Goodness me these don’t half taste good. If you’re dairy intolerant or vegan and find yourself wondering whether restaurant and pub chefs ever taste the ‘mehh’ dairy-free alternatives they offer (some barely edible) …well if you book me you’re assured of top notch tasty options like this nush cashew cream cheese – infused with roasted garlic, caramelised onion, tarragon, parsley, chervil, chives, cracked black pepper and sea salt; topped with chopped chestnuts and spring onions – all stuffed into Riverford organic farmers portobello mushrooms and baked in the oven. Served on organic baby leaf and rocket salad, all dressed with balsamic glaze.
Yes I picked the spoon after mixing this. Yes I scraped the bowl clean. Yes it was amazing. Yes I always have these ingredients in the fridge.
If you’re a diner who’s dairy intolerant:
#bookadairyintolerantchef – link in bio
Also available with dairy cream cheese.
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
