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.
13 February 2024
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
