First wild garlic flower of spring down on the banks of the beck. Wild garlic leaves give a lovely subtle flavour – I often use them with fish. You can eat the flowers too – they look lovely on the plate – but I’ll leave these early ones for the bees.
![342731558_965219511157231_1688013330946763772_n.webp.jpeg 342731558_965219511157231_1688013330946763772_n.webp.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/342731558_965219511157231_1688013330946763772_n.webp-1200x1200-square-1da3775b5ec72f3245f4882af68595f4-60809bab4cd3f.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