What do you cook when the bride is vegetarian and the groom a carnivore? Laura and Stephen asked me to cater for their wedding day in the Lake District this summer after being particularly impressed by the range and quality of vegetarian dishes I offer (and cook from scratch). Their wedding menu – cooked fresh in the farmhouse Aga at the property they’d hired for the weekend – was:
Starters:
• grilled aubergine, feta and mint salad
• lime and coriander seared chicken strips
Mains:
• roast cauliflower, almonds and barley with roast potato, grapes and bay
• slow roasted lamb, potato gratin dauphinois, carrots and courgette
• kids’ sausage, mash and gravy with carrots
Desserts:
• chocolate fondant cakes
• toffee apple pastry tarts
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
