Our Story

The Dorset Chef: Our Story

Creating life long memories & experiences through good food.

421 five-star Google reviews

Winner 'Best Private Chef Service in Dorset 2024/25 & 2025/26', Prestige Awards

5 Food Hygiene Rating

The Journey

Mark Gainford, known as Mags, owns The Dorset Chef and cooks every event himself.

I've had a lifelong passion for cooking and feeding people, drawing on 30 years' experience. In 2012 I began running private dining events of my own, followed by sold-out pop-ups in Southbourne, before I took on the role of head chef at The Priory restaurant in Christchurch.

But I wanted to work without the cost constraints and restrictions of a restaurant, and cook in a more intimate, personal setting instead. The Dorset Chef was born in June 2023, built on one idea: source the best local and seasonal ingredients, cook them honestly, and let the food speak for itself.

I have a relentless drive to learn, and a simple belief: if you source the best local and seasonal ingredients and cook them honestly, people will notice.

They did. In August 2024, I was recognised by the Love Local Trust Local organisation and won a hospitality award. By early 2025 I had become the highest-rated private chef in Dorset, followed by winning Best Private Chef Service in Dorset at the Prestige Awards for 2024/25 and 2025/26.

Philosophy

Why We Cook the Way We Cook

Generous refinement: fine-dining technique delivered with warmth, real portions, and a smile. That's our approach.

"Creating life long memories & experiences."

We believe in generous refinement, using classic techniques with some modern interjections where appropriate. Fine-dining technique delivered with warmth and real portions. Precision plating (but no tweezers) served with a smile, not pretension. Every dish should make you feel special, not hungry.

We cook Modern British, French, and Italian: deliberately versatile because your occasion deserves a menu that fits, not one forced into a single style.

Locally Sourced

Rooted in Dorset

Dorset is where we source most of our produce: day-boat fish landed at Poole harbour, organic vegetables from Ringwood, dairy from Shaftesbury. We know most of our suppliers by name.