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
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Receive menu proposals
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More than 445400 guests have already enjoyed the experience
4.45 Chef
4.74 Food quality
4.67 Presentation
4.82 Cleanliness
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118420 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 bruschetta with tomato, garlic basil and oregano
Arancini with mozzarella and home made garlic mayo
Home made lasagna alla bolognese
Classic parmigiana di melanzane
Orecchiette con sugo di carne (apulia pasta shape, with rich tomato sauce and mix meat)
Tiger prawns risotto, basil and green courgettes puure, lemon zest
Chicken milanese, with roast potatoes /or grill veg
Spaghetti with mussels, garlic parsley and white wine
Beef tagliata (cup of rump) served with rocket salad, cherry tomato , parmesan shaved and balsamic vinegar
Rocket salad
Home made focaccia bread
Smoked aubergine caviar on black garlic toast, pickled shallots & micro herbs
Miso-glazed tofu cubes with yuzu gel & sesame crunch
Compressed watermelon tartare with avocado purée & lime caviar
Mini jackfruit bao buns with kimchi slaw & gochujang mayo
Beetroot carpaccio with horseradish cream & toasted pistachios
Roasted cauliflower bites with spiced cashew cream & pomegranate molasses
Truffle mushroom arancini with saffron aioli & chive dust
Chilled pea velouté with coconut foam & fresh mint oil
Charred leek hearts with sunflower seed romesco & crispy capers
Wild mushroom & spinach gyoza in umami broth
Heritage tomato & strawberry salad with balsamic pearls & basil dust
Roasted butternut ravioli with sage-almond butter & pepitas
Crispy plantain with black bean purée & mango salsa
Grilled artichoke hearts with lemon tahini drizzle & pickled red onion
Crispy polenta cake with smoked tomato sauce, grilled courgette & olive tapenade
Aubergine involtini stuffed with herbed quinoa & pine nuts, cashew bechamel
Thai green vegetable curry with kaffir lime-scented jasmine rice
Stuffed romanesco with wild rice, apricots, pistachios & pomegranate jus
Bbq glazed seitan ribs with sweet potato mash & cabbage slaw
Truffle-scented wild mushroom risotto with crispy leeks
Soba noodles with sesame-ginger tofu, edamame, and pickled radish
Chocolate & hazelnut delice with crunchy base and espresso mousse
Baked apple with cinnamon & nut crumble served warm, no added sugar, sweetened with stevia or honey
Fruit platter gourmet selection
Coconut panna cotta with passionfruit gel & mango snow
Sticky toffee pudding with medjool date caramel & cashew vanilla ice cream
Cavolo nero salad with onion, red peppers and avocado
Duck liver paté with grilled bread, balsamic vinegar reduction and figs
Burrata cheese from puglia, grilled courgette and roasted onions
Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia
Pimiento de padron with fried basil and organic beetroot
Roasted aubergine cubes, aioli sauce, beetroot and onion
Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce
Caprese salad with buffalo mozzarella and basil
Three small bites (canapes) to be discussed with the chef
Courgette cream with roasted onions, cheese sauce and mushroom powder
Beef tartare with focaccia bread, aioli sauce and wild mushrooms
Slow cooked chorizo in white wine sauce
Grilled prawns, roasted courgette, onion and beetroot
Fresh pasta ravioli ricotta and spinach, grana padano sauce and wild mushrooms
Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese
Chicken skewers with peppers and roasted potatoes
Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables
Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes
28 days scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes
Saffron risotto with vialone nano rice de tacchi, courgette and beetroot
Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce, beetroot powder and cress
Cod fillet, salsa verde and patatas a lo pobre
Welsh rack of lamb with dauphinoise potatoes, gravy and vegetables
Oven baked salmon fillet with mash potatoes and vegetables
Wild mushroom risotto with carnaroli acquerello rice, aged 7 years
Chicken schnitzel with roasted potatoes and shallots sauce
Fresh pasta tagliatelle with slow cooked (12 hours ) beef ragout
Beetroot risotto with white wine sauce, scallops and dill
Oven baked pork fillet with truffle mash potatoes, gravy and vegetables
Traditional italian tiramisù
Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis
Mango & passion fruit panna cotta with fresh berries
Traditional crema catalana
Millefeuille with chantilly cream, melted dark chocolate and toasted apricots
Apple tart with vanilla ice cream and raspberry coulis
Italian cheese board with crackers
Vanilla cheesecake with blueberry coulis
Sticky toffee pudding
Pears in red wine and vanilla ice cream
Chocolate mousse , creme chantilly and berries
Vanilla pannacotta with raspberry coulis
3 canapés to discuss with the chef
Canapés : mini bruschetta tomato, shallot and basil
Peruvian sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce
Salmon tartare, spring onion, beetroot and red chillies
Gratinated scallops in a shallot sauce , asparagus and thyme
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
Risotto allo zafferano (saffron rissoto)
Pear and gorgonzola risotto
Celeriac veloute , wild mushrooms and white truffle oil
Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings
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
Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables
Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans
Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies
Parmigiana di melanzane
Fish to discuss with the chef
Cheese board, biscuits and grapes
Chocolate and walnuts brownie with vanilla icecream
Chocolate mousse, berries, berry coulis, creme chantillí
Creme brûlée
Crema catalana
Almond tart with vanilla icecream
Apple and berries crumble , icecream
Apple tart
Tarte au citron with rapsberries
Bakewell tart frangipane with cherry compote
Pears in red wine and vanilla icecream
Sticky toffee pudding
Vanilla cheesecake with warm blueberry coulis and icecream
Lemon meringue pie
Mango a passion fruit pannacotta
Vanilla pannacotta with raspberry coulis
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)
Vegetable sushi rolls with pickled daikon (vegetarian)
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
Seared tuna tataki with ponzu
Lobster croquette
Beetroot carpaccio with horseradish cream (vegetarian)
Garlic prawns (gambas al ajillo)
Black cod & saffron risotto
Scallop & saffron tagliolini
Wild mushroom risotto (vegetarian)
Saffron seafood broth
Surf & turf – filet mignon & half lobster
Whole roasted seabass “a la plancha”
Wagyu beef teriyaki
Lobster thermidor
Black sesame panna cotta with yuzu gel
Pears in red wine sauce & dry meringue
Chocolate & hazelnut delice with espresso mousse
Mango sticky rice
Cavolo nero salad with onion, red peppers and avocado
Duck liver paté with grilled bread, balsamic vinegar reduction and figs
Burrata cheese from puglia, grilled courgette and roasted onions
Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia
Pimiento del piquillo salad, with cavolo nero, onion, avocado, radish and oranges from valencia
Roasted aubergine cubes, aioli sauce, beetroot and onion
Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce
Caprese salad with buffalo mozzarella and basil
Three small bites (canapes) to be discussed with the chef
Courgette cream with roasted onions, cheese sauce and mushroom powder
Sea bass cevice, marinated in lime and olive oil, lime peel and radish
Beef tartare with focaccia bread, aioli sauce and wild mushrooms
Slow cooked chorizo in white wine sauce
Grilled prawns, roasted courgette, onion and beetroot
Fresh pasta ravioli ricotta and spinach, grana padano sauce and wild mushrooms
Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese
Chicken skewers marinated with onion and paprika
Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes
28 days scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes
Welsh rack of lamb with dauphinoise potatoes, gravy and vegetables
Saffron risotto with vialone nano rice de tacchi, courgette and beetroot
Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce, beetroot powder and cress
Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables
Oven baked salmon fillet with mash potatoes and vegetables
Wild mushroom risotto with carnaroli acquerello rice, aged 7 years
Chicken schnitzel with roasted potatoes and shallots sauce
Fresh pasta tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )
Beetroot risotto with white wine sauce, scallops and dill
Oven baked pork fillet with truffle mash potatoes, gravy and vegetables
Traditional italian tiramisù
Traditional crema catalana
Mango & passion fruit panna cotta with fresh berries
Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis
Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and basil
Apple tart with vanilla ice cream and raspberry coulis
Millefeuille with chantilly cream, melted dark chocolate and toasted apricots
Italian cheese board with crackers
Sticky toffee pudding
Vanilla cheesecake with blueberry coulis
Pears in red wine and vanilla ice cream
Chocolate mousse , creme chantilly and berries
Vanilla pannacotta with raspberry coulis
Roast quail ,glazed heritage carrot ,pine nut and chicken fat mayonnaise
Swordfish carpaccio, lemon dressing, capers, radish
Burrata cheese, heritage tomatoes and avocado salad (vegetarian)
Squash and ricotta ravioli , parmesan ,butter and sage sauce, (vegetarian)
Pork loin, madeira sauce , seasons veg and apple pure and mash potatoes
Spring vegetable risotto (vegetarian)
Roast salmon fillet ,grilled onion emulsion,garlic,anchovy cream,crushed new poatoes
Fillet of beef, fondant potatoes, asparagus, glazed carrots, red wine jus, herbs
Rack of lamb,artichokes flowers,new potatoes,french beans and anchovy dressing
Baked ratatouille with crottin goat’s cheese and haricot beans (vegetarian)
Paris-brest, pistachio praline chantilly & sour cherry compote
Caramelised apple with ricotta creme diplomat and arlettes
Gateau opera,peanut butter,banana,lime,rum
Trio of chocolate, homemade vanilla ice cream
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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