Slow roasted lamb shoulder with all the trimmings: thyme roasted potatoes, carrots braised underneath the meat with red wine, cabbage sautéed in butter, French beans and a Yorkshire pudding. Served with a choice of mint or redcurrant and port sauce.
![361922819_663658065681090_83729956054044074_n.heic.jpeg 361922819_663658065681090_83729956054044074_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/361922819_663658065681090_83729956054044074_n.heic-1200x1200-square-9610cb098af707b1c26cbbe33e0fbca8-60809bab4cd3f.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