Layers of double cream infused with thyme, bay leaves, spring onions, garlic and butter – the makings of potato gratin dauphinois tonight. Part of a meal for 16 in Windermere.
18 May 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
