Shaun Nixon the cook in the north carrying a box of organic vegetables

My menu of ideas

I'm really flexible. This menu is a big list of requested dishes and ideas, but I'm more than happy to have a conversation and come up with something that works for you, particularly if you have any dietary requirements or preferences within your party. Happy to respond to requests, to propose a set meal based on your preferences or to simply shortlist some of my favourites for the season.

I shop for all ingredients, bring all equipment with me in the car, arrive ahead of time and cook everything fresh from scratch. I'll do my best to serve everything to the table (though any help from someone wanting to help with waiting on is always appreciated for large groups). I then clear up, wash up and take everything away so that there is as little as possible left after I'm gone.

Lime and coriander chicken cooked by private chef The Cook in the North
Lime and coriander chicken cooked by private chef The Cook in the North

Seasonal veg

I tend to base my veg options on seasonally available ingredients, which does depend heavily on the seasons, hence the mention of 'seasonal veg' on so much of the menu. I have an excellent relationship with my (mostly organic) suppliers, who in turn work very closely with farmers, so there are no shortages of seasonal produce at the moment that you might be seeing in the supermarkets.

Book the Cook

How much does it cost?

A meal cooked fresh at your property is typically from £45 to £60 per person for a two or three course meal (which includes the cooking, serving, cleaning up and to cover ingredients).

A £100 deposit books and secures the date. Half of the remainder is due a fortnight before the meal, with the balance payable on the night, either when I arrive or after the meal.