Our Story
We are Ed and Amelia. After many years in Oxford, first studying (both of us), then working in archaeology labs (Ed), and running a fun and fabulous pop-up cookery school with the equally fun and fabulous Sophie Grigson (Amelia), we decided the time had come for a new adventure. So here we are.
For Ed, it is more of a return to his roots, having grown up on a farm near Kirkby Lonsdale. For me (well, it is Amelia’s kitchen – I think you might guess that it is Amelia who does the social media!), it is a chance to put down some new roots, and thus far, I love it.
So who are we? Ed is a chemist by academic background, a farmer by family background, and a curious mind and problem solver by nature. He now works for B4RN, mapping the route for super-fast broadband for the rural North. My history lies in the food, wine, and literature of Italy (specifically Renaissance five-act comedy and the food of Garfagnana, where I also make wine!).
My formal food training was a Cordon Bleu diploma at Tante Marie, followed by a couple of years of restaurant work. To complement my food training (and because, let’s face it, I’m a learning addict) I also completed my WSET wine diploma. The highlight of the course was winning a prize for one exam, which involved being taken to Vinitaly in Verona by the lovely people at Liberty Wine. I was already hooked on Italian wine, but that just reinforced the habit!
Photo by Heidi Marfitt
From Cookery School in Oxford To Our New Home In The Dales
The days running the cookery school in Oxford with Sophie were a steep learning curve. We had a great laugh, and Sophie’s relaxed, informative teaching style is something I try to emulate. It is a great relief to find myself now cooking in my own space – one of the challenges of a pop-up is making sure you’ve got every pan and spoon you’ll need with you! In order to manage that, we seemed to travel with hundreds of boxes, which we endlessly had to hoik in and out of the car.
Despite my French training, my first food love was Italian. I was taught to make proper pasta, ragù, and lots of Tuscan regional specialities by Giuliana, the ultimate Italian nonna. I also love playing with Middle Eastern spices and ingredients, from pomegranate molasses, and sumac, to za’atar and orange blossom water. You’ll find them sneaking into my cooking in the most unexpected places. I also love experimenting (with varying degrees of authenticity and expertise) with flavours and ingredients from the Far East, including Japanese (sushi rolling, anyone?).
Amelia's Cookery Blog
I am Amelia and above all, I love to feed people and create a convivial atmosphere. I want to share my cooking experience with you and give you a holiday that gives you new skills to take home and share with your family and friends.
It is my dream is to share the pleasures of food, wine and hospitality in the midst of the beauty of the Yorkshire Dales. What could be more idyllic?