It’s the end of British leek season – they’re launching flower stems towards the sky so it’s time to whip them out of the soil and sautee slowly in butter. We grew a few at home over the winter – here’s one of them – alongside chard (worked really well and making a fresh comeback), spring greens (also great), cabbage and nasturtiums. I’ve just planted some broad beans plants supplied from local organic glasshouse @_growingwithgrace_, with pea and tomato plants being delivered this week.
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
