Cookery school all set to open

STAMFORD’S first ever dedicated cookery school will fire up its ovens next month.

The Stamford Cookery School opens its doors for a taster session on Wednesday March 8, with classes begnning on March 12.

The school is the brainchild of award winning chef Thierry Daugeron and local businesswoman Denise Taylor.

The pair came up with the idea after Thierry moved his catering business into Denise’s Stamford-based storage company Store It.

Denise said: “I love to cook but I’ve never been able to do it that well. We set up the school to help people like me, who want to cook but maybe don’t have the time to learn new skills on their own.

“Thierry and I came uup with the idea for the school last September, and by Christmas we had started work on it. We hope people will come along and have fun, learn some new skills and discover local produce in the process. We’re really excited about it.”

The school, located on Brownlow Street, will offer a range of courses to suit all skill levels. From children to adults, every age will be catered for.

Denise added: “Even though Thierry has been trained in very complicated recipes, he is keen to teach people more down- to-earth, basic cooking skills. We’ll be teaching recipes that anyone can take home and cook themselves, even after a busy day at work.

“We will be running a variety of courses, from night classes for people who work to kids’ courses over Easter. We hope we’ll get a lot of young people along, particularly teenagers who are going off to university or college but who don’t really know how to cook. We will also offer some more intensive courses, and we hope to expand once we establish ourselves.”

Thierry and Denise are keen to promote local produce and have developed partnerships with 15 local suppliers so far, including Riverford Organic Vegetables and The Longhorn Beef Co. Denise may not be a trained chef but she will be in the kithcen teaching students about the ingredients they are using.

She said: “People are realising that having good quality local ingredients is really important and we want to encourage their use.

“I admit when I went out to visit a couple of suppliers I didn’t recognise three or four vegetables, and I’m sure other people would be the same. Hopefully we can introduce some exciting new ingredients to people.”

Classes for the first two months include cooking with vegetables and traditional bread making.

Details can be found on www.stamfordcookeryschool.co.uk, or by calling 01780 752172.