Individual lamb shoulder portions

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.

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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

Private chef for hire in the North of England