Some bookings stick with you long after the plates are cleared, and this was one of them. A few months ago, I got a call from a guy who wanted to surprise his wife with a private dining experience to celebrate their wedding anniversary. They’d had a tough year, and he wanted to pull out all the stops—properly spoil her with a menu that meant something to them both. Those are the jobs you love as a private chef—the ones where you’re not just cooking food, you’re helping create a memory.
We started with a chat about their story. Where they’d met, what kind of food they loved, any dishes that reminded them of big moments in their life together. Straight away, there was a theme—travel. They’d spent their honeymoon in Italy, their first big holiday together in Cornwall, and they’d celebrated her 40th birthday in France. So the menu needed to be a love letter to their favourite places, told through food.
Planning the Menu
For the starter, we went with something light and elegant—Mackerel Pâté with Sourdough and Green Sauce, a dish from A Private Table that always hits the mark. The mackerel was caught locally, the sourdough baked fresh that morning, and the green sauce added a punchy, herby kick that kept it all fresh.
Next came the pasta course—a nod to their honeymoon in Florence. I handmade ricotta and herb tortellini, served with a silky sage butter sauce and finished with toasted hazelnuts. Simple, seasonal, and exactly the kind of dish you’d eat at a backstreet trattoria.
For the main event, we needed something special, so I went for a twist on a dish they’d both loved in France—Six-Hour Cooked Lamb Shoulder with Flatbreads and Pickled Cabbage (also from A Private Table). The lamb was slow-cooked until it practically fell apart, served alongside warm flatbreads and sharp, crunchy cabbage to cut through the richness.
Then came cheese, because you can’t have a French-inspired meal without it. Instead of a boring cheese board, I served Brie Brûlée with Onion Chutney and Crackers—a proper showstopper that’s part dessert, part cheese course.
Finally, dessert had to bring it all home. I went for Triple Chocolate Brownie with Honeycomb and Clotted Cream—the kind of dessert you finish even when you’re stuffed because you can’t leave a crumb behind.
Bringing It All Together
It wasn’t just about the food—it was the whole experience. I set the table with candles, flowers, and little handwritten menu cards. I served each course at the table, talked them through the story behind each dish, and left them to enjoy each other’s company while I tidied up. By the end of the night, they were sitting back with a glass of wine, completely relaxed—exactly how an anniversary dinner should be.
This is why I love what I do. It’s not just cooking—it’s creating moments that people remember. Whether it’s a big celebration or just a Tuesday night treat, those moments matter.
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See you at the table! 🍽️