Hole Mill is self-catering — and most groups love that freedom for long breakfasts and lazy lunches. But for the one meal that matters most — the Saturday night reunion dinner, the retreat feast, the birthday you do not want to cook yourself — a private chef changes everything. Someone shops, cooks, serves and clears while you stay with your guests in the dining hall or on the lawn.
Why Hole Mill works for a private chef
The property is built for group meals. The 2024 kitchen has a gas and induction range, two large fridge-freezers and crockery for 14. Next door, the glass-roofed dining hall seats everyone at a single long table — underfloor heating, garden views and enough space that a chef can plate and serve without feeling cramped. There are no neighbours close enough to mind a lively evening, and the valley setting means your group has the place entirely to yourselves.
We host extended families, milestone birthdays, small weddings, yoga retreats and friend reunions throughout the year. The pattern we see most often: self-cater for easy meals on arrival and departure, then hand the main event to a chef for one or two nights in the middle.
Our recommended chef — Nina Groves
We recommend Nina Groves of Private Chef Devon (devoncooks.com). Nina has cooked professionally for over 25 years — in private homes, on yachts and in villas — and regularly caters at Hole Mill for groups who want restaurant-quality food without leaving the valley.
Menus are bespoke: Nina works to your budget, tastes and dietary needs (vegetarian, vegan, gluten-free and allergy-aware cooking are all within her usual scope). She knows the kitchen layout, the flow of the dining hall and how a group of twelve actually eats together — which saves a lot of back-and-forth when you are planning from a distance.
Three ways guests use a private chef
The celebration dinner
You're hosting a milestone birthday, anniversary or small wedding party. Nina plans a three- or four-course menu, shops, cooks and serves at the long table in the glass-roofed dining hall — then clears away while you stay with your guests. Most hosts cook Friday and Sunday themselves and hand Saturday night entirely to the chef.
Full-weekend catering
For retreats, reunions or hen weekends where nobody wants to be on kitchen duty, Nina can cover breakfast, lunch and dinner across several days. Menus are agreed in advance; dietary requirements (vegetarian, vegan, gluten-free, allergies) are built in from the start.
One special evening
Even on a self-catering stay, a single night with a private chef transforms the trip — a long-table dinner after a day on the coast path, with no shopping, no pans and no missing the sunset because someone is still chopping onions.
How booking works
- Confirm your Hole Mill dates — check availability and book the cottage for exclusive use.
- Contact Nina with your dates, group size and the kind of meal you have in mind (formal dinner, BBQ, full-board weekend, etc.).
- Agree menus and pricing directly with Nina — she will handle shopping, cooking, service and kitchen clear-down.
- Arrive and enjoy — turn up, take your seat in the dining hall, and let someone else worry about the timings.
Private chef services are arranged directly between you and Nina. They are not part of your Hole Mill rental fee and are not booked through our checkout.