Private chef for hire in Yorkshire, Lancashire, Cumbria and the Lake District The Cook in the North ‣ Chef's Diary ‣ Page 4
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Early stages of meal prep in a private home
Aug 2023
Cooking in Barnoldswick – my home town
Moniek and Jakub booked me to cater for their wedding
My August menu of summer ideas is live
Spanish serrano ham – nitrite-free
Moorgate Barn
Moorgate Cottage
Ewe Time Holiday Barn
Howesyke
Oakburn
Jul 2023
Cooking at an airbnb near Lowgill, Kendal
View from the kitchen sink
Griddling aubergine slices for a vegan melanzane parmigiana
Collecting fresh organic veg in North Yorkshire
Pots of antipasti for the table
Cooking at the Old Mill in Oakworth
Slow roasted lamb shoulder with all the trimmings
Grilled aubergine, feta and mint salad
Cooking in Windermere in the Lake District today
Making low FODMAP lamb stock for a meal in Windermere
Organic cherries heading into a dessert
Organic gazpacho starters
Unloading at Howesyke
Rainbow carrots being prepared for roasting
Salmon en croûte – fresh from the oven
Local Yorkshire-grown organic French beans
Layers of thinly sliced Valor potatoes, slowly baked
On a tour at Growing with Grace in North Yorkshire
We’re a street of gardeners
Preparing strawberries for a dessert
My July menu is out!
Dark muscovado sugar crumbled over juicy Victoria plums
I’ve lots of bookings around Morecambe Bay over the summer
Jun 2023
Field mushroom before being stuffed
Pass me a spoon!
Many of the herbs in the dishes I cook
A veritable feast! Colourful, crisp and crunchy salads
Apple sauce in the making to accompany hot roast pork butties
Unpacking today’s organic farm delivery – crunchy fresh salad veg
Pork loin stuffed with French roule soft cheese
A lovely review from a group of ladies I cooked for last week
Melt-in-the-mouth organic carrots, finished in butter and honey
Have ingredients, will travel!
Organic French trimmed rack of lamb
Black-berries-are-comin’
Father’s Day baking by my daughter today
Fresh cod poached in white wine, bay leaves, tarragon and parsley
Preparing desserts whilst the main course is devoured
Unloading ingredients and cooking equipment at Corner Farm
Know where your food comes from
Reflection in the liquid chocolate topping
Fresh samphire – from coastal salt marshes – is on the menu
When I worked on a climate change research project
A bit of experimenting in my home kitchen tonight
Two years ago I threw some wildflower seeds around the garden
As well as organic fresh fruit, veg, herbs and meat
Roasted halved courgettes drizzled with olive oil, sea salt and thyme
A few tapas dishes and ingredients I caught a few minutes to photograph
Beautiful organic herbs coming from the garden at the moment
