Some of the ingredients for a tapas feast, left to right: local honey from the Pennines where Yorkshire and Lancashire meet, organic wines, vinegars and oils, artisan breads, pantry staples from Italy and Spain; plus the finest fresh organic veg: sweet peppers, courgettes, tomatoes, aubergines, field mushrooms, spring onions, potatoes, apples, green beans, limes, garlic, sage, thyme, oregano and chives …oh and some saltmarsh samphire from the coast. Everything else was hiding in the fridge at this point.
Bread from @theartisanbakers
Staples from @sumawholefoods
Veg from @riverford, @_growingwithgrace_ and @organicnorthwholesale
Herbs from my garden
Cooking at
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
