Bespoke Plant-Based Culinary Services

for Private Estates, Retreats, and Hospitality Brands

SUSSEX | SURREY | LONDON & BEYOND

Nourishing, vibrant, plant-focused dishes made with love — tailored to your lifestyle and dietary needs.

Hello, I’m Chef Day Radley

I am a specialist plant-based private chef and consultant serving private estates, retreats, and wellness brands across Sussex, Surrey, and London. I provide high-standard, health-optimised culinary systems tailored to complex dietary needs and high-performance lifestyles.

Whether you require a discreet residential chef for a private estate, a high-impact menu overhaul for your venue, or bespoke recipe development for your brand—I deliver culinary excellence with absolute dietary safety.

A woman wearing glasses, a black turtleneck, and a denim apron, standing in a kitchen with tiled walls.

Residential & Private Estate Services

I provide discreet, high-level nutritional support for HNW households and private residentials. This includes bespoke menu design, fridge-filling for seamless everyday dining, and intimate, specially tailored dinners for memorable occasions. My focus is on elevating the plant-based experience while navigating complex allergies and specialist health diets with total precision.

Click the button below to email me with your enquiry

Enquire
A gourmet sandwich on a gray plate, filled with lettuce, tomato, smoked meat, pickles, and topped with mayonnaise or dressing, against a dark background.

Food consultant

I provide high-impact B2B solutions for hospitality brands and venues. My signature 48-Hour Menu Overhaul helps cafés and hotels launch profitable, allergen-mapped plant-based hero dishes with full staff training. I also provide Brand Content Bundles, delivering original, tested recipes and high-end photography designed to drive consumer adoption and brand authority.

Click the button below to email me with your enquiry

Enquire

Download my Technical B2B Menu to see my 8 Food Pillars.

Download
A flat lay of a rectangular wooden serving board with a salmon en croûte topped with blood orange slices and green asparagus, surrounded by roasted sweet potato wedges, arugula salad, a small bowl of red wine, and purple endive on dark-colored tablecloth.

What I Offer

Residential Chef (Short-Term)

For: Private households, retreat hosts, and wellness residentials
What: Bespoke plant-based menus, shopping, prep, and service — from a single day to multi-day stays
Outcome: Effortless, health-optimised dining at HNW standard
Price: Day rate / multi-day rate on request

Enquire

48-Hour Menu Overhaul Sprint

For: Cafés, pubs, and hotels wanting a vegan menu that actually sells
What: Two days in your kitchen — 3–6 hero dishes developed, costed, allergen-mapped, plus hands-on staff training
Outcome: A confident plant-based offering that displaces animal-based dishes and drives revenue
Price: £650 + expenses

Enquire

Brand Recipe & Content Bundles

For: Plant-based and wellness brands needing high-quality recipe content
What: 5 original tested recipes using your product, with serving notes and high-end photography (optional)
Outcome: Appetite-led content that drives consumer adoption of your product
Price: £450 per bundle

Enquire
BBC logo with three black squares, each containing a white letter: B, B, and C.

AS SEEN IN

Black and white logo with the word 'EAT' in bold uppercase letters, with a fork and knife crossed behind the text.
Black and white photograph of an old-fashioned train moving along tracks, with trees and a cloudy sky in the background.
Logo for Time Out London with black background, white outlined text, and a red underline beneath the words Time Out.