Many of our classes are taught by our very own Exclusive Chefs from around the Group but a number of carefully selected classes are also presented by world renowned and local chefs as well as local experts and producers. You can read a little about them here...
Iain’s career developed through working at prestigious establishments including Inn on the Park, London; Longueville Manor, Jersey; Gravetye Manor, East Grinstead; Inverlochy Castle, Fort William and The Castle Hotel in Taunton.
Steven Edwards rose to TV chef fame upon winning BBC2’s MasterChef: The Professionals in 2013 when he was Head Chef of The Camellia restaurant at South Lodge, an Exclusive Hotel, Horsham, West Sussex and part of Exclusive Hotels and Venues.
Jackie Kearney, British Street Food Awards & MasterChef Finalist 2011 Award-winning author of Vegan Street Food, teacher and street food chef, Jackie’s food passion lies with world street food, vegan & vegetarian dining.
Edd is a baker and food writer who writes for the UK's leading food magazines. He is the author of three best-selling cookbooks The Boy Who Bakes, Say It With Cake and his latest Patisserie Made Simple, a guide to the intricacies of French baking.
Starting her own business called ‘A Basing Bakes’ which specialises in gluten free baking supplying a range of cakes, quiches, pies, pasties and bread to a number of cafes, hotels and individuals.
In 2013, Beca was one of the baker’s dozen in the 4th series of The Great British Bake Off. She quickly gained a following due to her homely style of baking as well as her warmth and humour with the other contestants.
Whilst Mark was head pastry chef at Lainston House, an Exclusive Hotel, Hampshire he became UK Chocolate Master 2006-2010 and is now Squires Kitchen’s Master Chocolatier and resident tutor.
Jennifer Williams is an artisan jam maker dedicated to producing conserves of the highest quality where the flavour of the fruit is the most important ingredient.
Fabricio has worked in award winning restaurants, including the Michelin-starred Devos in Belgium and the Talbooth in East Anglia and, more recently in several cookery schools in London teaching alongside several celebrity chefs!
For over 25 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce. His distinctive style soon developed and made him hot property in restaurant circles!
Executive Chef at The Bybrook, The Manor House. He has over 15 years’ experience working at a number of critically acclaimed hotels & restaurants across the UK.
Eric Charriauz is co-forunder of Premier Cheese, launched in 1998, sourcing, maturing and supplying cheese to the restaurant and hospitality industry. In 2007 they opened their first retail outlet, La Cave á Fromage in South Kensington, London.
