Chef Sam Billson

Private Chef in Exeter

Cooking has always been more than a career for me — it’s my way of connecting with people. I love the process of taking great local ingredients and turning them into something that brings joy to the table.

Over the years, I’ve cooked in many kitchens and for countless occasions, but what I value most is creating an experience that feels personal and memorable. Guests often say it’s the relaxed atmosphere as much as the food that stays with them, and that’s exactly what I aim for.

Running my business gives me the chance to combine creativity with a truly personal service. Every event is different, and I enjoy tailoring each one to reflect the people I’m cooking for.

For me, cooking is...

about bringing people together with seasonal, flavourful food and creating moments that feel truly unforgettable.

I learned to cook at...

I trained at a local college in Devon and proudly won the Accor Global competition in Paris, a milestone that shaped my culinary journey.

A cooking secret...

Is keeping it simple — letting seasonal ingredients shine while adding a touch of creativity to every dish.

My menus

Hen Party Feast

STARTER

All inclusive

Whipped feta, honey & thyme with warm flatbreads

Marinated olives, citrus & herbs

Crispy halloumi bites with sweet chilli drizzle

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Slow-roasted harissa chicken, lemon & oregano

Pan-roasted sea bass fillets with caper butter

Honey-roasted carrots & heritage squash with dukkah (V)

Side - Crispy rosemary potatoes

Side - Tomato, burrata & basil salad

Side - Green salad with lemon vinaigrette

DESSERT

All inclusive

Chocolate brownie platter with salted caramel & berries

Lemon posset pots with shortbread

A Taste of the South West

STARTER

Choose 2 dishes

Whipped goat’s cheese, roasted heritage beetroot, honey, thyme & toasted walnuts (V)

Citrus-cured salmon, fennel, dill crème fraîche & rye crumb

Crispy confit duck leg, puy lentils, caramelised shallots & red wine jus

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Slow-roasted sirloin of West Country beef, potato purée, roasted shallots & red wine reduction

Pan-roasted sea bass, crushed new potatoes, lemon butter sauce & seasonal greens

Herb-roasted chicken supreme, wild mushrooms, garlic jus & crisp potatoes

DESSERT

All inclusive

Dark chocolate fondant, salted caramel & vanilla crème fraîche

Lemon posset, shortbread & seasonal berries

Classic vanilla panna cotta, poached pear & almond crumble

Classic French Table

STARTER

Choose 2 dishes

Chicken liver parfait, cognac, caramelised onion chutney & toasted brioche

Crème brûlée of goat’s cheese, roasted beetroot, hazelnuts & dressed leaves (V)

Seared scallops, cauliflower purée, brown butter & capers

FIRST COURSE

Choose 2 dishes

Hand-cut beef tartare, cornichons, capers, Dijon mustard & crisp potato

Butter-roasted heritage carrots, whipped ricotta, pistachio & honey (V)

Wild mushroom fricassée, garlic, thyme & toasted sourdough

MAIN COURSE

Choose 2 dishes

Slow-roasted duck breast, confit leg bon bon, fondant potato & red wine jus

Pan-roasted sea bass, beurre blanc, crushed new potatoes & seasonal greens

Herb-roasted chicken supreme, wild mushrooms, pommes purée & thyme jus

DESSERT

Choose 2 dishes

Classic crème brûlée with vanilla & almond shortbread

Dark chocolate fondant, salted caramel & crème fraîche

Lemon tart, raspberry compote & Chantilly cream

Chef’s Seasonal Table

STARTER

Choose 2 dishes

Burrata, roasted cherry tomatoes, basil & balsamic glaze

Crispy chicken croquettes, parmesan & garlic aioli

Whipped ricotta, honey, lemon zest & toasted nuts (V)

Chicken Liver Parfait On Crute With Roasted Plums

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Slow-roasted harissa chicken thighs with lemon & oregano

Porchetta-style rolled pork belly with fennel, garlic & crackling crumb

Roasted aubergine, tomato & chickpea bake with herbs (V)

Fillet steak with wild mushrooms, celeriac puree, sage and parmesan dauphinoise, cavo nero and cali red sauce

DESSERT

Choose 2 dishes

Sticky Toffee Pudding Served with salted caramel sauce, whipped clotted cream, sugared popcorn, and apple-cinnamon purée

Amalfi Lemon Panna Cotta Lemon panna cotta with honeycomb shards and lavender syrup

Chocolate torte with pistachio cream, dark chocolate chard's and sugared popcorn

Somerset Apple Tart Accompanied by a creamy caramel custard and a sprinkle of spiced popcorn

The BBQ Menu

STARTER

All inclusive

Smoked beef brisket croquettes, chipotle mayo

BBQ glazed pork belly bites, apple & mustard slaw

Charred sourdough, whipped smoked butter

Coal-roasted red pepper & feta dip

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

28-day dry-aged West Country sirloin, chimichurri & beef dripping jus

Coffee-rubbed pork tomahawk steaks

Cedar plank miso-glazed salmon

Crispy duck fat rosemary potatoes • Charred hispi cabbage, miso butter & toasted seeds • Smoked mac & cheese with vintage cheddar • Fire-roasted heritage carrots, hot honey & thyme • Burnt peach & burrata salad

DESSERT

All inclusive

Bourbon vanilla panna cotta, salted caramel & pecan praline

Dark chocolate & smoked sea salt tart, crème fraîche

Classic British Roast Dinner – Fine Dining Menu

STARTER

Choose 2 dishes

Scottish Smoked Salmon – Beetroot-Cured Salmon, Dill Crème Fraîche, Keta Caviar, Pickled Shallots, And Toasted Sourdough

Twice-Baked Stilton & Caramelised Onion Soufflé – Aged Stilton Sauce, Poached Pear, And Toasted Walnuts

Pressed Ham Hock & Parsley Terrine – Homemade Piccalilli, Crispy Sourdough, And Mustard Cress

Silky Leek & Potato Velouté – Black Truffle Oil, Crispy Leeks, And Warm Artisan Bread

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

All Roasts Are Served With Duck Fat Roast Potatoes, Yorkshire Pudding, Honey-Glazed Heritage Carrots And Buttered Greens **

Dry-Aged Roast Sirloin Of Beef – Horseradish Crème, Caramelised Shallots, And A Bone Marrow Jus

Slow-Cooked Lamb Shoulder – Garlic And Rosemary Rub, Minted Pea Purée, And A Port Wine Reduction

Corn-Fed Chicken Supreme – Herb Butter, Truffle Bread Sauce, And A Thyme-Infused Chicken Jus

Wild Mushroom & Chestnut Wellington (V) – Madeira And Black Garlic Sauce, Wilted Baby Spinach

DESSERT

Choose 2 dishes

Sticky Toffee Pudding – Medjool Date Sponge, Salted Butterscotch Sauce, And Clotted Cream Ice Cream

Treacle Tart – Brown Butter Pastry, Vanilla Bean Chantilly, And Macerated Raspberries

70% Dark Chocolate Fondant – Molten Valrhona Chocolate Center, Salted Caramel Drizzle, And Honeycomb Ice Cream

British Artisan Cheese Selection – Baron Bigod, Colston Bassett Stilton, And Keen’s Cheddar, Served With Quince Jelly, Oat Biscuits, And Pickled Grapes

A Taste of Cornwall - A Culinary Journey

STARTER

Choose 2 dishes

Cornish Earlies Potato Soup With Whipped Feta, Confit Garlic, And Rosemary Focaccia (V)

Coppa Ham And Cornish Brie Croquette With Cider Apple Chutney

Cornish Crab & Avocado Tartlet Filled With Fresh Cornish Crab And Creamy Avocado, Garnished With Microgreens

Herbed Cornish Potato Croquettes; Crispy Potato Balls Made With Cornish New Potatoes And Herbs, Served With Garlic Aioli

FIRST COURSE

Choose 2 dishes

Cornish Honey And Nut Crusted Pork Tenderloin With Pickled Red Cabbage Salad And Pear Chutney

Fried Popcorn Cauliflower With Spiced Cauliflower Puree, Romesco Sauce And Dukkha (V)

Truffled Cornish Asparagus Salad Lightly Grilled And Served With A Truffle Vinaigrette, Shaved Pecorino Cheese, And A Sprinkle Of Toasted Pine Nuts (V)

MAIN COURSE

Choose 2 dishes

Roasted Cod With Buttered Seaweed Asparagus, Cabbage And Dill Pomme Puree And Split Clotted Cream And Herb Sauce

Rack Of Lamb With Spiced Aubergine Ragu Buttered Herb Pomme Puree With Grilled Asparagus And Split Chive Sauce

Pan Seared Cornish Hake Served On A Bed Of Sautéed Seasonal Greens And Drizzled With A Lemon Caper Butter Sauce

Herb-Crusted Cornish Potato Galette Made With Cornish New Potatoes, Fresh Herbs, And Creamy Goat Cheese, Served With A Side Of Seasonal Roasted Vegetables And A Drizzle Of Herb Oil (V)

DESSERT

Choose 2 dishes

Apple And Ginger Sponge With Vanilla Panna Cotta, Popcorn Brittle And Salted Caramel Milk Shake

Chocolate & Hazelnut Mousse, Roasted Blackberries, Ginger Crumb

Cornish Elderflower And Lemon Tart Set In A Buttery Pastry Crust, Served With Clotted Cream And Fresh Berries

Trilogy of Taste: A Three Course Culinary Journey

STARTER

Choose 2 dishes

Mac & Cheese Bon Bon – Celeriac Slaw, Parmesan Dressing (V)

Mussels & Calamari – Creamy Garlic Sauce, Chorizo Crumb

Pan-Fried Mackerel – Charred Cucumber, Wasabi Mayo, Seaweed Oil, Buttered Samphire

Roast Hake – Crispy Rice Cauliflower, Buttered Cauliflower Purée, Toasted Almonds, Chard

Copa Ham & Smoked Cheddar Croquette – Smoked Aioli, Apple Chutney

Sweet Crisp Tofu – Charred Mushrooms, Pistachio Dukkah (Ve)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Deconstructed Beef Wellington – Celeriac Purée, Dauphinois Potatoes, Grilled Sprouting Broccoli, Pan Jus

Fillet Steak – Roasted Artichoke Purée, Wild Mushrooms, Buttered Broad Beans, Red Wine Sauce

Rack Of Lamb – Sweet Potato Purée, Roast Shallots, Potato Beignets, Red Wine Sauce

Sea Bream – Smoked Pancetta Butter Bean Stew, Grilled Cauliflower, Kale & Walnut Butter

Sage & Beetroot Tart Tatin – Glazed Carrots, Roasted Potatoes, Cider-Braised Red Cabbage, Vanilla Parsnip Purée, Pan Jus (V)

Braised Honey & Mustard Fennel – Ricotta-Stuffed Pasta, Garlic White Sauce (Ve)

DESSERT

Choose 2 dishes

Somerset Apple Tart – Caramel Custard, Spiced Popcorn

Chocolate & Hazelnut Mousse – Roasted Blackberries, Ginger Crumb

Blackberry Eton Mess Tart – Pistachio Crumble, Almond Brittle

Milk Chocolate Mousse – Chocolate Brownie, Caramel Cream

Blackberry & Coconut Mousse – Blackberry Filling, Pickled Blackberry, Ginger Tuile (Ve)

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Chef Sam's reviews

4.76

•

42 services

Everyone loved the food. We would definitely book Sam again if we are in the area!

This was the best meal we had ever eaten! Sam catered to our dietary needs and left leftovers for us. Could not recommend more, thank you so much!

Sam was an amazing host and chef. Booked for our engagement, Sam provided a very special dinner at a very special time for both me and my partner. He was punctual, kind, attentive and most importantly, the food was incredibly tasty and well presented. On cleanup, Sam left the kitchen and cooking area looking spotless. 10/10 would recommend. Dinner was one less thing I had to worry about during the engagement given Sam’s reliability and great communication. Thank you Sam for making a special day even more special

An enquiry through Take a Chef led us to a proposal from Sam Billson. The variety offered in the menu was excellent, and Sam’s communication while discussing our requirements beforehand was superb. On the day of the event, Sam’s communication was also spot-on. He arrived exactly at the time he said he would, and his food preparation and service were excellent. The food itself was outstanding. At the end of the evening, Sam cleaned up and left the kitchen exactly as he found it. I would thoroughly recommend Sam as your chef, as well as the service offered by Take a Chef in helping to find the right person for our event.

Sam was an absolute pleasure. Incredible food, outstanding presentation and a truly enjoyable evening. We will be sure to use him again next time we are in Devon!

Sam was engaging and helpful from the start. It was easy to put together a menu from his initial proposal and great care was taken regarding allergies and intolerances. Service on the night was excellent. He was very attentive and the food was exceptional. Would recommend

Sam was excellent

We wanted a special family meal for 7 adults whilst we were on holiday. It was a wonderful experience and Sam provided us with a superb 3 course meal. He had to take into account certain allergies and vegetarian choices. The vegetarians thought the food was exceptionally tasty and equally the non-vegetarian option was also delicious. It is something we hope to repeat in the future as it was most definitely special for all of us.

Sam was great, he let me know that there was an accident on the road and that he would be late arriving. He worked hard to achieve the time slot we had asked for the dinner service. The meal was terrific and he explained the dishes well. It was a particularly difficult challenge as we had a few specific dietary requirements, which he adapted his dishes for us. It was a great evening.