Where it all started.
From having two successful decades in the restaurant industry which culminated in a career defining restaurant, The New Yard, which was one of the first restaurants in the world to be awarded a green Michelin star, multiple rosettes and awards for innovation, creativity and sustainable practises. I am taking a step forward and entering the world of education, specifically of food.
The main reason I feel my restaurant stood out was the fact that all of the dishes were delivered by the kitchen team, which naturally led to conversation about not only how the dishes were put together, but just as, if not more importantly, were how the ingredients were sourced or grown in their very own kitchen garden, by the chef that was standing in front of them. The meal experience was more than just a plate, it was as much about circular agriculture and the social implications of dining as it was about the temperature we cooked the fish to.
The original source of ingredients, their effect on us and the soil, is, I feel, the most powerful conversation to be had right now. From studying nutrition, anatomy and biology, as well as having my own farm and restaurant I feel it is only now, 20 years on, where I feel I have graduated in the world of food. Where I have enough knowledge to handover not only how to make a dish, but what it really means to curate a meal… and food is only a part of that.
To have the opportunity to return to my home town and do just that, I couldn’t be more excited to welcome you to join us, any skill level, any amount of experience in the kitchen. It is about fun and connecting more with food.
A day spent cooking and eating.
We will be offering a wide range of classes once our school in St Andrews st is ready this summer.
We offer different courses throughout the year, be it our one day courses where we spend the day creating a 3 course meal, a starter, a main and a pudding. Offering you the chance to maximise your time with us. Also specific interests like fermentation, which is fabulous for gut health. Plant based cooking, pasta and seafood days will also be spread throughout the year for you to make the most of.
We will also be offering advanced days days evenings for those wanting to learn how to cook at a Michelin level. This will be of interest to the more advanced cook or professional chef wanting to learn new techniques. These special courses may also be joined by a guest tutor.
Starting autumn 2024 will be our seasonal Cornwall masterclass courses. Where we will be offering you the chance to totally immerse yourself in Cornish cuisine. This will be a 3 day course, beginning on a Wednesday and following through to till Friday, covering many aspects of cookery, leaving you a much better all rounded cook. Details of this course are to follow, but if you are interested in reserving a place you are welcome to email us.
Whether it be our one day course, a special interest course or our Masterclass we can promise lots of fun, delicious food, wine and the chance to mix with like minded individuals.