ICSA Cookery Schools are selected and ‘Accredited’ for their consistent quality teaching standards and cookery facilities.
Providing reassurance to cooks and students of all levels, gaining transferrable life skills, culinary knowledge and a memorable cookery experience.
Northcote Cookery School, in Lancashire, have been assessed by our independent ICSA accreditors and achieved a very high score for their teaching standards and facilities, achieving an coveted ‘Centre of Excellence’ Award. The award was presented to Chef Tutor Ben Hinchliffe and Northcote’s Lisa Goodwin-Allen. (Pictured),
MEET CHEF TUTOR: Ben Hinchliffe, Northcote Cookery School, Lancashire
QUICK FIRE Q&A WITH CHEF TUTOR BEN:
What made you want to become a chef?
From a young age I always seemed to have a natural talent for creating great flavours in high school and I was encouraged to follow cooking as a career path that was solidified once I stepped foot into a kitchen at 15 years old. I instantly fell in love with the passion the creativity and the energy.
Tell us a little bit about your career journey to becoming a chef tutor
Starting at 15 in a local gastro pub at the weekends whilst at high school, I left school and attended Accrington & Rossendale College on the NVQ path full time whilst working part time at the Hilton Hotel in Manchester. Once I gained my level 3 NVQ, I left for full time work landing in a small gastro pub in north Bolton and at the age of 18 I progressed up to head chef by 21 and achieved an AA rosette. From there I took three years out of the UK travelling around mostly North America before returning to do my professional teaching qualification and returning to Accrington & Rossendale as a tutor there. I then finally progressed to Northcote as firstly junior tutor before stepping up to head tutor last September having been here for 4 years already I’m looking forward to the exciting future Northcote has lined up.
Also one thing that people may not know about the school…?
The cookery school at Northcote is now 11 years old and has done a large variety of courses ranging from the basics of cooking up covering all and most cuisines even to an advanced 5-day course, which includes a lunch service in the main kitchen. We even get guest chefs to do a course now and again with the last guest chef being our own Lisa Goodwin-Allen. The difference we have to most other schools is the fact we are situated right in the heart of the kitchen with a front row vantage point of everything happening in a Michelin Star kitchen. This unique view point allows us as a cookery school team to showcase first-hand what a Michelin-Starred kitchen is like day to day.
What can students expect from your style of teaching/their overall cookery experience?
My style of teaching is based on having fun whilst learning, because of my formal academic teaching background I can identify each students learning styles and tailor my style to suit their needs. But the main aim is to have fun! Cooking is a social thing, and it should be shared with laughter and conversation.
What kind of cookery courses, cuisine or techniques inspire you the most?
The courses that challenge me as a chef also inspire me, so something out of my comfort zone and the ones that I personally resonate with would be unique dishes that you might try once or twice but when you’ve been to the cookery school they become part of your ongoing repertoire.
How do you bring your own unique style to your courses?
I’d like to say my light humour and sense of approachability is what style I bring to the courses. I always try to make everyone feel comfortable and ensure they take, at a minimum, one new skill away from the day. If they take away more then that’s an absolute bonus.
Sustainability: what focuses and practices do you follow in the kitchen and pass on to your students/guests?
We are always giving out little nuggets of information on which items you can use more sustainably by suggesting that items that you have used, can be turn into something else such as a garnish or utilised in a way to yield more bang for your buck.
What is your top sustainable tip for any domestic kitchen?
Best practice is to plan your meals and any waste you may get, turn that into a meal. Roast chicken is a great example; save the carcass and make a soup or a stock after you’ve carved the bird. Little extra bits like this reduce food waste.
What three ingredients do you always have on hand?
Flour, butter and eggs. The possibilities with these ingredients are quite large. Also, butter makes everything taste better.
Which kitchen utensil/gadget could you not do without?
After a good knife, a digital temperature probe. This one item will transform your cooking life! Cooking to a temperature is a lot more accurate than time. Forget about the 20 minutes a pound and 20 minutes over – get the Thermapen one! This one little gadget will elevate your cooking tenfold.
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Be a sponge! I used to tell all my college students if you want to, within cooking, you can learn something new every day. Make sure to ask questions, be annoying and always ask why? Research new ideas and give it a go if it works it works, if it doesn’t, laugh it off and go again.
ICSA: What does it mean to you to be a member
To be mentioned in the same category as some top cookery schools is great especially when we are a ‘Centre of Excellence’, it just gives us more eyes on us and gives us a platform to showcase us even more so.
What other professional/accrediting bodies to you respect/aspire to?
We are obviously closely associated with the Michelin Guide being a one-star restaurant and to be associated with ICSA is a great achievement.
Finally…describe your unique cookery school experience to someone who may never have been?
We aim to have the same ideals as the rest of the hotel and restaurant. We are a place where you come and it’s a familiar environment, whether you’ve been many times before or never been at all! We are a cookery school with a hug, we are here to make you feel welcomed and teach you at least one new skill, send you off home with a belly full of food and an enthusiasm for cooking. Or as we call it Lancashire Hospitality.
Thank you for sharing your insights with us. Your dedication to sustainable cooking and commitment to culinary excellence are truly inspiring.
Read more about Northcote Cookery School here
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