Table For YouPrivate chef · CwmbranPrivate chef, Cwmbran

The team

Beca and Tomos, and your kitchen.

Between them they have cooked on most kinds of oven in Gwent, and one or two that should not still be working.

A private chef in an aubergine apron plating a starter in a family home kitchen, four plates in a row
Beca Morris, a woman in her forties with short dark hair, an aubergine apron and a white shirt, in a home kitchen with copper pans behind

Beca Morris

Chef and owner

Beca grew up in Cwmbran, trained at the college in Cardiff and spent fifteen years in restaurant kitchens in Bristol, Abergavenny and Bologna, which is where the pasta comes from. She left in 2016, on the day she realised she had not eaten dinner with her own family for a month. She plans every menu with the host on the phone, and she cooks most of the dinner parties herself.

Tomos Jenkins, a man in his early thirties with a neat beard, a white shirt and a dark apron, in a home kitchen with soft daylight

Tomos Jenkins

Chef: meal prep and pastry

Tomos did his apprenticeship in a hotel kitchen in Chepstow, then worked as a pastry chef in Cardiff. He joined in 2021 to run the weekly meal prep, which he says is the best job in cooking, since people are so pleased to see you. He also makes all the celebration cakes, and he is the second pair of hands on the big tables.

  • 2016the year Beca left restaurant kitchens to cook in people's houses
  • 3 menusWelsh, Italian and plant-based, in three, four or five courses
  • 25 milesfrom Cwmbran with no travel charge
  • 14major allergens asked about before we write your menu
A worn canvas knife roll opened on a wooden worktop

The paperwork

What to ask anyone cooking in your house.

Are they registered with the local authority as a food business? Do they have a food hygiene rating? Are they insured for working in private houses? Have they got a proper allergen process?

We are, we do, we are, and we have; on this demonstration site, the registration and the rating are fictional placeholders. A real chef should be able to answer these without taking offence.

Enquire

You have the table. We will bring the dinner.

Your guests, your courses and a style: the menu, the cost and when we arrive. Then Beca rings to write the real one with you.

Plan your nightEnquire