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SALT Cø - Private Chef and Chocolatier

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SALT Cø - Private Chef and Chocolatier

Bringing the complete fine dining restaurant experience in to the comfort of your own home.
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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.

16/11/2024

There is something about cooking for groups of friends when they get on so well together, especially when it is one of their birthdays, and seemingly when they are all women having a night away from the families…essentially all the rules get thrown out! So much fun!

Back in Southbourne again last night, where it is always fun to cook.

Can’t wait to cook for them all again in the future!

Last night’s Menu:

- SALT Cø. ‘Cornetto’.
- Broccoli Soup, Toasted Seeds, Toasted Broccoli, Blue Cheese Crumble, Chive Oil.
- Cod Tartar, Traditional Garnish, Truffle Skyr Mousse.
- Norwegian ‘Prinsefisk’ Cod: Cod Loin Cured in salt, sugar, lemon, Creamed Leeks, Fish Cream Sauce, Chive Oil.
- Palate Cleanser.
- Pan Roasted Smoked Duck Breast, Sour Cream Mash, Apple and Chive Dressing.
- ‘Invisible’ Apple Cake, Lemon Marscapone, Apple Brunoise soaked in Lemon Juice, Raw Apple.
- Petit Fours.

When are you booking yours?

10/11/2024

Sunday Fun Day here at SALT Co. Today!

It was such a long time since we saw L and family last (we cooked for them last night).

Was fun doing the Sunday lunch today, don’t normally do Sundays as I feel there are already several great Sunday lunches out there (Roots/ Cork and Lobster/ Thirteen to name three). Plus The Boss would divorce me if I worked many more Sundays, and we aren’t even married yet.

Today’s Sunday lunch menu:

- Roast Chicken, Roast Potatoes, Smoked Honey Roast Parsnips, Cider Braised Red Cabbage, Cauliflower Cheese, Chicken Jus.

- Lemon Mousse, Raspberry Sorbet, Freeze Dried Raspberries.

- Apple Tart Tatin, Cider Vinegar Caramel, Salted Brown Bread Crisp, Sour Cream Ice Cream.

When are you booking yours?

10/11/2024

The guests enjoyed it so much last night…they want us to come back today for Sunday lunch as well!

This was of course booked in advance, but having cooked for Laura (not this Boss, but seemingly there are other Laura’s out there too), before when they asked if I could do a Sunday lunch as well, of course I can!

Looking forward to doing Sunday lunch today. One of the main reasons (as well as to cook for this lovely family bunch) is to eat my favourite type of potato: The Roast!

Last night’s Menu:

- SALT Cø. ‘Cornetto’.
- Beetroot ‘Explosion’ Tortellini, Beetroot Brunoise, Cider and Beetroot Broth.
- Baked Local Bass, Swede Tart Tatin, Cider Vinegar Caramel.
- Palate Cleanser.
- SALT. Cø. “Chicken” Carrot (our take on Claire Smyth’s “Lamb Carrot): a Carrot cooked over night in Brown Chicken Stock. Scandinavian Pickled Carrot, Carrot Brunoise.
- Pan Roasted Smoked Sirloin Steak, Creamy Mash.
- Lemon Tart, Raspberry Sorbet, Freeze Fried Raspberry.
- Petit Fours.

Roll On Sunday Lunch!!!

When are you booking yours?

08/11/2024

So this happened this evening!
DMB Tourism Awards Bronze Award for Night Time Experience Award!

Up against Chaplain’s Bar who got silver, (anyone recognise who I’m sat next to? What a great guy!), HSWRK who got Gold! (Super well done! And Level8 Sky Bar at the Hilton.

Well done to all the winners this evening, especially thirteenrestaurant who deserved the gold award for Restaurant of the Year!

dmbtourismawards

08/11/2024

SALT Cø. “Blue Steel”.

Let’s do this dmbtourismawards 2024

08/11/2024

Today is a very exciting day here for us at SALT Co.

It is the Award Ceremony for the dmbtourismawards! We are finalists in the Night Time Experience Award catagory!

Looking forward to seeing friends at the Hilton this evening.

I feel that especially now that, after 4 years, I have finally nailed now Laura likes her toast to be buttered (apart from this morning as we had to get a new toaster yesterday due to the old one going BANG! But we won’t talk about that), that I feel I we are in with a good chance to win this year. Will keep you all updated!

Right, time to get my hair and make up done.

07/11/2024

GET YOUR ORDERS IN:

SALT Cø. Dessert Bar at Home!

Available from now up until and including New Year’s Eve.

If you are having friends round (and you asked us but we were already busy) and you don’t fancy making the dessert…Dessert problems solved.

We can make you one (or more) of these so all you have to do is eat it.

This is also available for restaurants and hotels looking to elevate and alleviate your pastry giving for the busy festive period.

Get yourself in contact to discuss what you are looking for:

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

06/11/2024

SOLD OUT SALT Cø. TASTING TUESDAY YESTERDAY!

So much fun. Yesterday’s menu inspired by The Boss and my trip to the amazing West Coast of Norway last week.

It was a group booking and I have cooked for S and A before. The first time was when they ordered the very first Isolation Date Night Meal during the lock downs. I remember, out of habit, sticking my hand out as I introduced myself to say think you for being the first to book, and A very calmly just say “probably best not to do that now”… .

Anyway, they came back and I got to shake his hand!!!

The group yesterday were so much fun to cook for, they have already booked for us to cook for them again! I can’t wait!!!

Last night’s West Coast of Norway inspired menu:

- Prawn, Apple and Creme Fraiche Tart.
- Hot Home Smoked Salmon, Chive Emulsion, Brown Bread Cracker, Fish Skin Crackling, Fresh Chives, Chive Oil.
- “Perketorsk” (Cured Cod, a speciality dish from Bergen), Bergen’s “Fiske Suppe” fish soup with prawns, fresh fish and vegetables cooked in the sauce and finished with cream, prawn oil and chive oil.
- Palate Cleanser.
- Pan Roasted Smoked Venison, Swede Fondant, Brussel Sprout Roasted in Beef Fat (an idea from my friend Arvid who cooked for us on our stay).
- Melkesjokolade (my favourite chocolate of all time) and Skyr Yoghurt Mousse Tart, Fresh Rasoberries, Frozen Raspberry, Raspberry Chicolate Ganache, Vanilla Creme Fraiche.
- SALT Cø. Doughnuts. Not particularly Scandi, but I love doughnuts).

When are you booking yours?

04/11/2024

WE ARE BACK! Fully rested and raring to go again!

November is already busy, Tasting Tuesday is already fully booked (but still spaces for next month’s menu), a few more bookings AND a small award ceremony on Friday where we are finalists and hoping to win!

We may not be married (yet), and what an adventure that has been (😮).

However, we did have a lot of interest for the Pre Wedding menu we did before we were due to head over. SO we are doing it again! And as we didn’t get married, it is STILL a Pre Wedding Menu!

Everyone wins!

This Thursday, 7th November.
£60 per person for the extravaganza of a menu featuring some of mine and the Boss’ favourite bits:

smoked lobster, cheese (Laura is about 60% cheese as far as food is concerned), a wedding cake to name a couple.

Menu and photos from last time below.

Who is in?

smoked lobster, cheese (Laura is about 60% cheese as far as food is concerned), a wedding cake to name a couple.

Menu and photos from last time below.

Who is in?

02/11/2024

We may not have gotten married, but The Boss and I still managed to get away for a couple of days making use of the original return flight.

I’d like to introduce you to the view from our balcony at the stunning hotelullensvang. (Can you see the houses on the other side of the fjord?)

As we haven’t gotten married, I will of course be milking the ‘Pre Wedding’ menu (see photos).

I already mentioned pre postponement that we would also be doing this menu NEXT Thursday (7th November) as there was so much interest in it last week.

So who is in for 7th November?

Hotel Ullensvang

31/10/2024

I love Halloween!

This time of year is my favourite (Halloween, Bonfire Night, my birthday and supposedly mine and the Boss’ wedding, but we all know what happened there (we are rescheduling, not breaking up!)

Due to planning on being away we only have a very basic Halloween this year, but just you wait and see what we have planned for next year!

I hope you all enjoy the ‘treats’ we put out for you all this evening…

30/10/2024

***SALT Cø. DECEMBER UPDATE***

Let’s Talk Christmas Parties! We have space for 8 of you at a time…Go on, Treat Yourself!

DESSERT BAR and CHEF’S TABLE menus for Every Wednesdays and Every Thursdays in December:

~ 4th, 11th and 18th: Dessert Bar Menu.
5th, 12th, 19th: Savoury Chef’s Table Christmas Menu.

£35pp for the Dessert Bar Menu.
£80pp for the Chef’s Table Christmas Menu.

Who is already getting their Christmas on?

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

All the best.

Christian.

28/10/2024

Okidoki. After the adventures of the last few days it is now time to get back to “work”.

These menus (see photos) are going to be available throughout December to enjoy in the comfort of your own home.

DINNER PARTY BOX: Much like the Isolation Date Night packages we did during the lockdowns. All the prep gets done by us in my kitchen. You pick up from our Chef’s Table with instructions and timings, and you enjoy in your own time, with your guests in the comfort of your own home.

DESSERT BAR AT HOME: Fancy something sweet to eat at home but don’t fancy making it? Or you have friends coming round and don’t have the time to make dessert. We can help! Also available for restaurants who are short staffed on the pastry department…

Get in contact to book yours:

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

28/10/2024

I would like to say a big heart felt THANK YOU to everyone who thought of Laura, Commented on my post and/ or Messaged either Laura or myself after her hospital stay.

Genuinely it means the world to us.

We have both slept for about 36 hours straight and, along with the drugs prescribed, are feeling much better.

27/10/2024

After all the build up and the excitement…our wedding has been postponed.

Everything is now OK, but The Boss decided that rather than marrying me in Norway, she would rather eat hospital food here dealing with a potential blood clot or a bleed in her brain…the lengths some people will go to hey 🤷🤦‍♂️

SHE IS OK. No bleed or Clot (thank f*ck for that!)

Due to spending 36 hours in A&E we missed our flight and along with a few other bits we decided it best to postpone the wedding until everyone is better.

By which I mean, as every male can appreciate, I actually have been suffering the most with a touch of man flu throughout.

Thank you EVERYONE for all the wedding love. We will be of course spamming everyone once again when we have a new date.

24/10/2024

What a splendid way to end this part of the SALT Cø. Adventure, with the last meal as a ‘single’ person. The next meal we do both the Boss and I will have rings on our fingers and she officially wont be able to get rid of me!

It was a fun bunch who joined us last night at our Chef’s Table for the special pre wedding meal. Lots of laughs, lots of fun with some nice food thrown in as well.

Without wanting to sound too arrogant, my only worry is that the Beef with Horseradish Mash and Pickled Beetroot which we have for our wedding breakfast won’t be as nice as the one last night 😮🤣👨‍🍳

Last night’s guests enjoyed it so much they booked again to come to the December Tasting Tuesday!

The menu from last night:

- SALT Cø. Pulled Pork Taco.
- Twice Baked Cheddar and Chive Souffle, Fresh Chives, Chive Oil, Caramelised Red Oinion Bread, Aerated Fish Sauce.
- Smoked Lobster Tail, Pickled Red Onions, Toasted Seeds, Savoury Lobster Custard, Aerated Lobster Sauce, Chive Oil.
- Palate Cleanser.
- Pan Roasted Smoked Fillet Steak, Horseradish Mash, Scandinavian Pickled Beetroot, Beef and Beetroot Jus.
- SALT Cø. ‘Wedding Cake’: Chocolate, Pear, Almond and Blue Cheese.
- Smoked Honey Madelines.

Due to the popularity and amount of interest in this menu we will be doing this again when we get back. Potential date 07/11/2024.

Who wants in?

23/10/2024

Special Pre Wedding Meal

Due to two people falling ill yesterday, we still have space for two for tonight’s special pre wedding meal of dishes that are our favourite dishes AND part of our wedding next week. The food had already been ordered, wouldn’t want it to go to waste…

THE LAST MEAL before I become a married man! Come get some tasty goodness.

To fill the last two spaces:

WhatsApp/ call me: 07742502799
DM or comment below.

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

Website

http://www.salt-co.co.uk/

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Videos

I love a good roast potato

As far as amenities go…this is one of the toughest kitchens I’ve had to work in… But arguably with the best view! With the no smoking sign what we can do regarding a SALT Cø. Tasting menu is even more limiting…

Well THAT was SOOO much fun! 100% I can see why performers get addicted to the buzz of performing! Thank you for having me The WI (National Federation of Women's Institutes) YOU WERE A GREAT BUNCH TO TALK TO! Great to be on stage at the lighthousepoole As promised, here is the Jazz Hands Selfie from 300 people! Next up, 500, then 1000! I LOVE MY JOB!

I am always greatly appreciative of when someone says that they are enjoying the food that we are cooking for them… But perhaps you can tell me how to react to this one from last night: The guest said: “I have not had food like this in at least 20 years!” Obviously, this is a fantastic compliment…the thing is, we’ve cooked for this group 5 times before in that time…🤷🤣👨‍🍳 I have VERY fond memories of cooking for the bunch we cooked for yesterday: First time we cooked for them was in a church and I ended up pouring melted chocolate from up in the rafters onto my marble which was balancing Sous Chef Nico’s head. Another time we stayed until the early hours with Nico playing the piano and everyone singing along. Two mini stories with countless more from all the times we have cooked for them. Such a great bunch, always plenty of laughs and wine! These people are etched very firmly in the SALT Cø. history books! I can’t wait to make more memories with them! Last night’s menu: - SALT Cø. ‘Cornetto’. - Autumn Vegetable Tortellini, Broth and Carrot Brunoise, Chive Oil. - Pan Fried Bass, Roasted Broccoli, Crispy Chickpeas. - Palate Cleanser. - Pan Roasted Smoked Chicken Breast, Hasselback Potato, Rosemary Braised Filed Mushrooms, Pickled Mushrooms, Tomato and Chive Dressing. - Lemon Cheesecake, Shortbread Crumb with Freeze Dried Raspberries, Blackberry Sorbet, Frozen Raspberries. So much fun!

Just to continue from the the Wagyu post earlier: Perfectly cooked all the way through served with a room temperature glass of Libfraumilch #perfect… Nope, I can’t do this with a straight face 🤣👨‍🍳. I can feel every steak aficionado that has ever lived creating a plan to beat me with the pan I cooked the steak in… How was it? It was delicious! As far as staff lunches go, arguably the top of the list. Loads of flavour, super tender, barely needs any cooking. No need for extra fat in the pan (oil or butter), beautiful. Slight negative: is it worth the price point? Not sure. Everyone SHOULD have Wagyu at least once in their life.

I was out driving with the Boss today and I got a phone call asking if I wanted to do a Chocolate Talk for 300 people. Obviously I said yes! Chatting to Laura afterwards, we both said “the Jazz Hands Selfie at the end is going to be EPIC!” We are always on the look out to do more public speaking. If you know of anywhere that has people come in and talk, feel free to point them in our direction. I can’t wait to do the 300 people Jazz Hand Selfie! 🤣🤣🤣👨‍🍳👨‍🍳👨‍🍳

16th and 17th September for the next one!

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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.