An Evening,
Composed Rather Than Catered.
Berkeley & Fray designs private dinners and gatherings: one menu, one room, one hand on every plate from the first pour to the last.
The Studio
We cook the season, then we get out of the way.
Berkeley & Fray began as two cooks feeding friends in a narrow kitchen on Berkeley Street. A decade on, the kitchen is larger and the tables are longer, but the instinct is unchanged: a menu written for one room, one occasion, one group of people.
We work the market on the morning of your dinner. What we bring back decides the menu, and the menu is cooked by the people who designed it. No agency, no reheat, no borrowed staff on the floor.
What you notice, we hope, is what you don't: glasses filled before they empty, a course that arrives just as the story wraps, and no one asking you where to put the coats.
- 412
- Dinners composed
- 1:6
- Staff to guests
The Collection
Three ways to sit down.
The Long Table
A single seating, twelve to twenty-four guests, one composition served from the pass.
Chef's Counter
Eight guests, one open kitchen, and every plate explained as it lands.
The Full Evening
Reception, seated dinner and late service, orchestrated end to end.
How It Works
Four movements, no surprises.
The enquiry
Tell us the date, the room and the reason. We reply within one working day, always by a person.
The tasting
A short menu from the season's market, cooked and poured for you at the studio before anything is signed.
The blueprint
Timings, staffing, linen, glassware and the run of the room, written down, agreed, held to.
The evening
We arrive first and leave last. You are a guest at your own table for the entire night.
From the Table
“They served twenty people in our dining room and somehow never once crossed in front of a conversation.”
“The menu was built around what my father cooked in Lyon in 1968. I have no idea how they found it.”
“Quiet, exact, and completely without fuss. We have not hosted a dinner ourselves since.”
Dates open for the coming season
Tell us the evening you have in mind.
A short conversation, a written menu, and a date held for you. We take a limited number of tables each month.
Begin an enquiry