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A tasting menu designed for two. Your chef cooks and serves at your table — your home becomes the restaurant, the evening is entirely yours.
Anniversary Dinner · London
An anniversary dinner in a restaurant puts you at a table surrounded by strangers, on a fixed menu, with a two-hour turn. A private chef inverts everything: your home, your table, a menu built around the dishes that matter to you — and no one watching the clock.
Your chef arrives two to three hours before the first course. In that time they prep, season and time each dish precisely. Most anniversary menus run five to seven courses: an amuse-bouche, cold and warm starters, a fish course, a main — typically a dry-aged beef, a rack of lamb, or a sea bass cooked in a pan you haven't touched — and a dessert your chef finishes at the table. Wine pairings can be discussed in advance; many chefs will advise on bottles to have ready.
The dishes are cleared between courses. When the last plate is gone, your chef cleans the kitchen and leaves. The evening is what you made of it — not what a full dining room allowed.
Real experiences
Restaurant-quality food at my own table, with none of the hosting stress. I'll never go back to cooking for big groups myself.
From the first message to the last plate, everything was handled. My guests thought I'd hired a caterer twice the price.
I booked for an anniversary and the chef quietly turned our flat into the best restaurant in town for one night. It felt completely worth it.
FAQ
Everything about booking a private chef for anniversary dinner in London.
Five to seven days for weekend evenings. This gives your chef time to source specific ingredients — a particular cut of meat, fresh truffles, a dessert that needs preparation the day before. For very specific requests (wagyu, caviar, imported cheeses), ten days is better.
Yes. Most private chefs treat an anniversary dinner as a collaboration. Chat directly with your chef via the app — tell them what you love, what you don't, whether you want French technique, contemporary, or a menu built around a place you've been. They propose the courses; you approve before anything is confirmed.
For two guests in Dubai, expect AED 350–600 per person for a five-to-seven course tasting menu with tableside service. The price is set by the chef and shown in full before you confirm — no service charges added on top of the chef's fee beyond UpChef's small platform fee.
Yes. Shopping, prep, cooking, plating, serving each course and clearing the kitchen are all included. You provide the kitchen, the table, and the guests.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
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On the menu
From their kitchens
potato’s rosti, Avacado mousse, picked chilli’s, whipped feta & seared pork belly.
braised lamb neck, coriander yogurt, coffee & chilli harissa & curried lime leafs
slamon gravalax, whipped smoked cod’s roe & pickled garden veg
miso braised pork belly, cider & rum braised cabbage, garlic potato fondant & cavalo Nero
miso braised pork belly, cider & rum braised cabbage, garlic potato fondant & cavalo Nero
picked white crab meat, brown crab aioli, sea herbs, compressed apple & sourdough crostini
picked white crab meat, brown crab aioli, sea herbs, compressed apple & sourdough crostini
butter poached lobster, confit celeriac, bernaise sauce & bisque hot sauce.
butter poached lobster, confit celeriac, bernaise sauce & bisque hot sauce.
pulled pork shoulder in teriyaki, served with pickled veg & steamed boa buns
pulled pork shoulder in teriyaki, served with pickled veg & steamed boa buns
tuna tartare served with compressed fruit I.e grapefruit melon & orange
tuna tartare served with compressed fruit I.e grapefruit melon & orange
seafood paella
seafood paella
lobster arroz caldoso
lobster arroz caldoso
Delicately cured Scottish salmon with cucumber carpaccio, Keta caviar, lemon gel, puffed corn, micro herbs.
Delicately cured Scottish salmon with cucumber carpaccio, Keta caviar, lemon gel, puffed corn, micro herbs.
Perfectly roasted grass-fed beef fillet served with crisp potato pavé, charred asparagus, roasted shallot, smoked carrot purée, and a glossy red wine jus.
Perfectly roasted grass-fed beef fillet served with crisp potato pavé, charred asparagus, roasted shallot, smoked carrot purée, and a glossy red wine jus.
Flame-grilled Tenderstem broccoli on a bed of fresh herb salsa verde, finished with aged Parmigiano Reggiano, toasted almonds, and a touch of red chilli.
Flame-grilled Tenderstem broccoli on a bed of fresh herb salsa verde, finished with aged Parmigiano Reggiano, toasted almonds, and a touch of red chilli.
A timeless Italian dessert made with espresso-soaked Savoiardi, velvety mascarpone cream, free-range eggs, and finished with rich cocoa powder.
A timeless Italian dessert made with espresso-soaked Savoiardi, velvety mascarpone cream, free-range eggs, and finished with rich cocoa powder.
