Immersive Cultural Experiences in Hong Kong - Book Today

So you want to host a chef-catered dinner party in London. I did, for my 50th birthday, and it came off absolutely brilliantly thanks to Chef Charlotte. Here's some advice: 1. Obviously, rent the AirBNB/event space with the largest dining area. This will likely not be big enough, however, and you probably won't have enough place settings, silverware, wineglasses, etc. We only realized this in a call with Chef Charlotte, who recommended an event hire company from whom we rented an extra table, linens, wine glasses, etc. 2. Tell the AirBNB owner what you're doing before you reserve: I didn't really, and for the week leading up to the event was pretty stressed out that the owner would object or worse, send over the police! 3. Use HOMETAINMENT. Antoine Melon, the founder, is dedicated to making your event a success and will likely reach out to you personally--exactly the touch that will make the difference. Thanks Antoine! 4. You will probably end up working with the first chef who responds to your inquiry--in our case, fortuitously, Chef Charlotte. And you'll probably be fine with any of the HOMETAINMENT Chefs they're all professionals, after all. However, I would recommend that you at least wait to hear from Chef Charlotte, who I would wholeheartedly recommend. 5. Keep things (relatively) simple. While I'm sure she can cook anything, Chef Charlotte recommends a menu that she has likely cooked a hundred times and can probably do in her sleep. She adapted it to accommodate our dietary needs (some vegans, garlic intolerance) and added a personal favorite of mine, a cold spring veggie soup which was amazing. 6. An assistant chef/server is important, and I'd make sure that your chef will have one (Charlotte will). 7. And ultimately, relax and have a great time! Chef Charlotte is a total professional, great to work with, and most of all, cooked us an unforgettable meal: Passed canapés: Roasted aubergine with tomato and black olive tapenade Salmon gravlax, toasted rye, mustard and dill sauce Dorset crab tartlets First course: Spring vegetable soup, gremolata Second course: Ravioli of new season English green and white asparagus Main course: Herb crusted rack of Cotswold lamb, spring vegetables, potato gratin, lamb jus, served with risotto of spring vegetables, basil pesto, pine nut crumb Dessert: Apple tart tatin, home made vanilla ice cream Bon appetit! John Affleck Quincy, MA

Hometainment is absolutely brilliant when helping plan events! Excellent ideas, fast responses and a wonderful team. Would highly recommend!

We loved this class - Makiko is very friendly and so knowledgable. We learned such a lot and can't wait to try out the recipes and techniques at home!

Jacob catered for my cousins hen do. His food and service was wonderful. There was lots of choice for the menu so we could make it tailored to our needs. Jacob was really great with catering for dietary requirements, especially around one of the guests being coeliac. I would definitely recommend Jacob if you are having a private party and need a chef.

We had a wonderful experience with our private chef (Chef Fergus) tonight. The Mexican food was delicious and truly changed my perception of the cuisine. The portions were generous, and everyone left feeling full and satisfied. The chef was not only polite and nice but also showed a real passion for cooking. I appreciated how tidy and organized the kitchen was throughout the evening. It was great that the chef could tailor the dishes to accommodate our dietary preferences. With a cooking time of just under two hours, everything was prepared efficiently. The food was fresh, and the flavors were fantastic. Overall, my family and I had an enjoyable time together, thanks to the chef's efforts. Highly recommended!

We had Chef Chad to do the food at my wife’s Mexican themed get together as the initial restrictions ended. We did it sharing/buffet style to suit the informal nature of the event. The booking was super easy and Chad got back to me immediately to discuss the menu and what I was looking for. All sorted out very quickly. Chad was an absolute delight to have in the kitchen and the food….WOW…..our guests could not of been happier. My personal favourite was the Beef Barbacoa a slow cooked brisket cooked in beef stock, ancho, pasilla, jalapeño, salsa verde, adobo, onions and garlic. The Chicken cooked with tequila and baked black beans were also getting rave reviews but in truth it was all delicious. It was made all the more interesting as Chad gathered the group together to explain every dish, not just the dish but how it was created. A special day. Thanks Chad!

The most magical experience! This was the best meal I have ever eaten! My friends and I always love tasting menus and we visit often - this was next level! The food was immaculately presented and equivalently done perfectly to any Michelin star restaurant! The food was generous - genuinely incredible value for money! Caroline & Guilherme we’re also able to perfectly recommend wine pairing to elevate the experience! Caroline & Guilherme we’re incredibly warm and it felt like having friends cook in our Home! We can’t wait for the next one! Thanks so much!

She catered a small informal dinner party for me . It was a pleasure dealing with her - planning the menus and all of organisation was easy and she immediately understood what I wanted for the event . Her cooking, food presentation and serving clearing were all impeccable I look forward to using her services again

Chef Jacob did an outstanding job. He is brilliant at communicating and I requested all vegan dinner. We discussed my expectations, preferences etc and he sent a menu proposal from which I selected my choices. He delivered stunning food that wowed the crowd. He is talented and extremely personable, so a real asset to your portfolio.

Mack brought a soulful, jazzy vibe to our event that took it to a whole new level. From the moment he started playing, it was like the room came alive with his melodies. His saxophone skills were off the charts, and his energy was infectious.