Restaurants

In the Summer of 2003, Matt spotted a gap in the market for a cookery school where people could choose to learn the dishes they wanted to cook, rather than committing to a full course. He wanted to show people what textures to look for, and how to "cook to touch", rather than looking at a clock.Three years on, he still offers flexible, informal and fun classes. With his home grown experience he understands what it's like to be hopeless in the kitchen, but at the same time inspires confidence in people when things go wrong.The school's motto is: "everything is salvageable!"
Why not learn more about our classes and book now.