update: all the peelings and plant-based packaging from my cooking bookings get composted to grow new life in our organic garden. This week the chives, rosemary and rhubarb are reaching for the sky, with cowslips and daisies colouring the wildflower meadow lawn and lots of new colour (and tadpoles) in the pond. My daughter’s tulips and gladioli for cut flowers are loving the new greenhouse. Just this week, six bagfuls have been brought back from cooking trips to feed the hungry compost bin.
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