Pork and cream cheese crowns in the making. Rather than cooking long fillets and carving them up I stuffed individual portions of meat with herb-infused French roule and cream cheese, then topped with fresh sage and breadcrumbs. Not the neatest photo of work in progress but you get a sense of how much creamy taste is packed into each piece of por (and how moist the meat will be after cooking).
![433470172_1136032204095507_5797661535121688818_n.heic.jpeg 433470172_1136032204095507_5797661535121688818_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/433470172_1136032204095507_5797661535121688818_n.heic-1200x1200-square-c66a07b36cfc75d5968866732e0dbe1d-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