Grabbed a few seconds today to snap a photo of this pan fried cod as I was serving it. Simple, quality, fresh fish – no coatings, so no gluten or dairy – just beautifully soft, juicy fish with a little seasoning.
The fish I use is brought directly from Fleetwood by our fishmonger Lee, who literally picks it up in the morning and drives it on ice across the whole of Lancashire up into the Pennines ready to be cooked that day. I don’t use any fish that isn’t fresh and there’s no vacuum packed or plastic packaging in sight!
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
