18 individual lamb shoulder portions, slow roasted with port and redcurrant and served with creamy potato gratin dauphinois, honey glazed rainbow carrots, shallots, buttery sauteed leeks and tenderstem broccoli – in the process of being dished up for a main course.
28 September 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
