Portobello field mushrooms lined with crispy fried pancetta (or chestnuts for vegetarians), stuffed with a cream cheese, garlic, spring onion and herb mix, then finished with a few crumbs of creamy blue cheese from Garstang in Lancashire. Baked, served on balsamic dressed leaves and devoured.
10 April 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
