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.
22 April 2023
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
