• Sumo

I run classes for children and adults through my cookery school, Splat Cooking.  The classes are run in my farmhouse kitchen, there are a maximum of 12 children, 9 teenagers or 6 adults, this is a good number that I can get around my kitchen table.  The cookery school is AGA and Induction hob based but don’t worry if you don’t have an AGA as I go through the standard oven temperatures and it’s an opportunity to play with an AGA first hand if you’ve fancied one but never had the opportunity to test drive one yourself.

Every adult class begins with homemade cakes and freshly brewed tea and coffee, if the weather’s good we’ll have this in the garden overlooking the mill pond, so there is time for introductions for me to get an idea of everyone’s level of experience.  Then it’s down to cooking.

The classes range from classic cookery and lunch for workshops such as Thai, Indian, Chinese, Molecular Gastronomy, Middle Eastern to specialist baking and icing courses such as Fantasy Cupcakes, Yeasted Dough, Posh Cookie Icing and Royal Cupcakes.

Children and teenagers are taught through my Saturday Morning Cooking Club and longer holiday clubs, it’s a badly kept secret that the children make the same recipes as the adults, they don’t make quite so many in the same time.  I believe that children should make exactly the same recipes and I don’t do ‘children’s food’ with faces a such like as I think the we should all eat the same food and eat together with everyone helping to prepare and serve the food as a family activity.