Hiring a private chef means you get to experience fine dining in the comfort of your own home.

Mathew Dines has been a private chef for two years and he caters for people for all over Essex with a variety of tastes.

He says the bespoke menus are the perfect way to entertain family and friends.

Mathew says: “People love to celebrate with elegant food. I have catered for 21st birthdays, wedding anniversaries and romantic meals for two.

“There are so many occasions on which people like to get together to eat an impressive meal.”

He brings along his own pans and cutlery and spends the evening preparing the food, leaving the hosts free to hobnob with guests or stare lovingly across their own table at their partner.

Every detail of the evening is planned, right down to how much the party wants their chef to interact with the guests.

Typically his service will include a three to five-course menu, based around contemporary British food.

Mathew uses locally-sourced ingredients wherever possible and can tailor meal choices around taste or dietary requirements.

There is even the option for ambience-boosting details, such as specially selected wines, a private musician to play during dinner, fire breathers or party games.

Mathew previously worked as a head chef in various restaurants, including the Terrace Restaurant in Westcliff Casino.

He says: “I saw a gap in the market for private chef hire and decided to set up a business.

“It has been a great success and now I work regularly all over Essex. I cater for many different culinary tastes. The aim is to give people their dream dining experience and I am happy to cook the food they enjoy.

“Timeless favourites are perfectly-cooked steaks and quality seafood, presented beautifully.”

With an exclusive clientele, Mathew has worked in some very beautiful homes.

He says: “Some of my clients have the most beautiful houses with wine cellars and one even had a private nightclub in the basement!

“I’m not there to look around though – my job is to make good use of the kitchen.

“There are some dream kitchens, some are traditional and others are ultra-modern with all the gadgets you could wish for, but I do bring a lot of my own equipment, so technically I could work anywhere.

“I’m used to cooking for large groups too. The largest number of people I have cooked for is 44 and that was challenging. But I say anything is possible if you plan ahead and get the timing right.”

Mathew, who lives in Southend, is a diligent worker and makes sure he makes a good impression wherever he works.

“The time of day I arrive at a job varies, but I like to be there a few hours before the meal is set to start.

“I complete the meal and then clean the kitchen so it is spotless.

“I sometimes don’t leave until quite late, because I like tomake sure everything is done.”

For details call 07757 080616, email contactus@ chefmathewdines.co.uk or visit chefmathewdines.co.uk.

FILLET, BOUDIN NOIR MASHED POTATOES, GLAZED SHALLOTS AND PANCETTACRISP

Serves 2

Ingredients

14oz best end fillet of lamb, marinated overnight in rosemary, garlic, thyme and black pepper, served pink

400g potatoes, mashed with a tablespoon of butter and a splash of double cream

150g good-quality black pudding, finely chopped then added to the mash – once done put into a piping bag

75g peas, quickly cooked in vegetable stock with a finely shredded shallot, drained and blended into a puree, then put in a separate piping bag

6 shallots, peeled, slowly sauteed off in a little oil, seasoned

6 small chantenay carrots, peeled and blanched off with 2 whole star anise, finished with honey and butter

2 pieces of pancetta, grilled until crispy Sauce, made by reducing a large glass of red wine by half, then adding 100ml of lamb stock, thyme, honey and balsamic Presentation Pipe the mash and black pudding mix onto a large white plate, make a long groove in the mash with the back of a spoon, then pipe the pea puree into it.

Slice the lamb into 1cm pieces, then lay on top of the mash and pea puree.

Place three of the cooked shallots equally around the plate, then three of the carrots in between them.

Drizzle the sauce over the carrots and shallots, then place the pancetta carefully up against the mash and lamb.