Cooking Experience: Spotlight on Wild Garlic

Our Story – Ground Up Cookery School We’re Colin and Tasha Wheeler-James, the team behind the award winning Ground Up Cookery School. What began as a wine-fuelled idea around the dinner table became a life-changing decision: we sold our home and threw ourselves into a dream. In 2019, we opened our first cookery school in Crockernwell, Devon. With Colin’s 30+ years of chef experience and Tasha’s background in business and hospitality, we wanted to create something different—something grounded (quite literally!) in sustainability, seasonality, and real, practical cookery skills.Now based in Chudleigh, our custom-built space is surrounded by nature, filled with purpose, and designed to help others reconnect with the food they eat—from fermentation and foraging to generic cookery skills and zero-waste principles.We have just one 2 Food Drink Devon's Gold Awards, Sustainability Pioneer and Training School. Even more excitingly, we were awarded Best Training School, up against some very famous cookery schools, chuffed doesn't begin to describe the pride we are feeling!Why We Do ThisWe’ve both always believed food has the power to bring people together, to inspire change, and to build confidence in the everyday. Teaching is our way of sharing that.It’s not just about passing on knowledge—it’s about empowering people. Seeing a nervous participant find their stride or a group of colleagues rediscover joy through food is what drives us. There’s nothing better than that lightbulb moment when someone realises that what they thought was “just a weed” can become the star of the plate.What Makes Ground Up SpecialWhether you’re a complete beginner or an experienced chef, we offer a welcoming space where learning feels relaxed, hands-on, and rewarding.What we teach reflects how we live:Seasonal, local, and wild ingredientsZero-waste and sustainable techniquesTraditional skills like fermentation, curing, preserving and fire cookeryA strong connection to the land and the joy of slowing downYou can join us for anything from a foraging walk with wild-infused cocktails, to a pasta masterclass, to a chef-focused fermentation workshop. We also run corporate events and offer consultancy to help hospitality businesses build greener, more resilient kitchens. Providing consultancy and chef training for food businesses moving toward Net Zero and sustainable menusProud MomentsWe were thrilled to be featured on BBC’s Marcus Wareing: Tales from a Kitchen Garden, where Colin joined Marcus to explore wild fermentation and preservation, showcasing techniques like fermented cabbage, brined apples and smoked pear powder.Our work has also been featured in Food Drink Devon, especially celebrating our Spotlight On... series, where we take a deep dive into one wild or seasonal ingredient—like nettles, wild garlic, or edible flowers—and explore it through demos, tastings, and conversation.A Few Fun ExtrasWe make our own Heath & Hedge wild-infused spirits—think Mugolio (Pine-syrup) Rum, Crab-Apple and Rose Petal Gin, Honey & Quince vodka—all available to taste and take home.Our classes are open to all, making us a hit with families, home educators and young food explorers.Come and Cook With UsAt Ground Up, we believe the best cooking happens when we understand where our food comes from, why it matters, and how to make the most of every ingredient. Whether you want to grow your confidence, reconnect with nature, or just spend a great day in good company—we’d love to welcome you here.