Food and drink go hand in hand. Always have, always will. But when you get the pairing right—when the wine lifts the sauce or the beer cuts through the fat—something magic happens. As a private chef in Cornwall, I spend as much time thinking about what is in the glass as what is on the plate.
Whether I am cooking for a birthday, a corporate dinner, or an intimate tasting menu, I always ask the same question early on: what are we drinking? Because when the drinks complement the food, the whole thing just lands differently.
Start With the Drink or the Dish?
Sometimes the menu comes first, and we build the drinks around it. Other times, the host has a cellar they want to showcase, or a favourite vineyard, or a particular bottle they are saving. In those cases, I build the food to match the drink. Either way works—as long as one respects the other.
I once cooked for a group who were big on natural wines. Their collection was full of interesting, slightly wild bottles. So I kept the menu rustic and earthy. We had slow roasted lamb shoulder with harissa carrots and a bright herby yoghurt. The wine had this funky acidity that made the lamb sing.
Why It Matters
Pairing food and drink properly does not just taste better—it changes the pace of the meal. Wine slows things down. Beer lightens the mood. A negroni before dinner sets a tone. A dessert wine with your final course ties everything together.
It also helps guests engage with what they are eating. When someone takes a bite and then a sip and gets that nod of “ooh that works,” you have done your job.
Go-To Pairings That Always Land
I have built a few classic pairings over the years that always deliver. Some are featured in A Private Table, and others come from trial, error, and a lot of testing (tough gig).
- Scallops with pancetta and pea purée: Pair with a chilled Picpoul de Pinet. Crisp, clean, and cuts through the richness.
- Beef shin braised in red wine: Needs a bold Bordeaux or a Syrah. Deep flavours meet their match.
- Sticky toffee pudding: Trust me—pair it with a dark porter or stout. Dessert and drink become one.
- Goats’ cheese tart: Sauvignon Blanc, always. That zingy acidity is unbeatable.
Beer? Absolutely.
Let me say this: beer is underrated at the dinner table. When done right, it can be every bit as elegant and complex as wine. I worked on a project with PerfectDraft and Stella Artois where we built a menu entirely around beer pairings, and it changed the way I saw hops and food together.
Try a Belgian blonde with fish and chips. A hoppy IPA with curry. A wheat beer with creamy chicken. There is so much room to play, and guests love the surprise of it.
Cocktails in the Mix
For more relaxed evenings, I sometimes include a paired cocktail to kick things off. A dirty martini with cured salmon. A bitter negroni with roasted nuts and parmesan shards. It adds theatre and makes the night feel like an occasion.
One of my favourite private dinners included a gin tasting, and we built the canapés to match the botanicals. It was smart, fun, and full of flavour.
Non-Alcoholic Pairings
Not everyone drinks alcohol—and that should never mean being left out of the pairing experience. I have built non-alcoholic menus using homemade cordials, shrubs, kombuchas, and teas. A chilled herbal tea with citrus dessert. A spiced apple and ginger blend with duck. It is all about balance, flavour, and texture.
Guests always notice when you have thought about what is in their glass, regardless of what is in it.
Designing the Full Experience
When I work with clients to build a menu, I always ask about their drinks. It is not just a detail—it shapes the entire night. Whether we are using your collection or pairing from scratch, the menu and drinks need to walk the same path.
It is also a great way to give each course its own moment. A fresh white with the starter. A bold red with the main. Something light and aromatic to finish. It is not about being fancy—it is about flow.
Want a Menu Built Around Your Favourite Bottles?
If you have a wine rack you are proud of, or a local distillery you love, or you just want to try something new, I can build the food to match. Book your private dining experience and let’s create a night where everything sings—on the plate and in the glass.
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See you at the table 🍽️