About me and my Demonstrations

Hi, I’m Cherie and if you’re looking at my website, it’s probably because you’ve got as huge a love of food, cooking and learning all about it as I do.

I’ve always had a really keen interest in food.  From no age I watched and was inspired by my Grannies and Great Aunts baking and preserving in their farmhouse kitchens, living off the land.  I loved how cups of tea and a good apple tart could make so many people come together.  Anytime I asked for a recipe, I was told “Ock sure it’s just a handful of this and a handful of that” but within an afternoon they’d have a beautiful line of freshly baked bread, chocolate sponges and apple tarts all cooling on racks on the window sills. I can still smell it now.

I am a farmer’s daughter and spent many nights staying up late getting meat, pork and chicken freezer ready, whilst the butcher portioned everything up in our kitchen on his massive wooden block.  We always had ducks paddling around the farm too.

When I was 18, almost 19, I left home in Northern Ireland for London to follow my passion for food. After some time working as a medical secretary and counter girl in a French Delicatessen, I earned enough money to complete a course at Leith’s School of Food and Wine. After graduating I combined my culinary skills with travelling and was a chalet girl and private chef for several well-known people. Following on from that, I taught at Leith’s and later spent some time working for The Admiral Crichton and Rhubarb catering companies.

I later started up my own catering company “Flavour Passion” in Clapham, London, specialising in drinks parties, buffets, dinners and lunches.

Starting a family and moving from London to Hampshire changed the dynamics to creative cooking for me. I had to fit my cooking in around our busy lives and I realised that perhaps others might be interested in the same thing.  It’s important to me to share an understanding of flavour combinations with local, seasonal ingredients. Time is often a luxury and so when feeding family and friends it’s great to have achievable yet impressive recipes up your sleeve.

My demonstrations are always fun and are a great way to spend a day out, or so I’ve been told😊.  My recipes cater for all abilities and whether it’s preparing a cosy week night supper or a special get-together with friends, you’ll be inspired and calm because so much can be prepared in advance. Each person may interpret my recipes in different ways but, with a bit of planning and my “think ahead and helpful hints section” nothing is too difficult or time-consuming.

You can taste all of my dishes on the day and enjoy the banter that comes with lots of like-minded people being together.  Hopefully, you will leave wanting to share what you’ve learned with your own family and friends.

Parmesan & Basil Garlic Breads

INGREDIENTS  340g/12oz plain flour 3tsp baking powder 1tsp salt 150ml/5fl oz Yeo Valley Natural Yoghurt 150ml/ ¼pt water 110g/4oz butter 3 cloves garlic, crushed 30g/1oz parmesan, grated Shredded basil METHOD Serves 8 For the garlic butter – put both the butter and...

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Seared Thai Basil and Pancetta wrapped Salmon

INGREDIENTS 6 fillets of salmon1 bunch of Thai Basil18 slices of pancettaBlack pepper METHODServes 6Lay 3 slices of pancetta on a chopping board side by side and stretch with the back of a butter knife so that they get longer.Place a salmon fillet on top, season with...

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Lemon Cream Curd Tart with Strawberries & Crème Fraiche

INGREDIENTS Base                                                250g/9oz Digestive biscuits                   110g/4oz butter                                 1TBS golden syrup                                                                                       Lemon...

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