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| Claire Tuttey |
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The Principal of the School and chief lecturer is Claire Tuttey CB Dip. CGC., CCC and MCFA, who trained at the Cordon Bleu School in London where she studied for one year gaining a Cordon Bleu Diploma.
After qualification Claire was Head Chef at several establishments: -
The Albion, near Hampton Court, specialising in business lunches: The Ship Dunmore East, County Waterford in Ireland with specialities of fresh fish daily from the harbour, and of local Irish Beef.: The Kennel Holt Hotel in Cranbrook’, Kent, a Jacobean country house hotel.
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Claire then spent three years at ‘Popjoys’ restaurant in Beau Nash House, Bath, renouned for maintaining the highest standards with menu changes for each season. Many of the dishes were unique, being conceived “in house”.
During that time she acted as Consultant in the cooking and design of a new vegetarian menu at ‘The Walrus and Carpenter’ Restaurant .
She left Bath, having been head hunted to set up and run Henderson’s of Tiverton in Devon, for which she got a flattering entry in The Good Food Guide within 6 months of opening.
An enthusiasm for teaching began when employed on the teaching staff of The Grange in Beckington.
Claire joined the staff at Eggleston Hall Barnard Castle a young ladies finishing school, where ‘Ladettes to Ladies ‘ has recently been filmed.
Having run restaurants and country house hotels, she worked in France, Italy, Austria and Ireland to enhance her extensive knowledge of European Cuisine. Claire founded the Manor School of Fine Cuisine at Widmerpool in the Vale of Belvoir in 1988.
Claire has had commendations in The Good Food Guide, as well as numerous articles written about her and the school in magazines and National Newspapers. She is a regular guest for programs for BBC Radio Nottingham.
Her TV appearances include Heart of The Country, Chef Versus Britain (presented by Claire Sweeney - our Claire was food researcher, and also hosted the program at The Manor School), Mad For It, where she was a Judge.
Claire worked for ten years with Carlton Food Network; she hosted several programs at The Manor School of Fine Cuisine and appeared in many programs filmed in the studio with Michael Van Stratton.
She has judged Young Chef of the Year and was a judge in the heats of Junior Masterchef which were run at the Manor School of Fine Cuisine. She has also given demonstrations at the East of England Show and to large audiences around the Midlands.
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| Assistant Teachers
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Ben Mason
Ben trained at The Manor School of Fine Cuisine and then gained his commercial experience as a chef at ‘Perkins of Plumtree’ and ‘The Hammer and Pincers’ in Wymeswold. Ben returned to join the teaching staff at The Nottingham School of cookery in 2008.
Tom Nathanson
Tom regularly assists with teaching at the school. he also trained initially at The Manor School of Fine Cuisine. He then gained his commercial experience working as the head chef at The Rancliffe Arms, Kinoulton and Wheatcroft Garden Centre Restaurant.
Kay Wagstaff
Kay teaches on many of the cookery courses. Kay first studied at the school in 1997 and on graduating from the Certificate course has set up a very successful outside catering business.
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