A London flat is not a dining room. Kitchens are small, tables are borrowed from the bedroom, and the neighbours are one wall away. People still host brilliant dinners in them every week.

Here is how, from someone who cooks in these kitchens often.

Start with the space

Be honest about numbers. In a typical one-bedroom flat in E8 or SW9, six people at a table is comfortable. Eight is possible with effort. Ten needs a trick.

Under 6: Use the kitchen table. Cosy is good.
6 to 8: Push the sofa back and use a proper table, or two joined.
8 to 12: Borrow a folding table, or serve at two smaller tables.

Measure first. You need about 60 cm of table width per person and enough room behind chairs for people to pass.

Small kitchens have two or three hob rings and one oven. Design for that.

Cold or make-ahead starter. A sharing board, a salad, a soup you can reheat.
One main that does its own thing in the oven. Braises, roasts and bakes need no attention.
A dessert made the day before. Tiramisu, panna cotta and cheesecake all improve overnight.

Avoid anything that needs a last-minute fry, flip or flambé for eight people. You will miss the party.

Timing: work backwards

Say dinner is at 8pm.

Time	Task
Two days before	Shop, order wine, clear the fridge
Day before	Make dessert, prep sauces, chill drinks
4pm	Set the table, tidy the bathroom
6pm	Main goes in the oven or on low heat
7:30pm	Open wine, put out starters
8pm	Guests sit
9:30pm	Main out to rest, then served
10:30pm	Dessert

Write it down. It stops panic.

Seating and flow

Put the loudest people apart.
Keep the host near the kitchen door.
Leave the end seats for guests who are shy or who need the bathroom.
Use place cards if you have more than six. People like knowing where to go.

Noise, neighbours and the building

Tell the neighbours. A note on the door a week before is enough. Keep music low and finish loud conversation by 11pm, which most leases and councils see as a sensible hour. If you live in a block, think about the lift or stairs for deliveries and guests.

Small details that matter

Light. Lamps and candles beat the main ceiling light. Real candles need care on a small table.
Heat. Ovens and eight people warm a flat fast. Open a window before guests arrive.
Coats and bags. Clear the bed or a rail by the door.
Water. Put jugs on the table. People drink more than you expect.
Bins. Empty them before dinner.

Dietary needs

Ask in the invitation. Allergies, vegetarians, vegans, no pork, no alcohol. A good menu works for most people without a separate plate. A soup, a roast vegetable main and a fruit dessert can please nearly everyone.

If someone has a serious allergy, plan the whole menu around it. Don’t improvise on the night.

When to hire a chef

You can do it all yourself. Many people do. A chef makes sense when:

You want to sit at the table, not stay by the hob.
The menu is ambitious, such as fresh pasta or a tasting menu.
It’s a milestone: a birthday, an anniversary, a promotion.
You have more than six guests.

I bring ingredients, equipment and all the prep. I cook in your kitchen, serve each course and clear up after. Tasting menus with service are £60, £80 or £100 per person, and Harper Privée, a private dinner for two, is £250. The pricing page has full details. Compare it with a restaurant in this cost breakdown.

If you’d rather get your hands dirty, a hands-on masterclass at home lets you and your guests cook together with me, from £95 per person for 3 hours, with a minimum spend of £450.

December warning

December is the busiest month for private chefs in London. If your date is between 5 and 23 December, ask early. Weekend evenings go first.

If you want a ready plan for six, try this.

Starter: a sharing board with bread, cured meats, marinated vegetables and a good cheese. Everything is cold, so you are free.
Main: slow-braised beef or a whole roast squash with herbs, served with soft polenta. It sits happily in the oven.
Dessert: panna cotta made the day before, with fruit or caramel.

Three courses, one oven, almost no last-minute work. If you want to add fresh pasta, make it the first course and cook it in two minutes just before serving.

Mistakes I see most often

Too many dishes. Three courses done well beat five done badly.
No cooling plan. Where does the wine live? Fill a bucket or the bath with ice.
Cooking for the guests, not with them. Leave one small task for early arrivals, like tearing herbs. It breaks the ice.
Forgetting the washing up. Run the dishwasher before dinner, so it is ready for the first load.

What happens next

Tell me your date, guest count and postcode through the contact page. I reply within 24 hours with a menu proposal tailored to your kitchen and your guests. You can read more on the private dining page.

How to host a dinner party in a London flat