In the Kitchen with… Darrin Hosegrove

How long has Ashburton Cookery School been running?
This award-winning cookery school has been running for 20 years, offering courses to home cooks of all standards. With over 40 to choose from, our team of professional chef tutors are on hand to inspire students to cook with imagination and enjoyment, whether you want to take your skills to the next level, cook for family and friends, or learn professionally. 

Your inspiration?
I get my inspiration from good-quality ingredients that taste fantastic. I also love celebrity chef Tom Kerridge’s approach to food.

Sum up your cooking style in three words.
Never take shortcuts.

What is your role at the school?
I joined the cookery school in 2004 and, as well as regularly teaching here, I also oversee the development of new courses, recipes and menus. 

Must-try course you offer at the school?
Our Modern British one-day course is a must-try. It aims to encourage students to seek out their local suppliers and cook hearty seasonal dishes with the best produce on offer at the time. You learn chefs’ techniques to use at home to create delicious dishes for your friends and family. The course costs £165 and recipes include fish ’n’ chips, sweet and sour pork, and carrot cake.

Local produce to eat now?
Shellfish is good at this time of year, so is venison, purple sprouting broccoli and Jerusalem artichokes.

Do you prefer to eat in or out?
Out. The Holt and The Railway in Honiton are both great eating pubs to enjoy a casual evening with friends.

Savoury or sweet?
Both.

Local chef you’d love to meet?
He’s not local, but I would love to meet Antonio Carluccio.

Top tip for budding chefs?
Work hard, stay focused and don’t run before you can walk.

Favourite kitchen gadget?
The Crustastun is a device that kills shellfish humanely before cooking.