Prep sheet 007 — cooking lesson at home · Plymouth
A proper chef comes to your kitchen and teaches you on the hob you own, with the pans you own. You cook together, you eat what you made, and the technique stays in your hands long after they’ve gone home. The Weeknight is for two; The Full Service is for three or four. Plymouth only, PL1–PL21.
Technique, not recipes. One table, and nobody at it you didn’t invite. Washing up included.
Dinner is included, and it will be one you’d happily pay for. But dinner is gone by ten. What stays is what your hands learnt.
The problem
What goes wrong is rarely the recipe. It is heat, seasoning, timing and knife work — the four things that separate a decent cook from someone reading their phone over a pan, and the four a recipe cannot show you.
The fix
Your chef teaches at your hob, with your oven’s hot corner and your blunt knives, so what you learn works on the hob you own. Then presentation — how to get it onto a plate so it looks like somebody meant it.
The limit
One menu, one table, your people, and dinner at the end of it. If you want more than one evening, ask for the same chef by name and we’ll hold their diary where we can.
The lesson
A standard The Full Service, 7pm start. Times shift to suit you — plenty of people cook at 4pm with kids underfoot.
19:00
Shopping already done and paid for at cost. They will say something kind about the knives, and on The Weeknight they sharpen them before they go.
19:15
Everything prepped before anything gets hot. It is the bit home cooks skip, and the reason a weeknight dinner feels like a panic attack.
19:45
Hot pan, dry protein, don’t move it. Where most home cooking quietly goes wrong, and where one evening changes the most.
20:45
Hot plates, dry rims, sauce spooned rather than squirted, nothing crowded to the edge. On The Full Service the plating is coached course by course.
21:00
At your table, with your people. Your chef will join you if you ask and clear off if you’d rather they didn’t.
22:15
Washing up done, and a hand-written card on the counter with the three things worth remembering. That card is the whole point.
What it costs
One flat fee for the evening, not a price per head. Prices are placeholders until commercial sign-off.
The Weeknight is £120 for two people and 2.5 hours: one dish taken apart properly, knives sharpened before they go, a recipe card left behind. The Full Service is £220 for three or four and 3.5 hours: three courses built on a call beforehand, plating coached course by course, and the same chef on every rebooking. Shared across a full table that comes to £60 and £55 a head — plus ingredients at what they cost, with the receipt. Sessions in PL8 and PL10–PL21 carry a £20 travel charge, and a morning start adds £25. We are not registered for VAT, so there is none to add.
Your chef shops, cooks, teaches, plates and washes up on both. Cancel free up to 48 hours out; inside 48 hours we charge half, because your chef has already shopped. All three prices are here.
Questions
Anything else, email hello@forkingchefing.com and a person answers.
Next
Six questions, a suggested chef with the reason, and the whole price before you commit to anything. Confirmed once we have spoken.