Freshly delivered from the farm: rainbow carrots with beautiful green tops. They’re about to be roasted with local honey to accompany slow roasted pork belly and Swiss chard gratin.
![424431912_904428707906068_5493883068166800437_n.heic.jpeg 424431912_904428707906068_5493883068166800437_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/424431912_904428707906068_5493883068166800437_n.heic-1200x1200-square-8d66151657f14773defd2a23316ea21b-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