What to Expect When You Book Professional Private Dining

The enquiry, step by step

Everything starts with a short message through the contact page or a call. You do not need the details finalised — a rough date, a rough number of guests and the occasion is enough to begin.

• You send the date, guest numbers and the kind of evening you have in mind
• We reply to talk it through — the format, the kitchen, the timings
• James writes a bespoke menu proposal with a clear quotation
• You review it and ask for changes until it is right
• The date is confirmed and held for you
• Final numbers, dietaries and timings are settled closer to the date

How menus are planned and agreed

Nothing is chosen from a set list. Our sample menus show the style and the standard, but your menu is written around your occasion, the season, your guests and the kitchen we will be cooking in — three courses, five courses, a tasting menu or sharing plates.

Menus are usually settled a few weeks ahead so ingredients can be ordered properly. Changes to guest numbers or dietary needs can normally be handled much closer to the date.

Dietary requirements and allergies

Dietary requirements are designed into the menu rather than worked around on the night, so please share them as early as you can. Amy lives with a nut allergy herself, so these conversations are taken seriously and handled properly — we will always be honest about what can be safely and practically accommodated in a domestic kitchen.

What your kitchen needs to have

Far less than people assume. Oven and hob space, a sink, and a work surface to prep on is the short version. We bring ingredients, equipment and serving dishes, and we will talk through anything unusual about your space when we plan the menu.

We can provide a limited amount of crockery and cutlery depending on the size of the event, and work with a trusted hire company for larger bookings or specific tableware.

Before and on the day

We arrive several hours before service with everything needed, and prep quietly while you get ready. Courses are cooked to order and served to the table, paced around your evening rather than a fixed schedule — if the conversation is going well, the next course waits.

Afterwards everything is cleared, washed and packed away, and the kitchen is left exactly as we found it.

Guest numbers and pricing

Private dining starts at six guests and works comfortably up to around 100 depending on the format and the kitchen available. Pricing is by quotation only, because the menu, the number of guests, the style of service and travel all change the figure. The quotation is itemised and agreed before you commit — nothing is added afterwards.

Where we cook

We are based in Bishops Stortford, so most of our work is across Hertfordshire and Essex, with regular bookings in Kent and The Cotswolds. If you are not sure whether your location works, just ask when you enquire.

The same steps apply when you book us for corporate events — board dinners, client entertaining and team celebrations follow the same enquiry, menu proposal and quotation process.