Our Teachers

Ursula Ferrigno

Ursula Ferrigno is a talented cook and a prolific food writer with a deep love of Italian food. She is half-Italian and learned to cook as a child by assisting her grandmother preparing the traditional family dishes.,She returns regularly to Italy to visit family and to teach cookery. She writes for numerous food magazines including Taste Italia American Gourmet, Olive and Good Food, RSJ Restaurant, Books for Cooks, Caldesi and Divertimenti. Ursula is also a passionate baker. She teaches both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.

Carolina Catala-Fortuny

Originally from Barcelona in Spain where I lived and worked as a teacher for many years I decided to make my hobby my job and gained my Diplome in Cuisine and Patisserie at Le Cordon Bleu in London fourteen years ago. My experience in the food industry has been fast-paced and diverse. From pastry chef to head Chef and teacher in many leading establishments. ,,Now I split my time between teaching and running a busy kitchen. I teach about the food I understand best Mediterranean flavours and simple fresh quality ingredients treated with respect to produce an array of Spanish and Catalan dishes that I hope you will all enjoy!

Louise Talbot founder and owner of Cutting the Curd Cheese Making Classes has a love of good food (especially cheese! and appreciates a rural lifestyle. As a trained teacher she shares the lost art of cheese making and teaches the skills and knowledge required to confidently make a wide range of cheese in your home using raw farm or Supermarket milk vegetarian rennet and basic kitchen equipment.

The four hour class is a good mix of demonstration and hands-on and you’ll learn to make halloumi, mascarpone and mozzarella cheese and butter. You’ll also receive a folder of recipes and theory you do need to understand the science of turning milk into cheese!

Fun relaxed and informative, Cutting the Curd Cheese Making Classes are a total immersion in all things cheese and include a cheesy competition and quiz! You’ll take home a selection of the cheese/butter and will leave with the ability to make a wide range of cheese with techniques and tips for hard cheeses explained. Cheese kits (?30) will be available for purchase NOT compulsory but a service provided for those who?d like to get started at home straight away. Louise is a member of the Specialist Cheese Makers Association and The Guild of Fine Foods and guest tutor at many Cookery Schools including Waitrose, Leiths School of Food and Wine, Divertimenti and WI Denman College and is also a World Cheese Awards Global Cheese Awards and Great Taste judge.

Louise Arthur

Please say hello to Louise who has joined our team to teach all our basket making and willow weaving products classes and we can’t wait for her to start teaching!!

Weaving people and nature together. Louise is passionate about making and teaching basketry with a variety of hedgerow, woodland and wetland plants. She champions the sustainability and process of her craft.

No basket has ever been made by a machine…. where there are baskets there are people and where there are people there have always been baskets.

Louise makes and teaches under the name Rough Around the Hedges. Her basket making activities follow the seasons and varied landscape of Hampshire in the South Downs National Park, UK. Winter lends itself to carving, forming and setting frames from coppice woods and repair work, while Spring completes the annual willow harvest and prompts weaving of nests, feeders and plant supports. Summer provides plenty of festival and course opportunities to share basketry skills and techniques with others, while Autumn invites hedgerow and garden harvests, foraging of weaving fibres and gift giving.

Louise is going to be a fabulous addition to our team – moving forward keeping traditional crafts alive is going to be one of our main themes in the Barn @ D’Oyleys!

Yukiko Milne

Yukiko arrived in Oxford 10 years ago from Japan via America where she met her husband and is now most definitely settled here in Oxfordshire! If you follow Yukiko’s Instagram page you will see she is a keen home cook and experiments with lots of Japanese/English dishes. She is most definitely our resident Sushi expert and is slowing but surely introducing everyone to the benefits and joys of Japanese home cooking including gyoza and ramen classes.

Yukiko will dispel many untrue myths about sushi that we have here in the UK – prepared to be surprised by what you learn! Each class is full of interesting facts and top tips to make the Japanese cuisine something that you can recreate easily at home!

John is a well seasoned chef with a wealth of knowledge and experience and also runs his own catering business whilst teaching at cookery schools nationwide.

He started his career spending a year in a gastronomic restaurant in the Alps before gaining experience at The Ritz, Park Lane and Browns before turning his hand to modern European cuisine in the capital and abroad.

Johns style is calm, friendly and informative, his motto is “time spent in the kitchen is time well invested”. A welcomed experienced addition to our cookery school!

Steve Ash

Steve & Heather Ash currently manage around 40 hives in 6 different apiaries, all in beautiful countryside with a good mix of woodland, fields with set-aside and generous hedgerows. All the hives are within 5 miles of the picturesque village of Warborough in South Oxfordshire.

The main aim is to intervene with the bees as little as possible, to harness the incredible energy of colony growth in the spring, to leave more than enough honey for the bees to over-winter, and to deal with swarms as quickly and efficiently as possible.

You can find Warborough Honey in Hamblin, Iffley Road, Oxford and Pompette, South Parade, Oxford and it’s also available to order from Cultivate. Contact Steve for local delivery in Warborough and surrounding villages.

Robin Popham

Food has been part of my heritage and environment from a very young age, following me through many aspects of my life. Entering into my young adult hood I decided to grow a craft and began professional training at Leith’s School of Food and Wine, before venturing out into the culinary world of Michelin Star London restaurants.

Having now had 24 years of broad experience in the industry, a need for change and new challenges has led me here. A desire to use my experience and skills to help others develop a path towards their own culinary aspirations.


I’m Joolz! My love of nature and the seasons is my inspiration. I’m fortunate enough to live on the edge of the Cotswolds and am surrounded by beauty.  I love to work with flowers and foliage homegrown and foraged.

There is something really quite lovely about the fact that your flowers have been freshly picked just for you.

I attended a wonderful flower course back in 2012, after which I decided to turn my hobby into a local business, and began to grow different varieties of seasonal flowers.

I have produced some beautiful flowers for Weddings, bouquets and events.

My style is unconventional, unstructured, wild and rustic. I try and grow or forage most of the flowers and foliage used in my styling and arrangements. What I can’t grow or nature cannot offer, I source locally or use British grown flowers. I’m constantly scouring hedgerows and common land on my dog walks!

These days people are generally more aware of the environmental issues brought on by the international flower trade.  It is important to me to know the provenance of flowers and also that my customers can be happy knowing that; from their British grown bouquet, to their special occasion, no air miles are involved.

I am always looking for ways to meld beauty and sustainability with my arrangements and instalments. Using old and new initiatives to be ‘floral foam free’.

Christian Orner


Christian Orner is a half Norwegian, half English, Bournemouth based chef who runs SALT C?. Private Chef and Chocolatier and the SALT Co. Bakery and Patisserie.

Christian has been a chef for 14 years, cooking in various hotels and restaurant, a cruise ship, a Dutch Sailing ship and a 133m Mega Yacht.

SALT Co. Private Chef and Chocolatier has been running since February 2017 and they bring the complete restaurant experience to the comfort of your own home. Specialising in Scandinavian and Modern European cuisines and of course the magical product that is Chocolate!

Christian and SALT Co. Sous Chef Nico regularly do talks and demos down in Bournemouth as well as having done two TEDx talks, they are very much looking forward to returning to the Jericho Kitchen for what we are expecting to be yet another sell out class!