CHEDDAR CHEESE SOUFFLÉ & ROASTED LAMB WITH CHEF JAMES DEVONSHIRE
I was lucky enough to spend time in the kitchen with Chef James at the Daylesford Cookery School in the Cotswolds of England. We made the most mouthwatering meal EVER!
Roasted Lamb with Crushed Potatoes and Asparagus with Charred Spring Onion and Hazelnut Pesto Recipe
Black Pepper Strawberries with Elderflower Ice Cream and Thyme Shortbread Recipe
JAMES DEVONSHIRE
Head Chef & Dad
Chef James joined the Daylesford food team in 2015, initially as the sous chef in the Café kitchen before seizing the opportunity to head the Cookery School. Prior to joining Daylesford, Yorkshire-born James worked his way up from dishwasher to sous chef in some of the best restaurants in the Cotswolds.
He is as passionate about eating good food as he is cooking it. After spending the day in the kitchen at Daylesford, he loves to go home and create nourishing, unfussy meals for his family. He believes that you're never too young to appreciate good, simple food and never too old to start learning to cook it! James has a passion for home curing and an endless supply of dad jokes.
