Work backwards from the table, not the recipe
Decide what kind of evening you want first. A long, slow sharing table asks for very different dishes to a plated three-course dinner. Choose the format, then find dishes that suit it.
Balance the courses
The most common mistake is three rich courses in a row. Vary texture, temperature and intensity so each plate feels like a change of pace.
- One course that is cooked to order at most
- Something raw, pickled or acidic to cut richness
- A dessert that can be finished in advance
- Bread, olives or a small snack to buy yourself time
Only one dish should need your full attention
Professional kitchens survive service through prep. Apply the same logic at home: braises, terrines, dressings, doughs and desserts can all be finished the day before, leaving one dish that genuinely needs cooking at the last minute.
Ask about dietary requirements early
Ask when you invite, not on the night. Then design the menu so the alternative is as good as the main version rather than an afterthought. Please note that we work in kitchens where nuts are present and Amy has a nut allergy, so allergen conversations are something we take seriously.
Or hand it over
If the point of the evening is spending time with the people at the table, a private chef removes the planning entirely. Our sample menus are a good place to see how a balanced menu is put together.
Keep reading
Planning something of your own? Tell us the date and the number of guests and we will write a menu for it.