Private Chef Cornwall | Chef Fiona NZ | Fiona Were

Private Dining and Catering for Luxury Holidays in Cornwall

+44 7470417466

Award winning private chef, Fiona Were, private chef services for luxury private dining and events

Private Chef Cornwall & Beyond



Where the ingredients come from...

A rare and beautiful blue egg layed by my little Carmen the Aruacana.

A rare and beautiful blue egg layed by my little Carmen the Aruacana.

Good food begins with fantastic quality ingredients. My menus are all designed around seasonality and provenance. I source produce from local suppliers and producers to find the freshest and best quality wherever possible. The finest sustainable crab, pot caught lobster, fish and fresh shellfish are sourced from day boat fishermen and local merchants.

Outstanding fresh fruit and vegetables come from local and organic growers. When my garden and greenhouse are being productive, I like to use some of my own home grown produce too. R.J Trevarthen for stunning quality Cornish meat, Baker Tom for their outstanding organic breads.

Fabulous artisan cheeses are also regular stars on my menus including hand crafted delights from Sue Collier, Lyhner Dairies, Treveador Farm and other skilled cheesemakers.  If you choose duck, you can be assured it is from the award winning Cornish Duck Company and rare breed Pork produced by the highly acclaimed Primrose Herd. Award winning locally crafted charcuterie is always popular, especially on wonderful sharing antipasti boards and picnics. I also cure and smoke ingredients myself.  If you request game for your menu during the season, I buy from Duchy Game, who supply incredible quality game from local estates in Cornwall. For eggs, St Ewe Eggs and Cornish Duck Eggs are my eggs of choice, but when my chickens are in full swing with laying, I love to use these. 

I am passionate about ensuring that the ingredients I use are the best. Animal welfare is to absolutely essential to my food ethos, which means I only use grass fed meats, free range pork, poultry and eggs. I believe that a genuine care and respect of ingredients is vital for the whole process from ethical farming methods through to the final methods of cooking.