Duchy chef LTD, -, Truro (2026)

11/09/2026

Always nice to wake up to another ⭐⭐⭐⭐⭐ Google review!

This one is from my lovely guests earlier this week and, honestly, they were so much fun. When you end up getting involved in the mid-dinner games, you know it’s been a good night!

It was an absolute pleasure to cook for you all, Rupert. Thank you for having me and for taking the time to leave such a lovely review…it’s always hugely appreciated.

Great food, great company and plenty of laughs…exactly how private dining should be.

10/09/2026

Another little look back at last weekend’s beautiful Cornwall wedding — incredible food, a stunning setting and such a brilliant day to be part of 🤍

10/09/2026

Staying in vs going out…

Sometimes staying in is a much better night out.

Especially in winter.

No deciding who’s driving.

No taxis.

No coats over the back of restaurant chairs.

No watching the clock because you’ve got the table for two hours.

And, perhaps most importantly, nobody has to cook.

For my Winter Menu dates, private dining starts from £50 per person, based on eight or more guests midweek.

For that, I come to you.

I bring the food, prepare and cook your three-course dinner, plate and serve each course, talk you through the dishes and clear everything away afterwards.

I leave the kitchen clean and head home.

You don’t have to.

Stay around the table, finish the w**e and carry on with your night.

If there are fewer than eight of you, the minimum booking value of £400 applies, but I’ll add some pre-dinner snacks/canapés to the experience so there’s a little more food to enjoy too.

So if there’s a birthday coming up, a long-overdue catch-up in the group chat, a family get-together or you’re heading to Cornwall or Devon with friends this winter…

Maybe don’t book the restaurant.

Bring the restaurant to you.

https://duchychef.com/bookings/

10/09/2026

It’s all in the detail…

Wedding prep is properly underway today, and this is probably the part of the job that people don’t always see.

I’ve been making the escabèche to accompany this weekend’s mackerel starter…vinegar and citrus, baby onions, peppers, carrot ribbons and plenty of little layers of flavour. There’s an orange gel being made to sit alongside it too.

Elsewhere in the kitchen there’s Pimm’s gel being prepped for dessert and meringues slowly drying away.

All tiny components. All extra jobs. But put them together on the finished plate and they’re what make the difference.

I could make life considerably easier for myself by doing less but that’s never really been how I cook.

For me, wedding catering isn’t about simply producing good food for a large number of people. I want the same thought, technique and attention to detail to go into a plate for 100+ guests as I’d put into a private dinner for 8.

That means prep starts days before. Sauces, gels, pickles, garnishes, marinades — all the things you might barely notice individually, but you’d absolutely notice if they weren’t there.

When you’re comparing caterers, dishes can sometimes look quite similar written down on a menu. It’s what goes into creating them that you don’t necessarily see.

That’s the standard I’ve always cooked to, and I’m not about to change it now.

Saturday’s wedding is starting to come together nicely.

09/09/2026

Admin day today… 💻

Not the most exciting part of the job…but a pretty important one!

Today is all about prepping, organising, ordering and checking…staff, food, timings, suppliers, dietary requirements…making sure everything is lined up for the events ahead.

I’m also working my way through the latest enquiries. If you’ve sent me a message and your date is a little further away, I promise I haven’t forgotten about you. I’m just having to prioritise upcoming events and the enquiries for dates that are coming up sooner.

September and October are incredibly busy for me, which I’m hugely grateful for, so please bear with me while I work through everything. I’ll be in touch as soon as I can.

A lot of what makes an event run smoothly happens long before I turn up at the kitchen…today is one of those days.

Right…back to the emails, orders and lists! 😂

08/09/2026

What a brilliant evening at Ferryside in Rock tonight.
I was there cooking for a milestone birthday celebration for eight guests, starting with Rattler rarebit tarts and poppadoms with coconut & carrot purée, onion crumb and chilli candy…followed by my fish & chip starter.
For main, picanha with roast new potatoes, charred tenderstem broccoli, chimichurri and red w**e jus, with a Cornish Yarg risotto for the vegetarian option.
Then to finish, tiramisu dome with salted chocolate sauce, followed by cheese and port-marinated grapes.
But tonight wasn’t just about the food… 😂
Somewhere along the way I got roped into the evening’s quiz and charades.
Anyone who knows me knows I’m a bit of a film geek and, for some completely inexplicable reason, my brain hangs on to ridiculous bits of useless information. Most of the time it’s of absolutely no benefit whatsoever…but apparently tonight it finally found its purpose. 😂

Happy to report I helped the girls’ team secure the quiz win. 🏆

That’s one of the things I love about private dining. Every job is different. Sometimes I arrive, cook, serve and quietly leave everyone to their evening. Other times you meet a group of people who make you feel completely part of the night.
Tonight was definitely the latter.

Such a fun, relaxed evening with genuinely lovely people. Thank you for having me and letting me be a small part of the celebrations and, apparently, part of the entertainment too!

Now time to head home.

08/09/2026

Right then… let’s have some fun 😂

Apparently AI can show you what you’d have looked like in the 80s…

So obviously I had to give it a go. 🤦‍♂️😂

My result is below 👇 and I’m not entirely sure whether I look like a chef, a dodgy nightclub owner or someone about to release a power ballad. 🎸

Your turn.

📸 Pick a photo of yourself
🤖 Copy the prompt below
🎞️ Ask ChatGPT to create your 80s version
👇 Then come back and post the result in the comments

I want to see them — best/worst 80s transformation wins absolutely nothing except bragging rights. 😂

PROMPT TO COPY:

“Transform this photo into a realistic 1980s portrait. Keep the person’s facial features, identity, face shape, and natural appearance recognizable. Change the hairstyle, clothing, accessories and background to an authentic 1980s aesthetic. Use era-appropriate fashion, voluminous hair, statement accessories and an authentic 1980s setting. Make it look like the original photograph was genuinely taken in the 1980s using an analog 35mm film camera, with natural film grain, subtle imperfections, warm tones, realistic skin texture and nostalgic photographic quality. Avoid a modern-looking image with an artificial retro filter.”

👇 Let’s see yours in the comments…

08/09/2026

This weather is giving very strong “cancel going out and stay in” vibes…

Which, luckily, is exactly what my Winter Set Menu was made for.

One of the mains on the menu this winter is my Beef Bourguignon – proper slow-cooked, comforting food, but given the Duchy Chef treatment.

The sort of dish you want when it’s dark outside, the weather’s doing its worst and you’re sat around a table at home with good food, good w**e and your favourite people.

No taxis. No designated driver. No battling the weather.

I turn up, take over your kitchen, cook and serve dinner, clear everything away afterwards and leave you to carry on enjoying your evening.

Winter Set Menu
🍽️ From £50pp Monday–Thursday*
🍽️ £62.50pp Friday–Sunday*
📅 Available 1st November–10th December and 4th January–8th March

Choose a starter, main and dessert from the menu for your party, with dietary requirements catered for separately where needed.

September and October are now completely full, which I’m incredibly grateful for, so if you’re thinking about a winter get-together, it’s definitely worth getting your date in the diary.

Because sometimes staying in really is a better night out.

*Minimum spends apply.

07/09/2026

What actually happens when you book a private chef?

If you’ve never booked a private chef before, you might be wondering what actually happens…

It’s probably a lot more relaxed than you think.

Before the evening, we’ll have agreed your menu and I’ll have done plenty of the preparation before I arrive.

Then on the day, I turn up at your home or holiday property with the food and take over the kitchen.

You open the w**e.

I cook.

Each course is plated and served to the table and, once the final plate goes down, I’ll introduce the dish and tell you a little bit about what you’re eating.

Then I disappear back into the kitchen and leave you to enjoy it.

Plates are cleared between courses, the next dish comes out and you carry on eating, drinking and talking.

After dessert, I clear everything away, clean down the kitchen, pack up and head off.

You stay exactly where you are.

Open another bottle. Put some music on. Carry on talking until someone finally admits they should probably go to bed.

That’s the bit of private dining people sometimes overlook.

It isn’t only about having someone cook restaurant-quality food for you.

It’s about everyone getting to enjoy the evening.

We have a Winter Menu Offer starting at just £50pp for a 3 course dinner, the perfect opportunity to try this experience.

Sometimes staying in is a much better night out.

07/09/2026

🎄 Christmas in Cornwall… without spending it in the kitchen?

Whether you’re escaping to Cornwall for Christmas, gathering the family together in a holiday home, or celebrating at home and simply don’t want the pressure of cooking this year… have you considered a private chef?

I’ll come to you, take over the kitchen, prepare and serve your meal and clear everything away afterwards…leaving you to pour another glass, spend time with the people you’re celebrating with and actually enjoy Christmas. 🥂

For Christmas 2026, you have a couple of options.

✨ Make it completely bespoke
We can have a chat about the kind of food you love and what you have in mind. I can offer ideas and inspiration and we’ll create a menu specifically for you and your guests.

🎄 Or choose my festive set menu
I’ve also created a special Christmas menu for selected dates throughout December, starting from £65 per person on weekdays (Mon - Thur), with festive weekend dates (Fri - Sun), Christmas Eve, New Year’s Eve and New Year’s Day at £75 per person.

Think beautiful seasonal produce, proper roasties, all the trimmings and restaurant-quality food…without somebody spending half the day stuck in the kitchen.

There are only a limited number of dates available over the festive period and, ultimately, there’s only one of me!

So if you’re already planning your Christmas in Cornwall…whether that’s in your own home or a holiday property and a private chef sounds like your idea of a very good Christmas, please don’t leave it until December to ask.

Get in touch now and we can start the conversation, talk menus and see if your date is available.

You enjoy Christmas. I’ll take care of dinner.

https://duchychef.com/bookings/

Duchy chef LTD

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