SOLD OUT

£300.00

Chef Romy Gill MBE is a British/Indian chef, food/travel writer and broadcaster based in the south-west of England. She was the owner and head chef at Romy’s Kitchen. In 2016 she was appointed an MBE in the Queen’s 90th Birthday Honours list. Romy is  one of the regular and much-loved chefs on BBC1’s Ready Steady Cook and has appeared on many other TV programmes, including Sunday Brunch, BBC’s The One Show, Country Life, Celebrity MasterChef, The Hairy Bikers’ Comfort Food and James Martin’s Saturday Morning. Romy is also a regular on BBC Radio 4’s Food Programme. She has also become a regular on Channel 4’s Packed Lunch. Romy writes regularly for The Sunday Times, BBC Food and the Telegraph. She also regularly contributes to national and international publications including The NewYork Times. She travels across the UK and abroad to food demos and conferences. Romy was recently invited to cook at the prestigious James Beard Foundation in New York. 

She released her debut cookbook in September, 2019. Zaika – Vegan Recipes from India is available from bookshops and online retailers. Her second book, On The Himalayan Trail, released in April 2022 – you will receive a signed copy of her book on the day of your course.

You will be cooking:

May vary on the day depending on market availability.

• Butter Chicken
• Vegetarian Samosas
• Pudina Chutney
• Jeera Rice
• Kulfi Ice Cream

Included in this course:

• Morning tea & coffee served with light breakfast
• 2-course lunch with a glass of wine
• Tea and Coffee
• Northcote Cookery School Apron and bag
• The recipe pack from the day
• All the food you have prepared to take home
• Signed Copy of Romy Gills Book – On the Himalayan Trail

Book This Course

Please ensure your party size is correct before proceeding with your booking.

Our cookery school uses induction hobs which should be used with care by anyone who has a pacemaker.
Further Info is available from the British Heart Foundation (click to open). If you have any questions, please get in touch with us.