Organic French trimmed rack of lamb – simply seasoned with salt and pepper, seared in a hot skillet, roasted in the oven, rested in the centre of the dinner table and sliced onto plates of seasonal veg: honeyed carrots, buttery spring cabbage and creamy mashed potato. Oh and mint sauce.
Juicy, soft, tasty, quality meat. Absolutely divine.
Lamb and veg from @riverford organic farmers, my main supplier of fresh ingredients.
![354501432_1746071669183163_4918806885536396867_n.heic.jpeg 354501432_1746071669183163_4918806885536396867_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/354501432_1746071669183163_4918806885536396867_n.heic-1200x1199-square-3aa5c650a6a0b4acee73d58bbbd1ac66-60809bab4cd3f.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