The table, considered
Bespoke Private Dining
One table, one evening, one menu that will never be cooked again. Every dinner is written for the people sitting down to it.
The commission
There is no repertoire to choose from and no menu to point at. Each commission begins with a conversation — about the occasion, the guests, the room, the pace of the evening — and ends with a menu written for that night alone.
Samuel arrives hours before the first guest, works quietly, and serves with a calm that lets the evening belong to the host. When the last plate is cleared, the kitchen is returned exactly as it was found.
The shape of an evening
Composed in courses, served without hurry.
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
Service, as it happens — a few silent seconds
“Immaculate throughout, and he introduced every course himself.”
In brief
- Form
- Four to eight courses, composed for the occasion
- Setting
- Homes, estates, and residences across the UK
- Service
- Samuel with dedicated front-of-house support
Adjacent commissions
Commissions
It begins with a conversation.
Share the date, the place, and the occasion. Samuel replies personally.