About Me

I have loved food and cooking for as long as I can remember. My mother Christine is the best cook I know and she was my first teacher and teaches me still. Trained as a lawyer, I came to teaching accidentally, by way of a request. In 2000, a lady called Jane came for supper. Like me, she was new to Devon, introduced by mutual family friends. The following day Jane called to thank me and asked where I got my recipes from for the meal. I explained that I just put together some seasonal ingredients from local producers and made my own dishes. She asked if I would consider teaching her and some other women from her village some recipes for entertaining. They came, they learned some stuff, they had a good day and asked to come again. I realised that I had a potential business and enrolled at the world famous Ballymaloe Cookery School where I obtained diplomas in cooking and wine appreciation.

 

I ran Woolsgrove Cookery School for 14 years, starting it in the farmhouse kitchen and progressing to a barn converted into a customised cookery school. During this time I taught all manner of folk, from children, teens, womens’ groups, mens’ groups, U3A groups, WI groups, and young carers. I gave private tuition to recently retired novices, young adults leaving for university or pursuing ski season chalet work, children and adults with mobility challenges, cerebral palsy, ASD and ADHD, cancer survivors and children dealing with bereavement. During this time I also hosted wine tasting events and regular classes, took on large catering events and private cheffing and wrote a column with recipes for the Western Morning News.

 

Starting at the beginning of the first Covid lockdown, I wrote a daily food blog everyday for a year, Gretchen’s Kitchen Rocks, documenting the recipes my son Victor and I cooked and exploring the importance of food as comfort at a time of uncertainty.

 

 

Now relocated in Crediton, I only teach individuals and small groups for bespoke classes. Classes take place in a large airy kitchen diner with all the ordinary equipment and facilities of a decent domestic kitchen. The format is mostly demonstration lead with encouragement for hands-on action where appropriate and sought. Some people want to sit, watch, chat, ask questions and feast. Others want to do all of that and get up and have a go.

I cater for the wants and needs of every tailor-made class. I also do demos and classes off-site in customer homes and offices.

For the last 23 years, the initial inspiration for my work, Jane, has been the best of friends, Godmother to my youngest child Evie and my mentor. I have Jane to thank for leading me to a love of teaching.