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  • What exactly is a private dining experience?
    When you book a private dining experience with Chef Arup, this is what happens: 1. You and I discuss your requirements - number of diners, date, location and, most importantly, what you would like to eat. I can cater to any style of food and almost any cuisine. 2. I create a bespoke menu for you based on your preferences and send it to you for approval. 3. I make any changes you want to the menu and we finalise it together. 4. I do all the shopping and some of the preparation in my 5* certified kitchen. 5. On the day of the event, I arrive at your home 2-3 hours before the event start time. 6. I cook the meals in your kitchen and serve them to your guests. I am happy to answer any questions about the food, the ingredients etc. 7. Once you have finished, I do the washing up, tidy the kitchen and leave you to enjoy the rest of the evening with your guests.
  • How much does a private dining experience cost?
    The cost depends on the menu you select, the number of people in your party, the date of your event and your location. For example, a weekday dinner party is much less expensive than a seven course tasting menu on New Year's Eve. Prices start at £40 per head for a simple three course meal and go up to £120 per head for my signature tasting menu. Some customers prefer to pay my day rate of £300 plus costs.
  • How much control do I have over the menu?
    Total control! I design each menu in consulation with the customer and no two events have the same menu. If you are a spice-loving carnivore and your guest is a vegetarian with a less adventurous palate, I can design a menu to please you both. Once you have approved the menu, no further changes can be made (other than changing the number of diners).
  • Do I have to make payment in advance?
    Once we have finalised the menu, I ask for at least 50% payment in advance. This is to cover the cost of ingredients and my time should you need to cancel the event for any reason. I ask that you make the remaining payment when I arrive at your home on the day of the event. Many customers prefer to make the full payment in advance but I appreciate that new customers may not feel comfortable doing so.
  • Which areas do you cover?
    I am based in the London Borough of Bexley and cover a 25 mile radius from my base. This includes London and many parts of Kent, Essex, and Surrey. I am happy to travel further afield but will need to charge a travel supplement. I have catered functions as far as Lincoln and have acted as a vacation chef for families further away as well.
  • Do you cater to vegetarians?
    Yes! Many of my regular customers are vegetarian and most of them are fans of my quinoa salad and other vegetarian specialties. I catered my first vegan wedding in 2019 and am happy to cater to any dietary preferences or requirements you have.
  • Do you cater to people with allergies?
    During the menu discussions, I will ask you for allergy information for all diners. While I take the greatest care to avoid these allergens while preparing the food, I cannot guarantee that menu items will not contain or come into contact with allergens.
  • How early should I book you?
    Because each menu is customized to your tastes, you should ideally make your booking at least a week in advance. This gives me time to consult with you about your likes and dislikes and create something you will love. I can sometimes accomodate short notice bookings, so please contact me even if you have less than a week available.
  • I only have a small kitchen; can I still book you?
    I have worked out of kitchens smaller than my bathroom and bigger than my house! When we have our initial call, I will ask about the size of your kitchen and the type of equipment you have (oven, stove, pots and pans). Your answers will determine how much preparation I do in advance. It may be that I only apply the finishing touches in your kitchen. Rest assured that all preparation is done in a 5* certified kitchen.
  • Do you provide the crockery and cutlery?
    I bring my own crockery so that I can present the meals beautifully. You will need to arrange your own cutlery, glassware, and table decorations. For larger events, I can arrange these on request.
  • Do you bring serving staff?
    I prefer to serve the food myself as I find my customers often have questions about the ingredients, cuisine, and cooking techniques. I am passionate about food and love talking to diners - it's my favourite part of being a private chef. For bigger functions, I bring a kitchen assistant and can also arrange for wait staff.
  • Do you provide wine and cocktails?
    Alcohol is not included as standard as part of the private dining experience though I am happy to suggest good wine pairings for the food. Most of my customers relish being able to arrange for their own favourites rather than being restricted by a wine list. For larger functions, or at your request, I can recommend a freelance bartender.
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