Supperfolk Kitchen: A private chef website, built from one brief.

This brief guided the design and content. Compare its goals and details with the website and page previews below.

Purpose

Help hosts plan a relaxed dinner at home with a private chef, compare menus and send the details of their evening.

Audience

Victoria-area hosts arranging dinners for friends, family celebrations and small retreats.

Tone

Generous, thoughtful and specific about food and hosting. Inviting without fine-dining pretension.

Key facts

• Private dining for groups of 6 to 14 in homes across Victoria, Oak Bay and Saanich.
• Three-course seasonal dinner is C$135 per guest. Four-course celebration dinner is C$165 per guest. Both have a six-guest minimum. Prices include menu planning, ingredients, cooking, table service and kitchen cleanup. Applicable taxes are additional.
• Sample three-course menu: roasted beet salad with citrus and herbs, salmon with crushed potatoes and spring greens, and lemon posset with berries. Vegetarian main option: roasted squash with white beans and herb dressing.
• Sample four-course menu adds a mushroom and thyme tart before the main course. Menus are seasonal examples and the agreed menu is confirmed with the host.
• The host provides the kitchen, table, tableware and glassware. The chef discusses kitchen equipment and dietary preferences in advance.
• Inquiries include date, location, guest count, dinner format and any menu preferences. Supperfolk replies to arrange the menu and evening. No named chef biography, credentials or past events have been supplied.