Private dining
2 to 12 at your table
A menu written around the people eating it, cooked in your kitchen and served course by course. The most-booked night he does.
Not every chef.
Let Mark cook.
Most private chef companies send whoever is free that night. This one sends Mark, because this one is Mark. You book him, he shops for it, he cooks it in your kitchen, and he cleans it down before he leaves.
Bookings usually open about six weeks out.
The Mark standard
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Bought the morning of
Fish, meat and veg picked up the day you eat them, never the day before.
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Cooked in your kitchen
Everything is finished on your hob, in front of you, not reheated out of a box.
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Left the way he found it
Plates away, surfaces down, bins out. The night ends when you sit down, not when you start washing up.
The chef behind it
About Mark
Mark’s story goes here — where he trained, the kitchens he came through, and the way he thinks about a menu. Two short paragraphs is plenty; this block is sized for roughly 90 words.
Every booking is Mark himself at your table. He writes the menu with you, cooks it in front of you, and answers for it afterwards.
- Cooking since
- 2011
- Tables a year
- 120
- Chefs on the night
- 1
Your table.
His kitchen.
Three ways to book him. Pick the one closest to your night and he will shape the rest around it.
Events
12 to 60 guests
Birthdays, launches and company dinners. Same food, more hands — Mark brings a team he has worked with for years and still cooks the passes himself.
Bespoke
By arrangement
Tasting menus, chef’s table, a cooking lesson that turns into dinner. If you have an idea that does not fit the other two, this is the one.
The food
Open any of them for the detail.
Fire
Over coalsSea
Raw and curedLand
Slow cookedDessert
Made to orderFrom the kitchen
Clips from the last few services.
Pick a date.
Tell him who’s eating.
Four questions, about a minute. He replies with a menu and a price, and nothing is confirmed until you say yes.