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.
Season cookery school in Hampshire was recently awarded with a ‘Centre of Excellence’ for their consistent quality teaching skills and cookery facilities, specialising in Outdoor Cookery Experiences. We caught up with Head Chef Tutor Tom.
MEET CHEF TUTOR: Chef Tutor Thomas Lampitt, Season Cookery School, Hampshire
What made you want to become a chef?
Growing up I spent a lot of time cooking with my mum so it’s always been a large part of life and that helped to develop my love of food and cooking.
Tell us a little bit about your career journey to becoming a chef tutor.
I trained for 3 years on the Professional Chef Diploma whilst also working in a bistro at the same time as a Kitchen Porter when I was 14, after finishing college I then started to work at a hotel called Fishmore Hall which also had a 3 rosette kitchen where I worked in the pastry department for majority of my time there eventually running it. In 2017 I moved to Lainston House where I worked my way within the main kitchen from Demi Chef De Partie up to Junior Sous where in 2021 I opened and led the new Wellhouse Restaurant which focused on wood fire cooking, smoking elements, local produce and produce from our kitchen garden. Around the same time I began helping and assisting on cookery courses in the season cookery school and eventually led to me leading and running classes, setting up for the courses and recipes for the day before I eventually took over the role of chef tutor.
What can students expect from your style of teaching/their overall cookery experience?
I enjoy getting to know the students and what their needs are, so I can make it fun and inclusive and simple enough so that they can easily make it again at home.
Our more advanced courses suit people who have perhaps more time and equipment at home so that they can replicate more advanced dishes.
I have been at Season for the last year and half, we have in the hosting area, the original well for the house which is at a depth of approx 98 metres. We specialise in bbq and wood fire courses. Our most popular courses do tend to be our posh bbq course which covers a good range of bbqing techniques.
Tell us a little about Season Cookery School
We have in the hosting area, the original well for the house which is at a depth of approx 98 metres. We specialise in BBQ and wood fire courses. Our most popular courses do tend to be our posh BBQ course which covers a good range of BBQ techniques on our speciality Weber equipment in our outdoor cooking area in the walled kitchen garden for a range of the summer classes. We are now also Accredited by ICSA too of course so students are reassured of their fully immersive cookery experience.
What can students expect from your style of teaching/their overall cookery experience?
When teaching I like to create a calm atmosphere so that guests can get the most from the course and feel comfortable to ask questions and get involved.
What kind of cookery courses, cuisine or techniques inspire you the most?
Personally I enjoy cooking in quite a range of styles so that way I have a good understanding of different cultures and cuisines, if I had to pick one I would choose Asian because it has a wide range of flavours and techniques.
Sustainability is one of the five ICSA core values member must adhere to. How do you operate a sustainable kitchen?
At the start of every course I give a brief overview of knife skills and knife care and explain to students tom always keep your trimmings; they can be turned into stocks and sauces so nothing is ever wasted. Most of our produce is sourced from our gardens and local suppliers who also share our ethos. Our employer Exclusive Collection Hotels are also a BCorp Registered company which helps us focus on Sustainability.
How do you bring your own unique teaching style to your course teaching?
I thinks it’s about being yourself. I try to inject a bit of humour were I can that often breaks down the barriers of a new class meeting each other. I also like to give the students insights into how and what happens in catering environment. I’m also big on promoting substitution of ingredients to cut down on food waste were I can.
How do you apply the ICSA core values into your teaching?
• Ensure all our produce is fresh and local. Much is from our own gardens.
• Seasonality and low food waste are key
• Efficiently in cooking
• Reduce single use plastics – we encoruage all guests to bring their own cartons to take food home and we supply biodegradable cartons.
3 ingredients we always have in…
Salt, pepper and garlic.
Which kitchen utensil/gadget could you not do without?
A good quality Knife. We use Flint and Flame Knives in our school. Also a ‘Thermapen’ is a really useful gadget if you are cooking meats or BBQ’s as they can perfectly check the temperature of the meats. {Sign up to the ICSA Cook’s Club to receive 20% off Thermapens}
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Always check your seasoning and you can always add but you can’t take it away.
What does being an Accredited Member of ICSA mean to you and your cookery school?
It’s nice to be able to share ideas with like minded people and people that want to learn more and build their skill sets. We are delighted to have been awarded a ‘Centre of Excellence’ for our schools teaching standards and facilities. That was such an honour.
Finally…describe your unique cookery school experience to someone who may never have been?
A Fun, informative day filled tasty but easily replicable recipes for the guests to make again for family and friends at home. Ideal for the indoor or outdoor cook and aspiring chef.
Thank you Tom…now back to work!
Read more about Season Cookery School here
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