When people sit down to one of my private dining experiences, the first thing they usually comment on—after the food—is the flow. How each course feels connected. How nothing is too heavy, too similar, or too much. That balance does not happen by accident. It comes from hours of planning, refining, and experience.
Creating a five course tasting menu is one of the most rewarding and demanding things I do. It is like writing a short story. Every course is a chapter. Every flavour, texture, and transition has a job to do. So today, I am taking you behind the scenes and showing you exactly how I build these menus from scratch.
Start With the Occasion
Every menu starts with context. Who is the dinner for? What is the vibe? Is it a wedding anniversary, a milestone birthday, or a relaxed weekend with mates? That sets the tone for everything.
A tasting menu for a romantic dinner will be lighter, more delicate, more intimate. One for a big celebration might be bolder and more indulgent. It all starts with understanding the people I am cooking for.
Seasonality First
The second question I ask is, what is in season? I build every menu around the best produce Cornwall has to offer right now. There is no point trying to force a dish if the ingredients are not at their best.
Spring might mean wild garlic, lamb, and fresh peas. Summer could be crab, tomatoes, and strawberries. Autumn leans into game, squash, and root veg. Winter is all about comfort—slow cooked meats, earthy flavours, and warming puddings. You will find all these influences woven into the recipes in A Private Table.
Balance Is Everything
Once I have the season and the tone locked in, it is time to map out the journey. A classic five course tasting menu includes:
- Something light and bright to open the palate
- A warm starter with texture or contrast
- A main that delivers depth and satisfaction
- A fresh or cleansing pre-dessert (optional, but I often include it)
- A dessert that rounds it off with comfort and flair
The trick is not repeating flavours or cooking methods. If the main is slow roasted, maybe the starter is seared or fresh. If the dessert is rich and dark, the pre-dessert should be crisp and citrusy. It is all about contrast and progression.
Portion Control
With five courses, you have to think carefully about portion size. Each dish needs to deliver flavour, but not fill people up too early. I keep things precise. Enough to enjoy. Not so much that guests tap out before pudding.
This is especially important with rich ingredients like cheese, cream, or red meat. Too much too early and it kills the flow. Less really is more here.
Textures and Temperatures
Great menus have layers. Crunch meets cream. Hot meets cold. Smooth meets crisp. It is that contrast that makes each bite feel alive. I always aim for at least two contrasting elements on every plate. Not for the sake of it. But to keep your palate awake and interested.
A warm goats’ cheese mousse with pickled beetroot and toasted seeds. A seared scallop on celeriac with crisp pancetta. These little touches keep the experience sharp and surprising.
Creating a Story
I think of a tasting menu like a journey. It should start gently, rise in intensity, peak at the main, then gently land again. I avoid starting too heavy or finishing too flat.
For example, a menu might look like this:
- Starter: Crab with cucumber, dill oil, and buttermilk
- Warm starter: Wild mushroom raviolo with brown butter and tarragon
- Main: Lamb rump with squash purée and mint jus
- Pre-dessert: Apple granita with honey yoghurt
- Dessert: Dark chocolate delice with hazelnut and sea salt
That kind of flow feels complete, thoughtful, and satisfying.
Practical Planning
None of this works without proper planning. I write full prep lists, service plans, timings, and plating guides for every event. I consider the kitchen setup, the equipment I need to bring, and how to plate quickly and cleanly under pressure.
That is the behind the scenes part guests never see. The spreadsheets. The labelled containers. The quiet 6am prep sessions. But that prep is what lets the service look effortless on the night.
Bringing It to the Table
Finally, I think about how the menu feels on the table. What does it smell like when it lands? What do the colours say? Is there a little garnish that ties it back to the location or the occasion?
Private dining is about more than flavour. It is about atmosphere. When each course is served with care, timing, and a touch of surprise, the menu becomes more than a meal. It becomes a memory.
Want to Taste the Difference?
If you would like me to design a tasting menu just for you—something seasonal, bespoke, and beautifully balanced—then book your experience today. Whether it is a quiet celebration or a big milestone, I will bring the flavours and the story to your table.
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See you at the table 🍽️