James Private Chef
Dorset's Private Chef
A huge thank you to everyone who has joined me around the table at one of my supper club evenings. I have loved creating the menus, cooking for you and sharing so many memorable evenings together.
For now, I am taking a summer break from supper club events while I concentrate on my main teaching role, private chef bookings and, importantly, a little more time with my family.
There are currently no new supper club dates available to book. I am not ruling out future plans, but for the moment my focus is on creating bespoke private dining experiences for clients across Dorset.
I am still available for private chef bookings, dinner parties, family celebrations, corporate events and special occasions.
Every menu is created around you, your guests and the occasion you are planning. From relaxed dinners with friends to carefully planned multi-course menus, I bring restaurant-quality dining to your home or chosen venue.
Based in Dorset, I work across Poole, Bournemouth and the surrounding area.
Planning something special? Get in touch to check availability and start discussing your menu.
June 27th Poole Supper Club Step into an unforgettable evening with James, Dorset’s private chef. Here, every dish is designed to delight the senses and bring people together. Firstly, our exclusive supper club menu celebrates the very best seasonal, locally sourced ingredients. Each one is carefully crafted into delicious, feel-good dishes that balance creativity with comfort. […]
December 12th Christmas Event Supper Club. SOLD OUT. On Friday evening, we have a unique Christmas atmosphere and food that focuses on joy. Venue, WhitePepper Chef Academy, High Street, Poole. Potato Bread Spiced fig jam, black pepper butter Dressed Fresh Dorset Crab Chive crumpet, sour apple gel, brown crab emulsion, pickled grape Venison Pithivier Port […]
8th November Supper Club includes delightful seasonal dishes. Thyme and chestnut soda bread Malt and beer butter Glazed pumpkin fondant Sage and parmesan sauce, chorizo oil, chive oil, sesame Crusted Dorset pigeon breast Braised pigeon and mushroom croquette, Cumberland sauce, celeriac remoulade Toasted barley mousseline Spiced tuile, Guinness salted caramel, cherry puree We start at […]
