Philippa Davis is a celebrated British chef, food writer and television presenter, whose culinary journey began on a smallholding in Dorset where she was raised among the rhythms of growing fruit and vegetables, rearing livestock, baking and home-fermenting. At 19 she moved to London, sharpening her skills at some of the city’s most respected kitchens—The River Café, Moro—and working at Lidgate Butchery before founding Mudchute Kitchen, a café and event space on London’s largest city farm. Since 2010, Philippa has made her mark internationally as a private chef, travelling the world for clients and basing much of her style on seasonal, locally-sourced ingredients discovered in markets from Dorset to the Caribbean. Alongside her cookery work, she is an accomplished writer (for BBC Food, House & Garden, The Field), a judge of prestigious food awards, and a committed advocate for initiatives such as Liberty Kitchen.
I had such a fun and lively chat with Philippa – she’s warm, witty, and full of stories that show just how much passion she has for food, people, and the places she calls home. Here’s what she had to say…
What does your Monday morning routine look like?
I’ve never had a typical Monday morning! One week I might be cooking in Provence for a client, gearing up for lunch for 20, and the next I could be in Spain or America. If I’m at home, you’ll probably find me walking the dogs or in the bath with a book – that’s my downtime. Being a freelancer means balance is always tricky, but it also means that when I’m home, I’m really home. My partner and I have been together for 15 years, and the rhythm of intense travel followed by proper time at home works well for us.
What can’t you live without?
Life as a private chef is so inconsistent, I never know what’s going to ping into my inbox or where I’ll be off to next. To ground myself, I’ve realised I need consistency in small things. Music is one: wherever I am, I’ll play familiar tracks in the background, not necessarily listening intently but just having something that feels like “me.” Perfume is another. You can’t always carry a cashmere wrap if you’re in 40° heat, but a spritz of perfume is portable and instantly grounding. Scent is the most powerful memory trigger we have – it can transport you back decades in a heartbeat. I love Le Labo Santal 33.
If you could build a house anywhere in the world, where would it be?
I love old, quirky houses with all their faults. I don’t think I’d ever want to build something brand new. In terms of location, Dorset has my heart. It feels like home, and when I see the hedgerows and trees I recognise, happiness just washes over me. The smell of a place is powerful too – coming back to Dorset, it’s like winning the lottery in life. I’m already where I want to be.
What has been the best moment in your career?
I don’t have one single “best” moment. I’m proud of building a freelance career from scratch, leaping from a regular salary into the unknown and making it work. I’m also proud of my writing; from the recipes for BBC Food to my monthly column in The Field Magazine.
One project that stands out is the Deepest book series – Deepest Dorset, Deepest Somerset, Deepest Wiltshire, the sales from all the books go to local charities and so far we have raised over £100,000. I wrote the recipe sections, exploring local producers and creating dishes that championed their work. We photographed recipes on pottery, glass, and wood made by local artisans, so the books became a true celebration of each county. For Deepest Somerset, King Charles even wrote the foreword, supporting our mission to connect land, food, and community. That was incredibly special.
What has been the worst moment in your career?
Private chefing doesn’t really allow bad days. You have to get everything over the line. But I once had a nightmare dinner party in a very old kitchen with a possessed oven: no temperature markings, hotspots everywhere, and a door that swung open randomly. The client asked for soufflés, but the ramekins were all different sizes and the electric whisk was from the 70s. It literally blew apart in my hand mid‑whisking.
I finally got the soufflés in the oven, wheeled them through draughty hallways on a trolley, and served them. They weren’t quite Michelin‑worthy, but they did rise. Then I realised one was missing. A cat had eaten it off the trolley! I improvised with a brownie and whipped cream. Stressful at the time, but funny now.
If you could time travel and have dinner with any historical figure, who would it be and why?
It would be incredibly hard to pick just one historical figure to meet so maybe I should choose to time travel to periods when they were known to hold interesting feasts instead! – Roman banquets, Tudor courts – just to see the spectacle. The live birds flying out of pies, the whole venison or pigs on the table… extraordinary. I’d probably sneak into the kitchens to see how it was all made.
What is your most memorable foodie childhood memory?
I grew up on a small farm and was home educated, so I spent a lot of time helping with animals and growing vegetables. My grandfather was instrumental in that. We had polytunnels full of tomatoes, melons, and aubergines. The smell of tomato vines is so evocative. Whenever I catch it, I’m instantly seven years old again, back on the farm. Those memories of growing and cooking from the land shaped everything I do now.
What song or album do you put on when you need an instant mood boost?
Music transforms my mood quickly. I love musicals for easy fun, classical in the mornings, and Hotel Costes in the evenings — chic cocktail music from a Paris hotel that sets the perfect tone. When I was recently working in Provence, the housekeepers insisted I put my music on to set the vibe. I have music for different times of day: gentle classical in the morning, upbeat tracks before lunch, and Hotel Costes come 6pm. It’s a big part of my rhythm.
If you could swap lives with someone for a day, who would it be and why?
Honestly, no one. I’ve invested too much in building the life I have, and I’m happy in it. The idea of swapping out feels like a no — I wouldn’t want to. A Freaky Friday scenario is not for me!
What’s one thing you’ve tried once but would never do again?
As a travelling chef and food writer I have absolutely loved tasting a huge variety of food and drink across the world. Its always exciting exploring new shops and markets and discovering something new. Of course there have been a few ingredients I haven’t enjoyed as much as I thought I would, like the puffer fish in Tokyo which if I’m honest I found rather underwhelming. The risk didn’t seem worth it for such a bland flavour. I was also nearly made to try seal fat at a food festival panel. The smell was so funky I dreaded it, but luckily the organiser forgot to bring it out!
What’s your guilty-pleasure TV show or movie?
I don’t watch much regular TV because I travel so much, but I love Agatha Christie adaptations, old or new. They’re my comfort watch. I think it’s important to treat oneself, so I don’t really see it as “guilty”… just pleasure.
What’s your most treasured possession and what’s the story behind it?
Perfume again comes to mind. It’s not about the bottle itself but the grounding it gives me. It’s something I can carry anywhere, and it connects me to myself no matter where I am. It’s become a constant in a very varied life.
If you could bring back one food trend from the past, what would it be?
I think more than a trend, it’s about valuing traditional, local produce and recipes. That’s what excites me — connecting land, people, and food in a way that celebrates heritage. I’d love to see more of that celebrated.
What’s the most unexpected lesson you’ve learned from your career so far?
That variety and inconsistency can be a gift. I used to think I needed routine, but I’ve learned that embracing unpredictability keeps me inspired. It’s also taught me resilience. You can’t control everything, but you can always find a way to make it work. Feeding families, supporting producers, and exploring cuisines has shown me that food is about connection as much as it is about cooking.
What is your favourite food/drink product on the market right now and why?
I’m constantly blown away by the quality and variety of produce in the UK. Every time I travel abroad and return, I feel proud of what we have here – from producers who care for the land to the incredible range of ingredients available.
Right now, I’m particularly excited by the cheeses coming out of Somerset and Dorset –Felthams Farm, White Lake, and Book and Bucket – They’re world‑class! I love the charcuterie from The Real Cure in Dorset and the sparkling wines from the South are phenomenal. I think Louis Pommary England and Gusborne rival Champagne. Oh and if you haven’t tried the apple balsamic vinegar from Liberty Fields in Dorset, you must! Its aged in barrels in a solera system ( like sherry) so takes on lots of interesting flavours and character.
What is happening in your life that you would like a shout out about?
I have a few exciting food projects lined up for 2026, though sadly they are not quite ready to be let out of the bag yet! When they are I’ll be popping the news up on my Instagram!
You can contact Phillipa Davis through her LinkedIn profile or her website and follow her on Instagram.
