Our Team

TURAN T TURAN & ALISON CONLON-TURAN

Turan     

Turan has been smoking and preserving food for many years. He has a wealth of knowledge to truly inform and inspire you on the courses he hosts. He takes huge pride in using ingredients from reliable and sustainable sources. Turan only uses the best produce when brining meat and fish or when curing and smoking, Turan has a wealth of knowledge when it comes to hot or cold smoking, meat curing and charcuterie and has a real depth of knowledge when it comes to smoking vegetables and other produce.

Turan is a renowned expert in his field, recently seen on screen helping Nadiya Hussein learn how to cure and cold smoke fish at home. He is hands on in his demonstrations, always striving to pass on his smoking secrets. Turan’s written two books on food smoking, curing and drying bringing his knowledge to a broader audience.

Turan has also consulted for a number of chefs and restaurants to create smoked foods for their menus. Whether it’s working with Jamie Oliver’s apprentices at Fifteen or slum dwellers in the BBC’s Victorian Slum programme, Turan’s expertise really shines through. A day with him will be one to remember, and you’ll leave with a whole lot of knowledge and a great set of new skills.

Turan's previous career saw him serving as a senior officer in the London Fire Brigade. Turan has served for more than 30 years in all ranks up to temporary borough commander responsible for more than 200 staff. It’s somewhat ironic that even today, Turan's involvement with smoke and flame remains a big feature in his life!

ALISON - Is a fellow director of Coldsmoking Cookery School and keeps the whole place on track providing customer and logistics support before, during and after courses. If you've had lunch with us on one of our classes, chances are it was prepared by hand by Alison who takes pride in producing fantastic lunches from fresh ingredients.  Alison's previous career saw her managing a BUPA wellness clinic so her attention to detail is second to none. 

BEN AVELING

Ben co-hosts our Pig in a Day Butchery Class with Turan. Being in the food produce and retail business since 2006, Ben was keen to make bigger waves on the food scene by starting Radmore Farm Shop Online.

Radmore Farm Shop Online is Cambridge’s only independent online food supermarket selling food and produce from his farm, local businesses and high quality nationwide brands. Ben is also a member of the Cambridge Sustainable Food Partnership. Ben has passion for all food. He believes that everyone is entitled to good quality fresh food, and because of these beliefs Ben has made it his mission to offer choice, with the service and love of a small business.

Over the years Ben has opened 3 city farm shops, learned Butchery and how to make Charcuterie, run his own gastro pub which was started from scratch and took pride in heading the team as executive chef.

Ben has been involved with Adam’s Farm at BBC Countryfile live where he was asked as a guest to help as a livestock farming expert, He has also been on local radio shows including the BBC, and the Eat Cambridge debate panel to name a few.

DR HAZEL ROBERTS

Hazel Roberts is our award-winning tutor for the Jams and Preserves Workshop – Aside from being a qualified Dr. of Geology, she has been making jams, Chutneys and Preserves for years using local produce from within the boundary of Milton Keynes. Hazel now has a thriving local business (JamMK) selling her products directly and through a network of local MK shops.

The preserves she makes are made from fruit and vegetables grown within the unitary authority of Milton Keynes and Hazel has a wide network of people she can turn to for produce in times of plenty. Hazel’s products are all handmade in small quantities within Milton Keynes and are sold in Milton Keynes too. Consequently, there are very few food miles associated with her products.

Why not come and spend a morning with Hazel learning the basics of jam and preserve making. There’s advice and tips not only on the making, but on the business side of things too, which is especially important if you are looking to sell your wares.

KEVAN PALMER

Former pathology graduate Kevan Palmer is our tutor for the Fermenting Food Workshop. Kevan is a qualified bushcraft instructor and has a wealth of knowledge relating to primal aligned diet, exercise, lifestyle and health advice and coaching for the 21st century Hunter Gatherer. Kevan runs his own business – Live Primally where he teaches a range of bushcraft skills.

He has years of experience with fermented food and is a great communicator, making this subject engaging, interesting and fun for those attending.

Kevan says “My enlightenment to primal aligned living came through my career as a wilderness survival skills and primitive technology instructor. Through studying the life styles of our ancestors, observing indigenous peoples and through practical hands on experience of living off the land I quickly developed my own way of eating, exercising and living which had a profound effect on my health and well-being”.

LAURENCE CONISBEE

Laurence is our artisan cider tutor and prides himself on crafting quality products from his beautiful farm location in the heart of the South Northamptonshire countryside. Not only does Laurence teach artisan cider making, he also crafts a variety of fine spirits from his small batch distillery.

Alongside the distillery he has a thriving cidery producing traditional ciders, a tap room to sample and enjoy a range of local beers and wines, and a deli with lots of wonderful locally sourced foods and drink. Wharf Distillery is located at Wakefield Country Courtyard which is home to a number of other interesting shops. Laurence host lots of foodie events throughout the year at his distillery from pop-up restaurants to wood-fired pizza evenings and tutored wine tastings. 

LOUISE TALBOT

First taught to make cheese almost 20 years ago (and having also undertaken training in commercial cheese manufacture) qualified teacher Louise Talbot combines her passion for cheese and teaching others new skills, at her Cutting the Curd Cheese Making Classes.

Having grown up on her parents’ family farm in NZ, Louise has a natural affinity with the land with a heart very much in the country. Some of her happiest childhood memories include carrying enormous trays of home baking across the farmyard for shearers tea breaks; eating charred baked potatoes dripping in butter after a controlled fire had roared through stubble fields and the sounds and smell of Grandad Alexanders’ milking parlour and docile jersey cows.

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.

Mother to two grown-up sons in agriculture, Louise is very concerned about global food production and food security in the future too. And if there’s any spare time, she can be found either enjoying her garden or flower arranging, preparing home cooked meals for friends and family or walking much loved pets – a black Labrador and an adorable, but rather naughty beagle!

STEVE MILLS & CAMERON PARKS

Steve & Cameron are our resident choclatiers and run our chocolate making workshop. They own and run the Chocolate Mill MK who specialise in the creation of homemade artisan chocolates.

They take some of the finest couverture chocolate and blend with a range of tastes and flavours to create beautiful chocolate sensations for the mouth. They are made in a home kitchen and make a perfect treat for your loved ones or as a decadent delight for yourself.

Both Steve and Cameron are passionate about their subject and provide a fun and inspirational workshop demonstrating how you can recreate some delicious chocolates in the comfort of your home.

JOANNE PAGE & LOUISE MOYSE

Joanne Page and Louise Moyse are professional chefs who run our canapes course. Joanne and Louise are sisters who run their own catering company Page & Moyse

They specialise in creating high quality outside catering, focusing on using as much local and seasonal produce as possible. Real Homemade food made with care and  attention to detail

Established in 2012 Louise and Joanne have worked hard to build a reputation for providing food that not only looks great but more importantly tastes great

From early childhood good food has always played a part in our home and family lives,our own mum coming from a food background herself

Joanne trained at catering college in Bletchley in the 1980s and is clasically trained.chefs that have influnced her cooking style over the years include: Delia Smith,Jamie oliver and Dan Lepard.