Editorial Policy

Our blog publishes guides, recipes and dinner party advice for people who cook, host and hire private chefs. This policy explains how we decide what goes out, and what we'll do if we get something wrong.

Who writes it

Our guides are researched and written by the Private Chef Finder team and published under the Private Chef Finder name. James Callery, a professional chef and restaurateur and the co-founder of Private Chef Finder, is our culinary reviewer. When James has reviewed an article or recipe, it carries a "Culinary review by James Callery" line, and you can read his profile here. If an article doesn't carry that line, it hasn't had a chef's review, and we don't suggest otherwise.

We don't publish invented authors, invented interviews or invented credentials. Where an article includes James's advice, it comes from interviews he has given, and we name them.

Chef review

Every recipe is reviewed by a professional chef before it goes out. That review is practical: does the timing work, does the method make sense on a domestic hob and oven, are the quantities realistic, is there a step that will go wrong in a normal kitchen. If a recipe fails that review, we revise it or don't publish it.

Sourcing and accuracy

We research what we publish, and where a claim matters we name the source in the text: a trade body, a government page, a producer's own information. We don't invent statistics, costs or quotes, and we don't publish figures we can't attribute. When we're uncertain, we say so in the text rather than rounding it into confident nonsense.

Where we describe how private chefs price their work, we quote the ranges that platforms and chefs publish, name where they come from and explain what changes a price, rather than presenting a single national figure that doesn't exist.

Corrections

If we get something wrong, email james@privatecheffinder.co.uk with "correction" in the subject line. We'll look at it, correct the article and note the change. Where a correction is significant we'll say so at the foot of the article rather than quietly editing it.

Advertising, sponsorship and independence

We make money from this site, and that's what keeps it free to read. But not from our editorial. Sponsorship is labelled, sponsored content is kept out of our reviews and guides, and no advertiser sees an article before publication or gets a say in what it says. Our sponsored content policy sets out the detail.

Chefs cannot pay to appear on our blog, to be reviewed, or to rank above another chef in the directory.

Images

We use our own photography or images licensed for the purpose. We don't present stock photography as a real chef, a real dish from a real event, or a real person. Where we use a placeholder image while artwork is being produced, we say so.

How we use AI tools

We use software tools, including AI-assisted ones, for research, editing and administrative work, but never to fabricate quotes, interviews, reviews or first-hand experience. Every article is checked by a person on our team before it's published, and every recipe is reviewed by a chef. If a tool helps us draft something, a person is still accountable for what's published.

Comments and user content

We don't currently host comments or user reviews. If we add them, contributions will be moderated and we'll publish this policy's update alongside them.

This policy was last reviewed in October 2026.