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A private chef for your tasting menu experience in London. A menu designed for the occasion, cooked and served in your own space.
Tasting Menu Experience · London
Tasting Menu Experience in a restaurant means sharing the space, the noise, and the schedule with everyone else. A private chef inverts all of it: the occasion stays private, the menu is designed for you specifically, and the evening runs at the pace you want.
Your chef plans the menu with you in advance, shops for the ingredients, cooks in your kitchen, serves each course, and clears up before leaving. You discuss every detail — cuisine, dietary requirements, the number of courses, specific dishes — in direct chat before anything is confirmed.
The difference between a good private dinner and a great one is almost always in the brief. The more specifically you tell your chef what the occasion means, the better they can build something that fits it precisely.
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 tasting menu experience in London.
Menu planning, ingredient shopping, cooking in your kitchen, serving each course, and clearing up. Everything except the table and the guests.
Chat directly with your chef via the UpChef app before confirming. Tell them the occasion, the guest count, any dietary needs, and what you want the food to feel like. They'll propose a menu and adjust based on your feedback.
Prices vary by menu complexity and guest count. You see the full price before confirming — no hidden charges.
At least five to seven days for weekend evenings. More complex menus or larger groups benefit from ten days or more to allow proper ingredient sourcing.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
Seafood
Italian
BBQ & Grill
Lebanese
Italian
Arabic
Japanese
Italian
Italian
Italian
Italian
Saudi
Italian
French
Italian
Italian
Italian
Japanese
Brazilian
Asian
Italian
BBQ & Grill
Italian
Italian
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.
