Ground Up Cookery School is an award-winning, purpose-built cookery school in the heart of the Devon countryside, specialising in sustainable cookery, foraging, fermentation and seasonal food. Founded by Tasha and Colin Wheeler-James, the school combines Colin's more than 30 years' experience as a professional chef with a commitment to practical, hands-on learning and environmentally responsible food practices.

Our diverse programme of public cookery courses welcomes everyone from complete beginners to experienced home cooks, aspiring chefs and hospitality professionals. From world cuisine, artisan baking and fish and shellfish to wild food foraging, fermentation and food preservation, every course is designed to build confidence, develop practical skills and inspire a deeper connection with food.

Alongside our public programme, we create bespoke experiences for private groups, celebrations and corporate team-building events, as well as seasonal fine dining experiences showcasing local, foraged and preserved ingredients.

Ground Up also works with hospitality businesses, food producers, visitor attractions and organisations across the South West, providing consultancy and professional training in sustainable food practices, food waste reduction, consumer insight, menu development, foraging and fermentation. Our purpose-built venue is also available for private hire for cookery events, demonstrations, training and workshops.

Whether you're looking to master new culinary skills, explore sustainable cooking or develop your business, Ground Up Cookery School combines expert tuition with practical experience, helping people cook, create and innovate with confidence.