By special request: a low-sugar giant apple tart, freshly baked during the main course ready to serve with crème fraîche for dessert. Made with butter puff pastry and organic British stardance apples, it was sliced up like a pizza and served to the table still warm. A light, simple, not-too-sweet way to top off a meal and only three ingredients – no refined sugars, sweeteners, preservatives, emulsifiers or any rubbish.
4 December 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
