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.
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