Your kitchen, your evening, your guests. Scran Doh handles everything else — from menu design and sourcing through to service and clean-down. All that’s left is showing up.
Private chef hire with Scran Doh is a complete service — not a cook who turns up with ingredients. Every booking covers the full arc of the evening.
Built around your brief, your guests, your occasion. Dietary requirements fully accommodated — not afterthought side plates.
Seasonal, considered, zero-waste where possible. Scran Doh shops; you don’t.
Full kitchen setup before your guests arrive. You open the door to a kitchen already under control.
Courses timed, plates clean, kitchen invisible. The meal feels effortless because the work is done before it needs to be.
The kitchen is left as it was found. You come back to nothing — except the memory of the meal.
Written from scratch for every booking. Seasonal, specific, never off-a-shelf.
Vegetarian, vegan, coeliac, nut-free — every dish, not an alternative.
Notes kept for future bookings so repeat evenings can build on what worked.
From six friends around a kitchen table to twenty in a barn — the standard stays the same.
Enquire Tell us your date, guest count and the shape of the occasion. The more detail the better — we’ll work with whatever you have.
Consult We design a menu together. Your preferences, dietary needs, any ingredients you love or want to avoid. This is where the brief becomes a meal.
Experience Arrive to a kitchen being looked after. Leave when you’re ready.
Scran Doh works across the Cotswolds, Oxfordshire and Gloucestershire as standard. Regular locations include Bourton-on-the-Water, Chipping Campden, Burford, Stow-on-the-Wold, Cirencester, Stroud, Moreton-in-Marsh, Tetbury, Oxford and Woodstock.
For the right occasion, we’ll travel further. The conversation starts with an enquiry.
How far in advance should I book?
As early as possible for peak weekends — Friday and Saturday evenings from May through September fill quickly. Four to six weeks is a comfortable lead time for private dinners.
Do you cater for dietary requirements?
Always. Vegetarian, vegan, coeliac, nut-free and other requirements are built into the menu from the start — not worked around at the last minute.
How does pricing work?
Pricing is bespoke, based on guest numbers, menu scope, location and any travel required. We discuss it transparently at the consultation stage. No hidden costs, no surprises.
How many guests can you cook for?
Comfortably up to around 20 for a formal seated dinner. For larger occasions — garden parties, outdoor events — enquire and we’ll discuss what’s possible.
Do I need a professional kitchen?
No. A domestic kitchen works well. We’ll have a brief conversation about your setup before the booking to make sure everything runs smoothly on the night.
What happens if I need to cancel?
We’ll always try to find an alternative date first. Cancellation terms are discussed at the point of booking — never hidden in small print.
An enquiry takes two minutes. We’ll come back within 48 hours with availability and a starting point for the conversation.