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At Brompton Cookery School we believe that if you want to learn to cook you should be taught by the best!
Complete kitchen novices will be guided through basic techniques by chefs with years of experience. Students will quickly learn to create mouthwatering dishes they never dreamt they were capable of producing.
For those who are already adept at cooking but are looking to further develop their skills, our chefs will provide tips and techniques that can propel the flavour and presentation of their food to the next level.
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Graham Mairs
Graham has been in the Hotel & Restaurant trade for over 25 years with a glittering career spanning across & working with some of the greatest chefs in the world both in the UK & Europe.
His schooling was conducted at the world famous ‘Ecole Lenotre’ in Paris where he was trained under the supervision of some of France’s ‘Millieur de Françoise’ (Best Craftsman in France) tutors.
He has worked with some of the World’s Renowned 3* Michelin Chefs such as Paul Bocuse in Lyon, Roger Verge in Mougin, Loius Ouithier in Cannes, Michel Gerard in Eugenie-les-bains, Pierre Herme, Raymond Blanc(2*Michelin) & John Campbell (2*Michelin) too name but a few.
He also spent 8 years working in London at Browns Hotel, 90 Park Lane Restaurant @Grosvenor House, The Westbury & opened the 5*Bath Spa Hotel in Bath which won Catery Hotel of the Year with guidance from Raymond Blanc & Richard Tonks(Ex-Head Chef Roux Brothers ‘Le Gavouche’)
He learnt his trade at the top & this eventually led to him opening his own restaurant which received many food accolades within the 4 years owning it.
He has represented the GB Culinary Team at the Chefs Olympics but more impressive has won many awards for his culinary talents which include 54 Medals in International culinary competitions with 18 being Gold Medals & 2 Silver Medals at the Olympics.
Following from this he moved into consultancing for big food producers developing concepts for the major retailers & pioneering food culture within supermarkets.
His passion for food has opened up national acclaim & he has achieved major honours within the industry such awards as:
Acorn Award (Industry voted award for stars of the future)
3 AA Rosettes
Development Chef of the Year MLC
International Chef of the Year MLC
National Chef of Year Finalist
RAC Blue Ribbon
A.C.E. (Accolade of Catering Excellence)
18 Gold Medals in International Salon Culinary Competitions
Silver Medals at Frankfurt IKA Chefs Olympics represents Great Britain Culinary Arts Team
Latterly Graham’s role has led him to Executive Chef of Uniq desserts where he leads & inspires all innovation across retailers & food sites specialising in elegant Desserts as well as being an ambassador for building great food culture across the business ensuring everyone thinks food talks food.
Graham has studied & mastered every aspect of his trade from simplicity cuisine to pushing food boundaries of Molecular Cuisine & regularly is asked to conduct food demonstrations & cook at special events across the UK.
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Richard McGeown
Richard, for the past 6 years has been chef/patron of Couch's Great House Restaurant- Polperro. The restaurant specializes in fresh local produce and forging long term relationships with surroundings farms to produce great contemporary food, using heritage meats and fish from the United Kingdom's best fishing harbour. www.couchspolperro.com.
Prior to opening the restaurant, Richard honed his skills under the world's best chefs, arguably at their peak, having worked under Marco Pierre White at The Oak Rooms, Gordon Ramsay at the eponymous named restaurant and Raymond Blanc at Le Manoir Aux Quat Saisons.
Subsequently Richard has produced menus for airlines in Australia, runs an event catering company and currently works alongside The National Trust, and is privileged to be a part of the tasting panel for the Fine Farm Produce Awards.
He enjoys working with cooks of all standards, to produce a relaxed, yet informative experience. See some of his media work at www.richardmcgeown.com |
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Melissa Rees
Melissa Rees (known by family and friends as Milly) was making organic ice-cream for her local community shop in Wistanstow when she got a call from a stranger. The stranger needed a chef for her holiday properties near Church Stretton and had heard about Milly’s cooking. That was the start of ‘Milly’s Menus’.
Although Milly caters for all occasions she specialises in cooking with the seasons. With a training in horticulture Milly has developed a substantial allotment and kitchen garden. She also likes to use herbs and plants growing wild in the countryside around her and prefers to purchase from local producers.
A mother of four, Melissa helped to start up a cookery programme in her local school and playgroup as well as offering informal cooking workshops to friends in her own home. As well as offering a freezer filling service, Milly still makes ice-cream and chilled food exclusively for her community shop. She is a freelance cookery writer for local journals including Shropshire Life Magazine. She is currently working on a book on the subject of ‘Memories of Food”.
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Caroline Morgan
Upon leaving school Caroline attended the Chef’s Course at Radbrook College and her first job was as a chef in a
4* Hotel in Switzerland. She then completed a Cordon Bleu Diploma at the Tante Marie School of Cookery and moved to London where she worked as Assistant to Ken Hom, OBE, the worlds greatest authority on Chinese cuisine, at the Olympia Food Show. She worked for Lumley’s Agency and ran Directors Dining Rooms in the City, cooking for private clients including Duke & Duchess of Somerset and catering for large house parties, shooting lodges & castles in Scotland. She has cooked in chalets in France and Switzerland.
When she moved back to Shropshire, she worked at the National Sports Centre at Lillieshall planning the special
diets needed for top sportsmen.
She is now running a small outside catering business which involves catering for Private Dinner Parties, Weddings & various other events including business lunches at
Monkhouse Granary & Tanners in Shrewsbury.
Caroline is a hugely popular demonstrator for the WI & has taught adult evening classes at Bromsgrove College. She teaches a range of day courses at Brompton including Taste of Italy, Taste of France, Mediterranean, Men Only, Simply Impressive Suppers and Advanced Dinner Parties.
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Marcus Bean
Marcus moved to Shropshire 14 years ago and has been chef/patron of The New Inn, Baschurch for the last 5 years. The pub specialises in using fresh, local & seasonal produce. His closest supplier is a local farm just 200 yards away from the pub. Marcus is a self taught chef whose passion drove him to win Iron chef UK on Channel 4 in 2010.
He has a great love for cooking with the seasons - game being one of his favourites as a lot of his local customers will bring him pheasants, wild duck and partridge throughout the season for as little as a couple of pints of local ale. Marcus believes that anyone can cook - all they need is passion, dedication & a willingness to learn.
Marcus is married and has two daughters & two dogs. He enjoys walking the dogs with the family and foraging for food including wild garlic, berries & wild horseradish.
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Lisa Eyre
Cordon Bleu-qualified chef Lisa Eyre trained at the prestigious, original Marylebone C.B. school in London. Having qualified she spent nearly a year in Brittany, perfecting her culinary skills cooking for a French family and catering for their parties and functions. Although her career then took a different direction, as she qualified to become a physiotherapist, her passion for cooking remained and she continued to entertain and cater on a regular basis.
Since having her three children, Lisa has decided to resume her career in cooking. For a while she ran a small cake-making business and is still commissioned to bake for special occasions. She designs menus for the social events run by the parents’ committee at her children’s prep school and has also hosted children’s baking parties at her home.
More recently, Lisa has joined the team at Brompton Cookery School and is looking forward to passing on her culinary know-how through the fabulous range of courses available.
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Jane Bennett
** Jane was awarded 2 Dining Stars on Michael Winner's Dinners on 12th March 2010. He hailed her a 'Seriously Good Cook'. **
Jane took Certificates in Cordon Bleu, Floristry, Flower Arranging at finishing school at 18. From there she went on to cook in Scotland, London and on a remote island in Canada for an exclusive shooting and fishing club for two years.
Since then she has cooked here, there and everywhere for events large and small including The Worshipful Company of Carpenters in London. She ran a small bespoke party planning business and has organised numerous events including drinks parties, balls, weddings, themed occasions, 21st birthday parties and charity events. |
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Sarah Moore
Sarah Moore ran a private restaurant in the world famous Air Studios for 12 years feeding the orchestras of London, as well as film executives from Los Angeles, and the great and good of music and film. This entailed catering English breakfast, low fat - high fibre, current fad diets to Japanese and haute cuisine!
She is currently running a catering business in London which specialises in the best of British food, celebrating regional and seasonal food, sourcing from small producers around the county.
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Martin Teplitzky
Martin has owned two critically acclaimed restaurants in his native Sydney, reviewed restaurants for ‘Time Out’ in London and run a restaurant consultancy for the past fifteen years.
Having learnt his craft during a period when dining out became a worldwide phenomenon and produce from across the globe became readily available, Martin has evolved a style of cooking that could be best described as “modern classical”.
With his produce driven menus applying culinary principles from around the world, he has created a style of cooking that relies on sourcing the finest produce available and treating it with restraint and respect, simply enhancing the raw ingredients in an effort to present them at their best and most appetising, without being tempted to over refine them.
His use of both European and Asian ingredients and techniques, often married together in the one dish, very much represents his Australasian background and utilises both the modern and more classical approach to his cooking which he delights in sharing with others. |
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Anita Sharma-James
Share the culinary secrets of an Indian Kitchen with Indian born chef and author Anita Sharma-James.
Using only the best local produce Anita dispels the myth that Indian food is difficult or complicated.
The day will begin with a brief introduction to Indian cuisine, its spices and how to blend them. Learn how to make mouth watering authentic Indian starter, curry, rice, breads and accompaniments during our unique hands-on Indian cookery day - suitable for novices and experienced cooks alike.
Enjoy eating the delicious results over a relaxed lunch. A copy of Anita's cookery book will be included in the cost of the day. |
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Simon Smith
Simon has had a varied worldwide culinary career over the past forty years. He did his training in Switzerland and then Paris. From there he moved on to London and worked as Chef saucier at ‘’The Inn on The Park’’ Park Lane. In addition he has worked at the British embassies in both Paris and Vienna, catered for a wedding for 4000 in New York and worked as a private chef aboard super yachts.
Simon has appeared on several TV shows and was a regular on The Carlton Food Network. He has also appeared on television in Lyon and Bologna, This Morning and market Kitchen. He has done many demonstrations throughout Europe promoting British food and continues to demonstrate at Food Festivals around the country.
After 23 years as chef/patron of Thrales Restaurant in Lichfield, Staffordshire he now runs his catering business from home.
Simon has won many prizes for his craft including three gold medals at Salons Culinaires competitions throughout the UK, The Tudor France award for contribution to the hotel and catering Industry and achieved Thrales’s Michelin rating.
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Gift Vouchers >>
Accommodation >>
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Indulge yourself with a practical full day course in our stunning kitchen and understand flavours, textures and techniques so that you can create fabulous food for any occasion...
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Perfect your cookery skills in a morning ...
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Encourage your children to cook fun and tasty food...
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Relax, sit back and watch our experienced chef show you a snap-shot of your fabulous 3 course dinner
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Spread your learning over evening classes...either learning the basics of cooking and preparing food on our Beginners Dinner Parties or tackling more challenging recipes and injecting new energy into your cooking on our Advanced Dinner Party evenings for Advanced level. Each evening a different skill is taught - you can select the evening that suits you.
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Come and experience our fascinating wine tutorials and tastings with wine experts such as Jonathan Hislop. Watch this space for future events.
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We can design a day to suit your individual needs ......
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