The first time a chef comes to cook in your kitchen, it can feel like a strange thing to have booked. After a visit or two, it becomes part of the routine. Here is exactly what a visit looks like, from the moment you book to the moment you open the fridge.
Before the visit
When you book
You choose two or three dishes from the menu, a date, and an exact start time. You only see times when a chef near you is free for the whole visit. You also choose who buys the ingredients. It takes about two minutes on the booking page.
Within 24 hours
We match you with the chef closest to you who is free on your date, and confirm the booking.
Getting your kitchen ready
Chefs are used to cooking in all kinds of kitchens, from tiny flats in Shoreditch to family homes in Hampstead. A little preparation makes the visit smoother:
- Clear some counter space. A stretch of worktop near the hob is all they need.
- Make room in the fridge. Eight to twelve portions take up more space than you might think.
- Leave out four to six containers. Decent-sized tupperware is ideal. If you have chosen delivery, the containers come from us instead.
- Have your usual pots and pans to hand. Chefs cook with your equipment. If anything specific is needed, we will tell you when we confirm.
- Buy the fresh produce, if it is your job. On the hybrid and you-shop options, we send you an exact list.
- Mention any quirks. An oven that runs hot, a hob ring that does not work, a pet who likes to supervise. It all helps.
On the day
Let your chef in and get on with your day. You do not need to hover or keep them company. Most customers use the time to get on with other things.
A two-dish visit takes about three hours. Three dishes takes about four. In that time your chef will:
- Prepare and cook each dish
- Portion everything into four servings per dish
- Label the containers
- Wash up and clean down the kitchen
Before they leave
You need to be around when the chef goes. Your food will be in the fridge, labelled, and the kitchen will be back to how it was. That is the whole visit.
After the visit
The first night is the best part: dinner is already made. Over the following days, eat the more delicate dishes first and freeze anything you will not get to in the next couple of days. Our guide to storing and freezing meal prep explains how, and each dish page says exactly how it reheats.
FAQ
Do I need to be home the whole time?
No. You need to let the chef in and be around when they leave. What you do in between is up to you.
What if my kitchen is small?
That is fine. Our chefs cook in London kitchens of every size. Clearing some counter space and a little room in the fridge is usually all it takes.
Do I need special equipment?
No. Your chef uses the pots, pans and knives you already have. We will let you know when confirming if anything specific is needed.
Can I talk to the chef while they cook?
Of course. If you are curious about a dish, ask. Equally, nobody minds if you would rather get on with work.