The Raymond Blanc Cookery School is the only cookery school in the world to offer visitors the chance to watch, learn and practice in the kitchen of a two Michelin star restaurant.
Meet with our skilled team and discover the talent and dedication of our Cookery School Head Tutor, Nurdin Topham, and Cookery School Tutor, Steve Lyons.
Nurdin Topham - Cookery School Head Tutor
Over the last years Nurdin has consecutively held the following positions:
- Commis Chef
- Demi Chef de Partie
- Development Chef to Raymond Blanc
- Cookery School Teacher
- Cookery School Head Tutor
Nurdin has recently been appointed Head Tutor of The Raymond Blanc Cookery School. Nurdin is involved with developing the nutritional aspects of each course, in particular the children's course. He has also assisted with the research, development and preparation of food for television and most recently with Le Manoir Holistic Breakfast menu.
Since working with Raymond Blanc, Nurdin has been responsible for a number of development projects which have involved writing recipes, preparing food for photo shoots and live cookery demonstrations at a variety of venues across the country. He has also assisted Raymond on cookery trips world wide.
Steve Lyons
Steve joined Le Manoir aux Quat'Saisons after he won the Raymond Blanc Scholarship in 2002. After spending six months in the cookery school, Steve spent the following 2½ years in Le Manoir's main kitchens undergoing an intensive training program on every section from Fish Preparation through to the Sauce section – helping produce dishes to Le Manoir's exacting standards.
Steve then spent 2½ years at Le Champignon Sauvage two Michelin star restaurant where he held the position of Sous Chef. Now he has returned to The Raymond Blanc Cookery School as Tutor.
Professor Jeya Henry
Professor Jeya Henry is the Head of Food Sciences and Nutrition at Oxford Brookes University, and Visiting Professor at the Chinese University of Hong Kong.
In February 2000, Professor Henry was appointed as a board member to the UK Food Standards Agency, a position he held till March 2003. Professor Henry's major research interests are in obesity, use of traditional plant foods in nutrition, Glyceamic index, and the development of functional foods.
His collaboration with Raymond began over 12 years ago when he was involved with Raymond’s pioneering work on applying science to cooking, which culminated in his popular TV programme and accompanying best selling book “Blanc Mange”.
