Dulse – the ‘single malt of seaweed’. These purple flakes of dried kelp from Scotland and Ireland give a smoky, rich depth of flavour and are packed with minerals. I often use them to replace bacon in plant dishes, like ‘cheese’-stuffed mushrooms.
![427172588_932579358411510_5579871521653962651_n.heic.jpeg 427172588_932579358411510_5579871521653962651_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/427172588_932579358411510_5579871521653962651_n.heic-1200x1200-square-0e24a5262f229d13a8311f031e4a8c42-60809bab4cd3f.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