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Private chef catering for your wedding or engagement. A menu built for the occasion, service that matches the standard of the event.
Wedding & Engagement · London
Wedding catering is the most consequential food decision most people make. It is also the most frequently compromised — a venue caterer running buffets for three hundred people on squeezed margins. A private chef for a smaller wedding, an engagement dinner, or a pre-wedding family gathering is a different category entirely.
For a seated dinner of ten to forty guests, a private chef brings a level of execution that event catering cannot. Each course is plated individually. The timing is controlled by a professional whose entire focus is your table. Dietary requirements are handled course-by-course rather than as an afterthought.
Most wedding bookings on UpChef are for engagement dinners, family celebration dinners the week of the wedding, or intimate reception dinners of twenty to thirty people. If you are planning a larger event, book early — the best chefs fill three to four months in advance for weddings.
FAQ
Everything about booking a private chef for wedding & engagement in London.
Ten to forty guests is the sweet spot for a plated private-chef dinner. Above that, a chef team (two to three chefs) can be arranged. Discuss numbers in your first chat with the chef.
Three to four months minimum for the best chefs. For a specific date in peak season (October–January in Dubai), earlier is better.
Yes. Tell your chef the cuisine style you want — a fully Arabic menu for a khaleeji family dinner, a French-inspired engagement, a multi-course contemporary menu, or a fusion that reflects both families. Your chef confirms what they specialise in before you book.
A single chef handles cooking and service for up to around twenty guests. For larger events a second chef or service staff may be required — discuss this when booking.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
Seafood
Italian
Seafood
Italian
BBQ & Grill
Arabic
Fusion
Lebanese
Italian
Italian
Italian
Italian
Arabic
Indian
Italian
Italian
Italian
Saudi
Italian
French
Italian
Chinese
Italian
Japanese
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.
