With nearly two decades of experience in professional kitchens, Chef Simon Ball has built an impressive reputation for delivering exceptional culinary experiences. Formerly Head Chef at The Alice Hawthorne, Simon has cooked for athletes, celebrities, and VIP guests at prestigious sporting events, including The Open Championship and the Dunhill Cup. Today, he brings that wealth of expertise to his own venture, Chef Ball Catering & Events, offering bespoke private dining and catering experiences across Herefordshire and beyond.
As demand for luxury private dining continues to grow, Simon has quickly become one of the region’s most sought-after private chefs, earning recognition as a “Highly Suggested” chef for Kate & Tom‘s signature Cotswolds properties. His rising profile has also attracted national media attention, with recent features in The Express and OK! Magazine, while this summer, he will lend his expertise as a judge at both the Artisan Founder Awards and the Great British Food Awards. We sat down with Simon to discuss his journey from family-run restaurant kitchens to launching his own business, his passion for local produce, and what it takes to create truly memorable dining experiences.
Congratulations on launching Chef Ball Catering & Events. After nearly two decades in hospitality, what inspired you to take the leap into becoming a private chef and business owner?
The inspiration to start Chef Ball Catering & Events was about taking everything I’d learned throughout my career and putting my own stamp on it. Cooking has always been my passion, and I love bringing people together through great food and memorable experiences.
After years of working in various hospitality establishments, I felt it was the right time to build something of my own. I wanted the freedom to be creative, work closely with my clients, and focus on what matters most to me – quality seasonal ingredients, exceptional service, and creating experiences people will remember.
I offer private dining experiences for all occasions, from intimate dinners and family celebrations to corporate events and special occasions. Starting my own business was a big step, but it has allowed me to do what I love every day and create something that truly reflects who I am as a chef.
You’ve spent more than 19 years working in the industry. Was there a particular moment or experience that made you realise it was time to create something of your own?
I started my journey as a chef at the age of 16, working full-time in my father’s restaurant. From the outset, I had the ambition to one day own and run my own business. Growing up in a family-run restaurant gave me a unique opportunity to be heavily involved in every aspect of the business, not just the kitchen. Working alongside my father taught me invaluable lessons about operations, accounts, customer service, and what it really takes to build a successful business.
Like any journey, there were plenty of challenges along the way. The hard work, sacrifices, and long hours have all helped shape who I am today. Those experiences gave me the confidence, knowledge, and determination to take the leap and create Chef Ball Catering & Events, turning a lifelong ambition into reality.
Looking back over your career, what key skills and experiences have proven most valuable in building and growing Chef Ball Catering & Events?
I would say the most valuable skills in building and growing Chef Ball Catering & Events have been commitment, adaptability, organisation, and confidence. Whilst my culinary training gave me a strong foundation as a chef, I quickly realised that running a successful business requires much more than producing great food.
Over the years, I’ve learned the importance of project management, budgeting, marketing, and effective communication. Every event requires careful planning and attention to detail, and being able to adapt to challenges whilst maintaining high standards has been key to the growth of my business. Combining these skills with a genuine passion for hospitality has allowed me to build strong client relationships and continue growing Chef Ball Catering & Events.
Herefordshire is renowned for its exceptional produce and food heritage. How has the region influenced your approach to sourcing ingredients and developing menus?
My passion for using local ingredients is really at the heart of everything I do. Being based in Herefordshire means I’m surrounded by incredible farmers, growers, and artisan producers, and I feel very lucky to have access to such amazing seasonal produce right on my doorstep.
Working with local suppliers is something I genuinely enjoy. It’s about the quality, and also about building relationships and knowing where my ingredients come from. That connection really inspires me and brings so much more meaning to the food I create.
For me, being here in Herefordshire gives me the perfect balance – incredible ingredients on my doorstep and the freedom to design menus that really reflect each client, each occasion, and my own passion for food.
For those considering hiring a private chef for the first time, what advice would you give, and what should they think about before making a booking?
If I could give any advice to someone hiring a private chef for the first time, I would focus on the experience you would like to create, not just the food. Private dining is never just about what’s on the plate – it’s about the atmosphere, the people, and the memories that are made around the table.
Before booking, I always encourage people to consider the type of event they’re hosting, the number of guests, their budget, and any dietary requirements.
The biggest reward is taking the pressure away from the client so they can enjoy their time hosting with their guests, whilst I focus on delivering a really memorable dining experience.
What types of events and dining experiences have been particularly popular with your clients recently?
The most popular events we’ve been catering for recently have been birthdays and anniversaries. People are increasingly looking for ways to celebrate special milestones with family and friends in a more personal and memorable setting, and private dining offers the perfect opportunity to do that.
It’s very rewarding to be part of such important moments in people’s lives, and at Chef Ball Catering & Events, we take great pride in creating memorable dining experiences that help make those celebrations truly special.
Have changing consumer expectations around personalisation, experiences, dietary requirements and wellness influenced demand for private dining experiences?
Customer expectations have evolved significantly in recent years, and those changes have had a major impact on the demand for private dining experiences. People are looking for more than just great food; they are looking for memorable experiences that feel unique to them and their guests.
Personalisation has become particularly important. Clients increasingly want menus tailored to their requirements, and they value experiences that feel carefully designed around their needs.
There has also been a growing focus on dietary requirements and wellness. Guests are far more conscious of food choices than ever before, whether due to allergies, intolerances, lifestyle preferences, or general health considerations. As a private chef, being able to accommodate a wide range of dietary needs without compromising on flavour or presentation is essential.
These changes have certainly contributed to increased interest in private chefs. Clients are seeking flexibility, exclusivity, and a more personalised level of hospitality, and that is exactly what Chef Ball Catering & Events aims to deliver with every event.
Every venue and kitchen presents its own challenges. How do you adapt to working in different environments, and what are some of the biggest obstacles you encounter behind the scenes?
One of the most important skills I have learnt as a private chef is adaptability. No two venues are ever the same, and every event presents a different set of obstacles. Whether I’m working in a client’s home, a holiday home, a marquee, or an outdoor setting, preparation is key. Before every event, I gather as much information as possible about the venue.
I always remain calm under pressure and find practical solutions when unexpected issues arise. Flexibility, organisation, and strong teamwork are essential, as there is often a great deal happening behind the scenes that guests never see.
My goal is to ensure clients enjoy a seamless experience regardless of the venue. If the planning and execution have been done properly, guests can simply relax and enjoy the occasion whilst we take care of everything behind the scenes.
Where do you find inspiration when creating new dishes and menus?
Inspiration for my dishes and menus comes mainly from my experience as a chef. Working in hospitality and alongside very talented chefs has really shaped the way I cook and the style of my food.
Seasonality is a big one for me. Being based in Herefordshire, I’m surrounded by fantastic local producers, and that naturally guides a lot of my ideas throughout the year.
I like to keep things honest and flavour-driven, combining classic flavours with modern touches, but without overcomplicating food. It’s about letting the quality ingredients speak for themselves and creating dishes that people genuinely enjoy and remember.
The biggest inspiration for me is always the people I’m cooking for. Seeing guests enjoy the food that I create and having a great experience around the table is what drives everything I do.
Throughout your career, who has had the greatest influence on your development as a chef, and what lessons have stayed with you?
The greatest influence on my development as a chef has been my father. From the moment I started my culinary journey at the age of 16, he was the person who taught me the foundations of the profession and instilled in me the values that still guide my work today.
He taught me everything from classic cooking techniques to kitchen leadership, and the discipline required to succeed in the hospitality industry. His knowledge, experience, and work ethic provided me with a strong foundation that has shaped my entire career.
Beyond the technical skills, he taught me the importance of consistency, professionalism, respect for ingredients, and the responsibility that comes with leading a team. Those lessons have stayed with me throughout every stage of my career and continue to influence how I approach both cooking and running Chef Ball Catering & Events today.
Looking back, I feel incredibly fortunate to have learned from someone who not only understood the craft of cooking but also the leadership and dedication needed to build a successful career in hospitality. Many of the values that define my business today can be traced directly back to the lessons my father taught me from the very beginning.
If you could create your ultimate private dining experience, what would the occasion be, who would be there, and what would be on the menu?
My ultimate private dining experience would be a family get-together. It is very rare that my family – my parents and my sisters’ families – get together, as we all have very busy lives and live in different parts of the UK.
Our favourite meal that we all love is a great roast dinner with all the trimmings. For dessert, it would have to be a classic sticky toffee pudding and ice cream, or an apple crumble and custard.
Running your own business can be demanding. When you’re not in the kitchen creating memorable dining experiences, how do you like to spend your free time?
When I’m not in the kitchen or planning events, I love spending quality time with my family. My wife and daughter mean the world to me, and being able to switch off from work and enjoy time with them is something I truly value. Their support has been a huge part of my journey, and family will always come first.
I also enjoy going to the gym and keeping active. Exercise is a great way for me to relieve stress, clear my mind, and step away from the day-to-day demands of running a business. Even if it’s just for an hour, it gives me the opportunity to reset, refocus, and come back with fresh energy and perspective.
Ultimately, spending time with my family and prioritising my health helps me maintain the balance needed to perform at my best, both personally and professionally. Those moments away from the business are invaluable and allow me to return to what I love doing with renewed passion and enthusiasm.
Finally, your must-have ingredient, and why?
My must-have ingredient is a good stock. Whether it’s chicken, beef, fish, or vegetable stock, it forms the foundation of so many great dishes. A well-made stock adds depth, richness, and layers of flavour.
One of the lessons I’ve learned is that exceptional cooking often starts with the basics. Taking the time to create a quality stock can elevate various different dishes.
Stock represents the craftsmanship and attention to detail that underpin great cooking. It’s not always the ingredient guests see, but it’s often the ingredient that makes the difference between a good dish and a memorable one.
As a chef, I believe strong foundations are everything, and that’s why a quality stock would always be my must-have ingredient.
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