Grilled aubergine, feta and mint salad, with basil, balsamic, olives and toasted pine nuts. Served still slightly warm from the griddle, this makes a tasty and light starter.
![361614239_1887542544960039_6706509219557797581_n.heic.jpeg 361614239_1887542544960039_6706509219557797581_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/361614239_1887542544960039_6706509219557797581_n.heic-1200x1200-square-029bb59b89673d166c18822860fa97ae-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