Jo worked as Head
Chef of Demuths Restaurant for three years and has worked as a lead tutor
at Demuths Cookery School
since 2002 teaching a wide range of courses including Southern Indian, Tapas,
Thai and Middle Eastern Cookery as well as courses for those with special
diets.
"Demuths is a creative and inspiring cookery school which brings vegetarian cookery to anyone who has a love of food, not just die hard veggies. I love working with exciting flavours and techniques from around the world and meeting our amazing students who all leave with a renewed passion for vegetables and enthusiasm for cooking at home."
Jo has leads “Plot to Plate” classes at Windmill Hill City Farm and The Community Farm where participants harvest seasonal produce from the farm’s fields and then prepare a variety of delicious dishes in the yurt using a cob oven.
Jo has worked as Creative Food advisor to At Bristol since 2014 and has led several Toddler Takeover days where hundreds of children under five experiment with vegetables, sushi and cheesemaking!
Jo is Children's Food Ambassador to Camp Bestival
.
Jo has leads “Plot to Plate” classes at Windmill Hill City Farm and The Community Farm where participants harvest seasonal produce from the farm’s fields and then prepare a variety of delicious dishes in the yurt using a cob oven.
Jo has worked as Creative Food advisor to At Bristol since 2014 and has led several Toddler Takeover days where hundreds of children under five experiment with vegetables, sushi and cheesemaking!
Jo is Children's Food Ambassador to Camp Bestival
.
