Yorkshire pork belly on a bed of zesty roasted kale and apple (plus a sticky sweet sauce, onions, celery and garlic), all finished off with pea shoots and nasturtium flowers. I love the way the pink-tinged chopped kale stalks look like pancetta in this starter, bringing some crunch alongside the soft, slow-cooked meat.
“All abolutely amazing but if I had to pick a favourite it was the kale. The taste of the kale was… wow!” – high praise indeed for the growers, team and volunteers at @_growingwithgrace_ organic market garden in Clapham, North Yorkshire (where this kale came from). Grown with patience and care for the best flavours.
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
