The olives I serve (alongside artisan breads, olive oil and balsamic vinegar to kick off most meals) are @realoliveco organic kalamata olives. I eat these myself, love them, and enjoy sharing the taste with diners. I get lots of great feedback about them – both from seasoned olive lovers and from people who say they don’t like olives but give these a go and really like them. Not too salty, not too crunchy, not underripe, not oily and no stones. Just tasty, organic and fresh flavour – exactly what the chef himself eats and a great start to a meal.
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
