About Us
John Crompton, a Chef for over 40 years, was brought up in the traditional
style of food preparation and presentation. He has managed hotels, restaurants
and bars, 
and latterly owned his own restaurant in the UK.
John has always been passionate about food, and strongly believes that everyone should have available to them fresh, wholesome and tasty food, whether they have a "normal" diet or are limited in their food through choice or necessity.
A love of seafood leads him to cook and enjoy many types of fish and crustaceans, and he believes that simplicity is the best. The taste of the main ingredient should never be disguised by other stronger flavours, merely enhanced. "If it comes from the sea you should be able to taste the freshness".
His favourite saying is that cooking is a "marriage of flavours", which is always exhibited in his dishes; he takes great care in matching and balancing ingredients, not always what one would expect, but without doubt tried and tested, and always a pleasant surprise.
In one of his restaurants, he had a following of clients, known as the 'Last
of the Summer Wine Eaters', who would come in and ask "what should we drink
tonight?" which was John's invitation to cook whatever he wished and serve
accompanied by a bottle from his extensive selection of wines, the clients
never knew what was coming. This strange idea worked well and the merry
band increased in number and frequency, so enjoyable were the surprises
that came from his kitchen.
Always
having had a gluten free and non-meat eating client base, John has now become
very interested in sourcing the ingredients and products available to make
interesting and flavoursome dishes. He is building a recipe collection of
his own to cater for their needs. "Gluten-free does not have to be tasteless",
and to him there is little reason why someone limited in their food choices
in this respect cannot have food as tasty and appetising as others.
Having moved to France five years ago with wife Jacqui and black Labrador
Louis, and as a result of badgering from friends and guests to impart some
of his many culinary skills and enthusiasm to others, he decided to open
his cookery school 'Cooking in France'.
His endless patience, great sense of humour and love of jazz (constantly
played all day) see him through occasional difficult sessions in the Lodge
kitchen.
The courses can be enjoyed by anyone with or without experience, "anyone can learn to cook", says John. Why not try a beginner's course and see for yourself.
