilla icecream
Cheese board, biscuits and grapes
Apple crumble
Apple tart
Bakewell tart frangipane with cherry compote
Poppadums, pickles and chutneys
Aubergine and courgette masala, coriander yoghurt
Bombay potato, coriander and cardamom
Cauliflower and cumin curry, mango and chilli jam
Slow cooked lamb rogan josh
King prawn and cod jalfrezi, saffron rice
Garlic and coriander naan
Cardamom and coconut rice pudding
Seared tuna tataki with ponzu
Truffle parmesan arancini
Lobster croquette
Beetroot carpaccio with horseradish cream (vegetarian)
Black cod & saffron risotto
Aubergine parmigiana (vegetarian)
Scallop & saffron tagliolini
Wild mushroom risotto (vegetarian)
Surf & turf – filet mignon & half lobster
Aubergine involtini with herbed quinoa (vegetarian)
Whole roasted seabass “a la plancha”
Wagyu beef teriyaki
Black sesame panna cotta with yuzu gel
Pears in red wine sauce & dry meringue
Chocolate & hazelnut delice with espresso mousse
Mango sticky rice
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
Mini yorkshire pudding with rare roast beef & horseradish cream a crisp yorkshire bite filled with tender beef and silky horseradish for a classic british flavour
Beetroot carpaccio with horseradish cream & toasted pistachios (vegetarian)
Leek & potato soup with truffle oil and croutons (v)
Smoked salmon & dill crème blinis
Beef & ale pie served with mash, greens, and gravy
Roast corn-fed chicken with sage & onion stuffing
Grilled cauliflower steak with salsa verde & almonds (vegetarian)
Sticky toffee pudding with clotted cream
Baked apple with cinnamon & nut crumble (vegetarian)
Chocolate brownie with vanilla ice cream
Fruit platter exotic selection
Mini yorkshire pudding with teriyaki beef
Beetroot carpaccio with yuzu dressing (vegetarian)
Spicy tuna tartare with avocado
Sweet potato & chickpea croquette with harissa mayo (vegetarian)
Harissa prawn tacos with pickled slaw
Miso-glazed aubergine with couscous (vegetarian)
Teriyaki salmon with coconut rice
Thai red curry with vegetables (vegetarian)
Mango sticky rice
Matcha cheesecake
Chocolate brownie with yuzu ice cream
Tropical pavlova
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
Discover the services offered by Take a Chef in United Kingdom.