Private Chef
I create private dining experiences in your home, designed so you can relax and enjoy your guests.
Whether you’re celebrating something special or simply bringing people together, menus are seasonal and elegant, turning your home into the perfect setting for a memorable evening.
Once we’ve agreed the menu, everything is taken care of.
I arrive shortly before you plan to eat, with much of the preparation already done, so the evening feels seamless and unobtrusive. The meal is finished and served in your kitchen, and I leave everything spotless at the end so you can fully relax, not just on the evening, but the next morning too.
Based in Bristol, I provide a complete private chef experience, with the option of waitress service for larger groups, so everything runs smoothly from start to finish.
Private dining experiences typically start from £125 per person.
Menus change with the seasons and you can explore current dishes for Spring, Summer, Autumn and Winter here. Each menu is a guide with every detail tailored to your group and your occasion.
If you’d like to discuss a date or an idea, you can call me on
07740 683149 or enquire via the contact form.
About Tara
Tara Clist is an award-winning private chef and author, and the founder of Tara’s Table, established in 2010.
Trained in leading kitchens in Bristol, Tara built her experience from the ground up. She has also completed stages at some of the most respected kitchens in the UK and internationally, including The River Café, Moro, Rick Stein’s Seafood Restaurant and Chez Panisse in California.
Since 2010, Tara’s Table has become one of Bristol’s leading private chef services, recognised as the #1 Best Rated Caterer in Bristol 2024, with 58 five-star Google reviews. Tara is a former Senior Sous Chef at Babington House and was featured in The Good Food Guide 2009.
Today, Tara brings this experience into clients’ homes, creating seasonal, elegant menus for private dining and special occasions.
In 2020, she published her first book, 10 Years of Food Fads, marking a decade of Tara’s Table. A limited number of copies are available here.
Provenance & Seasonality
I cook with the seasons, using high-quality, responsibly sourced ingredients that reflect the time of year.
Where possible, I choose British produce, working with suppliers I trust. Meat and poultry are always carefully sourced, fish is selected with sustainability in mind, and eggs are free range. Where possible, I use organic produce alongside other high-quality ingredients. Fruit and vegetables are chosen at their best, when they are naturally in season.
Some ingredients, such as olive oil, citrus and spices, come from further afield, but I avoid air-freighted or out-of-season produce, which is why my menus change throughout the year.
Dietary Requirements & Allergens
I am happy to accommodate dietary requirements and can provide a full list of allergens for each dish on request. Please let me know of any allergies or requirements in advance so everything can be planned accordingly.
F.A.Q.’s
Will you clear up afterwards?
Yes. I clear the table as much as possible and leave your kitchen spotless, so you can fully relax and enjoy both the evening and the morning after.
Will you be able to work in our kitchen?
Yes. I’m very used to working in a range of kitchens, and with careful organisation everything runs smoothly, whatever the space.
What time do you arrive on the day?
For a private dinner, I usually arrive around an hour before you plan to eat, with much of the preparation already taken care of so the evening feels seamless and unobtrusive.
Can we meet beforehand?
Yes, I’m always happy to talk things through and, where helpful, meet at your home or venue to discuss the layout and how you’d like the evening to run.
When do we need to confirm final numbers?
Final guest numbers need to be confirmed no later than 14 days prior to the event.
Can we adapt the menu?
Yes. Menus are always tailored to your group and the occasion, using seasonal ingredients at their best.
Can guests choose different dishes?
For most dinners, guests enjoy the same menu, which allows everything to run smoothly. I am, of course, happy to accommodate dietary requirements where needed.
What if we don’t have enough crockey or equipment?
For private dinners, I usually work with what you have. If needed, additional items can be hired for the evening.