SALT Cø - Private Chef and Chocolatier

SALT Cø - Private Chef and Chocolatier Bringing the complete fine dining restaurant experience in to the comfort of your own home.

Be it a 7 course tasting menu for a dinner party, a romantic tasting menu for you and your partner, canape party you are after we are more than happy to cater for your every want and need. We even do the washing up afterwards, leaving you to just enjoy the company of your guests and the rest of your evening.

Having just seen this, I may have just had an idea…Who might get this in their SALT Cø. Valentine’s Day Meal?..🤣🤣🤣👨‍🍳👨‍🍳...
09/02/2025

Having just seen this, I may have just had an idea…

Who might get this in their SALT Cø. Valentine’s Day Meal?..🤣🤣🤣👨‍🍳👨‍🍳👨‍🍳

Well I made a bit of a Boo Boo today. I got a message from the guests this morning asking what time I’ll be arriving tod...
09/02/2025

Well I made a bit of a Boo Boo today.

I got a message from the guests this morning asking what time I’ll be arriving today. So, as I always respond: “Most people go for a 7:30pm sit down, for which we need a half an hour to set up. How does a 7pm arrival for us fit in with you?” Their response was “We had discussed a 2pm sit down…”

“Oh Sh*t!” Was the first thing that went through my mind. We do the prep on the day (unless it is a particularly big dinner) to keep it all fresh as I can. Definitely not the way I wanted to start my Sunday!

Smashed out the prep. Cooked some lovely food for some lovely (and understanding) people. Lots of fun and some tasty food.

They left keen for another SALT Cø. Dinner very soon. Hopefully my understanding of time will be better next time…

Today’s Menu:

- SALT Cø. ‘Cornetto’.
- Twice Baked Smoked Cheddar Souffle, Aerated Cheese Sauce, Chive Oil.
- Smoked Haddock Mosaic (two mosaics in two days, yes I learnt a new trick), Buttermilk and Chive Oil Split Sauce, Roasted Baby Cabbage.
- Palate Cleanser.
- Pan Roasted Smoked Duck Breast, Fondant Potato, Persillade Dressing.
- Lemon Drizzle Cake: Lemon Soaked Sponge, Lemon Syrup, Frozen Raspberries, Confit Lemon Zest Sherbets, Raspberry Sorbet, Lemon Vinegar.
- Smoked Dark Chocolate Fudge.

When are you booking yours?

I love it when a plan comes together!One of the reasons why I love doing my public speaking gigs is that it is an opport...
09/02/2025

I love it when a plan comes together!

One of the reasons why I love doing my public speaking gigs is that it is an opportunity to talk about what we do at SALT Cø. (Not a sales pitch as I cannot stand it when people sales pitch at me, so I endeavour not to do it to others).

Back in october I spoke at the AGM for the whole of Dorset WI as part of their AGM. (It was a LOT of fun, with a 300 people Jazz Hand Selfie!). Today was the first dinner booked from there. They saw the slide of the worst kitchen I’ve done a 7 course tasting menu from and thought: “my kitchen isn’t that bad, let’s have him round!”

It was so much fun! Which I knew it would be as it was to do with the WI, and it am really was.

Very much looking forward to next time!

Last night’s Menu:

- SALT Cø. ‘Cornetto’.
- Mushroom Ravioli: Slow Braised Field Mushroom and Smoked Mushroom Duxelle in the filling, Pickled Mushroom, Mushroom Broth, Chive Oil. (Not a dish for people who don’t like Mushrooms).
- Local Cod Mosaic, Beurre Blanc with Cucumber and Carrots.
- Palate Cleanser.
- Pan Roasted Smoked Best End of Lamb, Cider Braised Red Cabbage, Roasted Red Cabbage, Apple and Basil Dressing.
- Chocolate and Salted Caramel Tart: Vanilla Pastry, Salted Caramel, Gold Chocolate and Creme Fraiche Ganache, Cider Soaked Raisins, Dark Chocolate Cremeaux, Frozen Rasoberries, Cocoa Nibs, Roasted White Chocolate.
- SALT Cø. Chocolate Bar.

When are you booking yours?

Last time I cooked for S&P we did some cooking and we did a lot of chatting. I was there until I don’t know what o’clock...
08/02/2025

Last time I cooked for S&P we did some cooking and we did a lot of chatting. I was there until I don’t know what o’clock talking about all things curing their own bacon, making their own sausages etc. and we laughed a lot!

Cooking for them again last night to help celebrate S’s birthday. It all happened again! 1am happened and I was still there. They are a fun bunch! I very much look forward to coming back for one of their “gatherings” (parties which aren’t allowed to be called ‘parties’). Or for me to cook for them again!

Menu for last night:

- SALT Cø. ‘Cornetto’.
- Middle Eastern Inspired Cous Cous Salad: Saffron and Cauliflower Cous Cous, Raw Cauliflower, Pomegranate, Cider Soaked Raisins, Roasted Cauliflower.
- Smoked Lobster Ravioli, Aerated Lobster Bisque, Pickled Red Pepper and Red Onion, Chive Oil.
- Palate Cleanser.
- Pan Roasted Smoked Chicken Breast, Dauphinoise Potato, Persillade Dressing.
- Creme Brulee Ice Cream, Caramel Tuille, Pistachios, Raspberry Sauce.
- SALT Cø. Chocolate Bar: Tempered 70% Dark Chocolate, Gold Chocolate and Creme Fraiche Ganache Filling.

When are you booking yours?

From Saturday 1st March, we are hosting every Saturday at our SALT Cø. Chef’s Table, and I am so excited!You can book it...
06/02/2025

From Saturday 1st March, we are hosting every Saturday at our SALT Cø. Chef’s Table, and I am so excited!

You can book it for yourself for groups of 6, 7 or 8. or you can come as a couple, on your own (you will be in good company), as a 3, 4, or a 5 and enjoy the dining experience with others.

The menu for the month of March is the Best of 2024! Have you had any of these dishes already? What did you think? Would you have it again?

Did you know that you are more likely to cut yourself with a blunt knife than with a sharp knife?I was told this when I ...
04/02/2025

Did you know that you are more likely to cut yourself with a blunt knife than with a sharp knife?

I was told this when I was at catering college, and it has just stuck with me.

The reason for this is is that with a blunt knife one must also put pressure on top of guiding the knife. This can cause a slip which can cause an accident.

My point is, as with any piece of equipment, you need to look after your knives. People comment all the time when we cook in their home “I wouldn’t use our knives, they are quite blunt”. (We always bring our own anyway).

Would you like us to sharpen your knives for you?

We can sharpen your knives and give you instructions on how to keep yours sharp.

Valentine’s Day is filling up with orders for our Signature Smoked Beef Wellington Meals!4 Courses for you to impress yo...
04/02/2025

Valentine’s Day is filling up with orders for our Signature Smoked Beef Wellington Meals!

4 Courses for you to impress your better halves with. We do all the prep, making it all super easy for you to just do the finishing bits so you can just sit back and enjoy the whole meal together.

There is still a couple of spaces if you also want your special SALT Cø. Valentine’s Meal.

£40 per person. Pick up from SALT Cø. Chef’s Table in Sunny Upton. At a time that suits you.

Get in contact to book yours:

T: 07742502799
E: [email protected]
DM or Comment below

We are making the SALT Cø. Chef’s Table Experiences even better! We have the great guys from JPW doing a little work in...
03/02/2025

We are making the SALT Cø. Chef’s Table Experiences even better!

We have the great guys from JPW doing a little work in the kitchen so it is out of bounds for customers at the moment, but we will be back in business before you know it!

We are still coming to you, and we have a couple of days still available. Why not have your own bespoke 7 course tasting menu in the comfort of your own home?

What have I done?! 🤷🤦‍♂️👨‍🍳And I did this on purpose too…Let’s not panic a minute here, I have not gone to ‘the dark sid...
02/02/2025

What have I done?! 🤷🤦‍♂️👨‍🍳

And I did this on purpose too…

Let’s not panic a minute here, I have not gone to ‘the dark side’…(never say never, but there would be very little that would inspire me to go and work at ‘the Golden Arches’…)

Let me explain:

Today we had a little baby shower/ birthday party for The Boss.

In her pregnancy she hasn’t really been enjoying food, but one constant has been McDonalds. So I thought I’d do a little play on that.

I made burgers, I made the brioche rolls, I made the French fries, I made the milkshake, I made the 5000°c in the middle apple pie (but my oven only goes up to 250°c).

I even had a stroke of genius/ madness yesterday and I asked one of our neighbours son’s who used to work at McDonalds if he had any of his uniform still (and he did, obviously).

(Quite possibly the first time I have ever cooked in a tie 🤷👨‍🍳).

Am I about to give any of my money to that company…NO.

I have not “sold out”. Back to normal next week.

Another fun evening cooking for B and family. Having cooked for them before I knew it was going to be a lot of fun (desp...
01/02/2025

Another fun evening cooking for B and family. Having cooked for them before I knew it was going to be a lot of fun (despite the fact that I had it in my mind it was at a completely different house, until I got there and it all came flooding back to me).

Equally as fun as the last time and I am very much looking forward to coming back to cooking for them again!

Last night’s menu in Canford Cliffs:

- SALT Cø. ‘Cornetto’.
- Cauliflower and Truffle ‘Explosion’ Tortellini, , Raw Caulilflower and Cauliflower Broth.
- Twice Baked Cheese Soufflé. Aerated Cheese Sauce.
- Pan Fried Bass, Crushed Peas with Basil Oil, Confit Lemon Zest.
- Palate Cleanser.
- Pan Roasted Smoked Ribeye Steaks, Creme Fraiche Mash, Roasted Cauliflower, Persillade Dressing.
- Dark Chocolate Cremeaux, Raspberry Pate De Fruits Insert, Creme Fraiche Ganache, Roasted White Chocolate, Frozen Raspberry, Cocoa Nibs.
- Petit Fours.

When are you booking yours?

31/01/2025

Another fun dinner over in Highcliffe last night cooking for a close family unit celebrating a birthday with a 4 in it! Lots of fun cooking for them all for the first time.

Very much looking forward to cooking for them again in the future.

I do love me a cheeky chocolate and salted caramel dessert too. It turns out, they do too ❤️👨‍🍳

Last night’s Menu:

- SALT Cø. Cornetto.
- Twice Baked Cheddar Cheese Soufflé, Aerated Cheese Souffle, Parsley Oil.
- Jumbo King Prawn “Lobster” Roll. King Prawn marinated in Lemon and Garlic and poached in Prawn Broth, Apple and Skyr Yoghurt, Parsley Emulsion.
- Palate Cleanser.
- Pan Roasted Smoked Sirloin Steaks, Roast Potatoes, Persillade Dressing.
- Dark Chocolate and Salted Caramel Tart, Vanilla Pastry, Salted Caramel, Dark Chocolate Cremeaux, Smoked Chocolate Fudge, Cocoa Nibs, Freeze Dried Raspberries, Roasted White Chocolate.
- Petit Fours.

When are you booking your own Chocolate and Salted Caramel Tart?

I’ve had an idea…I’d like to do a ‘Best of 2024’ Menu to celebrate SALT Cø. turning the ripe old age of 8 on 1st Februar...
29/01/2025

I’ve had an idea…

I’d like to do a ‘Best of 2024’ Menu to celebrate SALT Cø. turning the ripe old age of 8 on 1st February. Date TBC.

The menu would look at little something like this:

- SALT Cø. Salmon Taco, Apple, Chive and Creme Fraiche.
- Twice Baked Cheddar Cheese Soufflé, Aerated Cheese Sauce, Chive Oil, Toasted Seeds. (Probably the dish I made most last year).
- Steamed Cod ‘Prinsefisk’, Bergen’s Fiskesuppe.
- Palate Cleanser.
- Pan Roasted Smoked Duck Breast, Confit Duck Leg Ravioli, Persillade Dressing, Duck Broth.
- Chocolate Roulette.
- Chocolate Souffle.
- Apple and Vanilla Caramel Tart: Apples roasted in Vanilla and Smoked Maple Syrup Butter, Apple Brunoise, Vanilla Pastry, Vanilla Creme Anglaise.

How does this sound to you?

Are there any dishes I’ve missed out in your opinion?

Whoop whoop!Today is The Boss’ birthday! Currently getting close to the business end of the production of my new sous ch...
29/01/2025

Whoop whoop!

Today is The Boss’ birthday! Currently getting close to the business end of the production of my new sous chef so no heavy drinking/ raving for us tonight.

But Happy Birthday all the same to my lovely Laura ❤️👨‍🍳😎

It seems some clarification is required. No problem at all, so here it is:The other day I posted about price increases t...
28/01/2025

It seems some clarification is required. No problem at all, so here it is:

The other day I posted about price increases that we are implementing as of March 1st 2025.

BOOKINGS MADE BEFORE 1st MARCH:
Even for dinners AFTER March 1st will be charged at the current pricing (£75pp during the week, £85pp at the weekend for groups of 6 or more.

So, if you are planning a dinner after 1st March, get yourself in contact before then to make use of the current pricing.

BOOKINGS MADE AFTER 1st MARCH:
Will be charged at the new rate of £85 per person during the week and £95 per person at the weekend for groups of 6 or more. For groups of less than 6 it is £10pp more.

Hope this all makes sense. If more clarification is required do just ask 🙂👨‍🍳

What are YOU doing with your partner on Valentine’s Day? It is only 19 days away!How about surprising them with your mag...
27/01/2025

What are YOU doing with your partner on Valentine’s Day? It is only 19 days away!

How about surprising them with your magical cookery skills putting together this SPECTACULAR 4 Course Tasting Menu (with a little help from Team SALT Cø. We can keep a secret if you want to say you did it all yourself, Mum’s the word…).

How it all works:

£40 per person will get you this menu fully prepared, all you need to do is follow the easy instructions to have a delicious menu to enjoy in the comfort of your own home. And we won’t even be there!

Message me discreetly as you want either on here or on WhatsApp: 07742502799.

I look forward to hearing from you.

1st February 2025 is the SALT Cø. 8 year anniversary. I may be 42 this year (I know, I look like I started Cheffing befo...
27/01/2025

1st February 2025 is the SALT Cø. 8 year anniversary. I may be 42 this year (I know, I look like I started Cheffing before I was born having done it for nearly 20 years now), but I have zero intention of hanging up any sort of Chef Jacket any time soon!

However, the cost of ingredients has increased quite considerably. I have not increased my pricing in 2 years, but alas it is close to the time when it needs to happen again.

FROM 1st March 2025 what we charge is going to increase to:

£85 per person during the week (Monday to Thursday).
£95 per person at the weekend (Friday and Saturday).

This is for groups of 6 or more. For groups of less than 6 it will be £10 per person more respectively.

This is for our bespoke 7 course tasting menus both in our kitchen or in yours.

IF you are planning a dinner for later in the year and you get in contact BEFORE 1st March, I am more than happy to stick to our current pricing:

(£75 per person during the week, £85 per person during the week for groups of 6 or more. £10 more per person for groups of less than 6 respectively).

Any questions do ask.

Let’s Talk Saturdays!(The photo is irrelevant as I love my job and I love working Saturdays, but it made me laugh. So he...
26/01/2025

Let’s Talk Saturdays!

(The photo is irrelevant as I love my job and I love working Saturdays, but it made me laugh. So here we are).

FROM MARCH 1st 2025 we are hosting EVERY Saturday Evening in a restaurant style at my Chef’s Table in Upton.

You will be able to book your spaces, you will be together with other people who have also booked. Monthly changing 7 Course Tasting Menus, all allergies can still be covered if required.

If your group has the whole table (groups of 6, 7 or 8) then we can do a bespoke menu.

I am super excited about starting doing this!!!

(If you have a Saturday booked with me prior to this post where you’d like us to come to you, we will still honour this, don’t worry.)

Available dates for March and the menu will be announced soon!

So it turns out I can’t even understand English…🤷They were from as far north as London. Wasn’t even any rhyming slang. O...
26/01/2025

So it turns out I can’t even understand English…

🤷

They were from as far north as London. Wasn’t even any rhyming slang. One of the guests was saying something I simply could not understand. (We were doing a fish filleting demo before the dinner and he was talking about the tail…thankfully someone translated).

Is it time for me to retire?!

This was a very fun bunch (when I didn’t need a translator). A lot of laughing, our first fish demo of 2025. Wicked fun!

Tonight’s Menu:

- SALT Cø. ‘Cornetto’.
- Cauliflower and Truffle ‘Explosion’, Raw Cauliflower, Cauliflower Broth.
- Pan Fried Crispy Skinned Bass, Beetroot Dice, Pickled Beetroot Discs, Cider and Beetroot Broth, Rosemary Oil.
- Palate Cleanser.
- Pan Roasted Smoked Chicken Breast, Roasted Baby Cabbage, Crispy Kale.
- Pear Bavarois, Frozen Raspberry, Cocoa Nibs, Freeze Dried Raspberry, Mascapone Ice Cream.
- Petit Fours.

When are you booking yours?

Address

12A Shore Lane, Upton
Poole
BH165EP

Opening Hours

Monday 11am - 11pm
Tuesday 11am - 11pm
Wednesday 11am - 11pm
Thursday 11am - 11pm
Friday 11am - 11pm
Saturday 11am - 11pm

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Another fun dinner over in Highcliffe last night cooking for a close family unit celebrating a birthday with a 4 in it! Lots of fun cooking for them all for the first time. Very much looking forward to cooking for them again in the future. I do love me a cheeky chocolate and salted caramel dessert too. It turns out, they do too ❤️👨‍🍳 Last night’s Menu: - SALT Cø. Cornetto. - Twice Baked Cheddar Cheese Soufflé, Aerated Cheese Souffle, Parsley Oil. - Jumbo King Prawn “Lobster” Roll. King Prawn marinated in Lemon and Garlic and poached in Prawn Broth, Apple and Skyr Yoghurt, Parsley Emulsion. - Palate Cleanser. - Pan Roasted Smoked Sirloin Steaks, Roast Potatoes, Persillade Dressing. - Dark Chocolate and Salted Caramel Tart, Vanilla Pastry, Salted Caramel, Dark Chocolate Cremeaux, Smoked Chocolate Fudge, Cocoa Nibs, Freeze Dried Raspberries, Roasted White Chocolate. - Petit Fours. When are you booking your own Chocolate and Salted Caramel Tart?

Whoop whoop! Today is The Boss’ birthday! Currently getting close to the business end of the production of my new sous chef so no heaving drink/ raving for us tonight. But Happy Birthday all the same to my lovely Laura ❤️👨‍🍳😎

As you may be aware; as well as my passion of cooking and everything SALT Cø. related (apart from the washing up, every silver lining has a cloud, obviously). Another of my main passions is talking! As those of you we have cooked for can attest. I am a big fan of public speaking and THIS THURSDAY I am back at the Lytchett Lecture Series. Last time we were there we smashed their previous largest audience (people love hearing about Chocolate seemingly). These are FREE talks in the Lecture Theatre of Lytchett Minster School. This time round I will be telling stories from 8 years of cooking in people’s homes. (There really is very little we have not seen). So if you fancy coming along for some laughs and possibly a bit of chocolate too, drop me a message and I’ll get you on the guest list.

On the multiple times (twice) that I have cooked for C&N it has always been fun, at the same time it has always been at my Chef’s Table and each time it has just been the two of them. So last night cooking for them it was great to show them that we can still do the same quality for more than just two of them! A great bunch coming together to celebrate a big birthday. SALT Cø. Smoked Beef Wellington, yes please! Last night’s menu and canapés: - SALT Cø. Cold Smoked Salmon Tartar Taco with Apple and Creme Fraiche - Crushed Whole Roasted Carrot Taco, Chive Oil. - Slow Braised Chicken Leg Roulade, Caramelised Red Onion Chutney. - Roasted Beetroot Fondants, Goat’s Cheese Mousse. - SALT Cø. ‘Cornetto’. - Twice Baked Smoked Cheddar Cheese Soufflé, Aerated Cheese Sauce, Chive Oil. - Beetroot and Orange Cured Gravlax, Scandinavian Pickled Cucumber, Truffle Skyr Mousse, Buttermilk Sauce split with Chive Oil.. - Palate Cleanser. - SALT Cø. Signature Smoked Beef Wellington, Creme Fraiche Mash, Roasted Broccoli. - Vanilla Pannacotta. Smoked Paprika and Brown Sugar Crumb, Cocoa Nibs, Frozen Rapsberries. - Petit Fours. When are you booking yours?

Would YOU like to be part of the next SALT Cø. Jazz Hands Selfie? Part two of the question: Would YOU like to be part of the next SALT Cø. Jazz Hands Selfie FOR FREE? Next Thursday Evening at Lytchett Minster School as part of their Lecture Series we are doing our talk regaling funny stories and the adventures of cooking in people’s homes for the last 8 years (SOOO MANY STORIES!) Want to see if your dinner has “made the cut? TICKETS ARE FREE. Comment below or DM me and I’ll get you on the guest list. The last time I did a talk as part of their lecture series we smashed their previous record of audience members with 150! I want to beat it again! Let’s do this!

Would YOU like to be part of the next SALT Cø. Jazz Hands Selfie? Part two of the question: Would YOU like to be part of the next SALT Cø. Jazz Hands Selfie FOR FREE? Next Thursday Evening at Lytchett Minster School as part of their Lecture Series we are doing our talk regaling funny stories and the adventures of cooking in people’s homes for the last 8 years (SOOO MANY STORIES!) Want to see if your dinner has “made the cut? TICKETS ARE FREE. Comment below or DM me and I’ll get you on the guest list. The last time I did a talk as part of their lecture series we smashed their previous record of audience members with 150! I want to beat it again! Let’s do this!

Last night was the first SALT Cø. Chocolate Demo of 2025! And a lot of fun it was as well! I even learnt some new words yesterday: Technically I can write whatever I like about N and her husband as I know they do not like social media. They affectionately call the different sites: - Tick Tw*t (this particularly tickled me). - Insta-Sh*t. - Face-F*ck. It was however lots of fun spending an evening doing chocolate bits together. Very much looking forward to doing more with them in the future. We went through: - The History of Chocolate. - Bean to Bar Process. - Dark Chocolate Cremeaux. - Flourless Chocolate Sponge. - Roasted White Chocolate. - How to and why we temper chocolate. - salted dark chocolate ganache. Lots of fun! More of these please

You may be doing Dry January…but why take away ALL the positives in the world?! Come have a special 6 Course Dessert Tasting Menu here at The SALT Cø. Dessert Bar in Upton (the only place (possibly in the UK?) doing a 6 course dessert only menu), THIS THURSDAY! £35 per person for this beauty of a menu (if I do say so myself): - SALT Cø. Cambazola Magnum. - Sweet Beetroot and Apple Tea, Apple Brunoise, Rosemary Oil. - Self Saucing Sticky Toffee Pudding Soufflé,, Butterscotch Sauce. - Iced Lime Meringue. - Caramelised Pear Tart Tatin, Blue Cheese Ice Cream, Pear and Pink Peppercorn Pate de Fruit Veil. - Petit Fours.

You may be doing Dry January…but why take away ALL the positives in the world?! Come have a special 6 Course Dessert Tasting Menu here at The SALT Cø. Dessert Bar in Upton (the only place (possibly in the UK?) doing a 6 course dessert only menu), THIS THURSDAY! £35 per person for this beauty of a menu (if I do say so myself): - SALT Cø. Cambazola Magnum. - Sweet Beetroot and Apple Tea, Apple Brunoise, Rosemary Oil. - Self Saucing Sticky Toffee Pudding Soufflé,, Butterscotch Sauce. - Iced Lime Meringue. - Caramelised Pear Tart Tatin, Blue Cheese Ice Cream, Pear and Pink Peppercorn Pate de Fruit Veil. - Petit Fours.

Ok Boys and Girls…First one of 2025…a tricky one. For 10 points and two crisp high fives, what is the paper thing called I am making here. The technical cooking name is what I’m looking for: Let’s go!

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Our Story

Bringing the complete restaurant experience to the comfort of your own home. Specialising in modern European, British and Scandinavian cuisines we bring bespoke multi course dining to the ultimate comfort zone, your home. We do the preparation in our own kitchen and then come to you to cook, serve and even do the washing up afterwards, leaving you to just enjoy the company of your guests and the rest of your evening.