Whether you’re hosting an intimate dinner, celebrating with family, or curating a weekend retreat, our bespoke private chef service brings fine dining to your table. From planning to plating, every detail is designed around your vision.
MEET YOUR CHEF
Max Boothby
Founder, Chef de Cuisine
Trained at the world-renowned Le Manoir aux Quat’Saisons, Max brings a foundation of classical technique, refined taste, and respect for the seasons to every dish he creates.
After honing his craft in one of Britain’s most celebrated kitchens, Max went on to work as a private chef for ultra-high-net-worth families, providing tailored dining experiences in some of the most exclusive settings. This experience shaped his belief that the best food is not only beautifully executed but deeply personal. Max’s food is crafted with care, precision, and an understanding of the people it is made for.
Max’s Table combines fine dining expertise with the authenticity of Norfolk’s produce. His menus are rooted in seasonality, simplicity, and a sense of place — bringing the elegance of the restaurant experience to the intimacy of your home.
“Incredible food, beautifully presented…10/10 on all aspects”
- Marta
Based in Norwich, I work throughout East Anglia creating bespoke dining experiences in private homes and exclusive venues across the region — from rural estates and secluded countryside retreats to the wild, unspoilt landscapes of Norfolk.
The North Norfolk coast is a continual source of inspiration. Expansive salt marshes, windswept beaches, ancient woodland and heathland support an extraordinary diversity of wildlife and a changing natural rhythm throughout the year. The area is internationally recognised for its birdlife and seasonal migrations, attracting those who visit for bird spotting, nature retreats, and time spent immersed in the landscape.
Alongside this, the region is also home to long-established country estates and traditional hunting retreats, where food plays a central role in the experience — from restorative breakfasts to refined dinners that reflect the day’s shoot and the season. These environments naturally shape my approach to cooking which is deeply connected to place.
For clients further afield, I travel across the UK and internationally. Extended travel and accommodation are charged in addition to the menu price and are always discussed and agreed in advance.