Oliver's career in hospitality began when working for the family catering business. His first job in the kitchen was with the renowned Cornish chef Paul Ripley.
He moved to London and began working with the respected French chef Bruno Loubet at his eponymous restaurant, Bistro Bruno Loubet and at the award-winning sustainable restaurant Grain Store. After five years with Bruno, Oliver moved to France, working in the 3 Michelin starred restaurants Le Relais Bernard Loiseau and Le Petit Nice de Passedat. A return to Cornwall came with the opportunity to work for the seafood chef Nathan Outlaw at the 2 Michelin star Restaurant Nathan Outlaw and his other restaurants The Mariners and Fish Kitchen, it was here that he developed a passion for cooking with seafood.
Oliver progressed to opening the successful Pilchards at Port Gaverne, focusing on the best produce and seafood in Cornwall, which was awarded 2 AA Rosettes within 6 months.
Following the birth of his daughter, he has given up the 16 hour days in kitchens and is in the process of starting his own private dining catering business in Cornwall.
Executive Head Chef
Pamela was born in Taiwan but moved to the UK in 1990, when she married. She has 2 grown-up children and is based in the Cotswolds. We are delighted that Pamela is joining us as we open this new venture. Her style of cuisine is a fusion of East meeting West, specialising in delicious Asian-inspired street-food using fresh, seasonal produce.
She is determined to preserve her Taiwanese heritage in the kitchen but to inject it with western influences that make it accessible to everyone.
Pamela joins us with a wealth of experience, including Guest Chef and Speaker on Cunard's Queen Mary 2 and Queen Elizabeth 2, Guest chef teacher at the Waitrose Cookery Studio, Guest chef teacher at Bertinet Kitchen Cookery School (one of the UK’s top 10 cookery schools, as features in The Telegraph, July 2014), Resident Chef teacher Novelli Academy, Luton, 2018
She has presented of over 60 live cookery shows and demonstrations around the world and is a regular contributor on BBC Radio Gloucestershire’s Foodie Friday feature
Asian Fusion Chef
Lucie is an award winning pastry chef and Chocolatier from Henfield, West Sussex. She has over 15 years experience in the culinary industry.
Her training started at Westminster Kingsway College in London, where she studied on a two year scholarship in classic French Patisserie. She furthered her training and experience working in restaurants and hotels.
In 2008 Lucie moved to London to work for one of the UKs leading Patissier and Chocolatiers William Curley where she spent four and a half years refining her skills. Since then Lucie has returned back to Sussex where she has spent the last few years creating bespoke cakes and desserts for weddings and events, recipe developing, working with baileys on various press campaigns and has also become a brand ambassador for Guittard Chocolate in the UK.
Traditional home cooked Indian food has always been an important part of Jaya's life. Born and raised in New Delhi, Northern India, she is married to her South Indian husband and has two daughters. The cultural mix of North and South has helped her build a repertoire of Indian dishes which have been in their families for generations. Cooking and eating simple and healthy Indian food is something she enjoys and after ten years in the corporate world she decided to start her own home based Indian cookery school in 2017.
She has had several hundred participants who have thoroughly enjoyed their Indian cookery experience with her.
Her mission is to promote her traditional family recipes using quality ingredients that promote local produce and easy to source Indian spices to make them into healthy, homely and tasty meals.
She was finalist in the Business Mum of the Year of the nationwide Family Network Awards in 2018 and was invited onto the BBC SURREY radio talk show ‘Upclose’ to share her love of Indian food. She has participated in a number of Indian cookery demonstrations such as the 50 plus show in Kensington Olympia and taken part in a variety of food-based Surrey events.
Indian Cuisine Chef
Sue has been cake decorating for over 40 years and has been teaching for over 6 years, becoming a PME Approved tutor. She has attended workshops with Master Cake Decorators Eddie Spence and Alan Dunn and she has won Gold Awards at the prestigious Cake International.
Cake Decorating Chef
Founder of The Limpsfield Cookery School, Jacqueline has had a love of cooking since she was a child. A good, traditional "Home Cook", she will be teaching our entry-level cooking classes for all age groups.
She specialises in cakes and all things baking-related and relishes the chance to pass on some of her cooking skills to new cooks.
Since his first job in a bakery, Andy has had a passion for real bread baking. After training at Westmister College and working in top London restaurants and gastropubs, Andy moved, via Pembrokeshire, to settle at the famous River Cottage HQ in Devon. It was here that he worked his way up to Head Chef, leading courses and events using the best local and Organic produce available.
Andy now runs an events catering company, and teaches Sourdough and Artisan bread courses around the country. He still finds time to bake for his family every week!
Bakery & Bread Chef
Jenny is a Bristol- based professional cook, food writer and teacher.
Jenny learned her craft at Leith’s School of Food and Wine in London before spending a decade cooking her way around the world, catering in Australia and then working as a chef on an Italian-owned sailboat for many years.
Mediterranean style food became her passion and she went on to work as a restaurant consultant in Spain before returning to live in Britain.
Over that last two decades Jenny has worked in catering, restaurants and a number of cookery schools where she has learned the tricks of the trade and a love for teaching and sharing her simple, healthy and truly delicious food. She is determined to introduce her students to the benefits of eating great-tasting grains and pulses, to a more plant-focused diet, reducing meat consumption with absolutely no sense of deprivation.
Jenny was the European United Nations Ambassador for the 2016 Year of Pulses and is currently leading workshops for the Humane Society International’s Forward Food campaign to get more plants on plates in public sector catering.
Jenny has written 5 cookbooks and contributes regularly to The Borough Market Magazine and website.