Despite working in some of London’s top restaurants like The River Café, The Ivy and Pont De La Tour, Chef and Patron Matt Kemp considers himself self-taught.He started following recipes from an early age. And like everyone, started with pretty mixed results; ‘I ruined everything I tried to cook for the first time! But I always learned from my mistakes.’Training under 3-star chef, Michael Guérard, in France gave Matt the best technical training in the business. And he now offers classes that are both hugely informative and great fun.With his home grown experience he also knows what it's like to be hopeless in the kitchen, and has a few tricks up his sleeve for when things go wrong.Hence the school's motto; ‘Everything is salvageable! ’.
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UNDERGROUND COOKERY SCHOOL
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