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.
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