Private Chef David Ellams

Seasoned professional Chef specialising in bespoke private dining, custom multi-course tasting menus, and luxury event execution. Combining a background in Michelin-starred and multi-Rosette kitchens with extensive experience catering for royalty and elite clientele, I deliver exceptional, tailored culinary experiences with seamless end-to-end service.

For me, cooking is...

A way to bring people together for a shared experience.

I learned to cook at...

I refined my craft in the kitchens of top-tier, multi-AA Rosette and Michelin-starred properties across the UK

A cooking secret...

Simple, quality, technique

My menus

A Journey Through the Mediterranean

STARTER

All inclusive

Tomato & Basil Arancini Crispy saffron risotto ball, San Marzano tomato gel, basil oil

FIRST COURSE

All inclusive

Cured Sea Bream Citrus-cured sea bream, fennel salad, orange segments, extra virgin olive oil

Charred Courgette Grilled courgette ribbons, whipped feta, mint, toasted pine nuts

Mediterranean Seafood Broth Light shellfish consommé with mussels, tomato concassé and saffron

MAIN COURSE

All inclusive

Wild Mushroom & Truffle Orzotto Creamy orzo pasta, roasted mushrooms, Parmesan, truffle oil

Slow-Roasted Lamb Shoulder Rosemary lamb shoulder, garlic potato fondant, ratatouille vegetables, red wine jus

DESSERT

All inclusive

Lemon & Thyme Granita Refreshing palate cleanser with Amalfi lemon

Honey Panna Cotta Orange blossom panna cotta, pistachio crumble, fig compote

Lincolnshire Fine dining menu

STARTER

Choose 1 dish

Roasted Beetroot & Long Clawson Stilton Tartlet Buttery pastry tartlet filled with roasted Nottinghamshire beetroot, whipped Long Clawson Stilton mousse, candied walnuts and micro herbs

Smoked Lincolnshire Ham Terrine Pressed Lincolnshire ham and parsley terrine, piccalilli gel, apple purée and toasted sourdough crisp

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Herb-Roasted Chicken Supreme Free-range chicken supreme served with Lincolnshire potato fondant, glazed seasonal carrots, roasted shallots and thyme jus

Braised Local Beef Featherblade Slow-cooked local beef feather blade, celeriac purée, charred kale, roasted root vegetables and red wine reduction

DESSERT

Choose 1 dish

Bramley Apple Tarte Tatin Caramelised Lincolnshire Bramley apples, vanilla crème fraîche and honeycomb shard

Lincolnshire Poacher Cheesecake Baked Lincolnshire Poacher cheesecake with berry compote and oat crumble

Three-Course Italian Fine Dining

STARTER

Choose 1 dish

Antipasto (Starter) Burrata & Heirloom Tomatoes Creamy burrata served with heirloom tomatoes, basil pesto, aged balsamic glaze, toasted sourdough, and extra virgin olive oil

Beef Carpaccio Thinly sliced prime beef, Parmesan shavings, wild rocket, capers, lemon dressing, and truffle oil

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan-Seared Filetto di Manzo, Premium beef tenderloin served with creamy truffle mashed potatoes, roasted seasonal vegetables, and a rich red wine reduction

Lobster & Prawn Linguine Fresh linguine tossed with lobster, king prawns, cherry tomatoes, garlic, white wine, and fresh herbs

Wild Mushroom Risotto Arborio rice with porcini and chestnut mushrooms, Parmesan, white truffle oil, and crispy sage

DESSERT

Choose 1 dish

Classic Tiramisu Layers of espresso-soaked ladyfingers, mascarpone cream, cocoa powder, and dark chocolate

Chocolate Fondant Warm chocolate lava cake served with vanilla bean gelato and fresh berries