A private dinner is easier to plan than it looks. Work through this list with the restaurant and nothing important gets missed.
- Six to eight weeks ahead: choose a date, the number of guests and whether you need a private room or the whole restaurant.
- Four weeks ahead: agree a set menu with the chef, including vegetarian and vegan choices.
- Two weeks ahead: collect your guests’ allergies and dietary needs and send them to the restaurant.
- One week ahead: confirm final numbers, drinks, timings, any speeches and a cake if you are bringing one.
- On the day: arrive a little early to check the table and the seating plan.
Ask about deposits, minimum spends and cancellation terms when you book, so there are no surprises later. Every restaurant sets its own.