About Chef Sargent

The private chef who brings so much more to the table

Your private chef since 2007

Born and raised in North Cornwall, from the very beginning Dave “Sargie” Sargent was sure there were only two career paths for him. Accepting he probably wasn’t going to make it as a footballer, he naturally pursued his passion for working in kitchens. From the very first day he put on full chef whites, Dave knew this was the path for him, and he was ready.

What followed was many years working in kitchens across Cornwall and Devon, perfecting his craft and fostering a deep desire to take his cheffing expertise beyond the restaurant’s four walls. In 2007, this developed into a brand new venture; private cheffing.

Decades of cheffing experience that goes against the grain

For Chef Sargent, going against the grain is second nature. He knows that bringing fine dining to people’s homes is the ultimate memorable experience. Not just for guests to sample quality food, but for him to meet fascinating people along the way and bring everybody together.

After years of refining the private dining experience, Chef Sargent’s reputation for memorable nights and incredible cuisine have taken him all over the UK and beyond.

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Guest Reviews Read more testimonials

"From the very start Dave was very welcoming, it was the first time we had tried a private chef and wasn’t sure what to expect but we were instantly put at ease and can not recommend highly enough! The food was incredible and all the ingredients tasted fresh."

Tasha Treanor

"Dave cooked for our family during a special birthday week and the food was absolutely delicious. We have thoroughly enjoyed every main meal and dessert, and to top it all off, Dave is a bloody lovely chap to have around!"

Vanda Williams

"I just cannot praise this man enough. We went to Cornwall for a week for my husband’s 50th birthday and we booked Sargies Chef Service to cook our evening meal for the week. The meals Dave cooked for us were to die for every evening."

Shirley Ball

A taste of what's to come

Smoked Mackerel Pâté

Dill, lemon, radish and sourdough (v)

Beef Carpaccio

Rocket, capers and chilli (gf) (Supplement £2)

Individual Baked Cornish “Truffler” Brie

Crusty bread (v)

Beetroot and onion tart

(v, vegan on request)

Roasted Free Range Chicken Breast

Filled with tomato basil mousse wrapped in streaky bacon, tomato and olive oil sauce (gf)

8oz Sirloin or Rib Eye Steak

Creamy cracked pepper sauce or red wine jus (gf) (Supplement £3)

Pan-fried Fillet of Sea Bream

Dill, tartare cream (gf)

Above served with herb roast new potatoes and buttered seasonal vegetables

Garlic Roasted Cauliflower

Cous cous , harissa sauce (gf, v, vegan)

Salted Chocolate Caramel Mousse

Raspberry Vanilla Cheesecake

Lemon Posset

With shortbread

Dark Chocolate and Orange Pot

(vegan)

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