Pork loin stuffed with French roule soft cheese. I top this with a blanket of fresh breadcrumbs before it’s finished in the oven to keep the meat succulent and juicy.
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