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our chefs
Daniel Dobbs - Dan’s relaxed, yet passionate approach will put you at ease and at the same time give you the confidence to create dishes that will inspire and encourage you to cook as much as possible at home. After completing the diploma at Leith’s School of Food and Wine, Dan went onto work in several restaurants around London, notably Bibendum where he learned the art of classic French cooking which has given him a strong foundation of knowledge for all modern cuisine.

Kate Hughes
-  trained at Leith's School of Food and Wine in London graduating with a Diploma and then went on to gain restaurant experience at various restaurants including The Wykeham Arms in Winchester and Launceston Place in Kensington (head chef Rowley Leigh). Kate then returned to Leith's School to become a senior tutor there. 

Our teachers are fully trained professional cooks with a wealth of experience in restaurant and catering businesses. That is not all however! Our chefs believe that knowing how to cook and being able to teach people how to cook are entirely different skills. Our teachers must therefore have the right personality and people skills to communicate their knowledge effectively - no shouty Ramseyesque antics here (at least from our teachers - pupils are an unknown quantity!). We either employ teachers who have previous teaching experience or train people to teach.   
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Daniel Dobbs - Head Teaching Chef
Kate Hughes
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