Pots of antipasti for the table: rich, fruity kalamata olives, crunchy cornichons, green olives, tangy sundried tomatoes, sweet red peppers and garlic – from @realoliveco
![361973354_291544300064783_4716010132859604558_n.heic.jpeg 361973354_291544300064783_4716010132859604558_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/361973354_291544300064783_4716010132859604558_n.heic-square-9eb147903c310a5411c710be0b3b5f49-60809bab4cd3f.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