Three floors up with the sounds of birdsong streaming into the kitchen in Bowness-on-Windermere.
This was the ‘view from the kitchen’ in a cottage hired by an American family from Arizona. Being on a bit of a tour around Britain – Edinburgh before the Lakes, London after – they really appreciated the home cooking, freshly cooked vegetables and organic provenance of my ingredients. But most of all the safe gluten-free catering for coeliac family members.
The meal for 11 included:
Slow roasted Yorkshire pork belly with maple syrup with french beans
Prawns with garlic, spring onion, chilli, seaweed and sea salt
Baked wild salmon with marsh samphire
Pan-fried chicken breast with grapes, tarragon and vermouth
Potato gratin dauphinois
Honey glazed carrots
Tenderstem broccoli
Freshly baked gluten-free sticky toffee pudding with cream
![450839932_1037799887961031_831250156030503563_n.heic.jpeg 450839932_1037799887961031_831250156030503563_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/450839932_1037799887961031_831250156030503563_n.heic-1200x1201-square-053290abfff2266803649abcccd18577-60809bab4cd3f.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