SAMUEL
Private Dining & Bespoke Hospitality
Scroll
A private chef, in the truest sense
Samuel cooks for one table at a time. Trained at Le Manoir aux Quat’Saisons and shaped by a decade of exacting kitchens, he now works by private commission only — composing menus that exist for a single evening, in the places his clients call home.
No packages. No repertoire. Each commission is written from scratch, around the season, the setting, and the people at the table.
Philosophy
Letting food speak
and listening.
Beautiful produce, touched as little as it will allow. European technique, worn lightly. Service that knows when to appear and when to disappear. This is the whole philosophy; everything else is detail.
Read more on the experienceCommissions
However the table takes shape.
- 01Bespoke Private DiningA single evening, composed from the first conversation to the last course.
- 02Private ChefDay-to-day cooking of unusual quality, in the rhythm of your household.
- 03Travelling ChefThe same standard of table, wherever in the world the table happens to be.
- 04Performance DiningFood built around training loads, recovery, and the demands of a season.
- 05Luxury Villa DiningA villa’s own kitchen, run for the length of a stay to a restaurant’s standard.
- 06Destination DiningA full table set where there is no kitchen at all — cliff top, orchard, shoreline.
A recent composition
Written for eight guests, a June evening in Somerset. No menu is ever served twice.
Crisp pork belly, apple
slow-cooked belly, crackled skin, mustard leaf
Milk bun, cultured butter
smoked salt, burnt onion ash
Poached egg, asparagus, truffle
parmesan custard, black truffle
Ricotta and lemon pasta
handmade, brown butter, pine nuts, Amalfi lemon
Roast monkfish, mussel velouté
fermented fennel, samphire, crisp capers
Roscoff onion, beef short rib
confit onion, parsnip, charred greens, port jus
Warm almond cake
apricot, lemon thyme cream, toasted almonds
Salted milk panna cotta
honeycomb, pistachio
From the table
“Incredibly organised, proactive and helpful. The food was superb, and tailored specifically to the event.”
Wherever the table is set
From the West Country to the water’s edge.
The coast, an hour from the kitchen
Estates, villas, chalets, yachts
Based in the South West of England. At work wherever the occasion is — across the United Kingdom, through Europe, and wherever in the world the table is set.
Commissions
It begins with a conversation.
Share the date, the place, and the occasion. Samuel replies personally.