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
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.
Former restaurant manager and trainer Samantha Lawton has been a professional baker since 2010, specialising in celebration cakes. As her popularity grew so did her portfolio and her one-time hobby quickly became her career.
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.
Son of a Shropshire dairy farmer, Martin Moyden recalls his grandmother telling him tales of how, together with his grandfather, they supplied milk direct to people via a horse and cart, in 2005 Moyden’s Hand Made Cheese was officially launched!
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.
A professional cook since 2010, Natalie Davies has honed her skills in country gastro pubs interspersed with fine dining and banqueting. Her cookery courses are the culmination of everything she’s learned in pursuit of culinary excellence.
Liz has been baking cakes since she was a little girl. She took up baking as her chosen profession in 2008 baking from her family kitchen and became a published author in 2013 when her book, Simply Scrumptious Cupcakes launched on Amazon.
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.
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.