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You are here: Home / Reviews / New Year News from How To Cook Good Food

New Year News from How To Cook Good Food

January 8, 2013 by Laura Scott 20 Comments

Would you believe that all my courses were cancelled last term due to poor uptake of places. That does not seem to be the case for this term, however. Things are looking up on the teaching front and I have courses I am teaching for Surrey County Council, The WEA (a charity) and Scola (an adult education centre)……depending on how my interview goes this Thursday.

But what I am particularly excited about is that I have been offered to guest chef for a day at David Gillott’s Four Gables Food Academy, based in Ashtead, Surrey. I am booked in on February 11th to teach a fun filled day of delicious family orientated recipes. The menu has been selected and the course is available to book HERE.

I went to meet David  back at the end of last year and he showed me around his  new cookery school set on farmland tucked away in the heart of Ashtead village. It is in such a perfect spot, surrounded by woodland and the kitchen is one that I know and love to work in….a professional kitchen.

David was running a catering business in London before he and his fiancee decided to come back to live where they both grew up. He has kept his catering business but now runs it from Surrey and has incorporated a cooking academy , where he offers a wide range of day courses from Perfect Puddings to Fabulous Fish to Bread and Pasta Making.

What I was impressed by was his commitment to many good projects. He supports the Slow Food Movement, Local Food Surrey, has his own bees and is a supporter of a local youth project. He  has offered mentoring for young people hoping to go on and train to become chefs. David is full of energy and enthusiasm for his work and I am looking forward to spending a day at his cookery school.

He also answered a quick fire series of questions about himself. I always love a bit of background information to paint a picture of someone in my mind. So here is my Q&A.

Q When did you know you wanted to become a chef?

A I was 13, my mum was a Food Technology teacher and food was always important at home and I did lots of cooking also! I feel quite fortunate – lots of my friends have been through university and still don’t know what they want to do!!!

Q Have you always loved cooking and do you come from a foodie family?

A Yes definitely, as I mentioned above I did lots of growing of food at home along with cooking it!

Q Who does the cooking at home?

A I do the cooking but my fiancée Alice does the baking – she is brilliant and loves it! Although she always calls me as I’m coming home to say we need this ingredient and we need that ingredient from the work kitchen!

Q What is you guilty food pleasure?

A Is it wrong to say McDonalds? I guess as a chef you spend your life cooking what is hopefully lovely food – it’s really nice to just eat something easy and quick!

Q What is your all-time favourite meal. Starter , main, pud?

A Hmmmmm, what a good question. I think it would have to be sticky toffee pudding with vanilla ice cream – you can’t beat that!

I also entered David’s mince pie competition in December and came second! I did try the winning entry and it was seriously good. So, David I must try harder next time!

As a result of the sudden influx of work, I may be a little short on blog posts for this month. But, I have made my One Ingredient entry and have been enjoying it this week for lunch. I will be posting it this weekend and am determined to make a batch of marmalade too….no matter what. And it has a twist, of course.

 

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Filed Under: Reviews Tagged With: David Gillott, Foiur Gables Cookery School

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Comments

  1. Sarah says

    January 8, 2013 at 10:38 pm

    You’re going to be busy then! Wish I lived closer, I’d be booking the Four Gables course – if only to get the recipe for your sticky date cake with toffee sauce! Hope everything goes well for you Laura.

    Reply
    • Laura Scott says

      January 9, 2013 at 10:21 am

      Thanks Sarah, Charlotte and Fleur. Really appreciate your kind comments :-)xx

      Reply
  2. Charlotte @charlottekdiary says

    January 8, 2013 at 10:39 pm

    Congratualations Laura. This sounds very exciting and I wish you lots of luck (not that you need it!) X

    Reply
  3. Homemade by Fleur says

    January 8, 2013 at 11:46 pm

    How exciting!! I can already tell that 2013 is going to be your year. Look forward to hearing more about your teaching. X

    Reply
  4. Anneli (Delicieux) says

    January 9, 2013 at 1:08 pm

    How lovely to have such a busy and positive start to 2013! Long may it continue! It all sounds like such a lot of fun too! Good luck with it all x

    Reply
    • Laura Scott says

      January 9, 2013 at 8:26 pm

      Hi Anneli, that is kind of you to say. It seems like the reality of working has finally arrived. Will have to get used to it!

      Reply
  5. underthebluegumtree says

    January 9, 2013 at 1:32 pm

    What an amazing start to the year for you! Congratulations and good luck with it all x

    Reply
    • Laura Scott says

      January 9, 2013 at 8:27 pm

      Thank you Claire and Karen, all very unexpected but good!

      Reply
  6. Karen says

    January 9, 2013 at 7:41 pm

    GREAT news Laura and what a wonderful start to the New Year! Karen xxx

    Reply
  7. [email protected] says

    January 9, 2013 at 9:00 pm

    Good for you being so bus, and obviously happy with it. And the one-day course with David sounds magic. Ah, to be in a professional kitchen, without muddy-footed spouse and teenagers traipsing through. We want the gen ont this posting in the countryside.  Had to smile at the McDonalds answer as that is the perennial Scottish cure for hangovers, around here at least 😉

    Reply
  8. [email protected] says

    January 9, 2013 at 9:01 pm

    Or even busy! Sorry about the missing y. You  are never bus ;D

    Reply
  9. David Gillott says

    January 11, 2013 at 1:16 pm

    Laura,

    Ware all looking forward to seeing you in early February! Everyone secretly loves McDonalds like me really!

    All the best,

    David

    Reply
    • Laura Scott says

      January 12, 2013 at 9:27 pm

      Looking forward to it David, thanks for stopping by!

      Reply
  10. Jules says

    January 11, 2013 at 6:48 pm

    Great to hear things are looking better this term. 

    Reply
    • Laura Scott says

      January 12, 2013 at 9:29 pm

      Thanks Jules, I did begin to wonder if it ever would happen and typically I am now feeling like I have almost too much to do!

      Reply
  11. Choclette says

    January 11, 2013 at 9:10 pm

    Congratulations Laura, it sounds as though it might be a busy year, not just a busy month. Looking forward to hearing more about it all and good luck.

    Reply
    • Laura Scott says

      January 12, 2013 at 9:30 pm

      Lovely of you to say so and I will keep you posted :-)x

      Reply
  12. Franglais kitchen, Nazima says

    January 17, 2013 at 10:13 pm

    what a lot you have to look forward to this year! I am sure your cooking classes will be super as I know how meticulous you are so I am sure your students will get great support and advice.
    looking forward to seeing you soon 

    Reply
  13. Celina says

    September 20, 2013 at 6:28 pm

    Hello there! Do you know if they make any plugins to help with Search Engine Optimization? I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good results. If you know of any please share. Appreciate it!

    Reply
  14. Leslie says

    September 22, 2013 at 12:00 pm

    I’m gone to inform my little brother, that he should also go to see this blog on regular basis to get updated from latest reports.

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, cookery tutor, food blogger and supper club host.

I love cooking. Always have. My blog represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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