Checking on some slow roasting Yorkshire pork. Because I cook with fresh raw ingredients – I collect from my local butcher on the way to you – meats like this go straight in your oven when I arrive, roast slowly, rest while you enjoy breads and olives before the starter and then are served up to you and your fellow guests. No pre-cooking, reheating, drying out or disguising in sauces… this is top notch, fresh local produce that gets compliments from diners every time.
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
