Your Food

A commitment to creating the very best for every course

A bespoke menu built around you, with care and purpose

From three courses of comforting favourites to a twelve course tasting extravaganza, Chef Sargent will curate a carefully crafted menu that brings everyone together.

As part of a truly collaborative process, you can work with Chef Sargent directly to help shape your menu. From simple likes and dislikes to specific suggestions, your chef will adapt your menu to make your experience truly memorable.

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The very best dishes begin with ingredients of the highest quality

Any chef will tell you that great cuisine always begins with the very best ingredients. Chef Sargent is truly rigorous in sourcing ingredients of the very highest calibre. His tireless commitment to fresh, local produce is the real secret behind his extraordinary dishes.

For Chef Sargent, acquiring seasonal ingredients that make every menu special is a passion. But it’s more than a solo effort that relies on trusted supplier relationships that have taken years to forge.

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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

Confit Duck Leg

Honey and mustard dressing (gf)

Pan-fried Scallops

Hog’s pudding, buerre noisette

Fresh Crab

Lemon mayonnaise, pickled vegetables

Roast Chicory

Onion and Cornish blue cheese tart (v)

Roast Cornish Lobster

Garlic butter (supplement time of year dependent, serves 2) (gf)

Pan-fried Hake

coconut curry cream (gf)

Devon Lamb Loin

Rosemary jus (gf) (Supplement £5)

Fillet Steak

Creamy pepper sauce or red wine jus (gf) (Supplement £5)

Above served with dauphinoise potato, greens and seasonal root vegetable puree

Creamed Leeks and Asparagus Risotto

Smoked cheddar cheese (v, gf)

Katsu Tofu Curry

(vegan)

Raspberry and Pistachio Semifreddo

(gf)

Honey and Vanilla Panna Cotta

Hazelnut tuile

White Chocolate and Mango Mousse

Crème fraiche sorbet

any individual dessert has a minimum order of four

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