Chef Daniel Flory

I am a professional chef and hospitality specialist with more than 16 years' experience across Michelin-guided restaurants, AA Rosette kitchens, luxury hotels, food-led pubs, private dining and events.

My career has taken me from some of the UK's leading restaurant kitchens through to Head Chef and General Manager positions, before establishing my own successful hospitality, catering and private dining business on the remote island of Saint Helena.

My cooking is influenced not only by my professional background, but by a genuine love of food, travel and discovering how different cultures cook. Whenever I travel, I make a point of seeking out authentic cookery classes, local markets and traditional food experiences, learning directly from local cooks and chefs. My travels have taken me through Italy, Greece, Thailand, Sri Lanka, India, Singapore and Bali, giving me first-hand experience of different ingredients, techniques and food cultures.

As a result, I am comfortable working across a wide variety of cuisines and styles. I love modern British and European cooking and classical restaurant techniques, but I am equally at home creating a generous Mediterranean feast, an Italian dinner, fragrant Sri Lankan or Indian dishes, vibrant Southeast Asian food, sharing menus or something completely bespoke.

Wine is another great passion of mine and an important part of how I approach food and hospitality. I hold WSET qualifications in wine and particularly enjoy designing menus alongside considered wine pairings. For clients who want it, I can incorporate wine selection and pairing into the experience, whether that's choosing a special bottle for a particular course or creating an entire dinner where the food and wines are designed to complement one another.

I don't believe private dining should mean imposing my preferred style of cooking on every client. Some occasions call for an elegant multi-course tasting menu with paired wines; others are better suited to generous sharing dishes, a relaxed family celebration or simply exceptionally well-cooked versions of someone's favourite foods. I enjoy getting to know what my clients and their guests actually like and building the experience around them.

Through my own business I have designed and delivered intimate private dinners, celebrations, tasting menus, pop-up restaurants and larger catered events, managing everything from the initial concept and menu development through to sourcing, preparation, staffing, service and delivery.

One of the highlights of this work was leading the bespoke catering programme for the official Royal Visit to Saint Helena by HRH Prince Edward, Duke of Edinburgh. The programme required detailed planning, coordination and delivery across a nationally significant visit, with the standards, discretion and attention to detail such an occasion demanded.

Having spent several years running my own hospitality business, I understand that exceptional private dining is about much more than what arrives on the plate. I want my clients to enjoy their occasion, spend time with their guests and leave everything else to me. I bring a professional and organised approach, but I'm also friendly, relaxed and genuinely enjoy meeting people and being part of their celebrations.

Whether you're looking for an intimate dinner for two, a special family occasion, a restaurant-style tasting menu, food and wine pairing, a relaxed sharing feast, a dinner inspired by a particular part of the world or something entirely unique, I'm happy to work with you to create a menu and experience that fits the occasion.

Ultimately, my approach is simple: great ingredients, thoughtful cooking, good wine, generous hospitality and an experience that feels personal to you.