Collecting wild garlic leaves in the sunshine. These fresh shoots are pushing their way through last autumn’s fallen leaves, some just big enough for careful foraging without damaging the new growth at the base. Later in the day these delicately flavoured leaves made wild garlic butter to sauté organic black pearl king oyster mushrooms, shallots and chestnuts – served with puréed swede, pea shoots and balsamic glaze as starters.
16 March 2025
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
