Dining Experiences

Private Chef and Chocolatier


Bringing the complete restaurant experience to the comfort of your own home.

My thinking with SALT Cø. Private Chef and Chocolatier is also that if you are having guests round to your house and you have stepped out of the ordinary by hiring a chef to come to your home, why have an ordinary 3 course meal which almost anyone can get almost anywhere? 

We specialise in up to and beyond 7 course tasting menus using top quality, local, seasonal ingredients. All dietary requirements catered for, no one misses out.

After planning your bespoke 7 course tasting menu with you, we do the prep on the day in our kitchen in Upton. We then come to you to cook, serve AND do the washing up. We leave your kitchen as we find it when we arrive (just don't check the cupboards where we hide it all until after we have gone).

Have a look at our seasonal menus below so you get an idea of the style of food we do, and check out our social media for recent bespoke menus we have done.

Seasonal Sample Menu

Amuse Bouche – .Our Seasonal Signature Amuse Bouche


Starter – Egg Yolk Ravioli, Baked Asparagus, Truffle.


Fish Course – Pan Fried King Prawn, Saffron Shellfish Cream, Water Cress.


Alternative – Water Cress Soup, Watercress, Olive Oil.


Palate Cleanser – Always a suprise flavour based on the menu and the season.


Main Course – Pan Roasted Smoked Best End of Lamb, Dauphinoise Potato, Whole Roasted Carrot, Blanched Spring Onions.


Alternative –  Carrot Risotto.


Dessert – SALT Cø. Smoked 'Rhubarb and Custard': Baked Vanilla Custard, Rhubarb Sorbet


Petit-Fours – Our selection of Sweet Bites to finish your meal. 

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Amuse Bouche – Our Seasonal Signature Amuse Bouche.


Starter – Tomato Tart Tatin, Balsamic Vinegar Caramel, Feta.


Fish Course – Pan Fried Plaice Fillets, Petit Ratatouille, Basil Oil.


Alternative – Marinated Artichoke , Petit Ratatouille, Basil Oil.


Palate Cleanser – A suprise flavour based on the menu and the season.


Meat Course – Pan Roasted Smoked Chicken Breast, Roasted Fennel, Peas, Baby Turnip.


Alternative – Beetroot Gnocchi, Apple Puree, Raw Apple, Beetroot Puree.


Dessert – Lemon Tart, Lemon Pastry, Raspberry Sorbet, Frozen Raspberry, Toasted Pine Nuts.


Petit-Fours – Our selection of sweet bites to finish your meal.

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Amuse Bouche – Our Seasonal Signature Amuse Bouche.


Starter – Roasted Celeriac Veloute, Truffle Celeriac Remoulade, Raw Celeriac Brunoise.


Fish Course – Butter Roasted Monkfish Tail, Tenderstem Brocolli, Chermoula Dressing.


Alternative – Wild Mushroom Bruschetta, Truffle, Brioche.


Palate Cleanser – Always a suprise flavour based on the menu and the season.


Meat Course – Pan Roasted Smoked Duck Breast, Duck Leg 'Bolognaise' stuffed Roasted Apple.


Alternative – Autumn Vegetable Cassoulet.


Dessert – Warm Chocolate Fondant Tart, Vanilla Ice Cream, Blackberry Puree, Frozen Blackberry.


Petit-Fours – Our selection of sweet bites to finish your meal.

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Amuse Bouche – Our seasonal signature Amuse Bouche.


Starter – Cauliflower and Truffle 'Explosion', Cauliflower and Truffle Tortellini, Raw Cauliflower, Cauliflower Broth.


Fish Course – Pan Fried Hake, Creamed Leeks, Potato Brunoise.


Alternative – Whole Roasted Cauliflower Pave, Creamed Kale, Potato Brunoise.


Palate Cleanser – Always a suprise flavour based on the menu and the season.


Meat Course – Slow Braised Beef Cheek, Rosemary Mash, Crispy Kale, Red Wine Braising Jus.


Alternative – Cheddar and Leek Tart, Crispy Kale.


Dessert – Iced Chocolate and Salted Caramel Parfait, Creme Fraiche Ice Cream.


Petit-Fours – Our selection of sweet bites to finish your meal.

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Multicourse Dining Options

7 courses
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Up to and beyond bespoke 7 course dinners.
from £75 per person Monday-Thursday.
£85 per person Friday-Sunday.

Minimum 4 guests.
If fewer guests we will discuss during planning.

Menu planning

Ø - Have an allergy or an intolerance? I will happily work around that, avoiding the ingredient on all the dishes or organising a separate dish for that course.

Ø - Want to invite 8 meat lovers and one vegetarian or pescatarian? Not a problem. I am happy to do alternatives to any courses including meat and fish courses for them.

Ø - Have a food allergy or intolerance? Do let me know when you first get in contact and where I can I will create a dining experience everyone can enjoy. The chocolate I use is made in a factory where nuts are used and sometimes, not very often, I do use nuts in my kitchen. So there may be traces of nuts in my food, but I do what I can not to include them where they are not required or requested.

Ø - Emails and time on the phone discussing menu.

Ø - Me arranging delivery of all the ingredients. Certain ingredients incur a surcharge (eg. Foie gras, certain types of caviar, lobster, fresh truffles). Do not panic, just as excellent menus can be created without these ingredients.

Ø - The preparation of all the ingredients in my kitchen.

Ø - Any extra staff that may be required. (I can do 10 people comfortably on my own, but any more guests I have people to help, just to ensure smooth service).

Ø - My travel, to pick up ingredients and to and from the event (if within the BH Postcodes. If the event is further away, there may be an extra charge).

Ø - Me cooking, serving and even doing the washing up.

Ø - Looking for a canapé reception, or a bbq, or a buffet, or afternoon tea or something completely out of the box? I have done most things so get in contact and we can start discussing ideas.

The price does not include

Ø - Tips. If you feel the service you have received has been good enough to deserve a tip, any is greatly appreciated at the end of the meal.
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