In a world that is obsessed with speed—fast food, express delivery, instant everything—there is something powerful about slowing down. As a private chef in Cornwall, I have learned that the best meals, the best nights, and the best memories come from food that takes its time.
This is not just about cooking. It is about a way of working, living, and thinking. When you cook slowly, you are not just adding time—you are adding flavour, care, and intention. That is what makes the difference between a meal and an experience.
The Beauty of the Braise
There is a reason dishes like slow cooked beef shin or lamb shoulder appear again and again in my cookbook A Private Table. These are not just comforting dishes—they are a celebration of what happens when you take your time. The kind of meals where the smell alone tells you everything is going to be alright.
These are the recipes guests remember. Not because they are clever, but because they are grounded. Honest. Made with care. And that always lands.
Cooking Like It Matters
When I prep for a private dinner, I do not rush. I start early. I plan every detail. I let things rest, simmer, infuse. I test seasoning twice. The ingredients do their thing, and I stay out of the way just enough. The result? Food that feels complete.
Cooking this way is not about perfection—it is about presence. You are in it. Focused. Not checking your phone or racing the clock. And that shows up in the final plate every time.
Slowing Down the Night
Private dining gives people a rare chance to slow down too. The food arrives in its own rhythm. You eat, you chat, you pause. Each course creates a moment. No one is rushing to clear the table or get the bill.
I once cooked a six course dinner for a group celebrating a wedding anniversary. They asked for something “unhurried.” We stretched the meal over four hours. By the end, no one wanted to leave. That is what this is really about—creating time that feels full, not frantic.
Choosing Fewer, Better Things
When you choose the slow way, you learn to say no to shortcuts. No to overcomplicated menus. No to stress for the sake of showing off. Instead, you focus on a few brilliant things, done properly.
I often say this to new clients: you do not need a dozen different flavours on the plate. You just need a few things that sing together. That is where slow food comes in. It allows flavours to develop, sauces to deepen, and textures to balance.
Living the Slow Way
Since becoming a private chef, I have built my work around this principle. I take fewer bookings, but give them more time. I build in rest days. I do not rush prep. I plan. I cook with calm. That shift has changed my cooking—and my life.
When you slow down, you see things you missed before. You notice what the produce wants to do. You enjoy the small stuff. That awareness feeds everything.
Slow Is Not Boring
This is not about being traditional for the sake of it. I am all for modern techniques, bold flavours, and innovation. But those things still benefit from patience. A sous-vide fillet still rests. A fermented sauce still waits. The best food—no matter how you cook it—respects time.
Why Clients Feel the Difference
Guests often tell me they feel something different at my events. They say it feels calm. They feel looked after. They notice the flow. That is because nothing has been rushed. Every step was planned. Every plate was thought through.
It is not about the food arriving fast—it is about it arriving right.
Want to Taste the Difference?
If you are tired of rushing through dinner or hosting in a blur, book a private dining experience and let’s slow things down. We will build a menu that celebrates flavour, takes its time, and makes the whole night feel special—without the stress.
See you at the table 🍽️