Sam Howley  personal chef

I’ve been a private chef in Surrey and Sussex for the past 12 years, after spending two decades running ski chalets in the French Alps. Cooking for, looking after, and skiing with a wide range of clients, many of whom I’ve catered for year after year.

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My experience also includes cooking for amateur and professional cyclists training in the French Alps, balancing the need to refuel with thoughtfully prepared, memorable meals. I have a particular interest in sports nutrition and how food supports performance and wellbeing.

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Locally, I cater for commercial and syndicate shooting parties, serving up family-style classics and comforting, old-school favourites, always with a generous, seasonal touch.

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With more than 3,000 dinner parties (and just as many cakes!) under my belt, I love nothing more than creating bespoke menus and relaxed, delicious food that brings people together. My cooking is rooted in seasonal ingredients with a strong French influence, shaped by years spent living and working in France. In recent years, however, Turkish and Middle Eastern flavours have had a big impact on my style, bringing warmth, colour, and bold spices to the table.

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Desserts are a speciality, but despite my ever-growing repertoire, it’s still the homemade chocolate mousse that long-standing clients ask for time and time again.