FAQ
Straight answers on cover quoting, dinners, consultancy, and books — the kind you would get over a coffee after service. No public hourly rates. No invented figures.
Where are you based — and will you travel?
Home is Yorkshire. Work runs nationally and internationally when the brief is real. Restaurant openings can be supported worldwide. For consultancy, travel and live-in must be covered by you; the day rate is talked through before anything starts.
How do you quote temp or relief cover?
As eight hours plus overtime — not a rate card on the wall. The first eight sit cheaper than typical agency cover, closer to what a full-time cook actually costs; overtime stays competitive with the usual agency chefs. Role, hours, stay, and travel go through a costing template. You approve a clear figure before anyone clocks in. UK-wide when there is a bed or a sensible stay; closer to home by arrangement.
Do you publish hourly rates?
No. No public hourlies, no Surrey day-rate numbers on the site, no invented “from” figures. Cover is quoted through the costing template. Consultancy and dinners are day or project fees, agreed with you before the visit.
What does consultancy look like?
One day to walk the kitchen and see what is broken. Five days to set systems and steady a brigade. Or one day a week — shaped around you — for the longer haul. Openings supported worldwide when the kitchen is ready to be used. Day rate discussed before anything starts; travel and live-in covered by you.
What is a Dalleth tasting versus a feast?
A tasting runs in the spirit of kaiseki — about twenty plated courses, calm service at the kitchen’s edge, guided by shun (the right thing, in season). Underneath is Jonathan’s interest in human history and a gentle love of home: sometimes one age of the British Isles (Stone, Iron, and so on), sometimes a journey from prehistory to now. A feast comes from the Recipes Ratio’d series: British, Italian, Greek, Japanese, or Thai — one main dish for sharing, castle-table energy. Feasts need a minimum of six guests. Dietaries only work if the whole table eats the same way. Both need kitchen access; Jonathan cooks and serves the same day.
Can you cook for mixed dietaries at a feast?
Only if everyone shares the same dietary. A feast is built around one main dish — so gluten-free for one guest while the rest eat wheat does not work. If the whole booking is gluten-free (or another shared need), we can shape the feast that way.
What about lessons?
Private technical mentorship — one-to-one or a small group. Sometimes shaped like the books (ratios and craft), sometimes tailored to whatever is falling apart on your pass. Online lessons are on the way; for now, what you book is work in the room.
Where do I buy the books?
Recipes Ratio’d — French, Thai, Japanese, Greek, and more — live on Amazon. There is no storefront on this site; just a door to the page.
How do I start?
Use the contact form, or write to dowlinghospitality@gmail.com / call +44 7596 133053. A short note in plain words is enough — consultancy, cover, dinner, or lessons — and we take it from there.