london + south east cooks

To find a cook in your area we have listed our cooks details below. For more information on available events or to book an activity please contact us at the farm on 01803 762019 or our main customer services number 0845 600 2311. Many of our cooks also run their own businesses - to enquire about availability for your own special event please email them direct.

The cooks

Francesca Melman

Cookery experience: Francesca has spent over 15 years working as a chef in some of London's top restaurants including The River Cafe, Alistair Little's and Baker and Spice as well as stages at Chez Panisse and Rick Steins Seafood Restaurant. Currently she runs her own catering business providing private dinner and lunch parties. Her love of cooking has arisen from a passion for great ingredients, preferring to keep flavours uncomplicated. Francesca has recently started  agreat food blog - find some great recipes and cookery chat from Francesca at checkyskitchen.blogspot.com Favourite vegetable: Onion - it is the beginning of so many great recipes. Cooking tip: When blanching spinach, Cavalo Nero or Chard for braising, Ravioli fillings or Gratins don't refresh under cold water as you will lose much of the flavour. Instead lay out over a large surface area such as a tea towel to cool down quickly. This can then be used to squeeze out excess water when necessary. Area covered: South and West London, some of Surrey. Contact details:francescamelman@hotmail.com

Anna Colquhoun

Cooking experience: Having always loved cooking at home, Anna finally went to San Francisco to train professionally at culinary school and work at Alice Waters’ restaurant, Chez Panisse. Over the last few years Anna has worked freelance as a cooking teacher, caterer and food writer. A year travelling for culinary research has deepened her understanding and love of Turkish, Italian, Romanian, Moroccan and Senegalese cuisines, amongst others. Favourite vegetable: All vegetables! It just depends on the season. Cooking tip: After boiling your broad beans, refresh them in cold water and slip them out of their bitter, rubbery skins. It sounds like a faff, but is worth it for the beans’ hugely improved flavour, colour and texture. You’ll never look back! Area covered: London, although prepared to travel. Contact: anna@culinaryanthropologist.org

Lisa Silcock

Cooking experience: Lisa launched her business, Black Pot Catering, nine years ago, following a career in TV documentaries. She caters for events and parties of all sizes, from 10 up to about 200 guests, using predominantly seasonal and as much organic produce as she can. Lisa likes food with bold, exciting flavours - whether Asian, Mediterranean, Middle Eastern or British comfort food - and beautiful, generous presentation. Favourite vegetable: dark leafy greens eg cavolo nero. Cooking tip: For a fantastic easy garnish, finely dice some red onion, put in a small bowl and cover in red or white wine vinegar. Leave for an hour or so, then drain off the vinegar. The red onion will have turned a brilliant bright pink and will be mellow yet tangy tasting. Sprinkle over salads, dips, fish dishes, as you like. Area covered: London, although will travel for special events. Contact: lisa@blackpot.co.uk

Mark Bader

Cooking experience: Mark is a photographer as well as a private cook, his artistic talents lending themselves well to both pursuits. He has relaxed and fun approach to cooking. Favourite vegetable: Beetroot. Cooking tip: Roast beetroot on a bed of sea salt wrapped in foil. This draws out the excess liquid, then they are perfect for roasting with butter and balsamic or for soups. Area covered: Brighton, along the South coast and surrounding area. Contact: mark@markbader.com

Frank Hannon

Cooking experience: Frank has worked in restaurants in London for a number of years. including the River cafe and Moro. More recently he has been doing small food events, and private dinners. His interest in food usually involves cooking for intimate and special occasions using seasonal and local produce. Frank’s food is strongly influenced by Mediterranean cuisine. Favourite vegetable: cabbage (with boiled bacon and mashed potato!) Cooking tip: enjoy a glass of wine when you cook. Area covered: London, although willing to travel further for certain situations. Contact: frank.hannon@btinternet.com

Sancha Starkey

Cooking experience: Having been a keen home cook for over twenty years Sancha undertook a Cordon Bleu Diploma course, this has given her a solid grounding in classical French cuisine. When cooking at home Sancha enjoys traditional British food as well as preparing food from around the world; current favourites are Middle Eastern, Indian, Mexican where she can explore the spice and flavour combinations. Favourite vegetable: The first runner beans of the season, they taste like summer on a plate! The first crop are served simply, just lightly steamed so that I can enjoy their beautiful flavour. Cooking tip: If your children are picky eaters and will search through their food searching for the tiniest piece of vegetable try grating them! When cooking minced meat try grating in carrots, parsnips, squash or whatever you have in your fridge; your children won’t detect it and it’s a great way of making your meat go further. Area covered: Berkshire, South Buckinghamshire, South Oxfordshire, Surrey, Hampshire, South West London, East Wiltshire. Contact:sanchastarkey@yahoo.co.uk

Sofia Craxton

Cooking experience: Born into a family of cooks in Mexico’s vibrant capital city Sofia went on to develop recipes for the highly successful New Covent Garden Soup Co. In 2000 She has worked in a freelance capacity providing with consultancy services, menu development, food writing, catering and teaching. Clients have included the Mexican Embassy, Tequila Cuervo, the BBC, the Royal Academy of Arts, Discovery Foods, Cool Chile Co, Leatherhead Food International, Greencore, Riverford and the Chelsea Arts Club. Sofia has also had stalls at well-known London street markets such as Borough Market. She teaches cookery at various London establishments and abroad at Alambique in Madrid and at Arte Culinaria in Italy. Appearing in Tv and Radio shows such as Radio 4’s ‘Food Programme’, ‘Veg Talk’, BBC Southern Counties Radio & the BBC1 TV series ‘Cash in the Attic’. Her first cookery book ‘The Mexican Mamma’s Kitchen’ was published in 2005 & her second book on Tomatoes for Dorling Kindersley was published in 2009. Find more on Sofia at www.sofiacraxton.co.uk. Favourite cuisines: Middle East, Mediterranean & Mexican. Cooking tip: Slice tomatoes, chillies and peppers using a serrated knife, because their skins can make knives go blunt! Area covered: London but can cover most areas. Contact: info@sofiacraxton.co.uk

Sarah Howard

Cooking experience: Sarah currently works as a freelance cookery instructor after years of experience teaching, including time at the Academy of Culinary Arts, where she has presented to celebrity chef’s such as Brian Turner. During her early years Sarah also worked with Michel Roux and John Burton-Race. Her current employment sees her tutoring young adults and children, volunteering her time with the Salvation Army to teach young mums cookery skills, alongside private client work. Favourite vegetable: Asparagus, for its versatility. Cooking tip: Don't throw your veg peelings away. Wash them, put in a large pan, cover with water and boil to make a delicious vegetable stock. Freeze in batches and use in sauces or soups. Areas covered: Dorset (primarily Bournemouth, Poole & Purbeck) & Hampshire (New Forest & surrounding area) Contact details: sarah.howard26@btinternet.com