Craig Lunn

Craig’s journey is a testament to his dedication, skill, and relentless pursuit of culinary perfection.

Craig Lunn: A Decade of Culinary Mastery in World-Class Kitchens

Sara Guidi

During Sara’s courses not only will you learn how to make pasta, but you’ll also have a full genuine Italian experience. While kneading the dough you will appreciate the history and the traditions that have made Italian food so popular.

Stephen Guy

Stephen honed his skills and style of food as a Head Chef to Jamie Oliver and describes his style of food as ‘Pretty Simple Food’. It’s about simple cooking, using seasonal, locally-sourced ingredients, presented in a comforting, thoughtful and accessible way.

Carl Norton

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.

Meek Humpage

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!

Stuart Kennedy

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

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.

Steph Clubb

Steph Clubb hails from neighbouring Derbyshire and is a life-long lover of bread and pastry making. She works as a development chef, food stylist and demonstrator and in more recent years she’s added pasta to her bread and pastry making armoury!

David Austen

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.

Amarpal Harrar

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.

Liz Berwick

Liz’s baking journey began in childhood, where she discovered her love for creating cakes.

Transitioning this passion into her profession, she officially embarked on her baking career in 2008, starting from her family kitchen.

In 2013, she achieved a significant milestone with the launch of her book, “Simply Scrumptious Cupcakes,” which became available on Amazon.

Rich Sennewald

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.

Stephen Hill

Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.

Mary Nwenwu

Mary whole heartedly believes that everyone can cook. It only takes enthusiasm and practice, because good food comes from the soul! Discover your passion for Afro Caribbean food on one of Mary’s courses!