Now in its tenth year, the Raymond Blanc Cookery School is the only cookery school in the world to offer visitors the chance to watch, learn and practise in the kitchen of a two Michelin Star restaurant.
Meet with our skilled team and discover the talent and dedication of our Cookery School Head Tutor, Nurdin Topham, and Cookery School Tutor, Steve Lyons.
Nurdin Topham - Cookery School Head Tutor
Over the last years Nurdin has consecutively held the following positions:
- Commis Chef
- Demi Chef de Partie
- Development Chef to Raymond Blanc
- Cookery School Teacher
- Cookery School Head Tutor
Nurdin has recently been appointed Head Tutor of The Raymond Blanc Cookery School. Nurdin is involved with developing the nutritional aspects of each course, in particular the children’s course. He has also assisted with the research, development and preparation of food for television and most recently with Le Manoir Holistic Breakfast menu.
Since working with Raymond Blanc, Nurdin has been responsible for a number of development projects which have involved writing recipes, preparing food for photo shoots and live cookery demonstrations at a variety of venues across the country. He has also assisted Raymond on cookery trips round world wide.
Steve Lyons
Steve joined Le Manoir aux Quat’Saisons after he won the Raymond Blanc Scholarship in 2002. After spending six months in the cookery school, Steve spent the following 2½ years in Le Manoir’s main kitchens undergoing an intensive training program on every section from Fish Preparation through to the Sauce section – helping produce dishes to Le Manoir’s exacting standards.
Steve then spent 2½ years at Le Champignon Sauvage 2 Star Michelin restaurant where he held the position of Sous Chef. Now he has returned to The Raymond Blanc Cookery School as Tutor.
Professor Jeya Henry
Professor Jeya Henry is the Head of Food Sciences and Nutrition at Oxford Brookes University, and Visiting Professor at the Chinese University of Hong Kong. In February 2000, Professor Henry was appointed as a board member to the UK Food Standards Agency, a position he held till March 2003. Professor Henry's major research interests are in obesity, use of traditional plant foods in nutrition, Glyceamic index, and the development of functional foods.
His collaboration with Raymond began over 12 years ago when he was involved with Raymond’s pioneering work on applying science to cooking, which culminated in his popular TV programme and accompanying best selling book “Blanc Mange”. Together they developed the Nutrition et la Cuisine Moderne course which Professor Henry now teaches with Head Tutor Nurdin Topham.
Dan Degustibus - Master Bread Maker
Many years ago, when Dan Degustibus, as he is known by everyone, was on his way to become a lawyer, he suddenly had second thoughts and followed his heart and continued in the restaurant industry. Good food and drink being his passion, he trained in Germany as bartender, waiter, and later in USA as chef.
When he came to the UK in 1990 with his wife and business partner Annette, he taught himself baking and founded the award winning bakery Degustibus. He now owns three successful cafés in London and was featured in many TV and radio programmes, magazines and was one of the first artisan bakers in Britain. Several years later he also started bread making classes and was also:
- Best Bread in Britain 96-97
Henrietta Green, BBC Book, 'Foodlovers' Guide to Britain' - Best Independent Baker of the Year 97
British Baking Industry Award - Best Baker of the Year 98
British Baking Industry Award
Many articles have been written in the past about De Gustibus by Daily Telegraph, Times, FT & most major Food & Lifestyle magazines and Dan was frequently expert guest on many national & regional Radio stations. He also appeared regularly on TV on BBC, ITV, Central, and Carlton Food Network & Granada.
Their cafes in London are:
Borough Market
4 Southwark Street
London SE1 1TQ
St. Pauls
53/55 Carter Lane
London EC4V 5AE
Marylebone
53 Blandford Street
London W1H 3AF
