Private Chef Pricing UK: How Much to Charge Per Head
A practical guide to private chef pricing in the UK. Covers per-head rates, how to calculate your true costs, and how to set prices that protect your margins.
Published 3 April 2026 · Last reviewed 20 March 2026
What private chefs charge in the UK
Private chef pricing in the UK varies widely depending on the type of event, the menu complexity, and the chef's experience. Here are realistic ranges based on what the market currently supports:
| Service type | Typical per-head range | What it includes |
|---|---|---|
| Casual dinner party (2-3 courses, 6-12 guests) | £40-75 | Ingredients, cooking, plating, basic clearing |
| Formal dinner (3-5 courses, 6-20 guests) | £65-120 | Premium ingredients, full service, more complex menus |
| Canape reception (8-12 canapes, 20-60 guests) | £25-50 | Ingredient costs lower per head, but high labour per item |
| Meal prep / weekly cook (5 meals for a household) | £200-400 flat | Ingredients separate, typically 3-4 hours of cooking |
| Corporate lunch (2 courses, 20-50 guests) | £35-65 | Standard menus, efficient service, volume helps margins |
These are selling prices to the client, not cost per head. Your actual food cost should be 25-35% of these prices, leaving room for your labour, travel, equipment, and profit.
How to calculate your rate
The biggest mistake new private chefs make is pricing based on what feels right rather than what the numbers require. Here is how to work out what you need to charge.
Step 1: Know your costs
For each event, calculate:
- Ingredient cost — every item in every dish, at the quantities needed. Use the catering cost per head calculator to do this for multi-course menus.
- Your time — preparation (shopping, mise en place), cooking, service, and clearing. Include travel time.
- Travel costs — fuel, congestion charges, parking.
- Equipment — anything you hire or purchase for the event (chafing dishes, serving equipment, disposable items).
- Overheads — a share of your insurance, food hygiene certification, kitchen rental (if applicable), and general business costs.
Step 2: Set your hourly rate
As a private chef, your labour is the largest cost after ingredients. Set an hourly rate that reflects your experience and local market:
| Experience level | Typical hourly rate (self-employed) | Notes |
|---|---|---|
| Starting out (< 2 years) | £20-30/hr | Building portfolio and client base |
| Established (2-5 years) | £30-45/hr | Regular clients, good reputation |
| Premium (5+ years, specialist) | £45-70/hr | High-end private dining, celebrity clients |
These are self-employed rates, not equivalent to an employed salary. You are covering your own tax, National Insurance, insurance, equipment, and downtime between bookings.
Step 3: Build up to your per-head price
Example: 3-course dinner for 10 guests
| Cost element | Amount |
|---|---|
| Food cost (3 courses, 10 guests) | £85.00 |
| Waste factor (10%) | £8.50 |
| Chef time (6 hours at £35/hr) | £210.00 |
| Travel | £20.00 |
| Equipment (table hire) | £30.00 |
| Sundries (foil, packaging, napkins) | £10.00 |
| Total cost | £363.50 |
| Cost per head | £36.35 |
At a 30% food cost target on the ingredient portion only, the food-to-price ratio suggests a minimum selling price per head of roughly £85 / 0.30 / 10 = £28.33 — but that only covers ingredients. The total cost per head of £36.35 sets the floor. Add your profit margin on top.
At 35% overall margin: £36.35 / (1 - 0.35) = £55.92 per head
That is £559.20 total for the event, giving you £195.70 profit on top of paying yourself £210 for the work.
CaterCost does this automatically.
Recipe costing, event pricing, and allergen tracking — built for UK micro-caterers.
Pricing mistakes to avoid
Undercharging to win bookings. It is tempting when starting out. The problem is that low prices attract price-sensitive clients who will negotiate harder next time. Set fair prices from the start and let your food and service justify them.
Forgetting to charge for prep time. A 3-course dinner for 10 guests is not 3 hours of cooking. It is 1-2 hours of shopping, 2 hours of prep, 2 hours of cooking and service, and 30-60 minutes of clearing. If you only charge for the time you are cooking, you are working for free during prep.
Absorbing ingredient price increases. If chicken breast goes from £5 to £6/kg, that is a 20% increase on one ingredient. Across a full menu, even small increases compound. Update your recipe costs regularly and adjust your per-head prices accordingly.
Not charging for tastings and menu consultations. Once you are established, your time for a menu consultation or a tasting session is worth money. Some chefs offer a free initial call and charge for in-person tastings, deducting the cost from the final booking. Others include it in the per-head price. Either way, account for the time.
When to raise your prices
- You are fully booked 3-4 weeks out. If demand exceeds your capacity, your prices are too low.
- Your food costs have increased. Supplier prices go up; your prices should follow.
- You have gained experience or qualifications. A Level 4 food hygiene certificate, specific dietary training, or notable events on your portfolio justify higher rates.
- You are turning down work. If you are declining bookings because your schedule is full, that is a clear signal.
Existing repeat clients deserve notice before a price increase. A brief message explaining the change (ingredient costs, experience, demand) is professional and honest.
Tools for private chef costing
- Catering cost per head calculator — calculate food cost per head for multi-course menus
- Recipe scaling calculator — scale recipes to any guest count with cost recalculation
This guide covers pricing for UK-based private chefs. It does not constitute financial advice. Rates and figures are based on market research and may vary by region and specialisation.