Known for his accomplished culinary background Marc Williams combines a natural aptitude for teaching with technical skill and a flair for recipe innovation. He has worked closely with a number of high profile chefs including Shaun Rankin, Lisa Allen, Tommy Banks and Michael Wignall. Marc’s previous experience includes Head Chef at the two AA Rosette General Tarleton restaurant, where he received a Michelin Bib Gourmand award.
“I really enjoy using the Estate’s abundant seasonal produce to develop recipes for our students that are not only packed with flavor, but accessible for cooks of all abilities. Whether you’re an experienced chef or keen novice, 5 or 95, I’m sure there is a course for you to choose. For those with a specific interest in fine dining we have a Michelin Secrets course which passes on the skills I have picked up over the years at some of the top restaurants.”
Having worked in the industry for almost 20 years, Yorkshire born Luke combines his love of culture and different food styles with his ‘zestful’ personality, giving cookery school guests a foodie experience to remember. Luke has worked in a number of Michelin starred restaurants throughout the country, including L’Ortolan in Berkshire, Lords of the Manor in the Cotswolds and Hambleton Hall in Leicestershire. His career has also taken him to Switzerland and France, broadening his love for unique cooking cultures throughout Europe.
“Yorkshire is my home. I love being in the countryside and utilising its ingredients to create tantalizing menus for the Chef’s Table and dishes that I can teach in the Cookery School. I’m truly passionate about sharing my knowledge and being part of a guests’ love affair with food, making firm friends is a bonus!”
Tel: 01765 680900