Vy Pettit

Originally from Dalat, a small town located in the South Central Highlands of Vietnam. I moved to,Oxford 10 years ago to join my British partner. In 2011, I started A Taste of Vietnam – Vietnamese,Street food stall that trade regularly at Summertown Farmer Market, Bitten Street and other food,events in Oxfordshire.

Growing up from a family that business is around food and entertainment, I began to be a real,foodie myself from such a young age with my early involvements in secondary school food,competitions to University events’ catering.  It is a pleasure for me to be working with Jericho Kitchen Cookery School to introduce Vietnamese,Cuisine to the culinary map of Oxford. I hope my lessons will not only show you the authentic Taste of Vietnam, but also the culture and the country traditions through the flavoursome bites.

Jorge Fernandes

Originally from Madeira, Jorge moved to Oxford 25 years ago after living briefly in Switzerland and London – so Oxford is now most definitely home!

Growing up food was rarely bought in shops but more likely to be sourced from the fields around his home – Madeira has a wealth of fruit and vegetables growing in its wonderfully warm climate.

Jorge is self taught in all things Portuguese and Italian and having cooked in various restaurants in Oxford as well as run his own successful pop-up restaurant in the Varsity Club and The Vaults we feel he is just perfect to take on teaching you this lesser known Mediterranean cuisine!

Christian has been a chef for over 10 years now and has always worked in top end establishments. Starting off in restaurants and hotels in his local area of Bournemouth and Poole, he then extended his reach and has now also worked on a cruise ship, a 133m luxury mega yacht and a 55m sailing ship.

Known in the Bournemouth area as the Nordic Private Chef and Chocolatier Christian now specialises in multi course dining experiences cooking in peoples houses and making delicious hand crafted chocolates. For more information on Christian please see his facebook page www.facebook.com/nordic.private.chef and or his instagram account Nordic_Private_Chef.

Christian is half Norwegian and half English with strong ties to Norway with regular trips over the North Sea, not only to pick up his favourite chocolate in the world Melkesjokolade.

Christian is very much looking forward to sharing some of his knowledge at the Jericho Kitchen Cookery School

Christine Wallace


I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!  I have therefore always been the ‘cake maker’ in the family and it was because of this that my lovely niece Hannah persuaded me to apply for The Great British Bake Off, reluctant though I was!  15000 people had applied so I didn’t hold out much hope but after numerous auditions I was fortunate to be chosen for the 2013 series of The Great British Bake Off. The whole experience was amazing…. stressful, tiring and very nerve racking but most of all hugely enjoyable! I reached the quarter finals (much to my surprise) and met 12 lovely fellow bakers who I remain so close with. We help and support each other in many different events and projects and I know it will remain so!

I now demonstrate at various food festivals up and down the country, talk to different organisations, cook for specially selected people and guest on BBC radio on occasions. I am so enjoying my life since the Bake Off and have met, and continue to meet, some wonderful people!  I still have a huge passion for baking and I now love to teach the skills I have learned along the way to other people. Baking is an art, slightly scientific, very creative, a little stressful but most of all great fun!! I do hope I can pass that on!

Carolina Catala-Fortuny


Originally from Barcelona in Spain where I lived and worked as a teacher for many years I decided to make my hobby my job and gained my Diplome in Cuisine and Patisserie at Le Cordon Bleu in London fourteen years ago. My experience in the food industry has been fast-paced and diverse. From pastry chef to head Chef and teacher in many leading establishments. ,,Now I split my time between teaching and running a busy kitchen. I teach about the food I understand best Mediterranean flavours and simple fresh quality ingredients treated with respect to produce an array of Spanish and Catalan dishes that I hope you will all enjoy!

Sumayya Usmani


Sumayya Usmani is a freelance cookery teaching and food writer specialising in Pakistani cuisine and culture based in London. Her mission is to highlight the differences of Pakistani cuisine from other South Asian ones. Growing up in Pakistan to a family of accomplished home cooks she is a self-taught cook and her passion is to share her country’s distinct and haunting flavours with an already spice loving country. Sumayya also teaches at Divertimenti Cookery School London Rachel Demuth’s Vegetarian Cookery School Bath and also holds her own group and private classes in London. She have written for well known publications such the The Foodie Bugle, Delicious Vegetarian Living and Crumbs magazine and has been featured in Good Housekeeping UK. Additionally she has also worked with and been published in Madhur Jaffrey’s Curry Nation cookbook. Sumayya is also a member of the Guild of Food Writers and is currently working on her memoir based cookery book on Pakistani cuisine.

Vince Langton

I caught the foodie bug when I was still at school. An extended family holiday to Switzerland showed me that there was so much more to meal times than the fantastic home cooked dishes my mum prepared every day. It was also my first trip abroad, so visiting somewhere with so many borders was like experiencing four or five countries in one go, and the food experience reflected this too.        So I joined a luxury hotel chain straight from school to complete a three year apprenticeship & gain professional qualifications, then spent a further three years working around the brands numerous sites  before a brief spell at John Burton-Race’s two Michelin starred L’Ortolan. The following years found me thriving in kitchens under Norman Cook at The Phyllis Court Club & Nigel Davis at The Halcyon Hotel Holland Park. The next thing I knew I was heading brigades in flagship sites for London restaurateurs such as Chez Gerard & Café Fish in the West End and then more recently having the pleasure of working alongside the illustrious Gennaro Contaldo while opening & fronting many of the Jamie’s Italian kitchens in the first five years in its journey as a massively successful & ground breaking brand.   After much name dropping while cooking in four decades I returned to Oxford to work at favourites like Quod Brasserie, followed by a couple of seasons in Branca & then The Quince Tree at Stonor

From classical French methodology to modern kitchen favourites, seafood, desserts, British or Mediterranean style dishes I try to impart the tricks of the trade to help the home cook or aspiring chef to achieve the best results possible.

Ghalid Assyb


My name is Ghalid Assyb, I was born in Morocco where I studied until the age of 21, and then moved to France My passion for cooking began at the age of 10. I was always attracted to the kitchen and cooking food with my mum, who was also a cook, she taught me the basics of cooking and also developed my pallet for good food and the use of the spices and the vegetables which were and still are available in abundance in my home city of Marrakech. In France I worked in different restaurants which helped me develop my cooking skills. I then moved to London where I worked at Baker ‘n’ Spice as a pastry chef for about a year. I became head pastry chef in one of their branches. I moved to open the first ever shop with Ottolenghi which included the development of new and exciting patisseries, also training new members of staff and developing their skills. I did this for about 5 years. I decided to leave to teach and share my passion with other people in different schools such as Divertimenti, Caldesi, The cookery school, The Bertinet kitchen in Bath and finally at Pimlico table I’ve helped a few people set up their own shops and develop their menus this being in London and also Turkey. I am very proud of the fact that some of my favourite recipes ended up in the first ever Ottolenghi cookery book.,

Louise Talbot


Louise Talbot founder and owner of Cutting the Curd Cheese Making Classes has a love of good food (especially cheese!) and appreciates a rural lifestyle. As a trained teacher she shares the lost art of cheese making and teaches the skills and knowledge required to confidently make a wide range of cheese in your home using raw farm or Supermarket milk vegetarian rennet and basic kitchen equipment.

The four hour class is a good mix of demonstration and hands-on and you’ll learn to make halloumi, mascarpone and mozzarella cheese and butter. You’ll also receive a folder of recipes and theory – you do need to understand the science of turning milk into cheese!

Fun relaxed and informative, Cutting the Curd Cheese Making Classes are a total immersion in all things cheese and include a cheesy competition and quiz! You’ll take home a selection of the cheese/butter … and will leave with the ability to make a wide range of cheese with techniques and tips for hard cheeses explained. Cheese kits (£30) will be available for purchase NOT compulsory but a service provided for those who’d like to get started at home straight away. Louise is a member of the Specialist Cheese Makers Association and The Guild of Fine Foods and guest tutor at many Cookery Schools including Waitrose, Leiths School of Food and Wine, Divertimenti and WI Denman College and is also a World Cheese Awards Global Cheese Awards and Great Taste judge.

Rosemary Barron


My career in food began by accident when I realised that some of the foods I was enjoying in Crete were the same as those portrayed on remnants of Minoan pots from 4.000 years earlier. This was the beginning of a lifelong interest in Cretan food history and its place in Greek and European culture.

Fifteen years after that first archaeological encounter I went back to Crete to set up a cookery school Kandra Kitchen. It was based in a 450-year-old village house with a wood-burning oven an old stone bay for stomping grapes and a state-of-the-art kitchen. A few years later I combined the Cycladic island of Santorini in my courses too. Both attracted a great deal of interest and a number of accolades in the US and Canada. Two books followed Flavors of Greece (‘Editor’s Choice’ in the New York Times in 1991 and still in print: Flavours of Greece Grub Street London) and Meze: Small Plates, Big Flavors from the Greek Kitchen (Chronicle Books San Francisco).

More recently I’ve written about the foods wines and food culture of Crete Northern Greece and other interesting places for Food and Travel magazine and have given workshops and courses on Greek food and wine culture in places as far apart as Texas and Bangkok and in locations ranging from palatial to a meadow in Transylvania.

Mahdy Tavakkoly


I am extremely lucky to have the talented Mahdy coming on board with me at the Jericho Kitchen.  Madhy learnt to cook at an early age by his mother in the Middle East but decided to leave Tehran and come to Oxford 15 years ago.  He worked for many years as a chef at All Souls College, Oxford but swapped all that recently and purchased the Hayfield Road Deli in Oxford. This has turned into one of the best places to find locally sourced, organic products including wines from the Oxford Wine Company; as well as a myriad of fantastic daily tasty delights such as home made falafel, spinach and filo pastries and the most amazing salads.

Not only that but he also runs a very successful catering business cooking Persian and Mediterranean cuisine – his speciality – cooking on an open wood fire – so we are hoping to experience that too!

Sara Nasser


My love of food started with watching my mother cook in the kitchen and so Elham’s daughter grew up with a passion for cooking like mum!  We set up Elham’s Deli together in 2015 with mum as the chef and matriarch, myself in the shop and dad doing paperwork.

The rest is history. Just pop in the shop, in Little Clarendon Street, to taste our delicious cuisine and see what is that I will be teaching you to recreate. Looking forward to meeting you all!

Ursula Ferrigno


Ursula Ferrigno is a talented cook and a prolific food writer with a deep love of Italian food. She is half-Italian and learned to cook as a child by assisting her grandmother preparing the traditional family dishes.,She returns regularly to Italy to visit family and to teach cookery. She writes for numerous food magazines including Taste Italia American Gourmet, Olive and Good Food, RSJ Restaurant, Books for Cooks, Caldesi and Divertimenti. Ursula is also a passionate baker. She teaches both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.

Tim Hampson


Not many of the other Jericho’s teachers have been knighted but award winning author Tim Hampson was ennobled at the end of last year by the Belgian Brewers’ Guild for his services to beer culture.

Tim whose published work includes The Beer Book. The Haynes Beer Manual World beer and 101 Beer Days Out will host a series of tutored tastings for the school which will reveal the diversity and complexity of the world of beer from light hoppy light lagers through to darker than night Imperial stouts aged in whisky casks and he says many of the beers will have been brewed in Oxfordshire.  A resident of Oxford Tim writes regularly contributed to the Telegraph and has recently published The Haynes Manual and the Haynes Whisky Manual.