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.
High Grange Fire School, Devon, were recently 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 joint owner and Head Chef Tutor Luke Vandore-Mackay (Pictured), who happens to also be an experienced wine merchant and writer. So who is the person behind the chef tutor (& the smile!)?
MEET CHEF LECTURER: LUKE VANDORE-MACKAY, High Grange Fire School , Devon
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QUICK FIRE Q&A WITH CHEF LUKE:
What made you want to become a chef?
I’ve always loved cooking – At university (I studied English Literature), I realised that a) If you cooked you didn’t have to wash up and b) Girls liked boys who could cook!
Tell us a little bit about your career journey to becoming a chef tutor
After a few years not cooking in London I got a job on a luxury super yacht in the Med and then in a chalet in Verbier. I am entirely self-taught and set up a catering company when I settled back in London. After a stint in Wiltshire, more time in Verbier and heading up various kitchens in London I founded my own business Brompton Food Market in South Kensington. I also spent 10 years doing cookery demos and teaching at Borough Market and teaching at The London BBQ school.
… And a little about your own family inspired High Grange Fire School in Devon
My wife and I moved with our 3 children from London to Devon in 2019 to set up High Grange Devon – we teach people how to cook over fire- barbecues, fire pits and even holes in the ground! We run a full day course – from 10 til 5 and cover lighting fires, charcoal, wood and most importantly promoting local and seasonal ingredients cooked over fire along with the inherent butchery and fish-mongery. We also spend time harvesting our own vegetables, collecting eggs and generally hanging out in the woods.
What can class guests expect from your style of teaching/their overall cookery experience?
I like to think that I am a good communicator – my eyes light up when I talk about fire and food! I’m also pretty laid back – I firmly believe that there are NO stupid questions and I’ll happily share all the daft mistakes I’ve made on my journey. People can do as much or as little ‘work’ as they like – you might hang back with a beer or you might be the first digging a pit in the woods to bury a haunch of venison… I would say its a food experience rather than a ‘class’ you will learn lots but I want you to remember the day, not necessarily the recipe.
What kind of cookery courses, cuisine or techniques inspire you the most?
I would do absolutely anything to spend a week on Francis Mallmann’s secluded island in Patagonia, learning from the fire cooking master.
How do you bring your own unique style to your ‘food experience’ classes?
I hope that my passion shines through – I still get misty-eyed when I talk about our fishermen and farmers and the astonishing produce we get from them. I like to think that I put everyone at ease pretty quickly by being self-deprecating but crucially confident and knowledgeable – people need to know that they are in safe hands before they can relax and enjoy the day.
Sustainability: what focuses and practices do you follow in the kitchen and pass on to your students/guests?
First and foremost we cook locally and seasonally. All our eggs come from our chickens, our veg comes from our veg garden, fish from Lyme Bay – 1 day boat, meat from local organic farms. We compost religiously and buy whole animals to use the bones and scraps for stock etc. We really embrace nose to tail eating. Offal is one of my favourite things to cook over fire. That would be my tip to a domestic kitchen – befriend your butcher and get the good organ-y bits!
What three ingredients do you always have on hand?
I say this advisedly but lump wood charcoal, kiln dried sustainable wood and salt are all crucial ingredients in what I do. I have the best produce in the world so that’s all I need.
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Butcher a chicken & fillet a mackerel. Cook them over glowing embers.
ICSA: What does it mean to you to be an Accredited Cookery School member?
We got our accreditation on the same day as River Cottage which just seems mad to me – to be in company like that so early into our journey is incredibly exciting. I can’t wait to visit some of the other members and host them here – I really believe that collaboration and sharing knowledge is the greatest way to work in the world.
Finally…describe your unique cookery school experience to someone who may never have been?
You will arrive at about 9.45, maybe a bit nervous – maybe not sure what to expect – you’ll be greeted by me and probably Emma – one of our FOH – everyone thinks she’s my wife but she’s not – she’s done all of our Fire Schools and is an absolute hoot. You’ll love her and you’ll feel at ease immediately. Then you’ll smell the first wisp of wood smoke with your coffee as I start firing up our Vulcanus Grill to cook you some breakfast – it might be our homemade haggis and eggs or our own cured bacon or chorizo…. Then we’ll talk about the day and get started- we’ll do 5 or 6 cooks across a huge range of fire cooking kit in our stunning outdoor kitchen in the woods. You’ll make friends, learn loads and enjoy the stunning views across the Blackdown Hills. You’ll also fall in love with our hens and Ghillie the labrador.
You’ll cook your own lunch and then at the end of the day we’ll all sit down together at our mighty Oak table and have a proper feast, with wine, beer and cider served from our horse box bar. You’ll leave full, inspired and happy…. Don’t book dinner that night….!
Thank you for sharing your insights with us. Your dedication to sustainable cooking and commitment to culinary excellence are truly inspiring.
Read more about High Grange Cookery School here
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