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.
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!
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.
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.
For me plant-based eating isn’t a trend – as soon as I could get into the kitchen as a teenager I started to experiment (badly) to try and create the vegetarian food I wanted to eat. Meat and two veg have always been off the agenda and through trial and error I was soon making the food I loved and I’ve continued to experiment ever since.
I think that everyone is different but for me eating a plant-based minimally processed diet full of vegetables, pulses, grains, nuts and seeds makes me feel the best (and of course it’s good for the environment and animal welfare – happy days).
You won’t find any limp lettuce of boring old school vegan food here though – when you’re as obsessed with vegetables, flavours and spices as I am it’s amazing what deliciousness can be created.
All my recipes are vegan, mostly naturally gluten-free (although I love a good sourdough), refined sugar-free but full of vibrancy and flavour. I try not to make my recipes overly complicated so they are as accessible as possible (I get turned off my complicated ones) I hope I can inspire you to love to cook as much as I do, with my easy, delicious and nutritious dishes.
When I launched Rebel Recipes in 2015 it was just a place to share my recipes and foodie passion. I had no idea where my food blog would take me. It’s pretty amazing that this has now become my full-time job and I couldn’t be any more happy and grateful.
Yukiko arrived in Oxford 10 years ago from Japan via America where she met her husband and is now most definitely settled here in Oxfordshire! If you follow Yukiko’s Instagram page you will see she is a keen home cook and experiments with lots of Japanese/English dishes. She is most definitely our resident Sushi expert and is slowing but surely introducing everyone to the benefits and joys of Japanese home cooking including gyoza and ramen classes.
Yukiko will dispel many untrue myths about sushi that we have here in the UK – prepared to be surprised by what you learn! Each class is full of interesting facts and top tips to make the Japanese cuisine something that you can recreate easily at home!
Sumayya Usmani is an award-winning cookbook author, food educator and social entrepreneur. Sumayya writes regularly for BBC Good Food, Delicious, Olive, Food 52 and more. Sumayya also is a broadcaster on BBC Radio Scotland.
Sumayya has since worked with some of the biggest names in the food industry, including her friend and mentor Madhur Jaffrey, as well as Rachel Allen, Vivek Singh, Claudia Roden. Sumayya has written two cook books including the award winning ‘Summers under the Tamarind Tree’. Recently she has opened Glasgow’s first Community run cookery school ‘Kaleyard’. Kaleyard aims to share the love of food throughout Glasgow’s communities across different cuisines & the motto ‘cooking from scratch can change your life’.
Marcia Barrington is an experienced chef, recipe writer and food creative. She was one of the original directors of the Divertimenti cookery school where she taught for over eight years; working with renowned chefs and food writers. She has worked with top events companies, held food consultancy posts and enjoyed a further directorship with a French cookery school brand. In 2010 she launched her own high-end catering company yet decided recently to return to teaching and focus on creating Mediterranean-led food content. Hence, she now spends her time split between her homes in London and Valencia, Spain. Her great passion is Spain, she practically grew up in the country – but her culinary inspiration is drawn from right around the Mediterranean region. So, you will find her sharing recipes online; teaching cookery classes; running events and writing all sorts of culinary tales from the Mediterranean – as well as hosting her new food tours in Valencia, Spain.
John is a well seasoned chef with a wealth of knowledge and experience and also runs his own catering business whilst teaching at cookery schools nationwide.
He started his career spending a year in a gastronomic restaurant in the Alps before gaining experience at The Ritz, Park Lane and Browns before turning his hand to modern European cuisine in the capital and abroad.
Johns style is calm, friendly and informative, his motto is “time spent in the kitchen is time well invested”. A welcomed experienced addition to our cookery school!
Christian Ørner is a half Norwegian, half English, Bournemouth based chef who runs SALT Cø. Private Chef and Chocolatier and the SALT Cø. Bakery and Patisserie.
Christian has been a chef for 14 years, cooking in various hotels and restaurant, a cruise ship, a Dutch Sailing ship and a 133m Mega Yacht.
SALT Cø. Private Chef and Chocolatier has been running since February 2017 and they bring the complete restaurant experience to the comfort of your own home. Specialising in Scandinavian and Modern European cuisines and of course the magical product that is Chocolate!
Christian and SALT Cø. Sous Chef Nico regularly do talks and demos down in Bournemouth as well as having done two TEDx talks, they are very much looking forward to returning to the Jericho Kitchen for what we are expecting to be yet another sell out class!
Ma Roemca was created to sustain a passion with gratitude. It’s about consciously celebrating the abundance of the ground. Manifesting the alchemy provided by Nature and healing through plants.
I organise foraging guided tours in one of the beautiful wild areas of Oxford where I teach you how to identify, harvest and embrace wild plants with a sustainable approach. As a trained herbalist, I
help you understand the impact of plants on your physical and mental health. To create my apothecary, I use locally foraged plants, craft methods and distillation. I live in the countryside of Oxford, England, be in touch if you live locally.
With love and intention,
Richard & Suzanne Kerwood
Richard and Suzanne Kerwood established Windrush Willow near Exeter in 1998 and from Summer 2020 they will be teaching our basket making classes at the Jericho Kitchen including simple basket frames and Bretton style round baskets.
They are dedicated to growing and promoting the wonderful species of Willow. There have been busy planting up to 4 acres of land in Devon with over 150 varieties of Willow, and are currently producing in excess of 250,000 Osier Rods each year.
“We are locking up some of the world’s excess Carbon Dioxide in Willow, concentrating on environmentally friendly methods of growing rare coloured varieties for diverse habitats, and producing beautiful bark colours for weavers to use.
Hola! I’m Jenniffer! I was born in Lima-Peru and have lived in the UK for 15 years.
I grew up by the Pacific Ocean and the memories I have from my childhood are full of flavour – my family had a seafood restaurant for almost 20 years and I loved being part of the chaos, passion and the joy of learning more about my culture.
I am delighted to be able to teach you the variety of the Peruvian cuisine here in Oxford, thanks for the opportunity from the Jericho kitchen!