Our private chef service is bespoke and comes highly praised by our clients. We love nothing more than cooking original and wonderful dishes, using seasonal and locally sourced produce.
We cook for families, groups of friends, hens, stags, company away days, shoots and business meetings. We run our own households and have our own families, so we know what is important to people when they getaway to relax. We love making sure the children feel as included as the adults, and we truly understand that it is all about making life easy when it comes to cooking for you on holiday.
Our office hours are from 9am to 5pm Monday to Friday. We are normally cooking up a storm in the evenings but if you leave a message (using the form below) we'll contact you as soon as we can!
Get in Touch
If you would like to discuss your upcoming dinner party plans, prices and menus, please do get in touch. We love to chat first, that way we can design the perfect menu for you. Our office hours are from 9am to 5pm Monday to Friday. We are normally cooking up a storm in the evenings and at weekends, but if you leave a message, using the form below, we'll contact you as soon as we can!
Our brunches are famous
We can leave scrumptious lunches for you to enjoy. We cook a massive repertoire of food to a high standard.
Carol has worked as a head chef in some excellent restaurants in Somerset. She developed a passion for puddings early on in her career and has the most incredible repertoire. In fact, there is not much in the way of puddings that Carol can’t cook.
Miranda started up the private chef side of this business 10 years ago, before setting up her own kitchen at The Firehouse Somerset. She has built a solid reputation as a private chef and has cooked some extravagant lunch and dinner parties across the U.K. and Europe for Sir James Dyson and other celebrity guests.
“I developed a passion for hosting dinner parties and a fascination with writing menus from my mother. She used to spend all Saturday afternoon listening to Jazz music and concocting and creating the most incredibly original food.
I was allowed to bake jam tarts with the pastry scraps before the masses descended and dove into piles of her wonderful food.
Our dining table was always laden with incredible food. I used to beg to be allowed to lay the table. Always beautiful, but simple table linen, green candlesticks which I was allowed to light and then I had to spy through the bannisters in my pyjamas as the food came out. I was desperate to see and smell what the ‘grown-ups’ were eating. There was always a promise of slither of chocolate torte or mousse if I went to bed.”