Pan fried chicken legs with tarragon, mushrooms, grapes and vermouth. Soon to be served with slow-cooked creamy gratin dauphinois and herb roasted carrots
![275142751_500735404822058_6378421140136877628_n.webp.jpeg 275142751_500735404822058_6378421140136877628_n.webp.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/275142751_500735404822058_6378421140136877628_n.webp-1200x1200-square-a4fd8f8a1eb8bb3394732e8779c71151-60809bab4cd3f.jpeg)
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