Private Chef Gareth Shippen

I am a highly experienced chef-owner with a strong background in both fine dining and large-scale hospitality. Having owned and operated restaurants and worked across international markets, I bring a refined yet approachable style to private dining. I am passionate about using quality ingredients, thoughtful presentation, and seamless service to create memorable, tailored dining experiences for every guest.

For me, cooking is...

For me, cooking is a way to connect with people, tell stories through food, and create moments that are remembered long after the meal ends.

I learned to cook at...

I learned to cook in professional kitchens, where discipline, consistency, and respect for ingredients were shaped by years of hands-on experience.

A cooking secret...

My secret in the kitchen is keeping things simple, letting great ingredients speak for themselves.

My menus

Land & Sea

STARTER

All inclusive

Amuse-Bouche - Crispy Duck Spring Rolls - Slow-cooked duck shredded and folded with aromatic spices, lightly crisped in delicate pastry and served with a subtle hoisin-ginger dip

FIRST COURSE

All inclusive

Starter - Pork Belly with Apple & Fennel - Slow-cooked pork belly with crisp crackling, served with apple purée, shaved fennel, and a light cider glaze

MAIN COURSE

All inclusive

Main Course - Pan-Seared Local Linefish - Fresh local linefish pan-seared until crisp-skinned, served with a silky sweetcorn purée, caper butter, and seasonal greens

DESSERT

All inclusive

Dessert - Lavender-Infused Crème Brûlée - Silky vanilla custard gently infused with lavender, finished with a crisp caramelised sugar crust

Coastal & Countryside

STARTER

All inclusive

Amuse - Bouche Local Oysters with Champagne & Cucumber Dressing - Freshly shucked local oysters served with a light champagne vinaigrette, finely diced cucumber, shallot, and a touch of lemon zest

FIRST COURSE

All inclusive

Starter - Stuffed Calamari Tubes with Chorizo - Tender calamari tubes filled with a savoury mix of chorizo, garlic, smoked paprika, parsley, and toasted breadcrumbs, gently grilled and finished with a light tomato concassé and olive oil

MAIN COURSE

All inclusive

Main Course - Slow-Braised Beef Short Rib - Beef short rib braised low and slow until fork-tender, served with creamy mashed potatoes, vibrant pea purée, seasonal vegetables, and a glossy sherry & thyme glaze

DESSERT

All inclusive

Dessert - Vanilla Panna Cotta with Berry Compote - Silky vanilla panna cotta served with a lightly spiced seasonal berry compote and citrus zest

The Tides & The Pasture

STARTER

All inclusive

Amuse-Bouche - Citrus-Cured Salmon Silk-cut salmon lightly cured with lemon zest and sea salt, finished with crème fraîche, fresh dill, and crisp crostini

FIRST COURSE

All inclusive

Starter - Seared King Prawns with Mango Salsa - Pan-seared king prawns finished with a fresh mango, lime, and coriander salsa, lightly dressed with chilli, olive oil, and sea salt, served with delicate greens. Main Course

MAIN COURSE

All inclusive

Main Course - Herb-Crusted Lamb - Rump Tender lamb rump coated in fresh herbs and garlic, roasted to perfection and served with creamy potato purée, glazed baby vegetables, and rosemary jus

DESSERT

All inclusive

Dessert - Dark Chocolate Torte - A rich, flourless dark chocolate torte with a soft, velvety centre, served with vanilla bean crème anglaise and fresh berries