MEET THE TEAM
James Hearfield, Head Tutor
James Hearfield is the Cookery School’s head tutor, who is in his seventh year here at Daylesford. James brings with him a wealth of experience as a food lover, chef and inspiring tutor. Having worked throughout the United Kingdom, James loves the relationship that Daylesford nurtures between the land and the food that we cook. From day-to-day, James spends time talking with those who make, rear and grow our organic produce to make sure that we are using the very best seasonal ingredients throughout the year. James’ philosophy of allowing our wonderful ingredients to do the talking, cooking simply and imparting maximum flavour in all of our recipes, is integral to The Cookery School’s ethos.
Jason Christie, Tutor
Jason joined The Cookery School in late 2016 after returning from a year studying at The University of Gastronomic Sciences in Italy where he gained a deep understanding of the importance of organic farming and sustainable methods of food production. He has a wealth of practical cookery knowledge gathered over ten years spent in kitchens across the UK and abroad and is a firm believer in clean, fairly produced ingredients. He has been the creative force behind some of our newest courses at The Cookery School, such as Pickles & Preserves.
James DEVONSHIRE, HEAD OF THE COOKERY SCHOOL & Tutor
James has been part of the Daylesford food team since 2015, initially as the sous chef in the Café kitchen before seizing the opportunity to join the Cookery School. As passionate about eating good food as cooking it, Yorkshire-born James spends all day in the kitchen at Daylesford before going home to create nourishing, unfussy meals for his family. He believes that you’re never too young to appreciate good, simple food and never too old to start learning to cook it! James brings to the table a passion for home curing, years of experience in some of the best restaurants in the Cotswolds and a ready supply of dad jokes.
Mollie Cunningham, Trainee tutor
Mollie has always had a passion for food; she grew up on a family farm in Northern Ireland, baked frequently with her grandmother and started writing her own recipe books at a young age. Mollie went onto study Food Innovation at Ulster University, where she graduated with first class honours. She completed the Future Foodie internship at Daylesford in 2018, when she learned about all aspects of food production at Daylesford. Mollie joined the Cookery School team in June 2019 as Trainee Tutor.
SOPHIE JONES, NEW BUSINESS DEVELOPMENT & ADMIN MANAGER
Sophie Jones grew up on a working dairy farm in rural Herefordshire before studying business and events management at university. After graduating, Sophie had a summer job delivering strawberries which is when she first learned about Daylesford. Her curiosity to find out more about how food can be produced according to the rhythms of nature sparked an interest in sustainable farming and agriculture.
Sophie has been part of our Cookery School team for several years, where she works as New Business Development and Office Manager. She is passionate about sharing simple, home-cooked food.
rhaya jordan, resident nutritionist
Rhaya is a qualified naturopath, nutritionist and herbalist who has been in practice for 30 years. She was one of the core team that introduced the first Bachelor of Science in Nutrition Therapy in the UK. Rhaya has lectured at both undergraduate and post-grad level and now runs workshops for the public. Rhaya’s core speciality is supporting people with diabetes and she delivers an online programme along with retreats for diabetics. Rhaya is also interested in sustainable agriculture and food, holding a Permaculture Design Certificate. She is available for private appointments via Bamford in Brompton Cross and is resident nutritionist at Daylesford.