How Michelin-Star Chefs Host at Home

If we were invited round for dinner at a Michelin-starred chef’s home, we might picture patterns of delicate flowers intermingled in miniature tartlets, or someone pouring a curated trickle of gravy from a jug poised above our plates. The minds of Michelin-calibre chefs are, after all, some of the most intensely meticulous in the world. Yet speaking to five of the best British chefs, it’s clear that cookery at home is where they let it all go. What never dwindles in the comfort of their kitchens though, is their very love of what they do – something the rest of us might not be so quick to say as we switch off from the day job.

Switching off the pressure cooker

“I love cooking at home more than anything,” says two Michelin-starred Alex Dilling at Hotel Café Royal, who finds it a relaxing pastime on his days off. For Lisa Goodwin-Allen of Northcote restaurant, home cooking is where freedom reigns and all the rules go out the window. “It’s the time you can cook whatever you fancy, pour yourself a glass of wine and truly enjoy the process.” The leisured philosophy extends to the table. Paul Ainsworth, of No6 in Padstow, believes hosting is about generosity rather than perfection, as he wants to make “people feel comfortable and looked after. It doesn’t need to be fancy or cheffy – just warm and generous.”

Goodwin-Allen agrees, “I love big platters, bold flavours and sharing food that creates a sociable, relaxed atmosphere.” She barbecues whatever the weather – even at Christmas – favouring large bowls, plenty to go around and an informal help-yourself approach.

Numbers- a balancing act

When it comes to numbers, there’s a clear consensus. Six to ten guests is the sweet spot. Ainsworth leans towards the smaller end: “I like the intimacy – you really enjoy the company rather than darting around worrying about timings.” Goodwin-Allen finds that above six is the magic number where energy lifts naturally, ideal for her sharing-style menus. Adam Smith, best known for his Michelin-star restaurant Woven at Coworth Park, agrees: “Eight to ten people strikes the right balance between stress and enjoyment in a domestic kitchen.” For Chantelle Nicholson of London Michelin Green Star Apricity, six to eight keeps things manageable: “Any more than that and it’s harder to enjoy conversations, space and timing.”

Enjoying the process

If there’s one golden thread running through every chef’s advice, it’s preparation. Nicholson insists it’s non-negotiable: “Start the day before. Make sauces, gravies, or slow-cook meat so you’re just reheating on the day.” Her top tip? “Use your freezer – frozen gougères are brilliant. Just pop them in the oven before guests arrive.” Dilling always starts with snacks to settle guests (and curb kitchen curiosity): smoked salmon blinis with crème fraîche are a favourite. His essentials? “Season meat properly, respect cooking times – and always make sure there are crispy roast potatoes.”

Above all, simplicity wins. “Cook something you know works,” says Ainsworth. “Guests pick up on that ease.” Smith echoes the sentiment: “Focus on the basics – seasoning, temperature and accuracy. And remember, it should be enjoyable.”

So what are Michelin-Star Chefs Actually Cooking When They Host at Home?

Paul Ainsworth: Beef Shoulder Ragù with Fresh Pappardelle

• Beef shoulder, deeply caramelised for flavour
• A soffritto of onions, carrots and leeks cooked in the pan juices
• Tomato purée, red wine vinegar and red wine, reduced
• Rich beef stock, slow-braised until meltingly tender
• Meat shredded and glazed in its reduced cooking liquor
• Fresh pappardelle made from eggs, flour and olive oil, rolled and cut into wide ribbons
• Finished with a vibrant chimichurri
• Served family-style with plenty of Parmesan for grating at the table

“It’s a bit of a process,” Paul admits, “but the depth of flavour is incredible – and it only gets better with time.”

Alex Dilling: Brined Turkey and Dried Porchetta

• Turkey brined for tenderness, basted generously with butter
• Porchetta dried ahead of time for ultra-crisp crackling
• Buttery pomme purée and classic roast potatoes
• Seasonal vegetables and rich stuffing

“The brining and drying start days before,” says Alex. “That preparation makes all the difference.”

Adam Smith: Make-Ahead Chicken Pie

• Whole chicken roasted in stock with aromatics
• Stock reduced into a classic velouté
• Sautéed mushrooms, peas and fresh herbs (tarragon, chives, parsley)
• Topped with puff pastry and baked until golden

“It’s comforting, reliable, and you can assemble it the day before – which makes hosting far more enjoyable.”

Lisa Goodwin-Allen: Barbecue Sharing Feast

• Whole chickens, legs of lamb or tomahawk steak
• Harissa chickens hung in a Pit Barrel cooker
• Homemade slaws, grilled pittas and coal-roasted potatoes
• A selection of spicy mayonnaises

“It’s all about big flavours and generous dishes meant to be shared.”

Chantelle Nicholson: Thanksgiving at Home

• Afternoon canapés
• Classic Thanksgiving main
• A generous cheese course (non-negotiable)
• Pecan pie to finish

“It’s about celebration, comfort and coming together.”

While Michelin restaurants may be a place where perfection and performance is crucial, for these chefs, hosting at home is anything but. By the rather unfussy principles of cooking simply, preparing well and sharing generously, they remind us that the true mark of great hosting isn’t intricate dishes or rigid schedules, but how it makes our guests (and ourselves) feel.