We have many regular tutors and several visiting tutors for special classes. Below are just a few of our regulars:

Yvette Farrell
Cookery School Principal and Tutor

[email protected]

Yvette was born on a country estate and grew up gathering blackberries, nuts and wild garlic. Community has been important to Yvette from childhood when in Scotland she exchanged eggs with the trawlers for fresh fish and from these years has developed a passion for the land and its food.

Yvette worked in horticulture for 16 years gaining extensive plant knowledge and associations with food. She opened an award-winning organic farm shop with cafe and deli before launching Harts Barn Cookery School. She has a keen interest in researching heritage recipes.

Yvette also provides care and tuition to those with special needs both within the cookery school and her continued work outside.

  1. What is your favourite food? Beetroot
  2.  What do you love about teaching at Harts Barn Cookery School? Watching people gain confidence and leave smiling.
  3.  What are your ‘outside’ interests? Mosaic and crafts.
  4.  What is your top cooking tip? Taste 
  5. Please tell us something not many people know about you. I sold plants to No 10 Downing Street.

Follow Yvette on Twitter @Yvettecooks4all

Versha Patel
Indian Cookery

Versha’s childhood was immersed in traditional Indian culture and cuisine. From the age of 8 she helped her mother cook a multitude of dishes for family and friends.

30 years on, she now teaches Indian cooking, showing that Indian cuisine doesn’t have to be daunting. Using simple and effective techniques, she breaks down the process into understandable steps, and reveals the secrets to making mouthwatering Indian foods.

After spending several years travelling around the USA, Versha now lives with her family in Cheltenham.

  1. What is your favourite food? Ice-cream
  2. What I love about teaching my class at Harts Barn Cookery School. The beautiful views and everybody booked on the a course is always eager to learn.
  3. What are your ‘outside’ interests? Growing vegetables in my allotment.
  4.  What is your top cooking tip? Always taste your food. Everyone’s palate is different.
  5. Please tell us something not many people know about you. I practice Kung Fu.

Andy Robertson
Chef / Tutor

As one of eleven children I had an early decision to make: either help with the washing up or the cooking. I chose cooking!

So from the age of eight I was helping​ Mum cook for more than ten at each meal. ​

​Professionally I trained as a bakery technologist in Gloucestershire. Having worked in a craft bakery I then moved on and became a bakery technologist for United Biscuits developing new cakes and breads for Mcvities, Tesco, Marks and Spencer and others. ​

From there I went into teaching, eventually becoming head of a bakery school and later head of catering at a college in Gloucestershire.

I having also been a publican and restaurateur and have gained a range of knowledge and skills in all parts of the food industry.

Now teaching at Harts Barn Cookery School, I believe that good baking and cooking comes from knowing your ingredients and how they work. Recipes are guides and should be used in conjunction with your knowledge of how ingredients vary from season to season.

I have three children and all have a love of cooking and baking.

Joe PArke
Chef manager

I've been a chef for almost 30 years, I've worked everywhere from small bistros to top hotels. Being a mix of chef and baker - I’m a lover of all things fermented, from kimchi and beer to sourdough - and very passionate of cooking on fire all year round, no matter what the weather!

I am a passionate champion of seasonal, local produce. As a chef, I'm very spoilt here with a plethora of incredible forest-based small suppliers. Being at HBCS, I've been very spoilt by Yvette and have been able to expand my teaching skills, product development, fermenting and fire cooking so much more than I ever thought I could. The future's bright! The future's smokey!!“

  1. What is your favourite food? Korean or slow cooked short ribs
  2. What do you love about teaching at Harts Barn Cookery School? Watching people's minds grow with the knowledge we give
  3. What are your ‘outside’ interests? Food and food
  4. What is your top cooking tip? Prepare, taste and season
  5. Please tell us something not many people know about you? I'm afraid of heights

Phailin Ashford
Chef / Tutor

I moved to the UK from the busy city of Bangkok in Thailand in 1993. I have always had a passion for Thai food, accompanying my mother to markets and watching my grandmother and mother cook delicious Thai food from scratch. We would travel 3 hours just to try a noodle dish we were told about. Food is very important to Thai people.

I have recently started a Thai catering business after giving up my job as an operations manager in the Transport industry. As well as regularly hosting supper clubs and popping-up in various venues I started teaching Thai cooking.
I hope you can join me in one of my classes and experience an authentic side of Thai cooking in a relaxed and supportive atmosphere.