Private Chef
Make your stay in West Cork extra special. Get your private chef for your holiday property or venue, cooking bespoke menus just for you and your guests.
Perfect for family reunions, special celebrations, busy vacations and hen parties. Suitable for luxury rentals, intimate dinner parties, holiday groups. I can serve group sizes between 10 and 30 guests.
Attentive, luxury experience in your venue.
Restaurant Comes To You
No need to spend your holiday in the kitchen. I provide a full-service culinary experience. From setting the menu to cleaning down the kitchen afterwards, I handle everything so you can be a guest at your own table.
The Food
I work with a small circle of West Cork suppliers — small boat fishermen, butchers, producers and growers whose craft I trust. West Cork beef, Rosscarbery pork, Baltimore lamb, wild Irish game. Buffalo cheese from Macroom, vegetables from Lisheen Greens and Peter Ross in Drimoleague. The menus are guided equally by you and the ingredients of the season.
The dining format can be a plated multi-course menu for a private restaurant feeling or a tapas-style sharing banquet for more variety and interaction.
How It Works
Consultation: We discuss your preferences, dietary requirements, and the style of the evening or stay.
The Menu: I design a bespoke menu for you – it could be a 3-course Modern European feast or a family-style Asian banquet.
The Event: I arrive with ingredients in hand and the big prep done already. The final cooking takes place in your kitchen, I serve the meal, and leave the kitchen spotless.
Sample Menus
4 Courses – Spring
Lisheen asparagus, Toonsbridge buffalo mozzarella, roasted hazelnuts, lemon dressing
Confit turbot with broad beans, Gubbeen chorizo and wild garlic pesto
Rack of local lamb, lamb jus, Lyonnaise potato, spring greens
White chocolate & elderflower mousse, blackcurrant sorbet
West Cork Tapas - Summer
Pike deli sourdough, homemade Gloun Cross cultured butter
Roaringwater Bay mussels, Gubbeen chorizo, vermouth
Skeaghanore duck rilettes, pickles, chervil
Mizen head Lobster salad with nectarines, carrot dressing and coriander
Charred local courgettes, lemon, pine nuts
Grilled West Cork Ribeye, chimichurri, roasted Lisheen tomato
Steamed new season potatoes with brown butter, confit garlic and chives
Union Hall strawberries, vanilla crème diplomat, sable crumble
Notes
All menus are fully bespoke and priced per event.
Please mention any dietary requirements or allergens in advance — all 14 EU allergens are handled carefully, and alternatives will be confirmed in writing.
Contact
Dates fill up quickly during the season. Please contact me on 087 668 2861 or use the form below to secure yours: