instead of being confined to the original tiny kitchen,” she explains. In this calm, comfortable space, Jane gives demonstrations for


up to ten people at a time, both experienced cooks and those who dread walking into a kitchen. “I get great pleasure from seeing others being enthusiastic,” she says. “It’s amazing to watch people’s reaction when, from a pile of grated Parmesan, they create a delicate crisp biscuit packed with taste and texture.” But it is the impressive library that is the centrepiece of The Food


Room. “The idea for the cookery school came to me quite by chance as I considered how sad it was that my rather large collection of cookery books – stacked in the corridor and the children’s rooms – was being severely under-appreciated and I thought I ought to share it with people who might enjoy it.” After cookery demonstrations, clients are invited to browse the collection of more than 700 food-related tomes. “My oldest book


dates from 1750,” Jane says. “Each generation thinks they are telling something new, but it’s just a new slant.” Jane’s ethos is to show that food doesn’t need to cost a lot. “I was


shopping in a high street supermarket and came across pig cheeks at £2 per kilo. Slow cooked with balsamic vinegar, these become tender as a fillet of beef. Present them beautifully and you have minimum effort and maximum impact without spending a fortune.” Jane admits that during a cookery demonstration she often doesn’t


know what she is going to do next and she loves the challenge of running into an unexpected issue as it gives the opportunity to show the thought process and stages needed to put things back on track. “When I was at Leith’s there were 32 of us all doing the same


recipe and the results all tasted and looked different. Each individual adds their own stamp, no two ovens are exactly the same,” says Jane. “Time is the only constant.” Turn the page for her festive favourite. HC


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