To Make Delicious Bakes
Learn Artisan butchery skills
With Our National Champion Butcher
Learn New culinary techniques
With World-Class Experts
create delicious food
With the Help of Our Chefs
entertain your friends
With Dishes You Can Replicate at Home
Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food” – “Thinking outside the bbox”
Rebekah has a passion for traditional Persian food & authentic ingredients and as always, on these courses she will show you how to prepare and cook all of her favourite dishes from her childhood. The menu will feature classic Persian comfort foods and street fare that you would find in the Persian Bazaars.
Introducing Carl Norton, who developed an interest in rural countryside activities such as Game and the farming of beef, lamb and turkeys. Carl has the knowledge of animal welfare and is able to grade an animal. His passion for the craft of traditional nose-to-tail butchery grew over many years.
Lajina’s love of cooking stemmed from wanting to cook nutritious meals for her son. She drew inspiration from TV shows and cookery books before deciding to set up her own company ‘Lajina Masalas’. Lajina believes that the key to delicious Indian food is in the spices. During her class, you will learn to spice and bring your own curries to life!
Within Cypriot culture food is not just to be eaten, it is to be shared, the base of every good get together, the core of what holds a family together, passing down recipes is a integral part of bridging the gap between the generations, and bringing all the family together. When a Cypriot shares food with you, they’re sharing part of their heart.
Matt then moved to BASC (British Association of Shooting and Conservation) 6 years ago and now works as the Regional Officer for BASC covering Staffordshire, Shropshire, Derbyshire and the West Midlands.
Professional cooking has been in Meek’s family over four generations. Having such a diverse heritage has exposed her to a wide set of cuisines and food styles which goes some way to explain why she thinks of cooking and eating as an art and more than just multiple colour curries!
Chef Stuart Kennedy has worked as a sous chef and senior sous chef at a variety of 3 Rosette hotels. At Perrys Field to Fork he shares his extensive knowledge on an exciting range of fine food and presentation skills courses for teen chefs and those more accomplished.
Michel Nijsten worked as an executive head chef where he achieved and maintained 2AA Rosettes for nine consecutive years. While Michel’s credentials are without question, it’s his strong belief in using local produce, that makes us a perfect match.
James first entered the pop-up restaurant arena after appearing on Channel 4’s The Taste alongside Nigella Lawson and Anthony Bourdain back in 2013. His awards including Best Fine Dining and Best Artisan Restaurant in Shropshire 2018.
Steph hails from neighbouring Derbyshire and is a life-long lover of bread and pastry making, working as a development chef, food stylist and demonstrator in more recent years she’s added pasta to her bread and pastry making armoury!
David has been baking fresh bread and delicious cakes since taking a Saturday job at the age of 18 passing up an opportunity to study electrical engineering. 24 years later he is the proud owner and baker in the same bakery he joined as a teenager.
Hélène is passionate about artisan baked bread, raised in a country that produces beautiful bread and patisserie, she took it all for granted. For Helene it’s not just the taste but the whole ‘ceremony’ of going to the bakery. It’s so French!
Amarpal’s food is about stories…his journey began at age 5 when he’d go into the fields, gather wheat, and thresh it to separate the seeds. His mom would mill the seeds to get the flour to make chapattis and so his love of food grew.
Will has headed up catering teams at many prestigious and award-winning venues. He enjoys cooking a wide range of sweet and savoury dishes from all world cultures and looks forward to sharing all his passion and knowledge and experiences with you.
Rich Sennewald is the original BSc Hons Bio Scientist, Foodie and BBQ Pitmaster. A traditional academic who found that DNA analytics and research science didn’t ultimately float his boat, he professionally pursued his passion of personal training.