I’m so excited to share my very first post for The Garlic Press blog! My hope is that this space becomes a place for real insight into the life of a travelling private chef – the highs, the chaos, the learning curves – along with plenty of tips, tricks, and recipes to support you in your own culinary adventures.

After a lovely trip to Malta over New Year, and a couple of quieter weeks easing into January, we kicked off our first event of the year in Lancaster, cooking for a family celebrating a 30th birthday.

Next up was a guest chef takeover at Method, based at the legendary Sykes House Farm near Wetherby. We hosted a sold‑out evening in their incredible open‑plan dining space and kitchen. If you haven’t checked out Method yet, I’ve added the link below – I’m already eyeing up a ticket for their iconic Ten Steak Lunch as soon as I get the chance. It’s always a pleasure collaborating with businesses that share the same buzz for unique dining experiences and great northern hospitality. I hope to be back cooking at Method again before long.

www.methodatsykes.co.uk

One of the standout dishes of the night was our chocolate crèmeux with blood orange, olive oil, and sea salt. It’s simple, incredibly effective, and the perfect consistency to impress guests at any dinner party. I thought I’d share the recipe with you – it’s a real crowd‑pleaser.

Chocolate & Coffee Crèmeux

Serves 4

Ingredients

• 200g good‑quality dark chocolate (around 60%)
• 115ml strong black coffee
• 4 medium egg yolks
• 200ml double cream

Method

1. Prepare the chocolate. Break the chocolate into a heatproof bowl.
2. Melt with coffee. Pour the hot coffee over the chocolate and leave it to stand for 5 minutes. Whisk or blend until you have a smooth ganache.
3. Add the egg yolks. Add the yolks to the warm ganache and blitz again until fully combined.
4. Semi‑whip the cream. In a separate bowl or stand mixer, whip the double cream until soft ribbons form. This is key: the cream should not be fully whipped – it should still fall from the whisk when lifted.
5. Combine. Beat one‑third of the semi‑whipped cream into the chocolate mixture to loosen it. Gently fold in the remaining two‑thirds until smooth and fully incorporated.
6. Chill. Spoon into small ramekins or serving glasses. Chill for at least 2 hours before serving – Enjoy!

Chef’s Notes

• A pinch of Maldon sea salt lifts the chocolate beautifully.
• Swap the coffee for strong Yorkshire Tea for a comforting, malty twist.