Based a short distance from the South Downs on the Hampshire and West Sussex border, 
The Personal Chef provides an individual dining experience 
for your dinner party or larger event

Booking Enquiry Button


Adam Sparshatt
Adam Sparshatt - The Personal Chef

Adam founded The Personal Chef in August 2011. 

Adam has also worked on the Goodwood Estate in West Sussex since 2006. He was part of the original team that re-opened The Kennels private members club and also cooks for the prestigious game shoots held on the Estate. Adam also learnt his craft working in the likes of The Solent Hotel & Spa (Whiteley), Annie Jones (Petersfield), and The Fat Duck (Bray - 2006 stage).

Adam’s true passion now lies in utilising quality local produce and sharing his knowledge of the bounty of wild foods that the South Downs has to offer.


divider

Bespoke Service

The Personal Chef caters for dinner parties, large events and weddings in Hampshire, West Sussex and London as well as running catch and cook events and local supper clubs.

We offer a very bespoke private dining service at The Personal Chef, from an anniversary tasting menu for 2 in your home, to a 3 course marquee banquet for 150 in a private venue. We have many years experience in creating a quality food experience for any size event.

Areas covered regularly include Chichester, Petworth, Horsham, Midhurst, Southampton, Haywards Heath, Billingshurst, Winchester, Petersfield and Portsmouth.

divider

Produce 

Our produce is sourced as locally as possible. From game birds and venison reared on Sussex and Hampshire Estates, to wild porcini mushrooms foraged in local forests, we will provide the majority of your produce from as close as the weather and seasons will allow! Fish and shellfish is sourced from the South Coast. We will only ever use native lobster and our crab and lobster is landed in local waters as long as the weather allows. Cheeseboards will generally promote Hampshire and Sussex artisan cheese makers. We also like to use some specialist Italian and French products at certain times of the year. 

Please see our Food Calendar for current ingredient inspiration