Bespoke culinary experiences · Peterborough
Cooking made for the occasion, not the menu.
Ross Mooney designs private dining and his own hosted evenings around the people sitting down to them: the guests, the setting and the reason for the evening.
There is no fixed menu. There is a conversation.
Atelier is the work of one chef. Ross Mooney cooks privately, for tables at home, for chef’s table evenings, and for occasions that deserve more thought than a set package allows.
Every experience begins the same way. You describe what you have in mind: the people, the occasion, what you love and what you would rather avoid. What Ross cooks follows from that, and from what is genuinely at its best at the time.
Three steps, and the first is simply talking.
You enquire
Tell Ross as much or as little as you have settled on. There is nothing to choose from yet.
A conversation
He replies personally to understand the occasion, the guests and what would make the evening yours.
Made for you
The menu, the format and everything around it are then designed for that one occasion.
Three ways to sit at Ross’s table.
From the pass to the tableSeasonal. Personal. Cooked by Ross.
Twenty seats. One menu. One evening.
Ticketed dinners cooked and served by Ross. Each one is announced here first, and seats are sold online until the room is full.
The food, up close.
A first look, with Ross’s own photography on its way.
Notes from the kitchen.
A new post on the first of every month: what is in season, how evenings come together, and what is coming up.
Planning a festive gathering: the decisions worth making early
December dates go quickly. Here is what to settle now if you are hosting over the festive season, plus what is coming up at Atelier before Christmas.
Read the postPlanning a private dinner at home: what to think about first
Thinking of having a chef cook at home? These are the questions worth answering before you enquire, from the number of guests to the space you have to work with.
Read the postSeptember, and why the menu waits for the season
The first weeks of autumn bring plums, blackberries, early apples and the opening of the partridge season. Here is what that means for a menu written close to the date.
Read the post
Begin hereLet’s create something bespoke.