Pork belly bite drizzled with maple syrup
Slow roasted for 3 to 4 hours (so I usually start it off before I travel to you), rested, carved up and served to the table. One of my own family’s favourites and always goes down well.
![336051531_1274106706839526_4065652635690848822_n.webp.jpeg 336051531_1274106706839526_4065652635690848822_n.webp.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/336051531_1274106706839526_4065652635690848822_n.webp-1200x1200-square-4b3fa2fcdd4038c374d88235c9b77c16-60809bab4cd3f.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