Review from the organiser of a hen party a few weeks ago, when I cooked Greek-themed meal for 17 at Ewe Time Holiday Barn in Kelbrook. Catering for a variety of allergies and food intolerances, the ladies had:
Sundried tomato and Mediterranean herb artisan bread with olives, oil and balsamic.
Griddled chicken (or aubergine) with quinoa, feta, olive and mint salad.
Slow cooked Greek lamb (or squash) with orzo, bursting with cinnamon, oregano and tomato
Warm freshly baked honey and pistachio sponge puddings with vanilla ice cream.
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
