My love of food and cooking began on the Derbyshire farm where I grew up. Our family had a herd of Holstein Friesian dairy cows and a flock of Clun Forest sheep as well as pigs and chickens (for the house) and we also had a big kitchen garden. We were often eating entirely home-grown meals and I have happy memories from my childhood of collecting eggs, picking damsons, watching my father milk the cows, helping out at lambing time and podding broad beans at the kitchen table with my mother.
I grew up watching my mother cooking – she’s brilliant! – and also my grandfather, who was a superlative fish and game cook and taught me how to cook game and cure fish. I did the Essential Cookery Course at the Grange in Somerset before heading to Northern Kenya to work in a game lodge. I worked for 5 years as a Pampered Chef consultant in Wales and the South West, doing hundreds of cooking shows from smaller private shows for 20 or so people up to much larger events in public venues. Through the demos and cooking in so many different kitchens, I got a fantastic insight into the kinds of recipes people want to learn and how cooking fits into their lives. This provided a great springboard for establishing Kather’s Kitchen to run cookery courses and do demos & talks.
Kather’s Kitchen assistant
Helene has had links to the catering industry all her life. She is an accomplished baker and ran her own business making wedding cakes. She has also done full wedding catering and worked in several restaurants. Helene is also a keen gardener and regularly turns her kitchen garden produce into delicious creations.
Helene runs a very tight ship keeping the kitchen immaculate on busy course days and helping our course guests with any tricky tasks. She also supplies them with a steady stream of tea, coffee, biscuits and cake. Guests frequently ask if they can take her home at the end of the day.