Beef short ribs being put together with creamy potato gratin dauphinois, roasted carrots and beetroot… just about to add more of that glossy sauce – a red wine and thyme jus that the meat’s been cooking in for five hours.
6 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
