{"id":24369,"date":"2025-05-01T05:21:44","date_gmt":"2025-05-01T05:21:44","guid":{"rendered":"https:\/\/yhangry.com\/?p=24369"},"modified":"2025-05-01T05:21:51","modified_gmt":"2025-05-01T05:21:51","slug":"how-yhangry-gave-chef-harrison-a-way-to-go-solo-part-time","status":"publish","type":"post","link":"https:\/\/yhangry.com\/how-yhangry-gave-chef-harrison-a-way-to-go-solo-part-time\/","title":{"rendered":"How Yhangry Gave Chef Harrison a Way to Go Solo\u2014Part-Time"},"content":{"rendered":"
\n

Learning the Craft: From Early Kitchens to Fine Dining<\/strong><\/h2>\n<\/div>\n\n
\n

At 14, Chef Harrison<\/a> was already working in pub kitchens, laying the groundwork for a career that would take him into some of Britain\u2019s most respected culinary institutions. Over time, he moved through caf\u00e9s and casual restaurants before making the leap into fine dining.<\/p>\n<\/div>\n\n

\n

His shift into high-end kitchens began at Heckfield Place, where he spent two years immersed in seasonal cooking and sustainable sourcing. \u201cThat sort of aligned with what I like,\u201d<\/em> he reflects. It deepened his passion for thoughtful, ingredient-led food.<\/p>\n<\/div>\n\n

\n

Later, he joined the team at L\u2019Enclume and Rogan & Co in Cumbria, gaining experience in Michelin-level precision under acclaimed chefs like Simon Rogan and Tom Barnes. But as rewarding as the work was, he found himself craving something more personal\u2014an outlet where he could cook with greater autonomy.<\/p>\n<\/div>\n\n

\n

Why Private Dining? Creative Freedom, Personal Vision<\/strong><\/h2>\n<\/div>\n\n
\n

\u201cWhen you’re working at that level, you’re doing someone else’s food,\u201d<\/em> Harrison explains. \u201cYou’re just sort of saying \u2018yes, chef\u2019 and getting it done.\u201d<\/em><\/p>\n<\/div>\n\n

\n

He began to explore ways to cook on his own terms\u2014without leaving the restaurant world altogether. Private dining<\/a> offered a path to do just that. He saw it as a way to build a portfolio, experiment with dishes, and prepare for future opportunities like yacht work, where personal culinary identity matters.<\/p>\n<\/div>\n\n

\n

\u201cIt was actually just a matter of expanding my own repertoire and showcasing it really,\u201d<\/em> he says. \u201cPut myself out there to see whether people like my food.\u201d<\/em><\/p>\n<\/div>\n\n

\n

The challenge? Knowing where to start.<\/p>\n<\/div>\n\n

\n

Starting Small: First Bookings Through Yhangry<\/strong><\/h2>\n<\/div>\n\n
\n

Harrison had always been interested in private work, but the practical steps felt murky. \u201cI\u2019d been looking at private clients,\u201d<\/em> he recalls, \u201cbut it was just a bit messy online. I didn\u2019t really know where to start.\u201d<\/em><\/p>\n<\/div>\n\n

\n

That changed when he discovered Yhangry<\/a>. Through the platform, he booked his first real private dining event: a three-course meal for two people. \u201cI just chose an easy booking to start\u2014not bite off more than I could chew,\u201d<\/em> he says.<\/p>\n<\/div>\n\n

\n

It was a low-stakes introduction. He cooked solo while the clients relaxed nearby. \u201cThey loved it,\u201d<\/em> he says. Their positive feedback gave him the confidence to accept larger events\u2014first a Christmas dinner, then a 22-person gathering.<\/p>\n<\/div>\n\n

\n

The biggest booking to date taught him about limits. \u201cDon\u2019t overpromise,\u201d<\/em> he reflects. \u201cYou\u2019ve only got two hands.\u201d<\/em><\/p>\n<\/div>\n\n

\n

Balancing Bookings With a Full-Time Chef Role<\/strong><\/h2>\n<\/div>\n\n
\n

Harrison now caps his availability at two private bookings per month. \u201cI want to make sure I\u2019m giving a good experience,\u201d<\/em> he says, \u201cand I don\u2019t want to be killing myself at the same time.\u201d<\/em><\/p>\n<\/div>\n\n

\n

He prepares meticulously, leaning on habits formed in professional kitchens: mise en place lists, early prep, and clear organisation. \u201cOn the day, you should only be doing what has to be done on the day\u2014like slicing apples so they don\u2019t go brown.\u201d<\/em><\/p>\n<\/div>\n\n

\n

That prep mindset also helps him avoid waste. He recalls making a barbecue sauce for an event that cost around \u00a350\u2014only to realise no one touched it. \u201cIt\u2019s one of those things where you think, how much work do I really need to be putting in?\u201d<\/em><\/p>\n<\/div>\n\n

\n

Yhangry\u2019s Role in Reducing Friction and Building Confidence<\/strong><\/h2>\n<\/div>\n\n
\n

Yhangry played a key part in getting his side hustle off the ground. \u201cIt helped take the friction out,\u201d<\/em> he says. The platform simplified client acquisition<\/a>, removed guesswork, and let him focus on the food rather than the logistics.<\/p>\n<\/div>\n\n

\n

\u201cBefore, I didn\u2019t know where to look or if it was even safe,\u201d<\/em> he adds. With Yhangry\u2019s support, he was able to test ideas, refine processes, and grow his reputation\u2014all while keeping his full-time job.<\/p>\n<\/div>\n\n

\n

Advice for Chefs Considering a Private Dining Side Hustle<\/strong><\/h2>\n<\/div>\n\n
\n

For chefs looking to branch out, Harrison\u2019s advice is simple: start small, plan thoroughly, and don\u2019t try to recreate restaurant-level complexity when you\u2019re working solo. \u201cYou can\u2019t do Michelin star food by yourself unless you bring in a team\u2014and then you\u2019ve got to budget for that.\u201d<\/em><\/p>\n<\/div>\n\n

\n

He also recommends keeping menus manageable and aligned across bookings when possible. \u201cIf I\u2019m doing two in a month, I\u2019ll try to make them similar so I can compress the prep,\u201d<\/em> he explains.<\/p>\n<\/div>\n\n

\n

While he doesn\u2019t see private cheffing as a full-time career just yet, it\u2019s an important part of his long-term path. \u201cI\u2019m doing it to build my portfolio,\u201d<\/em> he says. \u201cOnce I\u2019m more ready and can offer what I want full-time, I might do that.\u201d<\/em><\/p>\n<\/div>\n\n

\n

For now, it\u2019s a way to stay creative, grow independently, and serve food that\u2019s truly his own.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

What happens when a Michelin-trained chef wants more freedom\u2014without leaving the job he loves? For Chef Harrison, the answer came through private dining. With years of experience in some of the UK\u2019s most elite kitchens, he turned to Yhangry to explore a new kind of independence: part-time, flexible, and entirely on his own terms.
\nIn this story, we trace how he built a side hustle from scratch\u2014balancing creativity, clients, and full-time work. If you’re a chef thinking about branching out, this is a roadmap worth reading.<\/p>\n","protected":false},"author":28,"featured_media":24370,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5267],"tags":[5569,5568,5572,5565,5563,5562,5567],"class_list":["post-24369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case-studies","tag-chef-side-hustle-ideas","tag-extra-income-for-chefs-uk","tag-fine-dining-chef-freelance-work","tag-flexible-jobs-for-chefs-uk","tag-how-to-become-a-private-chef-part-time","tag-private-chef-side-hustle-uk","tag-private-dining-chef-portfolio"],"acf":[],"yoast_head":"\nHow Yhangry Gave Chef Harrison a Way to Go Solo\u2014Part-Time<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" 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