Behind The Blue Door

Statement Dining | March 4, 2016 |

Send for the chef:

Why dining in is the new eating out

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Today we eat out, order in, munch on the go and have fresh, organic veggies delivered to our door. The latest growth trend is hiring private chefs to visit our homes and fire up gastronomic feasts on our own hobs.

We check out two companies who can arrange a personal dining experience in the comfort of your own home. Just don’t get an attack of the guilts when they clear and wash up after themselves too.

Chef in my Kitchen

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Image source: Chef in my Kitchen

The big draw of this company is its geographical spread, with experienced chefs across London, Cheshire and Liverpool. From fine dining to cocktails and canapés, Chef in my Kitchen seems to cover every private dining service you can think of – including beautiful table settings (pictured above).

Owned and run by chefs, it also has a specialist arm – catering for elite athletes who require a strict nutritional programme.

Sophie Alexander, director of events and hospitality, gave us the lowdown.

While the dining room is being transformed, the chef will be preparing freshly made canapés to begin the evening, before commencing on the main event. Although our menus are composed of seven courses, we can provide the host with as many or as fewer dishes as they desire.”

Once the party is over, guests are invited to relax elsewhere while the Chef in My Kitchen team makes the kitchen and dining area spick and span – as if they’d never been there.

 

On our ‘dish’ list: Pearl barley risotto with wild mushrooms, butternut squash and grilled asparagus finished with parmesan crisps.

 

La Belle Assiette

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Image source: La Belle Assiette

La Belle Assiette has more than 250 chefs on its books, so it can dish up anything from Nepalese to Nordic and Italian to Iraqi cuisine.

Founder and CEO Stephen Leguillon told us that private dining is no longer the preserve of the privileged:

“95% of our private chef dining customers are booking a chef for the first time. This means that we are educating the market. There is no longer only a niche of people who can afford it. We’re offering a service that is accessible so that people can enjoy entertaining friends and family at home.”

He  explains that customers tend to be either families with young children, adventurous foodies who like trying new things and young professionals with an active social life.
On our ‘dish’ list: Lemon sole, truffled gnocchi, shellfish ragout, scallop, basil oil from chef Nick Fisher’s Valentine’s Day menu.

 

If you don’t have to worry about tackling dinner, focus instead on your dinner party interiors. Our guide to this year’s trends will provide all the inspiration you need.

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