Dining with a difference

Treat yourself to high quality catering in the comfort of your own home



your chef

Peter qualified with an Intensive Cordon Bleu diploma in catering from the Tante Marie Culinary Academy in Surrey in 2009. During the time of Peter’s diploma Tante Marie was the UK’s oldest independent cookery school established in 1954. In 2008, the school was acquired by the Principal, Andrew Maxwel partnering with Gordon Ramsay Holdings.

Peter is a career investment banker and was lucky to be able to take time out following the financial crash in 2008 to undertake the intensive six month degree program offered at Tante Marie. The course consisted of a full itinerary covering all aspects of food catering and preparation including butchery, filleting, baking, food hygiene, oenology (the study of wine), baking and the theory of food and food cookery.

Whilst the roots of the course were classically French, the program also offered the opportunity to study and explore Asian and Indian cuisine together with its history, development and culture so the food offering and style has no limit.

Peter returned to banking in 2010 and in doing so, by his own admission, ‘sold his soul to the devil’! Although in full time employment, Peter still undertook private dining opportunities on an ad hoc basis including seated private dining occasions for between 4 and 16 people, christenings, birthdays, champagne canape receptions, corporate events and even a wedding!

However, in 2019, Peter embarked upon his foodie dream and started Dîner Privé Catering. The name was considered carefully as Peter wanted to capture the essence of his classic French training but also reflect the direction that he wanted to take Dîner Privé.

Translated literally the words mean ‘private dining’ which is the core offering, ie. dining in the comfort of your own home whether it be for a cosy meal for four with friends or an extended gathering for as many guests as you can get round your table.

The concept of the dining at home experience is captured in the Dîner Privé logo.

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it works

For most occasions it is better to undertake a ‘site visit’ to understand the working environment in your home, eg. oven space, hob burners, gas/electric, work tops, refrigeration etc. This may not always be necessary but it may also be an opportunity for you to meet the chef ahead of the event.

As much of the food preparation as possible will be carried out ahead of the event and transported securely and hygienically to your venue. Peter and his team will finish the preparations at the event and serve and wait your table as you choose. For example we will also serve and pour wine at the table on your behalf if that is something you would prefer. Alternatively, if you would like to keep it less formal than that of course is fine.

You can also dictate the pace of your evening which usually centres around the number of courses but if, for example, you would like to take a breather, just let the chef know.

Following your dining experience you will find your kitchen spotlessly clean as this too is part of the service. Remember the times where you have hosted a dinner party only to be left with a pile of dirty plates at the end or, dare I say it, the following morning! Not this time.

Please give Peter at Dîner Privé Catering a call or send him an email. From there you can discuss your requirements and fully explore the options from the simple things such as dates, times and location to the more detailed considerations such as numbers, occasion, food styling, courses, allergies, dislikes, crockery, cutlery etc. Absolutely nothing will be omitted.

Peter offers a free and extremely friendly consultation service where you can discuss your event in fine detail before jumping in. In the lead up to the big day, Peter will be in constant contact to ensure you are happy with all the arrangements and advise of any changes, no matter how small, so there are no surprises.

As far as possible all the food will be sensibly and sustainably sourced with a firm focus on seasonality. Attention will also be given to trusted sources.

There is a great deal of snobbery about wine. Peter holds a Level 1 Award in Wines qualification so if you would like some help choosing some wine or maybe a wine pairing for a tasting menu then please just ask. If you would like to stick with what you know and what you like, then that’s just great.

Sorry – the elephant in the room!

A deposit of 30% would be payable on agreeing your menu and confirming that you wish to proceed with Dîner Privé Catering. This is typically the cost of the raw ingredients and would be non-refundable should you cancel.

As a rule of thumb we would usually only agree to cater for events within a 50 mile radius of post code RH17 5GS. There are of course exceptions to every rule so please ask should you feel you might not meet the criteria. Anything is possible.

Roasted Cauliflower Soup with Parmesan Crisps, Truffle Oil and Chives
Seared Duck Breast with Confit Dug Leg Bon-Bon, Dauphinoise Potato, Celeriac Puree, Parisienne Courgettes and a Beef and Port Sauce
Chocolate Brownie with Butterscotch Sauce, Charred Blood Orange, Condensed Milk Ice Cream and Roasted Pistachios


I received a private home dining service as a present. Peter and Emma provided an incredible 5 course meal plus canapés for me and 5 friends, all prepared and cooked in my kitchen and my own (small!) oven. Amazing. Crockery and cutlery all provided and table laid for us. Every course was excellent - really good quality food. They even cleared up the whole kitchen! I didn't have to do anything! They provided such a unique and special evening for me and my friends, I booked Peter for my daughter's 18th family gathering. This time he provided a hot fork buffet for 30 people. Again, the food was excellent. I can't rate Peter and Emma high enough for their first class and well presented food, and their professionalism. I would highly recommend them for any occasion but for the experience, the home dining service especially.

Get in touch with us

Please email or call for a no-obligation and very informal Q&A and we can go from there

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