Private cooking

My services are available whenever and wherever you may need them – I will consider any enquiry and provide a bespoke quotation and menu. I can provide all cutlery, linen and furniture as well as waiters, waitresses, cocktail bar staff and event managers if required. Email me at or call 07814493028. There are some recent photos below. Nowadays I cook simple food, perfectly, using the best ingredients from the best suppliers – many at Borough Market where I host the twice weekly demo kitchen. I can flex the ‘fine dining’ muscles if you like too. I also specialise in Barbecue (both Southern US low and slow style and more European grill style) as well as canapés, hampers and hot and cold buffets. I can cater for an intimate dinner for 2 or a wedding for 2000 and everything in between. In the past I have cooked for significant dignitaries including Bill Clinton, Raymond Blanc and Pippa Middleton.

In a review of my restaurant The Hour Glass, Fay Maschler wrote in The Evening Standard in her 4• review:

‘Mackay is an unusual animal, a cook who understands rather well the great scheme of things and can express it cogently. In a blog on the Guardian’s Word of Mouth inveighing against an incident of customer bullying by Michelin-starred chefs, he writes furiously, “It’s cooking. I do it, you do it and my 90-year-old nan does. It’s just cooking.” In another piece he hopes the “the next foodie fad is less about the chef and more about the customer”. As you might imagine, this bodes well for punters ……’

Squab pigeon with sorrel

Gurnard with peas and wild garlic

Red mullet and saffron aioli

Slow roast lamb shoulder with Lyonnaise potatoes

Custard and nutmeg tart

Fresh sea urchin with squid ink tagliatelle

Char-grilled octopus and samphire

Red mullet, saffron aioli, jamon and pickled shallots

Roast duck, pickled and tempura shiitake and tamarind

Halibut with morels and beurre blanc

Dover sole, caviar and shallot sauce, poached leeks

Blood orange posset with balsamic glazed fig

Gurnard with porcini puree and peashoots


Steak tartare with truffles

Guinness cake

Burrata with N’duja and avocados

Pub snacks platter!

Arbroath Smokey

Beef fillet, oxtail bonbon and smoked corn

Summer salad


Custard tart


Low and slow smoked beef rib

Rabbit with liquorice, salsify and carrots

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