Pork and cream cheese crowns in the making

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).


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

Private chef for hire in the North of England