Roasted whole sea bass – at this time of year, stuffed with wild garlic. A bit of a challenge if you’re not used to working around the bones (the reward is beautifully flavoured hot and juicy fish under that crisp skin) so I do offer fillets as a bone-free alternative.
![342735038_251809700548960_2065173802421389529_n.webp.jpeg 342735038_251809700548960_2065173802421389529_n.webp.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/342735038_251809700548960_2065173802421389529_n.webp-1200x1200-square-250d50655775e083b6c27423f5bfbd8c-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