Nothing fancy about this meal (well, maybe a touch of finesse) – just familiar kids’ favourites after a very long car journey north from Suffolk: pan fried, crispy skinned, butterflied chicken breast with herbes de Provence, sea salted hand cut chips, seared flat beans with a dash of sherry vinegar, garlic mushrooms and that plain children’s staple… peas, carrots and calabrese broccoli. All organic and freshly cooked, with a glass of freshly picked wild flower lawn.
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you
