Pots of antipasti for the table: rich, fruity kalamata olives, crunchy cornichons, green olives, tangy sundried tomatoes, sweet red peppers and garlic – from @realoliveco
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