About The Nottingham School of Cookery
Day / Half Day Cookery Courses
Children's Cookery Courses
Foundation & Certificate Cookery Courses
Corporate Hospitality & Team Building Days
Robin Stewart has extensive experience and I am delighted that he has joined our team of talented chefs at The Nottingham School of Cookery. His early days were spent on board the QE2 followed by many years at top London hotels - the Carlton Tower, Dorchester and Connaught. Further experience was gained at Gleneagles hotel in Scotland, the Kulm hotel in St Moritz and the Regent hotel in Sydney. Competing in several cookery competitions highlights were 2nd place in the Chaîne des Rôtisseurs - London and UK finals and a gold medal at the 1980 Frankfurt Culinary Olympics. Following many years as a head chef in the City of London for wine merchants Corney and Barrow, Robin ran his own outside catering company for five years and then moved into food manufacturing and recipe development; working for major UK retailers Waitrose, Tesco, Sainsbury's, Morrison's and the Co-Op. Many of Robin's products are still on the shelf, in particular Tesco chilled fish and meat sauces, stir fry sauces and chilled salad dressings. Robin now divides his time between teaching - he is a registered visiting lecturer and teaches part-time PDCL (personal development community learning) and City and Guilds cookery at New College Stamford, interim recipe development and food photography.
|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.
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.
Ben trained at The Manor School of Fine Cuisine and then gained his commercial experience as a chef at ‘Perkins of Plumtree’ , ‘The Hammer and Pincers’ in Wymeswold and The Griffin at Plumtree. Ben returned to join the teaching staff at The Nottingham School of cookery in 2008.
Originally trained at Leith’s School of Food and Wine successfully gaining a diploma in Food and Wine. Following qualification, Andrea worked in several of Leith’s different divisions gaining critical real life catering experience. Firstly, in their outside catering division, hosting events in large government houses, private functions and the famous Orient Express. Andrea was then promoted to a restaurant based business division serving up to 1500 covers daily. This experience has given Andrea a wide range of knowledge and experience to impart to students.
Returning to Leith’s School of Food and Wine as a Senior Teacher, teaching year diploma courses, part time and specialist courses, Andrea gained invaluable teaching and demonstrating experience. This role gave rise to media appearances both in TV and Radio, and at the Good Food Show.
Following the birth of Andrea’s children she relocated to Nottingham, working for Shakerdale Farm Shop demonstrating dishes made with their local produce. This was supplemented by some freelance demonstrating before joining Claire at Nottingham Cookery School.