Sixteen chairs. No more.
We only cook for small rooms, and it's not to keep anyone out. It's because sixteen is where the magic still works. It's the number at which we can cook every plate ourselves, talk you through what's on it, and read the table well enough to slow down or press on. Past that, dinner becomes catering. We didn't leave the restaurant world to do catering.
So: a maximum of sixteen guests, always. A table where everyone can hear the same story and taste the same course at the same moment. If your gathering is bigger than that, we're not the right chefs for it, and we'd rather tell you now than serve you something ordinary.
From Three Courses to Eight
Every event is built around a menu written for you: your people, your tastes, the season, the setting. Choose the shape of the evening:
Your evening, your register.
Some tables want white-glove: butler service, every detail choreographed, the kind of quiet precision we learnt in rooms where it had to be invisible. Some tables want the chefs at the counter, pans still moving, conversation flowing across the pass. Both are done properly. Neither is an upgrade on the other. They're just different evenings. You choose the room you want to be in, and we build it.
One evening. One weekend. Up to three days.
The dinner.
A single evening done completely, from arrival to last glass.
The intimate wedding.
For couples who chose sixteen people they love over two hundred they half-know. Wedding breakfast, tasting menu, next-morning table, all shaped entirely around the two of you.
The weekend.
Up to three days of cooking, wherever you've gathered: a rented house, a family home, a milestone birthday. Breakfast through to the long dinner, menus that build across the days, and a kitchen that's simply handled.
Every booking is planned with you from the first conversation: the menu, the sourcing, the timings, the service. You'll know exactly what your event looks like before you commit to it.
Start the Conversation
Tell us the occasion, the date, the place and the number of chairs. You'll hear back from one of us personally, never a booking system, usually within two working days and with our honest thoughts on what we'd cook and how we'd run it.
We take a small number of events each season so that every one gets both of us, fully. If your date matters, talk to us early.
Private dining by Dan Burrell & Steven Snowdon. Michelin-trained, sixteen chairs at most, everything cooked by us.