“Good food is the basis of true happiness.”

Chef Graham's Specialties


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Chef Graham

Chef Graham

A huge thanks to all the Local suppliers, Farmers, Fishermen and Women, Butchers, Bakers and Employees of those listed below. I wouldn’t be able to do this job without your hard work!
Thank you.
Chef Graham

Farmer Gregg’s Produce (Fairview, NC) Fruit & Vegetables
Trout Lilly Farmshop (Fairview, NC) Grass Fed Beef, Eggs & Ciders
Hickory Nut Gap (Fairview, NC) Beef & Pork
Apple Brandy Beef (Wilkesboro, NC)
Sunburst Trout (Waynesville, NC)

Fully Vaccinated + Booster 1 & 2

2008. 2 AA Rosettes. Right on the Green
2008. Eat out magazine. Best of the best
2009. Hardens award
2009. Michelin Bib Gourmand award
2009. Open table. Best pub
2009. So Tunbridge Wells top 10 pubs/restaurants
2010. Sawdays award
2010. Michelin Bib Gourmand award
2010. Opentable best menu
2010. So Tunbridge Wells top 10 pubs/restaurants
2011. Sawdays award
2011. Good pub guide ***
2011. Good food guide***
2011. Michelin Bib Gourmand award
2011. So Tunbridge Wells top 10 pubs/ restaurants
2011. Opentable best menu
2013. Chaine Des Rotisseurs award
2018. Opening of Greenfield Manor B&B
2018. Booking.com Guest Review Awards. 9.9
2018. Airbnb Super Host Award
2019. VRBO premier Partner Award
2019. Booking,com Guest Review Award 9,9
2020. Booking,com Guest Review Award 9,9
2020. Airbnb Super Host Award
I have been in the Culinary & Hospitality industry for over 25 years and worked alongside some of the finest chefs in Europe.
With many years of on site training in real kitchens such as Right on the Green (2**AA rosette), The Chaser Inn, Thackery’s (1*Michelin) I was finally ready to head up my own kitchen. I then went searching for a certain area in which to specialise. After some time, I chose to go back to my roots and cook like I was cooking for my family. Fresh, local, nose to tail and as close to a home environment that I could get. Building reputation at The Chaser Hotel, Black Pig Pub &; Dining Rooms and The George & Dragon in Kent, England. I moved to America and opened Greenfield Manor Bed & Breakfast.
Since opening in March 2018 I gained numerous awards and look to modernize the somewhat dated Bed and Breakfast concept, whilst still staying true to the original roots of the classic rural retreat.
With Food, Fire + Knives I bring the Professional chef dining experience to your comfort of your home or chosen venue without the hassle of reservation hunting, or pretense. Whether it be a Romantic French Dining experience for two or a Southern Cookout for you and 20 of your closest friends!
There’s a menu we can do for all of you.

How to Hire a Private Chef for Your Event

  • Pick a place, date, and time.
  • Select your chef and menu. (Each chef offers different menus which are fully a la carte. Simply choose the dishes you want for your occasion.)
  • Add details like the number of guests and any special instructions.
  • Pay for your reservation. Make any changes or even cancel up to a week before your event for a refund.
  • After you’ve made a reservation, the private chef you’ve hired will reach out within 48 hours to confirm the details and coordinate their arrival.
  • If you’ve added any special dietary restrictions or event instructions, they’ll work with you to implement those.
  • Your chef will arrive with everything they need, including ingredients, cooking equipment, and cleaning supplies. All you have to do is sit back, relax, and enjoy the day with your guests.
  • The cleanup is included too! Hire a private chef with us and know that we’ll likely leave your kitchen cleaner than when you gave it to us.

Our Top FAQs

1. Can I customize the menu?

Absolutely! All our menus are fully a la carte. Once you’ve decided on a chef, you’ll see a list of all the dishes they offer and you can choose the ones you’d like for your event.

2. How is your service priced?

You pay a fixed price per guest based on your menu, plus a small, all-inclusive booking fee to our platform. You’ll be able to see exactly what you’re paying when you make a booking. No hidden costs, ever.

3. How many guests can I invite?

As many as you like! Although for events with over 30 people, we ask that you reach out to us to make an event inquiry.

4. My group has multiple dietary restrictions

That’s absolutely fine! When finalizing your menu, please mention these under ‘Special Instructions.’ For instance, you can specify that you’d like to accommodate one vegan guest and one gluten-free guest for your at-home catering and your private chef will prepare suitable dish variants for those guests.

5. Can I make changes to the menu or guest list?

Yes! You can make any changes to your booking. You can even cancel it up to a week before your event, and you’ll receive a refund.

6. Is my event insured?

Yes, it is. Our service includes full insurance for your private chef in case of any mishaps.

7. How are the Chefs chosen?

Each chef is fully vetted. We require at minimum one year of sous chef experience. Your chef has gone through an FCRA compliant background check and multiple interviews before joining our platform.

8. What is FFKs cancellation and refund policy?

We take pre-payment to secure your chef and simplify our service. No fumbling with payments after your event or dealing with multiple payments in different stages of the process. Much like our service, our return policy is simple and meant to protect you, our hosts and our amazing Chefs.

  • One week or more before your event we guarantee your refund.
  • During the week of your event we offer a 50% refund.
  • We will not be able to refund within 48 hours of your event. At this point your chef has not been available for other parties and has already planned for your event. *Please note all refunds are less processing and booking fees