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.
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.
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.
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
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.
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”.
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.
Caroline Morgan
After Completing a Cordon Bleu Diploma at the Tante Marie School of Cookery twenty years ago Caroline has cooked in Hotels & Chalets in Switzerland & France, Shooting Lodges & Castles in Scotland catering for Royalty & Celebrities.
She has also demonstrated for the WI & is involved in teaching adult evening classes.
She is now running a small outside catering business which involves catering for Private Dinner Parties, Weddings & various other events which include business lunches at Monkhouse Granary & Tanners in Shrewsbury.
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.
Sarah Horne, AIFD
Sarah is an international designer, the owner of the award winning Sarah Horne Flowers in Leamington Spa, a consultant to clients such as BBC Television, Prima Magazine and Interflora and an author. Her book ‘Botanical Art, For your Eyes Only’ shows outstanding examples of her work, which has won her 2 gold medals at RHS Chelsea flower show.
Sue Hinks
Being a farmer’s daughter Sue was taught at an early age the art of cooking good wholesome country fayre. The skills she learnt from her mother in her farmhouse kitchen were developed and honed at Radbrook Catering College – Shrewsbury. Upon leaving Radbrook with a Distinction Sue was employed by the famous
Bayerischer hof Hotel in Munich, where she worked in the Kondetorei as Second Chef.
After two years Sue returned to work in London as Head Chef in the patisserie at John Lewis Stores but then came back to Shrewsbury where she worked for a delicatessen and established a reputation for cooking good traditional food. In 1984 she started her own outside catering business Sue Hinks Catering, specialising in weddings with up to 200 covers – her speciality being wedding cakes using the royal icing and petal paste which are a real labour of love. The aim of her business is to provide high quality service and excellent catering, served with style and flair.
Indulge yourself for a full day in our stunning kitchen and understand flavours, textures and techniques so that you can create fabulous food for any occasion...
Graduate your skills and cooking methods over five full days. Expand your repertoire and gain confidence in the kitchen and you will be amazed at what you can achieve.
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 Express Dinner Parties evenings for Advanced level. Each evening a different skill is taught - you can select the evening that suits you.
