More dinner parties and private dining bookings from local search.

Yes. Many hosts search Google or ask an AI assistant before they ever open a booking platform. We build your visibility for those searches, so people can find your own website, menus and reviews and contact you directly.

You don’t have to leave the platforms that work for you. Direct bookings simply give you more control over pricing, terms and the client relationship.

Yes. We explain how you plan for allergies and dietary requirements in careful, measured terms, and never describe dishes as “allergen-free” or “safe for everyone” unless you can genuinely stand behind it. Every menu page and allergen note comes to you for approval before it is published.

Hosts with allergies in their party look closely at how a chef handles them, and clear, honest wording is also what AI assistants are most likely to trust and repeat.

Yes. We make your service area clear on your Google profile and create helpful pages for the towns and holiday areas you work in most, such as the Cotswolds, the Lake District or the Cornish coast, so people searching there can see you genuinely cook locally.

If you run a team of chefs from more than one base, the Authority plan includes multi-location strategy.

Tidying your Google profile and directory listings can start helping within a few weeks. Climbing the map for “private chef” searches and being suggested by AI assistants is slower, typically three to six months depending on how many chefs cover your area.

Christmas parties, summer holiday weeks and milestone celebrations are often booked months ahead, so visibility built in good time helps you fill the busiest dates.

No. You pay month to month, so you can stop before your next billing date if the diary goes quiet. Your Google profile, directory listings and the links we’ve built stay where they are.

Relationships with holiday cottage owners, letting agencies, lodge and chalet operators and small venues can bring a steady flow of recommendations, especially for group stays. Event planners, wedding planners and concierge services are also worth getting to know.

Supper clubs, cookery demonstrations and pop-up dinners let new people taste your food before they book a private evening, and every satisfied host can introduce you to a table full of potential clients.

Sample menus with guide prices per head help hosts budget and filter out enquiries that aren’t a good fit. Be clear about what’s included — ingredients, service, washing up, travel and any minimum spend or guest numbers — and that the final quote depends on the menu, numbers and location.

Show that you’re registered with your local council as a food business, your food hygiene rating, your food hygiene and allergen training, and your public liability insurance. Your culinary background — restaurants you’ve worked in, training and any awards — and real reviews from hosts help people feel confident inviting you into their home.

Late January to March is often quieter for private dining. Valentine’s Day and Mother’s Day dinners, meal prep for regular clients, cookery classes, corporate team events and winter supper clubs can help balance the year, and promoting them early gives people a reason to book.