My tuition is structured as a very 'from scratch' approach; at it's simplest core, I'm able to guide you through the composition of food, the dishes and adaptations that can be made to fit any allergy, dietary requirement or preferences. In terms of adaptations, I will also take any neurodivergent changes (such as ingredient changes due to textural or aroma issues), and also any physical requirements (such as wheelchair users, or any other potential challenges) into account, work around these challenges and see that we make the very best of our target without limitation.

At the more refined level, I show the base foundations of common store brought items, such as homemade pasta, bolognese sauce, chocolate (milk, dark or white) ganache, ice cream bases and pastry bases such as tarts, pies and their fillings.

Having trained under Masterchef winner Gary MacLean, his teachings have given me a far more intricate appreciation and love of food, not just in it's rawest form but the development and progression into any desired dish at the end. It's this love and appreciation for each item and ingredient that I consistently hope to impart onto my students, so they may learn both the techniques and also the respect going into each dish.

Whether you're looking to learn the basics for moving into your first new home, or you're seeking to impress your family, partner, colleagues or friend group with a standout dish, or to gain better skills when cooking under a given budget; it'd be my greatest pleasure to give you the skills and knowledge you'll need, which you can then utilise from the moment we practice it together throughout your lifetime as often, or as little, as you may require them.