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Hello! My name is Erica and I am a cordon bleu trained cook and a teacher.

My philosophy on food and cooking has taken shape over the years. I started in my mother's kitchen with biscuits and rock cakes and the occasional flamboyant foray into exotic foreign suppers; I moved on as a young adult in a tiny galley kitchen to the Marks and Spencer years and survival cooking; I learned some more by imitating others, with formal classes and with practice; I passed through the dinner party era when Gordon and Gary encouraged us to show off and to try and outdo our friends with concoctions of foaming hard work, and have settled, finally, for simplicity, and taken the slow food movement to my heart.

I believe that there is no need for the flourish of competitive cooking even if our aim is to impress; neither need we try too hard to spend less time in our kitchens or strive to make our cooking easier or faster to avoid a chore. We need learn only how to take the time to familiarise ourselves with our ingredients, our methods, and our equipment for the time that we spend in our kitchens to become a genuine pleasure.

In my own home I aim to cook good food and to cook it really well, whatever the numbers and however grand or humble the occasion; I would like to teach you how to do the same.

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