Prepping the kitchen at Crayke Manor in North Yorkshire, ready to cook for a family gathering of 16 people. I often carefully move things aside to create more cooking and serving space – fruit bowls, toasters, kettles, coffee machines, knife blocks, tea and sugar caddies, trays, other food for the holiday etc – but always try my best to replace them as they were found when I’ve finished cleaning up after the meal.
![366468621_638544688248147_1388494816571881064_n.heic.jpeg 366468621_638544688248147_1388494816571881064_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/366468621_638544688248147_1388494816571881064_n.heic-1200x1200-square-69b11590c66c1c3d3d887464c0e35d7b-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