Fine Dining Chauffeur Service

Dinner at this level is not a quick thing. A tasting menu with a paired flight runs to three or four hours, arrives in eight or ten courses, and is designed to be taken slowly. The wine is not a garnish; it is half the reason the kitchen wrote the menu that way. Country restaurants with rooms add an hour of driving at each end, usually on unlit lanes.

This is the clearest case for a chauffeur there is. Nobody at the table is nominated, nobody is watching their glass, and nobody spends the final course thinking about the car. In Mayfair, Marylebone and Chelsea there is also the small matter of parking, which at eight in the evening is a genuine problem and at eleven is a different one. Your chauffeur waits nearby and is at the door within a minute or two of your message.

For a restaurant an hour or two outside London, in the Cotswolds, Oxfordshire, Berkshire or the Kent and Sussex countryside, the return leg is the whole argument. Dark lanes after a long dinner are exactly the drive you do not want. Book the collection as a window rather than a time, because kitchens do not run to the minute and neither should you. If you are staying the night, we can simply return in the morning.

For two, an S-Class or a Rolls-Royce Ghost is the natural choice, quiet enough that the conversation continues from the table. A group of six going out together fits a V-Class, which also means one arrival and one departure rather than a scattering of taxis. For a rural drive in poor weather, a Range Rover Autobiography makes the lanes considerably less tiring.