Cost guide
How much does private chef cost?
A private chef costs £50 to £120 per head for a three or four-course dinner at home, with ingredients, cooking, service and clearing the kitchen included. A tasting menu or a chef with a name runs £100 to £200 per head. Day rates for cooking over a weekend or a holiday are £150 to £400, with food charged separately.
Typical prices
Ranges, not quotes. A quote depends on your room.
| Work | Typical UK price |
|---|---|
| Three-course dinner party, per head | £50 to £90 |
| Tasting menu, five courses or more, per head | £90 to £200 |
| Family-style sharing or barbecue, per head | £35 to £60 |
| Dinner for 8, three courses, all in | £400 to £750 |
| Day rate for a chef, food extra | £150 to £400 |
Ask whether the price per head includes ingredients, service, clearing up and VAT. A lower headline figure with a grocery bill afterwards can end up above a higher all-in quote.
What moves the price
- Courses and ingredients. A three-course dinner and a seven-course tasting menu with premium ingredients are different prices.
- Guest numbers against the minimum spend. The chef's time is much the same for four guests as for ten.
- Location and travel. London and holiday areas in peak season cost more, and long journeys are charged.
- Service staff. A second person to serve and clear is usually an extra charge for larger tables.
- Whether ingredients are included. A lower headline figure with groceries billed afterwards is a different price.
Who quotes for it
60 of the 2,162 caterers listed on this site take on private chef.
Where they are: Peterborough (2), Slough (2), Swansea (2), Basingstoke (1), Birmingham (1).
Questions about private chef
Can a private chef cook for allergies and special diets?
Yes, and they should ask at booking. A chef must be able to tell you which of the 14 allergens each dish contains, and for a serious allergy you should discuss how they avoid cross-contact in your kitchen.
How far ahead should I book a private chef?
A few weeks for most dates, and two to three months for Saturdays in December or peak holiday weeks. Chefs who are in demand for weddings and events book summer weekends early.