February: Slow Heat, Bright Notes, and the Last Stretch of Winter By Private Chef Gerda Müller February always feels like a quiet turning point. Still cold, still grey, still wrapped in winter’s heaviness — but with tiny hints of light returning. The days stretch by minutes, the air softens just a little, and suddenly I find myself craving food that warms gently rather than blankets, dishes with brightness tucked inside them, and meals that feel intimate and unhurried. Jan

Winter Confit Duck with Red Cabbage and Red Wine Jus On cold, grey January days in Suffolk, this is exactly the kind of plate I want to place in front of people: confit duck with braised red cabbage, tiny potatoes and a rich red wine jus. It looks elegant, but it is all about warmth and comfort. The duck leg is slowly cooked until the meat is soft and flavourful, then finished in a hot oven so the skin becomes thin and crisp. When you cut into it, the meat falls away from the

Our Story Begins with Passion and Purpose We started Private Chef Müller with a simple goal: to make food that feels like home, no matter where you are. For us, food is more than nourishment. It’s culture, comfort, and connection. Every meal we prepare is designed to bring people closer, whether it’s a quiet dinner for two or a festive gathering with friends. Our journey began in our own kitchen, experimenting with recipes inspired by our heritage and the local flavors of Suf