Yorkshire pork belly ready to be slow roasted with maple syrup, white wine, garlic, shallots, sage, celery and bay. After 3 hours melting together in a low oven, the tasty roasting juices are reduced down – with a little extra maple syrup – to a fabulous sticky sauce and drizzled over the succulent meat.
25 June 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
