Pub’s tasty new idea

Chef Adam Gray outside the Red Lion in East Haddon
Chef Adam Gray outside the Red Lion in East Haddon
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A NEW cookery school with lessons from a Michelin star chef looks set to open in the Daventry area.

The Red Lion in East Haddon has applied to Daventry District Council for permission to convert outbuildings into a cookery workshop.

The plan is for the Shires Cookery School to move in, offering hands-on workshops for groups of up to 10 people and demonstrations.

Shires owner Wendy Carter said: “At the moment I hire out different venues in Northampton for workshops.

“But I met Nick Bonner from the Red Lion and Adam Gray at the Holdenby food fair and got talking to them.

“A year after I met them both they were working together at the Red Lion.”

Mr Gray, who started his culinary career washing pots at the pub, is head chef at Rhodes Twenty Four in London.

Earlier this year he and his wife joined forces with the existing managers of the Red Lion, where he occasionally cooks dinners.

Ms Carter said: “Adam will be teaching some of the classes – I think his first one is scheduled for early February.

“Adam wanted to develop a cookery school in the area and when he got involved with the Red Lion it just made sense.

“The building we want to convert is an old barn that’s been used as a garage and now stands empty.

“It’s not too big, it’s a beautiful stone building and it’s in the perfect location. And the pub has rooms for people to stay in, so it’s exactly right.”

The cookery school will be offering a range of courses for individuals and corporate events.

Ms Carter said: “At the moment we get all sorts coming along to the sessions in Northampton; from people aged 16 right up to 80.

“Everyone’s got some interest in food, so we get people who want to learn the basics, right up to good cooks who want to learn a specific area, like bread making, chocolate courses or Indian food.

“We’ll be looking to take on a resident chef to run general sessions around three times a week. And then I’ve got about 40 different chefs on my books who can do the more specialist courses.”