Day 6’s post-hospital delivery to a house in Skipton: dairy free chicken and mushroom korma with black beluga lentils and rice; fresh salad with pickled fennel and orange; quinoa, chestnut and veg stuffed bell pepper and freshly baked gluten and dairy free stick toffee pudding.
![425459988_382768321126457_5463211370912451642_n.heic.jpeg 425459988_382768321126457_5463211370912451642_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/425459988_382768321126457_5463211370912451642_n.heic-1200x1200-square-a068b8f834160de3a137597fba43426f-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