PARED is for independent chefs and hospitality venues looking to develop food-led collaborations.We work with chefs offering residencies, guest chef experiences, pop-ups, supper clubs, private dining and other culinary concepts, alongside venues looking to bring new food experiences, chefs and ideas into their spaces.

Yes. Joining PARED is currently completely free for both chefs and venues.There are no membership fees, subscription costs or upfront charges. Any future fees would only apply when a successful collaboration is created through PARED, ensuring our interests stay aligned with the chefs and venues we support.

We review each chef and venue profile individually, looking for the right fit between people, places and ideas.When a potential collaboration comes up, we consider things like location, cuisine, experience, concept, audience and availability before making an introduction.We want every introduction to feel relevant and worthwhile — connecting chefs and venues where there is genuine potential to create something great together.

PARED is open to emerging chefs, independent operators, and experienced professionals.This includes chefs creating innovative concepts, running residencies or private dining experiences, hosting supper clubs, leading pop-ups, catering events, and bringing unique culinary perspectives to new audiences.

PARED is open to all types of hospitality venues, including restaurants, pubs, hotels, event spaces, and unique spaces looking to host chefs and memorable culinary experiences. Whether you’re looking to bring new dining concepts to your guests, host supper clubs, support emerging culinary talent, or create one-off events, PARED connects venues with chefs to deliver engaging food experiences.

We review every application individually. Once we've had a chance to get to know your profile, we'll be in touch and keep you in mind for collaborations and introductions that could be a good fit.

No — it covers residencies, pop-ups and private chef bookings, with room to grow into chef-to-chef collaborations down the line.