Robert Michael Private Chef
Robert Michael qualified as a chef in the early 90s, since then has worked in professional kitchens across the UK and Australia, building a career spanning almost 30 years. He has enjoyed much of his career in award-winning restaurants in the bustling seaside village of St Ives including the fabulous Porthminster Beach Cafe and sister restaurant The Porthgwidden Beach Cafe. Here he spent many years building a fantastic award-winning reputation. Robert’s cooking is inspired by his childhood in Cornwall and his love of seafood, enhanced by attending culinary courses in Thailand and India. He is the co-creator of Flavour and Wine – a culinary and wine due with Nick Sowden.
View gallery
Three Mile Beach Cornish Feast
Indian Baked Whole Sea Bream
Masala samphire & roasted tomatoes
Marinated, Aged Tomahawk Steak
Garlic, rosemary & chimichurri dressing
Grilled Halloumi (Vegetarian)
Fresh mint & pomegranate molasses
Rosemary & Garlic Focaccia
Grilled Tender Stem Broccoli with Chilli, Garlic & Soy
Celeriac Remoulade
Tomato & Basil Salad
Pavlova
Macerated summer berries, whipped Cornish clotted cream & edible flowers
Fine Dining Menu
Roasted, Spiced Cauliflower
Served with tahini butter, pomegranate molasses, and fresh mint.
Local Seared Scallops
With roasted cauliflower purée, apple gel toasted hazelnuts, and foraged herbs.
Slow-Cooked Pork Belly
Finished with a sticky soy glaze, served with a fresh Asian slaw and crispy onions.
Indian-Spiced Cornish Lamb Cannon
Served with a potato & coriander hash, curried cauliflower, and a silky carrot & cardamom purée. Finished with a rich masala sauce and cooling raita dressing.
Chocolate Fondant
With Cornish clotted cream and a cardamom & honey tuile.
Menus
Pricing
1 Person
£250
2 People
£125 per person
3-5 People
£95 per person
6-7 People
£85 per person
8+ People
£75 per person
How to book
Private chef
We've made it super easy.
- Complete the online form with your preferred date, time and private chef
- We'll check with your preferred chef
- Once confirmed, we'll put you in touch to plan your menu
- Payments are made to the chef directly