Local lamb, grass fed in the Pennine hills on a farm I can point out from my house, is one of the dishes that always gets great comments and questions at the end of a meal. Slow roasted individual portions of lamb shoulder, served with a hearty portion of double cream potato and thyme gratin dauphinois, seasonal veg and finished off with a sauce of port, redcurrant, rosemary, bay, garlic and shallots.
The lamb is butchered (three miles from the farm) in the morning, collected on my way to come and cook for you, then slowly roasted for four hours. All in all, on your plate in less than 12 hours.
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
