We don’t think that one chef or artisan cook can be an expert in all forms of cookery. That is why Hartingtons believes that we need to get in experts who are passionate about their style of food, drink or cookery for each course. This way you are guaranteed to get expert tuition every time. We are now working with some of the most exciting and interesting chefs and food and drink experts in the country. Keep checking here to see our ever expanding list of food EXPERTS taking our artisan food & drink courses:
Cheryl Harper Wilson oozes style and her design led cakes and the sugarcraft skills she has perfected over the last 7 years are testament to her love of the art of sugarcraft and cake decoratng.
Cheryl’s work has featured widely in magazines and she has worked with top chefs and celebrities including the Hairy Bikers, Paul Hollywood, Marcus Wareing, Louisa Zissman of TV’s Apprentice and Zoe Clark to name but a few.
She writes regularly in cake decorating and design magazines giving advice on recipes, design and decorating techniques. Cheryl also runs her own cake design business Riveira Couture Cakes located in Bakewell.
To overstate Stephanie Moon's passion for food is difficult to do. In her own words:
"I love food, the feel of it, the smell of it, the textures and colours it gives.
To create something wonderful from raw ingredients never ceases to give me a thrill."
Stephanie, a regular on TV in her appearances on the Great British Menu and Street Market Chef, is not only an innovative and accomplished chef but is also a great teacher managing to convey and inspire others with her love of cooking.
Those who take a class with Stephanie can't fail to want to go home and experiment and cook a little more.
When we say Phil Heler has cheesemaking in the blood this probably is not an exaggeration. Growing up on the family farm in Chesire; Phils father Joseph went on to create the largest craft cheese producers in the country Joseph Heler. Phil learnt his craft by first studying cheese production at Reaceheath College and then going on to work in the cheese industry including a stint sharpening his skills in New Zealand. Phil gives a fascinating insight into the science, methods of production as well as the evolution of the modern cheese making industry.
Javier De La Hormaza was raised in Spain and arrived in Yorkshire in the late '90s, via a short sojourn in Australia. He developed his impressive culinary credentials through working as a chef in a number of prestigious kitchens, from hotels to Michelin star restaurants. He has experience of the managerial side of the hospitality trade too, giving him a real deep understanding of food, drink, and peoples' relationship with them both.
Javier's Spanish upbringing combined with his affinity to the Basque region underpins his strong passion to bring quality Spanish ingredients and recipes to as many people as possible. This dream is realised through his business Basco Fine Foods, which sells over 400 Spanish food and drink items - from Iberico ham to 100 year old Brandy - all hand-picked by Javier.
Raj Solanki has a wealth of knowledge and experience in the wine trade having worked for Mathew Clark and Majestic Wines before setting up his own wine consultancy Fat Finch. His passion is for all that is unique and individual about wine.
He imparts his knowledge and appreciation of wine in all its forms in a modern, unstuffy and humorous way allowing people to take away a love and appreciation of this fascinating subject.
Amarpal Harrar, known simply as Amar, has been inspired by the culinary memories of being brought up in the Punjab. Authentic Indian cookery is all about understanding the essential herbs and spices that create a depth of flavour that is unrivalled.
Amar is passionate about Indian food and teaching people to understand how to recreate these authentic flavours at home in their own kitchen. He runs his own business iCookindian which has regularly featured on TV and in the media and which is dedicated to Indian home cookery.
Sarah Best turned her back on the world of corporate management in pursuit of her dream of setting up and running her own coffee shop. After 15 years with Sainsburys where she received excellent training and experience in aspects of employment law, retail law, health and safety & managing a team of people. Sarah and her mum in May 2011 purchased an ailing coffee shop in Melbourne called Pumpkins and 4 years on transformed it into a thriving modern coffee shop that sits at the heart of a local community and now rebranded Jacks of Melbourne.
Along the way she has evolved her menu and food offer and built up a team of well trained staff which has enabled her to be in a position where as well as actively managing her business she can also take time away from it. Her training style is friendly and relaxed but Sarah has a vast body of experience and a calm and systematic approach which will be invaluable for anybody considering setting up their own business.
Born and raised in Rome, Patrizia inherited a deep culinary heritage from her Neapolitan mother.
Spoilt with delicious home made and home grown organic food since she could chew, as a true Italian child, Patrizia started to use a rolling pin before she could talk. She expanded her knowledge of authentic regional Italian food during her extensive travels as qualified tourism manager, throughout her home country.
Her profound food enthusiasm and great communication skills made her set up an Italian cooking club she now runs from home. Patritzia is now keen to pass on her knowledge of traditional Italian cuisine, together with the rich cultural history surrounding them.
Charlotte 's pedigree in Patisserie is unquestioned. Former Head Pastry Chef at Markwicks restaurant under the legendary Stephen Markwick she has many celebrity commissions including Her Majesty the Queen and she has cooked for celebrities such as Gordon Ramsay, Gary Rhodes and Stephen Fry to name a few. Charlotte has 15 coveted great taste awards along with 3 product of the year awards for her patisserie products. Now owner of her own acclaimed boutique Patisserie , Sugar Therapy , Charlottes love and mastery of the art of patisserie is unrivalled.
Janine Lishman - Peat was argueably the best cook never to win Masterchef. Her enthusiasm for food and cookery is boundless. A natural racconteur Janine is never short of a tale or two from her time in the TV spotlight. She has gone on to re-invent herslef as a winner of Yorkshire Chef of the Year and setting up her own catering business.
Janine who is based just outside Sheffield has a wide range of cookery and food skills and her natural enthusiasm for all aspects of food and cookery are immediately apparent.
Howard Middleton is a passionate home baker. A recent contestant on the Great British Bake Off his particular interest is baking with gluten free flours and unusual ingredients.
He loves the challenge of creating interesting flavour combinations and, above all, he strives to make baking accessible to all.
Kwang was born in Trang in the southern part of Thailand; daughter of Thai and Chinese parents. From an early age Kwang developed a love for cooking and regularly helped her mum in catering for an extended family of 15. After attending a thai cookery school Kwang opened & ran her own restaurant in Bangkok for several years before moving to the Netherlands where she continued to indulge her passion for Thai Cookery by teaching people to cook authentic Thai dishes in their own homes. After moving to England Kwang obtained both a teaching and cookery qualifications and is now exstremely excited about passing on her knowledge & insights on the preparation of authentic traditional home cooked thai food to students at Hartingtons.
Alex Barlow is an independent brewing consultant and author of the award-winning ALL BEER Guide. A qualified Master Brewer with 30 years of trade experience, he is passionately knowledgeable about beer flavour, brewing, dispense and food pairing. Alex is also the Director of Training and Chief Examiner for the national Beer Academy, the educational arm of the Institute of Brewing & Distilling (IBD)
He is currently involved in designing and commissioning the new Purity brewery in Warwickshire and a new micro-brewery in Turkey. His experience makes him uniquely qualified to lead courses that explore the commercial aspects of setting up a new micro- brewery and also introduce beer lovers to the wonderful diverse world of beer flavours with a distinct, involving and contemporary style.
Libby Carl has always loved chocolate but following on from a change of career she found her true calling as an artisan chocolatier. In 2012 she fulfilled her life long ambition of setting up her own artisan chocolate business Cocoa Chic.
Libby now produces an expanding range of artisan chocolates as well as teaching others all the skills of artisan chocolate making.
Jamie Bosworth is a local legend in his home town of Sheffield. With over 20 years at the cutting edge and running some of the leading restaurants in Sheffield his true passion has always been Patisserie. He was responsible for the desserts at the acclaimed Rafters and then Taste and Bosworths. Jamie's unpretentious but organised approach to patisserie will enable you to pick up the essential skills to allow you to create desserts and patisserie with a real wow factor.
Moss Valley Fine Meats have in a very short time carved themselves a reputation in the Sheffield area for producing fantastic sausages and bacon. These are all made from meat produced on their Povey Farm located in the Moss Valley on the edge of Sheffield. Their hand crafted sausages are produced by their expert butchers and they use quality cuts of meats. They are combined with classic and novel flavours to give a truly artisan sausage. The list of awards they have won for their sausages and bacon is extensive: Silver in the National Sausage Awards, Best Meat Product - Deliciously Yorkshire Awards, Bakewell Show first in class for bacon. Now for the first time they share some of their secret tips and techniques in charcuterie with a select few of Hartingtons students.
Christian Szurko has always had a passion for cooking. At the age of 19 this took him to London where he worked at Langans before moving to the Ivy where he ran their private dining room. It was whilst working for Caprice Holdings that he developed his interest in cooking with fish and after moving back to Sheffield in 2001 he jointly set up the acclaimed Blue Room Brasserie. Subsequently, Christian had various roles in the Sheffield restaurant scene until 2006 when he brought J H Mann the oldest independent fishmongers in Sheffield. Since taking over Christian has gone on to expand the business by opening an additional outlet on Sharrowvale Road. Christian is passionate about promoting the use of fresh UK sourced fish in every day cooking and keen to show the world how fresh fish can be prepared and cooked to produce simple but deliciously tasting dishes.
Chris Bax manages to combine the knowledge and passions of a chef with the practical skills of a boy scout. As well as running his very successful foraging business putting on foraging courses in North Yorkshire he combines this with regular appearances on TV and in the media.
Chris’s goal is to promote wild foods as exciting ingredients and his chefs skills enable him to teach simple but innovative ways with new ingredients.
“We use so many wild foods now in our cooking, it could be a simple addition to a salad or a wild component to a delicious dinner.”
“Using new flavours, some unlike anything in the shops, people can create dishes that are deliciously different.”
Above all he is a man who loves to inspire people. He has so much to pass on, and he does it in a way that seems personalised to each individual.
Jacqueline Marsden is the founder of "Penistone Pies" an artisan bakery
supplying traditional and original sweet and savoury pastries to local
businesses and markets in the peak district and beyond.
She draws on a wealth of skills and knowledge, including a traditional pork
pie family recipe going back three generations, and only makes the finest
products from the very best locally sourced ingredients.
Jacqui believes getting hands on is the only way to learn, especially when
it comes to pastry. She takes great pleasure in passing on the tips and
techniques she's picked up over the years, and sharing her enthusiasm for
all things food!
Emma Mitchell, like many great bakers, discovered she had a flair and talent for bespoke cakes whilst baking cakes for her children. Over the last 8 years she has refined her art and now supplies hand made cupcakes to a wide range of clients including the Chatsworth Estate in the Peak District.
Emma, owner of Emma Mitchell Cakes, is passionate about baking and is keen to pass on her skills to a new generation of 'star bakers' both young and old.
Rachel Green is the award-winning Lincolnshire chef, food campaigner and farmer’s daughter who will soon be appearing on Channel 4 alongside her old friend Jimmy Doherty; the programme will investigate the ethics of food manufacture in the UK. Rachel has a long association with Chatsworth and the Duke and Duchess of Devonshire. It was a great honour for Rachel to be asked to appear at Chatsworth Farm Shop for a cookery demonstration back in 2002 and she has been back many times since then. Rachel has produced two cookbooks, Sausages – Making the Most of the Great British Sausage and the Chatsworth Cookery Book; she is a contributor to numerous cookery and lifestyle magazines, a regular on TV and radio and demonstrates at both Divertimenti Cookery School and Denman WI College.
Chris Ashby is one of the country's most experienced cheese making consultants. She has been putting on cheese making courses since 1998 and more recently has delivered the cheese making courses at Hugh Fearnley-Whittingstall's River Cottage. Her courses at Hartingtons were recently featured in the FTs 5best cheese making courses.
Chris is the principal of AB Cheese Making consultancy and lives in the Vale of Belvoir - the heart of stilton country. Cheese making is in her DNA and she is both an enthusiastic tutor and also incredibly experienced in all aspects of the artisan art of cheese production.
In 2010 she was awarded the Cheese Industry Award by the British Cheese Board and judges at the International Cheese Awards in Nantwich.
Andrew Auld is a self taught professional artisan bread baker who owns the Loaf bakery based in Crich in the Peak District. Andrew is passionate about traditional baking techniques and is a champion of real bread with a particular interest in sour dough baking.
Under his direction The Loaf was recently named as one of the top ten small bakeries in Britain. This is a magnificent accolade for someone who has only been baking professionally for 3 years.
Andrew bakes without additives and preservatives and is passionate about teaching others how to bake fresh, tasty and healthy bread at home.
Chef Frank Boddy trained at the Edinburgh School of Food and Wine. Since qualifying Frank has been providing personal cookery courses and his own in house chef services in and around the Peak District. Frank who is also a trained life coach combines a relaxed and nuturing approach to teaching with his passion for experimentation and love of great food.
There are many satisfied customers of Frank's tuition and his business 'Wild in the Pantry' is currently rated number 1 nationally in Freeindex for the provision of cookery courses. To read more about what people think about Frank's courses have a look at the customer reviews.
One of Frank's real passion is for Indian food and he looks to bring a hint of this part of the world to his cookery classes together with his understanding of classic dishes and cookery styles.
Hartingtons is pleased that Frank has joined the team to put on a range of full and half day cookery courses.