Ten pork belly, kale and apple starters – all lined up with home-grown nasturtiums ready to dress the plates, awaiting a drizzle of balsamic glaze and the slow roasted pork’s white wine and maple syrup sticky sauce.
5 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
