Ashley Thompson

My approach to teaching is very hands on. I believe that people learn better by getting close contact with the food. Chopping, mixing and cooking with the ingredients allows the students to not only imagine but see, smell, taste and feel how to cook.

Essentially students will gain food related knowledge and skills. The classes incorporate knife skills, ingredient preparation and basic cooking. The students will take raw ingredients and turn them into great tasting home cooked food.

I like to get students involved in a practical way that appeals to the senses, encouraging them to smell and touch the food.

I am inspired by fresh foods, markets, and good old honest cooking. I like to cook everything from scratch; making sauces, bread, pasta and pastry. I love picking fresh herbs from my garden and combining them with some local ingredients to make a totally British meal. In contrast, I also love to travel and discover new and exciting foods from around the world, and learn how to cook in different styles with the local ingredients.

I started my career when I qualified from catering college and worked as a chef under the Michelin starred Pierre Chevillard who trained James Martin and Jean-Christophe Novelli. I then went on to gain a BSc in Food Science. I now spend my time creating and developing recipes, writing about food and inspiring others to cook by teaching the skills I learnt as a young chef. ? BSc Food, Nutrition & Consumer Protection, 2:1, 2001-2004 (Bath Spa University). ? GNVQ Advanced in Hospitality & Catering (Eastleigh College, Hampshire). ? NVQ Level 2 Food Preparation & Cooking (Eastleigh College, Hampshire).

I have run a number of cooking classes at my work and demonstrated cooking for Marks & Spencer and West Dean College.

I have had various articles, recipes and images published for Shortlist Magazine, on the Smooth Radio website and The Happy Herbs Company website. I also write my own food blog (Red Chilli Sauce Food Blog).

No.