Seasoned was created in 2010 by Clare Major with the aim of inspiring people to create and enjoy amazing food.

With purpose built kitchens, a great team of chefs and a wealth of delicious local produce, Clare and her team aim to provide one of the country’s leading cookery school experiences, renowned for fun, professional days and fabulous food that you will cook again at home.

Located in the beautiful surroundings of the Catton Hall Estate in South Derbyshire, we are on the Staffordshire / Derbyshire border and within easy distance of the M1, M6, A38 and A50 and East Midlands Airport.  Please visit our contact us page to view a map . 

Our team:

Clare Major

Clare is the founder of Seasoned. Clare set up the business after gaining marketing expertise with E-ON in the Midlands and the Post Office in London.  Clare is passionate about inspiring people with food and creating exciting opportunities with like-minded people. Clare focuses on running the business using her background in marketing and organisational skills, whilst the expert team of chefs focus on teaching and creating culinary delights. However Clare can always be relied on to be chief taster, tea & coffee maker and swaps her computer for her washing up gloves at the drop of a hat!

Favourite meal – Steak, rare and chargrilled, with béarnaise sauce and crisp green salad. (or cheesy crumpets – easily pleased!)

Top tip – batch cook and freeze, to make mid week dinners a breeze.

Katie Brooke

Katie is currently working for Seasoned on a one year graduate placement, whilst  studying Business and Entrepreneurship at Lancaster University. You may well speak to Katie when phoning to book on a course – (her knowledge of food and the different dishes cooked on all of our courses is encyclopedic and she is always very happy to help)

Favourite meal - Steak & Stilton pie with buttery mash and red wine gravy.

Top Tip - Pop some ice cubes in your stocks to collect the fat easily and then remove before they melt.

Gillian Higginson

Gillian drives the engine room of Seasoned on course days – the prized washing up room!! Gillian’s attention to detail is second to none and she keeps the Seasoned kitchen spotless.

Favourite meal - Venison medallions with a red wine reduction and chunky chips!

Top tip – To remove tough stains or burnt caramel on saucepans, pop them back on the hob filled with hot water and re-boil.

Our Chefs - please visit “Our Chefs ” page for full information on all of our chefs.