Sue Churchill-Jones

Bringing over 30 years of experience to Perrys Field to Fork, Sue Churchill-Jones learned to bake alongside her mum preparing traditional cricket teas. A former pub and restaurant chef, she now specialises in creating delicate buttercream cupcake flowers.

Join her friendly, relaxed courses to master step-by-step decorating techniques and take home beautifully decorated cupcakes.

Ellie Huxley

Ellie brings her passion for fermentation, bold flavours and sustainable food to the wonderful Perrys Field to Fork Cookery school, where she inspires guests to transform simple ingredients into delicious, gut-friendly creations through practical, hands-on learning.

Billy Clayton

Billy brings his passion for traditional baking to Perrys Field to Fork. Founder of Rosina’s Bakery and inspired by family recipes, he teaches practical techniques with warmth and encouragement, helping every guest build confidence and create delicious homemade breads, cakes, biscuits, and classic bakes they’ll enjoy making again and again.

Ruckshana Choudhury

Babna is an accomplished pâtissier, culinary educator and founder of Babna’s Patisserie.

With a passion for French pâtisserie and creative dessert making, she combines professional techniques with an approachable teaching style, helping guests of all abilities gain confidence while creating beautiful, delicious desserts from scratch.

Nrinder Dulai (Nina)

Nrinder Dulai shares the rich flavours and traditions of authentic North Indian Punjabi cuisine at Perrys Field to Fork. Drawing on decades of teaching experience and treasured family recipes, she inspires guests to master aromatic spices, traditional techniques, and delicious homemade dishes in a warm, welcoming environment for everyone.

Anchalee Phongsida (Amber)

Born in Thailand’s ancient town of Si Thep, Anchalee learned to cook alongside her beloved grandmother, Nan. Inspired by family traditions and authentic regional flavours, she shares the heart of Thai cuisine through hands-on cooking experiences filled with stories, culture, and unforgettable food.

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 developed his skills and signature style during his time as a Head Chef for Jamie Oliver. Today, he calls his approach “Pretty Simple Food.” It centres on simple methods and seasonal, locally sourced ingredients. Moreover, his dishes are always comforting, thoughtful, and easy for anyone to enjoy.

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.

Anna Christoforou

Within Cypriot culture, food is not just something to eat. Instead, it is meant to be shared. It becomes the heart of every gathering and the glue that holds families together. Passing down recipes plays an essential role in connecting generations and keeping traditions alive. When a Cypriot shares food with you, they are sharing a piece of their heart.

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!

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.

Liz Berwick

Liz discovered her love for baking as a child and turned that passion into a career in 2008, starting in her family kitchen. Known for her fun, flavour-packed bakes, she published Simply Scrumptious Cupcakes in 2013—now available on Amazon and a hit with home bakers.

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.