Hi, I’m Chef Nina.
Nina Caldwell

I bring fun, friendly private dining to your table, showcasing the very best of Devon’s produce.

I create fresh, local and beautifully relaxed private dining across the South West.

I’m a private chef with 15 years of experience working on private and chartered yachts around the world. I’ve now returned to my home county of Devon and I cover the South West for special dinner parties, casual dinners, al fresco lunches, picnics and more.

I love sourcing ingredients from local butchers, fishmongers and farms to create fresh, healthy menus that let the quality of the produce shine.

My secret is using the freshest, top-quality produce, not messing with true flavours, and adding plenty of herbs and salads from the garden.

What you can expect when you dine with me

Cooking is my passion, every day

Cooking is my life long passion, my job and my hobby, and I bring that energy into every menu I create—fresh, vibrant food that feels generous and effortless.

Rooted in Devon, shaped by experience

I learned to cook in a rural Devon hotel on the South Coast, and I’ve built on that foundation through 15 years cooking around the world on private and chartered yachts.

I let great produce speak for itself

I focus on the freshest, top-quality produce and I keep flavours true and clean—finished with plenty of herbs and garden salads for a light, modern feel.

Nina Caldwell’s Menus

STARTER

Sea bass ceviche spoons

Baked croustades with black olive and gruyere cheese

Crispy bourbon pork belly with whiskey bbq sauce

Devon Cooks canapés- chef selections

Lemony prawns with mange tout

FIRST COURSE

caramelised scallops on celeriac puree with bacon lardons and sautéed baby leeks

Bouillabaisse

Crab, avocado and tomato tian

Marinated octopus with paprika and olive oil

Monkfish and bacon on rosemary skewers with aioli and side salad

Moules mariniere

Anti pasti seafood platter

smoked salmon and asparagus terrine

Salmon, prawn and crab cocktail with avocado sorbet

Prawn tempura with dashi dipping sauce

MAIN COURSE

Fillet of Hake with clams in wine & cream sauce, ratte potatoes, sautéed seasonal green vegetables

Tronchon of Turbot, grilled and served with a olive and tomato salsa and steamed vegetables of the season

DESSERT

Caramalised fig tart served with creme fraiche

Green tea pan cotta with tropical fruit salad

Apple tart fine with salted caramel ice-cream

Lime cheesecake with pecan and ginger base served with raspberry coulis

Tiramisu

Rhubarb creme brûlée, with almond shortbread

Swiss sponge tower with lemon curd, fresh cream and strawberries

Chocolate lava pudding with vanilla ice- cream

STARTER

Quail scotch eggs with watercress mayonnaise

Anti pasti meat platter

Mini Yorkshire puddings with fillet, horseradish creme fraiche and watercress

Crispy bourbon pork belly with whiskey bbq sauce

FIRST COURSE

Chicken liver parfait, onion marmalade, pickles and toasted brioche

Beef tartare, with all the accompaniments.. DIY

Fennel, salami and goat’s cheese bruschette

Monkfish and bacon on rosemary skewers with aioli and side salad

Steak tartare

Prawn tempura with dashi dipping sauce

MAIN COURSE

7oz Devon Ruby fillet, with peppercorn sauce, dauphinoise, fine beans wrapped in prosciutto and blistered balsamic tomatoes

Juicy new spring lamb rack with herb crumb, served with a rich, deep velvet sauce and vegetables that suit the season

Crispy pork belly with apple compote, spring cabbage, roasted roots and creamed potato

Ragu of beef with bone marrow, wild mushrooms served on house pasta

Beef burger with onion, cheese, bacon tomato and lettuce served with fries and onion rings

Venison bourguignon with mustard mash and steamed stem broccoli

Crispy chicken supreme with roasted garlic, tarragon and mushroom sauce, creamed potato, roasted carrots and steamed broccoli

Beef lasagne with garlic bread and salad

Duck breast with plum sauce, stir fried vegetables and spring onion rice

Rolled chicken breast with brie, tomatoes and basil with pesto sauce on linguini

DESSERT

Chocolate tart with praline sable base

Trio of Devon delicious desserts by Devon Cooks

Praline souffle with Armagnac creme Anglais

Rhubarb creme brûlée, with almond shortbread

Bread and butter pudding served with creme Angalis

Apple crumble seven with ginger ice-cream

Tiramisu

Chocolate lava pudding with vanilla ice- cream

Lime cheesecake with pecan and ginger base served with raspberry coulis

Lemon meringue roulade with raspberries and lemon curd

STARTER

Pumpkin sage and Taleggio arancini

Fennel, salami and goat’s cheese bruschette

Truffled figs with Bresaola and rocket

Grilled asparagus with crispy parma ham and quails eggs

Octopus salad with potatoes and olives

FIRST COURSE

Prawn, courgette and lemon linguini

Minestrone soup cups

Courgette fritti with smoked garlic aioli

Seafood fritti with salsa verde

MAIN COURSE

Chicken Milanese with Giardiniera tartare

Carbonara

Linguini with mussels and prawns

Seafood and vegetable risotto

Mixed meat ragu

Grilled tuna fish with savoury breadcrumbs and green salad

Mushroom ravioli with sautéed spinach

Meat ragu filled ravioli with basil tomato sauce

DESSERT

Tiramisu

Fig, almond and honey cakes

Bomboloni - Italian doughnuts with Nutella

Lemon panna cotta with rhubarb and raspberries

Grilled nectarines with honey and mascarpone

Apple strudel

STARTER

Beef tartare, with all the accompaniments.. DIY

Bouillabaisse

caramelised scallops on celeriac puree with bacon lardons and sautéed baby leeks

Crab, avocado and tomato tian

Grilled asparagus with crispy parma ham and quails eggs

Marinated octopus with paprika and olive oil

Monkfish and bacon on rosemary skewers with aioli and side salad

Korean boneless chicken thighs with sesame and spring onions

Stilton and port bread mushrooms with aioli

Prawn and vegetable tempura with dashi dipping sauce

Salmon, prawn and crab cocktail with avocado sorbet

Twice baked cheese and chive souffle with watercress, pear and pecan salad

Vine tomato, burrata mozarella, pine nuts and rucola salad balsamic and Italian olive oil

FIRST COURSE

Baked croustades with black olive and gruyere cheese

Quail scotch eggs with watercress mayonnaise

Crispy bourbon pork belly with whiskey bbq sauce

Thai chicken satay skewers

MAIN COURSE

Chicken supreme roasted with garlic, lemon and olives served with broccolini, garlic mash and chantery carrots

Skate wing with caper butter, sautéed potatoes and asparagus

Fillet of Hake with clams in wine & cream sauce, ratte potatoes, sautéed seasonal green vegetables

Monkfish with mustard sauce on herb and watercress puree, samphire and new potatoes

Rack of lamb with pea and mint puree, red wine jus, fondant potato and roasted carrots

Tronchon of Turbot, grilled and served with a olive and tomato salsa and steamed vegetables of the season

Sicilian spaghetti (v)

Crispy pork belly with apple compote, braised red cabbage, roasted parsnips and creamed potato

Devon Cooks canapés- chef selections

DESSERT

Apple tart fine with salted caramel ice-cream

Chocolate lava pudding with vanilla ice- cream

Lemon meringue roulade with raspberries and lemon curd

Green tea panna cotta with tropical fruit salad

Pineapple tart tatin with salted caramel ice-cream and caramel sauce

Profitteroles

Lime cheesecake with pecan and ginger base served with raspberry coulis

Rhubarb creme brûlée, with almond shortbread

Profiteroles

FIRST COURSE

Prawn tempura with dashi dipping sauce

Seared scallops with fresh chutney

Marinated grilled mackerel

Chines spare ribs

Thai chicken bites

Potato and cauliflower pakoras

Abergine fritters

MAIN COURSE

Duck breast with plum sauce, stir fried vegetables and spring onion rice

Beef rendang, fried rice and aubergine sambal

Lamb pilaf with spice stuffed aubergine

Pad Thai

Tamarind prawns with Malay fried noodles

Sesame glazed salmon, soy wasabi dressing with soba noodles, asparagus and box choi

Thai style steamed mussels with coconut

DESSERT

Pear fritters with honey syrup

Coconut panna cotta with tropical fruit salad

Rice pudding with cardamom

Stuffed, mulled apricots with mascarpone and pistachios

Chocolate lava pudding with vanilla ice- cream

Grilled nectarines with honey and mascarpone

Pineapple tart tatin with salted caramel ice-cream and caramel sauce

Fig, almond and honey cakes

Lemon panna cotta with rhubarb and raspberries

How much does a private chef experience with Chef Nina cost?

The average menu price for Chef Nina is 83 GBP per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Nina cook?

Chef Nina offers French, Mediterranean, Seafood/Fish, Italian, Local and Fusion cuisine for private dining experiences.

Where does Chef Nina offer private chef services?

Chef Nina offers private chef services in Exeter, Devon.

Which occasions can I book Chef Nina for?

You can book Chef Nina for Birthday and Bachelor/Bachelorette, depending on availability and the event details.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Nina Caldwell

+44 7547007938

[email protected]

Chef Nina Caldwell

Hi, I’m Chef Nina.Nina Caldwell

I create fresh, local and beautifully relaxed private dining across the South West.

What you can expect when you dine with me

Cooking is my passion, every day

Rooted in Devon, shaped by experience

I let great produce speak for itself

Nina Caldwell’s Menus

Frequently Asked Questions

Hi, I’m Chef Nina.
Nina Caldwell