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Bespoke Fine Dining with Ben
A fully bespoke private dining experience created around your guests, your occasion and the season. Ben is a MasterChef finalist (2007) with nearly 20 years of private dining experience. He designs modern fine dining tasting menus from scratch — drawing on British and European foundations with Korean and Japanese influences. No two menus are ever repeated. Ben gathers details about the celebration, guest preferences and dietary requirements, and often weaves in subtle personal references or seasonal, foraged ingredients from the Cotswolds. He brings all specialist equipment and crockery (up to 18 covers), and waiting staff ensuring restaurant-level execution in your home.
Seasonal Three-Course Fine Dining
A refined three-course menu created specifically for your group and the season. Ben designs each course following a short consultation, shaping the dishes around your preferences and dietary requirements. His cooking is rooted in modern British and European technique, elevated with precision and inventive detail. Previous menus have included beef tartare with charcoal oil, lacto-fermented turnip and cavolo nero crisp, Seared venison fillet, 24hr potato pavé, molasses glazed red cabbage, smoked butter sauce , and Madagascan chocolate ganache with toasted buckwheat, peated whisky caramel, and malted Chantilly. Service is discreet and professional, allowing you to relax while the kitchen is left as found.
Six-Course Tasting Menu
A six-course tasting progression tailored to your occasion. Guests provide broad guidance before Ben designs a seasonal menu that balances technical precision with expressive flavour combinations. Sample dishes from past menus include baked potato foam with pickled porcini and white truffle, pan-fried scallop with seaweed & preserved lemon beurre blanc, 57°C duck breast, duck crackling, with hay smoked celeriac and cherry agrodolce, fig leaf ice cream, honey tuile, olive oil, sea salt This format delivers a complete tasting experience while maintaining a clear structure and pace.
Nine-Course Signature Tasting
A full nine-course signature tasting menu designed for significant celebrations and high-profile dinners. This extended format allows for greater ingredient depth, more intricate preparation and a stronger narrative progression throughout the evening. Previous signature menus have featured Tuna crudo, preserved magnolia petal, wasabi emulsion, and squid ink wafer, Wagyu beef, soy & honey braised onion, white miso emulsion, Yuzu parfait, Roku gin & tonic jelly, juniper popping candy. Recommended wine pairings can be provided on request.
Things To Know
Guest to Provide
Please share your preferred date, location, dietary requirements and a broad outline of your likes and dislikes. Ben will design the menu following consultation. Kitchen access is required prior to the event to review layout and equipment.
Group Size
Ben regularly caters for intimate dinners of two and larger private gatherings up to 18 covers.
Cancellation Policy
A 50% non-refundable deposit is required to secure the date. The remaining balance is due two weeks prior to the event. Cancellations within two weeks of the event are non-refundable due to ingredient sourcing and date reservation.
Hosted by Ben
Menu consultation, all specialist cooking equipment and crockery for up to 18 guests, on-site preparation and service by Ben and his team, with the kitchen left as found; cutlery and glassware are provided by the venue.
Amending your booking
Need to adjust plans? Message your host anytime to customise or update your booking.
Minimum spend
Minimum weekend event fee: £1,250. Pricing varies depending on guest numbers, course selection and ingredient complexity.
About your provider Ben
About your host
Ben reached the final of BBC MasterChef in 2007 and has since cooked at No.10 Downing Street, for Michelin-starred chefs at The Savoy, and for high-profile private clients across the UK. His work has been recognised by The Times and the Evening Standard.
What they're known for
Ben’s career spans modern British and European fine dining with Korean and Japanese influences. He is the former owner of the multi award-winning fine food business The CheeseWorks and a seven-time Academy of Chocolate medallist. He has written for BBC Good Food and national press and delivered masterclasses to thousands across the UK.
Background and experience
For nearly two decades, Ben has specialised in highly personalised private dining, designing tasting menus that range from three to ten courses and adapting to complex dietary requirements, themed briefs and wine-paired indulgent celebrations.
Your host will come to you
Ben will travel to your stay in the Cotswolds and surrounding areas, bringing all specialist equipment and crockery required to deliver a restaurant-level fine dining experience in your home.
Providers on Boon are vetted for quality
We only work with people we know and trust. Every provider is carefully checked so you can be confident your experience will be delivered with skill, reliability and care.