If you want to come to a cooking class where you’ll leave not only brimming with enthusiasm and confidence to get in the kitchen, but with recipes you will actually make, then read on.
Unlike many chef-led cooking schools which may be fascinating but not that practical for real home cooking, my classes come from the reality of cooking in a home kitchen with the rest of life being juggled around it. Over the years I’ve picked up tons of tips and tricks to get delicious food on the table with a realistic level of effort.
Spending seven years teaching over 5,000 people of all abilities, rather than cooking chef-style in a restaurant, means I know what needs explaining and how to explain it. I also know the challenges busy people face as they cook, so I’ll take you through ways to make every day cooking doable and delicious.
Classes are held in my kitchen in Wilmslow, Cheshire. There is plenty of free parking I’m only a short walk from Wilmslow train station (1 hr 50 from London Euston or 20 minutes from Manchester Piccadilly).
I offer a range of different classes. Scroll down to find one that works for you. Sign up to my newsletter to find out about new classes first.
Learn from the artisans in my Wilmslow kitchen
Join me in my Wilmslow kitchen for a new style of class. I’ve invited some of the people I’ve been learning from, who have most inspired me, so that you can meet them and learn from them too. I’ll be on hand and will make lunch for us all at the end of the demonstration.
Learn to make sourdough bread
Thursday 20th June 11am-2pm, £70pp
Come and learn from award-winning artisan baker Aidan Monks and Catherine Connor from Lovingly Artisan. They sell their wonderful bread at Altrincham Market and to some of the best restaurants throughout the North West.
I first saw Aiden demonstrate at an event last year and was glued. His knowledge of the process, the history and the health benefits of sourdough, combined with him being a natural storyteller make him the perfect person to set you on your way. I had tried loads of sourdough recipes before I met him and hadn’t had much success. Now I make sourdough every week.
Find out more and book here
Learn how to make and use fermented foods
Thursday 2nd May 11am-1.30pm £60pp
Fermenting is an ancient way of preserving food – wine, raw cheese, sourdough are all fermented foods you may be familiar with. Kraut, kombucha and kimchi are less common fermented foods which add brilliant flavour and texture to my recipes. These foods are also amazing for gut health.
Jules is the owner of Plucky Pickle. She learned to preserve from her Italian grandmother and now sells her ferments and pickles at Altrincham Market and to some of the best restaurants throughout the North West.
Come and learn from Jules how to make all sorts of ferments and pickles so that you can make your own at home. We’ll also talk about the health benefits of this ancient way of preserving, how these skills will cut your food waste and how you can use ferments to add flavour and texture to your every day cooking. I’ll demonstrate recipes using ferments so that you can start incorporating them into your every day cooking.
Express classes in my Wilmslow kitchen
Join me in my Wilmslow kitchen for an express class, one that you can fit into your lunch break or after work and still get the rest of the day’s jobs done.
You’ll build confidence as you learn a versatile midweek meal that you can add to your repertoire. Watch me make it from scratch, describing the techniques you need to recreate it at home. I’ll also share tips on how to substitute ingredients, deal with leftovers or people eating in shifts and fancy things up if you’re entertaining.
The demo and lesson will take 60 minutes, so you can dash off then with your food, or you can stay for half an hour to eat and chat. These classes include lunch/dinner and wine, tea and coffee and a jam-packed recipe booklet.
How to…tray bake dinners
Thursday 9th May 12-1.30pm or 8-9.30pm, £40pp
When life is busy, having full dinners you can throw in the oven without fuss and with only one tray to wash are a lifesaver. I’ll share my tricks that will ensure your plate is balanced and delicious. I’ll demonstrate some of my favourite ingredient combinations, and techniques and explain how to plan timings as well as the seasonings and quick finishing touches that transform things. (options for gluten free, vegan and vegetarian).
Find out more and book here
My March and April express cooking classes are now fully booked. Sign up to my newsletter to find out about new classes first.