What's involved
You choose the occasion and the guests; we bring everything else. James writes a menu specifically for your evening — three courses, five courses, a tasting menu or sharing plates — then arrives with the ingredients, equipment and serving dishes, cooks each course fresh and serves your guests through the evening.
The part guests remember most is the part they never see: afterwards everything is cleared, washed and packed away, and the kitchen is left exactly as we found it.
How Top Knot Chef does it
Everything starts with a short message through the contact page or a call — a rough date, a rough number of guests and the occasion is enough to begin. We talk through the format, the kitchen and the timings, James writes a bespoke menu proposal with a clear quotation, and you review it and ask for changes until it is right. The date is then confirmed and held for you, with final numbers, dietaries and timings settled closer to the day.
On the day we arrive several hours before service and prep quietly while you get ready. Courses are cooked to order and paced around your evening rather than a fixed schedule — if the conversation is going well, the next course waits.
What affects the cost
Pricing depends on the menu, the number of guests, the style of service and travel. Because every evening is written from scratch, we quote individually rather than publishing fixed prices — the quotation is itemised and agreed before you commit, and nothing is added afterwards.
Send us the details through the contact page and you will get a clear, itemised quote back. It is free and there is no obligation attached to it.
What to check before you book
Far less than people assume. The short version:
- Oven and hob space, a sink and a work surface to prep on
- A rough guest count — we cook from six guests up to around 100 depending on the format and kitchen
- Dietary requirements shared early, so alternatives are designed into the menu rather than worked around on the night
- Anything unusual about your space, mentioned when we plan the menu
Areas covered
We are based in Bishops Stortford, so most of our evenings are across Hertfordshire and Essex, with regular bookings in Kent and The Cotswolds and further afield for larger events.
Frequently asked questions
What's involved, step by step?
You send a rough date, guest numbers and the occasion. We talk through the format, kitchen and timings, James writes a bespoke menu proposal with a clear quotation, and you review it until it is right. The date is confirmed and held, final numbers and dietaries are settled closer to the day, and on the evening we arrive, cook, serve and leave the kitchen exactly as we found it.
How long does it usually take?
We arrive several hours before service to prep quietly. Courses are then cooked to order and paced around your evening rather than a fixed schedule, and clear-down happens once your guests are finished.
What affects the price, and how do I get a quote?
The menu, guest numbers, style of service and travel all shape the figure. Every evening is quoted individually — send the details through the contact page and you will get a clear, itemised quotation back.
What do I need to do before you start?
Very little: oven and hob space, a sink and a work surface. We bring the ingredients, equipment and serving dishes, and we will talk through anything unusual about your space when we plan the menu.
Which areas do you cover?
Hertfordshire, Essex, Kent and The Cotswolds from our base in Bishops Stortford, and further afield for larger events.
Planning something of your own? Tell us the date and the number of guests and we will write a menu for it.