Two years ago I threw some wildflower seeds around the garden to encourage pollinators. This is the beautiful display of oxeye daisies at the moment, and we’re rewarded with strawberry, redcurrant, apple, pear, tomato and pea plants all in fruit thanks to our six-legged friends. All of the veg peelings and plant-based packaging from cooking trips comes home with me to our compost bins, helping to nourish the soil, grow new foods and keep biodegradable waste away from landfill.
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
