Two fillet steak beef wellingtons ready to go into the oven. Baked whilst diners gather at the table and sample local artisan breads and organic olives, after cooking these rest for a few minutes during the starters, ready for slicing and serving as the main course.
Steak from Nathan Brown Butcher in Barnoldswick, sourced from local farms in the Yorkshire Dales.
19 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
