Freshly cut chives, harvested at dusk ready to cook with at dawn. I grow these in my organic kitchen garden so that they’re as fresh as possible – and I only need to cut what I need, which reduces waste. I love their flowers, their smell and their shade of green – they always look so inviting.
![370721523_602704652038316_2340551850744041493_n.heic.jpeg 370721523_602704652038316_2340551850744041493_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/370721523_602704652038316_2340551850744041493_n.heic-1200x1199-square-dcc8b96b7b14db9be2310e7b548256e6-60809bab4cd3f.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