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I bring Michelin-level precision to intimate, ingredient-led private dining—refined, seasonal, and effortlessly welcoming.

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Milo Palmer-Brown

I create quietly refined private dining with French foundations and British soul.

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I’m a Franco-British chef trained in Michelin-starred kitchens including Le Manoir aux Quat’Saisons**, Le Gavroche**, and in Paris at Plénitude***. I’ve also been shaped by time spent in London and the Cotswolds, learning the discipline and detail that make fine dining feel seamless.

My cooking is ingredient-led and quietly refined—classical technique with a modern sensibility. I focus on precision, seasonality, and restraint, translating restaurant standards into a private setting with bespoke menus that feel elevated, effortless, and personal.

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For me, great cooking starts with good produce, elegant simplicity, and finesse—approachable, never pretentious, yet good enough for royalty.

What you can expect when you dine with me

I cook to nurture and create lasting memories

Cooking is nurturing for me—I cook to make people happy, to create satisfaction, and to turn a meal into a memory (with a little gluttony at times).

I’ve learned my craft in demanding kitchens

I built my foundation through kitchens like Galvin Bistrot, Le Gavroche**, Dorian*, and Oswalds private members club, where consistency, timing, and finesse are non-negotiable.

I keep luxury elegant, simple, and approachable

My secret is simple: good produce, elegant simplicity, and finesse. I aim to deliver something that feels luxurious without being overwhelmingly pretentious—warm, confident cooking that speaks for itself.

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Frequently Asked Questions

What are my rates for private chef services in United Kingdom?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 96.67 GBP, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Local and Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United Kingdom?

To book me in United Kingdom, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.