One of the best things about being a private chef in Cornwall is the variety. No two bookings are ever the same. Different people, different tastes, different ideas of what makes the perfect meal. But every now and then, a request comes through that makes you stop and think. A request that changes the way you look at what you do.
For me, that moment came with a phone call about a year into my private dining journey.
The Brief
The client wanted a private dining experience to celebrate her father’s seventieth birthday. She explained that he was an old school fisherman who had spent his life working the Cornish coast. No frills, no fuss, just good honest food. She said he missed the simple dishes he used to eat when he was younger, dishes you hardly see on menus these days.
And then she said the words that stuck with me: “I do not want a fancy dinner. I want something that tastes like home.”
The Dish
After a few conversations, we settled on the main event: stargazy pie. A proper Cornish classic. Traditionally made with pilchards poking their heads through the pastry, it is a dish that tells a story of survival, community, and pride.
Now, I will be honest. Stargazy pie was not in my usual repertoire. I had cooked it once or twice at culinary school, but it was not something you put on fine dining menus. But that was exactly the point. This was not about Michelin tricks. It was about authenticity and respect.
The Prep
I spent days tracking down the best local fish, speaking to old fishermen about how they remembered it being made. I tested versions with different pastry, different fillings, different stocks. By the time the day came, I felt more connected to that pie than to anything I had cooked in a long time.
It was served with simple buttered new potatoes and a green salad, straight from a nearby farm. No gels, no foams, no unnecessary faff. Just real food cooked with care.
The Reaction
When I brought the pie to the table, the birthday guest went quiet. He just stared at it for a moment. Then he smiled, picked up his fork, and said it was like stepping back in time.
I have cooked a lot of elaborate dishes over the years, but few have meant as much to someone as that stargazy pie did. It reminded me that food is about memories as much as it is about flavour.
What It Taught Me
That booking changed how I approach every menu. Now, when I design a private dining experience, I always ask myself: what memory am I trying to create or bring back? Whether it is a modern tasting menu or a rustic family feast, the heart of it is the same: connection, storytelling, and authenticity.
And that is what makes private dining so powerful. You are not just serving plates of food. You are creating moments people will carry with them for years.
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