An individual portion of slow roasted pork belly in maple syrup, being plated up as a starter. Cooked for hours in its roasting juices with white wine, bay leaves, garlic, celery and onion, I served this today with roasted kale and apple – a nice warm autumn combination as the season starts to cool.
14 October 2023
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
