Le Frog Private Chef

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Le Frog Private Chef

"For the Best of British with a French Twist"

You can book a Michelin Star Trained chef for and enjoyable dinning experience.Special occasion, wedding, private dining or hen party

23/06/2025

Another lovely review from one of our guests earlier this month from private dining experience at Kingshay Barton Sleeps12

22/06/2025

Subject: 🎉 You’re Invited! Tattoos by Sami Open Day – Sun 22nd June 🎨✨

Dear all at middevon Gazette,

You're warmly invited to celebrate the launch of Tattoos by Sami’s brand new studio at:

📍 58 Bampton Street, EX16 6AH
📅 Sunday 22nd June
⏰ 2:00pm – 5:00pm

Come along for a relaxed afternoon filled with complimentary bites including mini cupcakes, bitesize cakes & Nozeco, free temporary tattoos for both kids and adults, and plenty of creative fun for all ages!

🍰 Erin’s Sweet Treats will also be open, offering delicious drinks and cakes.

🎁 Prize Draw Alert!
Take a look around the studio and you’ll be entered into a prize draw to win:

£30 tattoo voucher

Tattoo aftercare goodies

Loyalty card

A box of 4 cakes from Erin’s Sweet Treats

Chocolates & 4 cans of mixed alcohol drinks!

🎨 Arts & Crafts Fun!

Design your own tattoo competition (open to under 18s and over 18s!)

Colouring pages

A variety of creative crafts to enjoy

We’d love to see you there – bring your friends, family, and good vibes!

Warm wishes,
Sami
Tattoos by Sami

@
fans

12/06/2025

Why do chefs think foodies are just pretentious people who want to put on the pressure on the chef whislt they really don't know much about food at all?

Chefs often feel that way about “foodies” for some very grounded reasons—many of which come from years of direct, sometimes frustrating, experience. It’s not about hating people who love food; it’s about dealing with people who say they love food, but behave in ways that are performative, demanding, or misinformed.

Here’s why many chefs develop skepticism—or even resentment—toward so-called foodies:

1. Knowledge vs. Noise

Chefs spend years (or decades) honing their craft—understanding technique, ingredients, sourcing, timing, and ex*****on. When someone with minimal real knowledge confidently critiques a dish based on food blogs or Instagram trends, it can come off as arrogant or disrespectful. It’s like telling a musician how to play when you’ve only watched a few TikToks of someone playing guitar.

2. Performative Behavior

Some foodies treat dining as a stage for themselves. They might:

Take 20 photos before eating (while the dish dies on the plate),

Loudly name-drop ingredients or chefs they don’t understand,

Or order something obscure just to say they did—then complain about it.

Chefs see this as empty theater, not real appreciation of the work.

3. Pressure Without Perspective

Foodies often demand creativity, uniqueness, or complexity from a dish—without understanding the operational constraints of a kitchen, the reasons behind simplicity, or the cultural context of the cuisine. This creates unfair pressure on chefs to please egos instead of focusing on balance, seasonality, or taste.

4. Trendy Over Substance

Many foodies are trend-driven. One week it’s birria, the next it’s uni toast, then it’s miso caramel. Chefs who care about depth and consistency often feel like they’re being judged by shallow, fast-moving criteria instead of the integrity of their cooking.

5. Entitlement Culture

Some foodies act entitled just because they’ve read a lot of Yelp reviews or follow Michelin guides. They might try to impress their table by talking to the chef mid-service or sending a dish back—not because something is wrong, but because it wasn’t what they expected (often due to their own misunderstanding).

Bottom line:
Chefs respect guests who are genuinely curious, humble, and open to learning. The problem is with those who act like experts without doing the work. That disconnect—between performance and real understanding—is where the tension lies.

And chefs can sniff it out instantly.

10/06/2025

🍴 Private Chef’s Chronicles – May 2025 🍴
Le Frog Private Chef

Another whirlwind month for the books! With 20 events across counties and countryside, we’ve been slicing, dicing, grilling, and giggling our way through May. Here’s a peek behind the scenes of what the Le Frog team has been up to:

🚗 Where We’ve Been

This month we packed up the pans and hit the road across:

Wiltshire

Gloucestershire

Avon

South Wales..and of course, our beloved venues in Devon & Somerset like Pixton Estate, Jurston Barn, Cockercombe, Ridgeview, Yggdrasill Treehouse, and Holemore Stables.

📊 Monthly Stats

9 Milestone Birthday Celebrations

7 Bachelorette Parties

3 Honeymoons

1 Family Get-Together

1250 miles covered
31 hours of driving
5 hours stuck in traffic
45 minutes of wind-whipped drama on the Severn Bridge 🌬️

🍽️ This Month’s Most Popular Dishes

Scallops & Lobster Cream 🦞

Pavé de Boeuf, Sauce Béarnaise 🥩

Mojito Tart & Chocolate Brownie 🍫🍸

😂 Funniest Moments

Accidentally called the wrong Denise to say we were stuck in traffic... her event is next week. (Too many Denises, not enough coffee!)

Asked the Butler in the Buff to move his car. He did... completely naked.

Watched a very tipsy hen slide across a dining room floor like a penguin in heels.

Told a guest to stand in the corner for not finishing their greens—at the Old School House. All in good humour, of course! 🫛

😅 Unexpected Challenges

Cooked for 23 hens in a kitchen the size of a cupboard.

Discovered burnt leftovers in the oven.

No extractor fan to grill 16 steaks = smoky chaos.

Blocked sink, mystery grime, and a surprise Murder Mystery Party.
At least the chef survived the night... not guilty (this time).

☀️ What’s Next?

Summer’s on the horizon, and we’re sharpening our knives for even more private dining adventures, cheeky hen parties, and a few gourmet surprises. Stay tuned!

📸 Keep your eyes on our stories for behind-the-scenes madness, dish of the week, and our newest menu drops.

fans
Sleeps12
My Event Concierge

07/05/2025

Private Chef’s Chronicles – April 2025
Le Frog Private Chef

April was full of flavour, fun, and a few surprises! From treetop honeymoons to surfside suppers, the Le Frog team continued bringing unforgettable private dining experiences across the Westcountry. Here’s what we’ve been up to:

Monthly Stats:

18 Events

8 Hen Parties

5 Birthday Celebrations

3 Family Get-Togethers

1 Honeymoon Dinner – in the treetops!

Guests We Didn’t Expect to Feed:

6 Dogs (very good guests)

2 Guinea Pigs (happy with salad)

2 Cats (unimpressed as always)

1 Gorilla – okay, it was driftwood, but still life-sized and in the hallway!

Surprising Sights:

A hot air balloon take-off over the pool at Bluewater in Bristol – right as we served canapés in the pool.

A private client’s fully stocked AC/DC rockstar bar – yes, with everything from Jack to vinyl!

The clifftop kitchen views in Bigbury on Sea, watching surfers while prepping dessert.

This Month’s Star Dishes:

Marinated Beef Tataki

Seared Venison Loin with Red Wine & Cacao Sauce, Potato Millefeuille

Salted Cornish Butter Caramel Tart with Praline Rocher

What’s Coming Up:

Our Chocolate Masterclasses resume in June, with the next one in Exeter on June 11th – already fully booked!

We’re collaborating with an international mixologist to launch a Cocktail Pairing Menu for private dining. If all goes to plan, this new experience will launch early summer.

Stay tuned for more flavour, flair, and a few more surprises next month!

26/04/2025

What view do you have in your kitchen today?
Mine is pretty Good.

24/04/2025

Another great review from our Private dining experience on Easter Sunday.

23/04/2025

michael norris
2 reviews • 0 photos
starstarstarstarstar Yesterday New
We recently booked mikeal from lefrog for our honeymoon and he was fantastic.

From the minute we contacted him to him cooking for us was fantastic.

His communication when we first got in contact was very clear and easy to understand.

When he came and cooked for us. He was such a lovely man and can see his passion for food. We felt so comfortable around him and it was like having a friend cook for us taking time to ask us questions and in return tell us His stories.

The food was amazing we picked all choices before the honeymoon and the flavours were incredible and cooked so perfectly. Even though I was stuffed I could of eaten it all again just for the flavours and textures.

Having mikeal cook for us on our honeymoon really was the icing on the cake for us. Loved him that much we have enquired already for an event in november.

06/04/2025

Private Chef’s Chronicles – March 2025

What a month! March has truly been a rollercoaster for Le Frog Private Chef – from the peaceful countryside of Gloucestershire to the rugged beauty near the Cornish border, we’ve been zipping across the Westcountry once again.

The month started off a bit quieter, giving us the perfect window to carry out our Spring kitchen deep clean and spend some much-needed time in our development kitchen. We’ve been crafting new sauces, testing creative dishes, and whipping up unusual desserts – some of which will be appearing on our menus soon!

A few brave guests (willing and unwilling) helped trial the new creations – most were a hit... a couple, not so much. But that’s how innovation works, right?

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March Highlights:

15 Events

1 Micro Wedding

1 Honeymoon Dinner

6 Hen Parties

5 Birthday Parties

1 Chocolate Masterclass

1 Manor House Event (complete with a dumbwaiter and two flights of stairs!)

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This Month’s Favourite Dishes:

White Chocolate & Lavender Crème Brûlée (a floral twist on a classic)

Rump of Beef, Fondant Potatoes & Béarnaise Sauce (comfort food, elevated)

Seared Scallops, Pea Purée & Black Pudding (always a crowd-pleaser)

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What’s Cooking Next?

We’re working behind the scenes to launch a new “Restaurant Ephémère” – our private dining experience turned pop-up restaurant. Stay tuned – we hope to announce more details and location by the end of April!

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A Note from the Chef

You might’ve noticed things went a little quiet on our socials these past couple of weeks. On Thursday 20th March, our chef was involved in a road traffic collision near Bickleigh Bridge while cycling back from Exeter. As if that wasn’t enough, he was assaulted by a drunk motorist not involved in the accident.

Thankfully, no serious injuries, and the incident has been reported to Devon & Cornwall Police with the driver’s registration number provided. It did, however, put a damper on the month’s end.

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Here’s to April!

We’re heading into Easter with more private dining, special events, and – of course – new culinary experiments. We can’t wait to share it all with you.

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Address

Opening Hours

Monday	09:00 - 17:00
Tuesday	09:00 - 17:00
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00
Saturday	09:00 - 17:00

Telephone

+443333012349

Website

https://lefrog.co.uk/

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