HANNAH:

The Open Kitchen has been my passion for almost 13 years. It took a back seat whilst I became a maths teacher however the lure of cooking has brought me back with a vengeance!

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My culinary journey started in Oxford, training as a fishmonger and subsequently a butcher before working for Jamie Oliver as a commis chef. I then worked my way up the ranks in a busy riverside pub in the same city before moving to the Lake District and working in a beautiful Michelin Star restaurant overlooking Lake Windermere. My last place outside of Suffolk was in Cambridgeshire, working in a 3 AA Rosette pub in a little sleepy village banging out incredible British food with nods to Australian, French and Italian cuisine.

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I then moved back to Suffolk in 2011 where I was working on recipe development + marketing for Dingley Dell Pork. I opened our tiny kitchen to the public and rustled up porky dishes for £5 a head for honest feedback to build into their recipe section of their website, hence; The Open Kitchen and expanding this in to private dining.

The children's cookery school was due to launch in April 2020 and is inspired by my own tiny chef who is obsessed with cooking. The aim is purely to inspire others to love food as much as we do. Sadly this has been postponed.

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I have been cooking for private events and knocking out Finish At Home kits as well as helping with consultancy within the hospitality industry. I'm currently working closely with local fishmongers and butchers to develop their offerings between all the private dinners you lovely lot are celebrating. 

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