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Terry Stephen

Chef Terry joins our experienced team of chefs bringing with him a vast array of culinary knowledge from working around the world and immersing himself in an array of cuisines and culinary skills.

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Interview

Tell us a little about your experience as a chef

Becoming a chef brought me a discipline and direction I needed at the time, providing me a much needed focus in life. The industry has afforded me the opportunity to travel and progress. I have been fortunate enough to work in France, Italy and Hong Kong alongside some progressive and inspirational chefs.

What attracted you to teaching?

The ability to share knowledge with a live hands on experience. Knowledge is "useless" if it is not shared and teaching provides longevity of knowledge through understanding. Lets face it we can all do with a little more understanding.

What is your signature dish?

I don't have "one" particular dish, I really enjoy the use of spices and herbs, as the addition of these have such an impact on the outcome of the dish.

What is your favourite class to teach and why?

Difficult one to call, baking classes are great, as these are as much about science as cooking, and a deeper understanding of process can really make a difference. I also enjoy teaching the classes with spices, as the balance and understanding for each individual within the class is so different!

What advice do you have for budding chefs?

Two things - Firstly; as the saying goes "there is more than one way to cook and egg" learn them all and more importantly understand them! Secondly; What you decide to put on your plate is really important, but, the most important, is what you leave off!