My eldest son (now 25 ugh!) was at a local primary school. A teacher cottoned on to the fact that I was a chef and asked if I could come in and help the children make and decorate Christmas cakes – “sounded like a good idea at the time” ????.
I enjoyed so very much working with the children and the teacher suggested that perhaps I should think about teaching children cookery for a living – hence Cookies was born! At the time Cookies started there didn’t seem to be anyone else going out and doing cooking parties, although there was a cooking school for kids in London. So it was amazing to create and be one of the first out there. I think anyone that has experienced a Cookies party or workshop will agree that we do have a wonderful time.
If you love food this is the place to go – Thame Food Festival
An early start – the view from the Town Hall while we were setting up.
A fantastic event that attracted about 25,000 visitors this year, loads of amazing artisan food and drink producers and many celebrity chefs – the star being Raymond Blanc who added comedy to his list of amazing talents and was what you’d call an all round good egg.
There were dozens and dozens of stalls set up by unique artisan food businesses each one brimming with some truly beautiful and delicious produce. I could see what Alison Isherwood, the festival organiser, meant when she told me that they seek out those who combine the highest quality with a real passion for food. It was great to chat to some of the stall-holders and pick up tips and ideas and experience their enthusiasm for their produce.
Getting busy now
I wonder who’s stall this is?
Cookies was in the Town Hall having ‘Party Pasta Fun’ with children of all ages – I believe the youngest was 2 years old – and it was great seeing so many children getting involved. The whole atmosphere was fantastic and certainly kept my energy levels up from dawn to dusk. I love my job.
One of several sessions during the day
Thanks for all your help – Miranda, Emma and my amazing Angel!
Last week I spent some time at Pru Leith’s school of food and wine. It is really important as a chef to keep up to date with the latest trends and techniques in food. Having worked in many professional kitchens it was a pure delight for me to be back in a working kitchen among my peers.