Ask five private chefs for a quote on what sounds like the same evening, and you'll likely get five very different numbers — £450 here, £1,200 there, £2,500 somewhere else. Nobody's overcharging and nobody's underselling. They're just quoting for genuinely different evenings that happen to share a name.

That's the part most pricing guides skip. This one doesn't. Below is a realistic breakdown of UK private chef pricing for 2026, what actually drives the number on your quote, the extras that catch people out, and how to compare two quotes that look nothing alike.

The Number, Upfront

Most UK private chef bookings land between £60 and £150 per person for a multi-course dinner. Premium tasting menus, rare ingredients, or a full front-of-house team can push that past £200 a head. For smaller, more informal bookings, flat day rates typically start around £400–£600 and build from there depending on the menu.

That's the headline figure — but the number matters far less than what's sitting inside it, which is where most articles on this topic stop short.Group sizeTypical price per person*2 guests (intimate/anniversary)£110 – £1803–6 guests£85 – £1307–12 guests£65 – £9513+ guests£55 – £85

*Indicative UK ranges for a multi-course private dining experience, ingredients included. Smaller groups cost more per head because planning, sourcing and travel barely change whether you're cooking for two or twelve — those fixed costs are simply split between fewer people.

Why "The Same Booking" Can Price So Differently

Two chefs quoting for the same Saturday dinner party rarely mean the same thing by it.

It's the same logic as getting quotes for a kitchen extension — you wouldn't expect the cheapest builder to be using the same materials or putting in the same hours as the most expensive one, even though both call it "an extension." Private dining works the same way. A handful of things move the price more than anything else:

Experience — fifteen years in Michelin kitchens prices differently to two years into private dining.

Menu complexity — a relaxed seasonal three-courser versus an eight-course tasting menu with hand-made sauces and specialist plating.

Ingredients — good seasonal veg and a decent chicken versus Wagyu, hand-dived scallops, or fresh truffle.

Staffing — solo chef versus chef-plus-waiting-staff-plus-sommelier.

Travel and logistics — ten minutes down the road versus the other side of the county, or out to a villa abroad.

Two "private dining experiences." Two completely different amounts of work behind them.

What You're Actually Paying For

Here's the part that causes the most sticker shock, and it's rarely explained properly.

Picture a typical booking: the chef arrives at 4pm, dinner's on the table by 7:30, they're gone by 10pm. Six hours, on paper. In reality, that evening usually sits on top of 12–15 hours of work you never see:

Consultation (30 minutes–2 hours) — guest numbers, allergies, preferences, the occasion itself.

Menu development (1–3 hours) — building something that actually fits the brief, not pulling a stock menu off the shelf.

Sourcing (2–4 hours) — fishmongers, butchers, specialist spice merchants, seasonal growers, not the nearest supermarket.

Prep (3–8 hours, often the day before) — stocks, sauces, marinades, desserts. Most of the technical work happens long before you smell anything cooking.

On the night — travel, cooking, plating, service, and genuinely engaging with your guests.

After you've gone to bed — the kitchen gets left as it was found, equipment packed up, and often a short follow-up.

See the full timeline, and a £600 quote for a four-course dinner for six starts to look reasonable — and a £150 quote starts to look like something's missing.

Pricing by Region

Location moves the number more than most guides admit.

Central London — the most competitive and typically most expensive market, driven by operating costs and demand for a genuinely premium experience. Expect £70–£200+ per head.

Home Counties (Surrey, Berkshire, Hertfordshire, Buckinghamshire, Oxfordshire) — similar clientele to London, often gentler pricing, and a growing number of chefs splitting time between the two.

Major cities (Manchester, Birmingham, Leeds, Bristol) — strong private dining scenes with genuinely good value at £50–£120 per head.

Rural and remote locations (Scottish Highlands, Cornwall, the Lakes, rural Wales) — travel time, overnight stays and supplier access can add a bit on top.

Comparing a London quote against one from thirty miles outside the M25 and finding they don't match isn't necessarily anyone overcharging.

Four Real Bookings, Side by Side

Birthday dinner, four guests. Three courses, seasonal ingredients, chef only. Because fixed costs — planning, shopping, prep — are shared between just four people, this is often where clients are most surprised by the per-head price.

Anniversary dinner, two guests. Seven courses, canapés, a proper dessert course, premium ingredients throughout. Fewest guests on this list, but often the most expensive booking — menu complexity, not headcount, is doing the work here.

Family celebration, twelve guests. Multi-course, chef plus waiting staff. Higher total spend, but the per-person cost usually comes down versus the anniversary dinner — economies of scale kick in from around 8–10 guests upward.

Corporate dinner, twenty guests. Professional presentation, dietary flexibility across a large group, tight timing. These bookings usually need more coordination than the food itself would suggest.

What's In the Quote — and What Isn't

The checklist most clients wish they'd had before signing anything.ItemUsually included?Worth double-checkingIngredientsOften, but not alwaysAsk explicitly — some quotes cover labour onlyVATVariesAlways confirm whether the price is VAT-inclusiveTravelIncluded locally; extra for distanceEspecially relevant for villas, holiday cottages, remote venuesService staff (waiters, sommelier)Usually extra unless statedAsk if it's needed for your group sizeKitchen clean-upStandard with most professional chefsConfirm it's part of the price, not an add-onDietary accommodationsStandardFlag allergies at enquiry stage, not the week beforeAgency/platform commissionNot always visibleBooking through a large marketplace can add 20–25% versus booking directly

That last line is worth sitting with. Comparing a quote from an independent chef against one from a big booking platform often isn't a like-for-like comparison — the platform's figure usually has a commission baked in that a direct booking doesn't carry.

Do You Need to Tip?

Short answer: appreciated, never obligatory, and there's no fixed British rule the way it might feel there is in a restaurant.

If your quote already includes a service charge — common for larger events — there's no expectation of anything further.

Where there's no service charge, 10–15% is a comfortable, standard gesture if you enjoyed the evening, in line with UK restaurant norms.

For smaller, intimate bookings, a flat £50–£100 works just as well as a percentage.

If the chef brought a sous chef or waiting staff, check whether a tip is shared with the team or intended for the lead chef.

Cash is simplest on the night, though most chefs are equally happy with a transfer the next day.

A specific, genuine compliment and a good review afterwards often mean as much as the tip — reviews are how independent chefs get their next booking.

Deposits, Booking, and Cancellations

Rarely covered in pricing conversations, and it matters:

Most private chefs ask for a deposit (typically 25–50%) to secure your date, with the balance due shortly before or on the day.

Book early for peak dates. Christmas, New Year's Eve, Valentine's weekend and summer wedding season fill up months ahead — sometimes as early as spring for a December booking.

Ask about the cancellation policy upfront. A clearly written policy — not a vague verbal promise — protects both sides. Look for defined windows: full refund minus deposit outside a week, a reduced refund inside that, and no refund inside 48–72 hours.

Confirm guest number flexibility — what happens if two more people confirm the week before?

Private Chef vs Restaurant: Which Wins?

The real question behind "how much does a private chef cost" is usually "is it worth it compared with just booking a table?"

Privacy. A private chef gives you the whole evening, uninterrupted, with no neighbouring table. Even a very good restaurant can't fully replicate that without a private room.

Personalisation. Your menu, your dietary needs, your occasion — versus a fixed menu built for volume, not for you.

Convenience. No taxis, no parking, no designated driver, no travelling home after a glass too many. The evening comes to you.

Atmosphere. A genuine toss-up. Some want the buzz of a dining room; others want the intimacy of their own space. Neither is wrong — it depends on the occasion.

For milestone birthdays, anniversaries, family celebrations and corporate entertaining where you want to be remembered, most clients find a private chef delivers something a restaurant booking can't.

Myths Worth Retiring

"Private chefs are only for the very wealthy." Maybe true a couple of decades ago. Today, most bookings are birthdays, anniversaries, holiday rentals and family get-togethers — people choosing the experience, not necessarily people with unlimited budgets.

"You're paying for the cooking time." As above, the cooking itself is often the smallest slice of the total hours involved.

"Restaurants are always cheaper." Add drinks, service charge, taxis and venue markup, and the gap for a group of six or more is often smaller than expected.

"It has to be formal." A private chef evening can be a relaxed family-style spread just as easily as a white-tablecloth tasting menu — it's built around you, not a house style.

Eight Questions to Ask Before You Book

Are ingredients included in this price?

Is VAT included?

Is this quote for the chef only, or does it include service staff?

Is travel included, or charged separately?

Is the kitchen left clean, and is that part of the price?

How are dietary requirements and allergies handled?

What's the deposit, and what's the cancellation policy?

Are you booking directly, or is there a platform commission built in?

Two quotes that look £400 apart on paper can end up almost identical once you've actually compared what's inside them.

Weddings and Destination Bookings

Planning an Indian or Sikh wedding, a destination celebration, or a week at a villa in Bali, Provence or Tuscany shifts the maths slightly. You're rarely paying for one evening — more often multiple services across several days, larger guest counts, and travel or accommodation for the chef and any team.

For destination bookings specifically, expect the quote to include the chef's travel and, for longer stays, accommodation — standard practice, not an upsell. It's also where a chef who specialises in both Indian cuisine and destination cooking earns their keep: sourcing the right spices and ingredients in Bali or the South of France is a genuinely different skill to doing it in Surrey.

A Note From Chef Arbinder

After twenty years in professional kitchens and private dining, the question I'm asked most isn't really "how much will this cost" — it's "will this actually be worth it."

My honest answer: for the right occasion, almost always yes. The value isn't really in the ingredients list. It's in your guests relaxing in a space they know, eating a menu built specifically around them, while you enjoy the evening instead of running it. I've cooked enough dinner parties, weddings and destination celebrations to know that people remember the evening, not the invoice.

Is It Worth It?

Probably yes, if:

You're marking a genuine occasion

You want a menu built around your guests, not a fixed one

Dietary needs matter and you want them handled properly

You'd rather host than cook

You want the evening to feel exclusive, not just "dinner out"

Probably not, if:

Price is the only factor you're weighing

You'd genuinely rather have the buzz of a restaurant room

You're looking for the cheapest possible way to feed a group

FAQs

How much does a private chef cost per person in the UK? Most bookings fall between roughly £60 and £150 per person, with premium multi-course experiences going higher depending on ingredients and staffing.

Do private chefs provide the ingredients? Most professional private chefs source and include ingredients as standard, though it's always worth confirming — some quotes are for labour only.

Can a private chef cater for allergies and dietary requirements? Yes — completely standard. Flag it at enquiry stage so the menu is built around it from the start, rather than adjusted last minute.

Do I need to tip a private chef in the UK? No, it's never obligatory. If you enjoyed the evening and there's no service charge already included, 10–15% is a comfortable, standard gesture.

How far in advance should I book? For Christmas, New Year's Eve, Valentine's weekend and summer wedding season, several months ahead is sensible. For a regular weekend dinner party, a few weeks is usually fine.

Is a private chef more expensive than booking through an agency or platform? Often the opposite. Large booking platforms typically add a commission on top of the chef's own rate — booking an independent chef directly usually cuts that out.

Is hiring a private chef cheaper than a restaurant? Not always, but for larger groups and special occasions, once drinks, service charges and travel are factored in, the gap is often smaller than expected — and the experience is entirely private.

Final Word

There's no single answer to "how much does a private chef cost," because there's no single kind of evening — a relaxed Sunday roast for six and a seven-course anniversary tasting menu for two are both "private dining," and they cost entirely different amounts for good reason.

Rather than chasing the lowest number, decide what the evening actually needs to deliver, then compare quotes against that using the questions above. That's how you end up paying for real value rather than just the smallest figure on a page.

Planning a private dining experience?

Chef Arbinder creates bespoke private dining experiences across the UK — from intimate dinner parties and milestone celebrations to weddings and destination bookings in Bali, France and Italy. Every menu is built around your guests and your occasion.