How much does a private chef cost in Madrid and what is included?
Published rates, what the proposal covers and what can change the final quote before you book.
What a CEO really expects from a lunch with an important client
It is not the menu. It is the certainty that nothing at the table will pull the conversation off course.
Christmas company dinner in Madrid: how to make it feel considered, not routine
How to choose the format, setting, menu, logistics and budget without turning the organisation into another problem.
The seven mistakes that ruin a business lunch
Late service, dietary requirements handled too late and budgets that drift. Seven recurring failures — and why none begins at the table.
The invisible logistics: eight guests, five dietary requirements, one menu
Coeliac disease, allergies, intolerances and a vegan diet at the same table — resolved without making anyone feel like an exception.
The art of reconnection: the perfect host in Madrid
September brings people back together, but rarely a desire to cook and clear up. How to enjoy your own table without giving up the pleasure of hosting.
Botanical garum: umami drawn from the earth
Roman garum carried into the plant kingdom: mushrooms, roots and seasonal vegetables fermented slowly to draw out a deep botanical umami.
Salt, offal and sun: the Roman method of garum
Fish heads, offal, salt and Mediterranean sun — the original method behind garum, explained from the source.
Garum: the Roman fermentation making its way back to the table
Two thousand years ago, fish was fermented along the coasts of Hispania. The same principle is finding its way back into contemporary cooking.
Private hospitality at home: a table built around you
The most discerning diner is not always looking for the best table in town. Increasingly, the appeal is having the right table made private.