The start of a mini hog roast – rolled Yorkshire pork shoulder, roasted with sage, garlic, bay, shallots and cider. Those apples in the background make a fabulous sauce (with a splash more cider) and, together with the sticky roasting pan juices, fill fresh ‘baked-early-this-morning’ soft white teacakes. Served with freshly made potato wedges, salads, sauces and lots of trimmings. The perfect indoor, all-weather, numbers-don’t-matter hog roast option for smaller groups and parties.
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
