WE ARE POSITIVELY DELICIOUS
At our non-traditional, nomadic cookery school, we believe the ability to cook gives you something very special; the power to bring people together. Let us share our passion for good food and good times, with you.
From our ultimate brunch lab featuring steak cookery, bloody marys and salted caramel banana bread, to champagne scallops, vegan street food workshops and eye-catching canape design, we believe everyone learns better when having fun. In person or online, we guarantee a high energy, original and thoroughly memorable food experience, like no other.
We advocate organic and artisan produce, and we are proud of our zero-food waste policy. Our planet needs us to understand how to cook and eat in not just a sustainable, but regenerative way. When you support our business, you are supporting the expanding global movement of regenerative agriculture. The ultimate feel-good food!
We don’t pretend to be laden with all the latest kit, high-tech gismos and cookery gadgets, instead we celebrate honest, high quality food, cooked simply and showcased by experts with infectious enthusiasm for all things edible. We want to inspire our students to express themselves through cookery, and believe all the best people love to eat!
Based in fields, classrooms, woodlands and barns, we are delighted to offer an interesting schedule of cookery experiences for our customers. We also work in private homes and at Food Events across The South East of England.
We are always interested in new collaborations. Please get in touch if would like to work with us!
Meet The Team
Founder & Director
A creative and experienced Cordon Bleu Chef trained at Tante Marie Culinary Academy, Jacqueline has worked at Buckingham Palace, The Ritz and Michelin Star restaurants. Jacqueline has been on the Radio and Television sharing her knowledge and reached the semi finals of Young Chef of the Year competition. She won TV Cookery Show 'Win it Cook it' on Channel 4, and also appeared on Masterchef The Professionals.
Teaching has always been a passion for Jacqueline, and she is delighted to be sharing her tried and tested recipes with fellow foodies via Positively Delicious. Jacqueline enjoys hosting fun food demonstrations and cookery presenting. She has experience on Live radio as a regular guest on BBC Sussex, as well on television and social media.
Aysha's passion for food, nature and adventure runs in her blood. Having spent the last 10 years working and travelling extensively overseas, she loves nothing more than discovering new cultures and trying new cuisines - and the spicier, the better!
As Partnerships Manager, Aysha is responsible for cultivating and maintaining relationships with our business partners while developing strategies to increase revenue and brand awareness.
Wine Expert & Educator
A Wine Spirit Education Trust qualified wine educator since 2012, Jeremy has hosted a variety of public, private and corporate wine tastings for both Marks and Spencer and Denbies Wine Estate in Surrey. Having run his own wine school for 9 years, Jeremy loves sharing his passion for wine and finding the perfect match for our delicious food during our wine and food pairing events.
John has been in the cocktail business for many years and the proof is in his delicious cocktails! John loves experimenting with flavours, infusing his own syrups and making fresh purees using natural ingredients. During John's expertly-led cocktail classes you will learn hands-on techniques, the art of muddling, preparing garnishes, and how to add your own unique twist to your cocktail.
Cooking has been Dani's passion since he was 12 years old. Having worked in some of the best kitchens in Spain for 11 years, he has been able to further develop his passion for food and creative flair since becoming a private chef in 2013. As a Nutritional Consultant, Dani prides himself on creating fresh and healthy dishes that don't compromise on taste. A passionate gardener and member of the Royal Horticultural Society, his home-grown herbs, fruit, flowers and vegetables are a common ingredient in his dishes.
Nikki met Jacqueline in 2014 via Twitter with a desire to learn to be a chef. Fast forward over seven years and she works as a sous chef & event manager for Jacqueline, whilst working in restaurants & other hospitality venues across London & Sussex. She was head chef for Jacqueline’s own wedding!
Prior to being a chef Nikki worked as a youth practitioner and workshop facilitator. Once working in food she discovered she could combine her two passions and impart her love of food and cooking to others through teaching. Whilst living in Brighton she worked at Brighton cookery school developing classes & teaching groups up to thirty children & adults. Her dream one day is to work full time as a cookery teacher following the ethos of Positively delicious.
Pip is a Leith’s trained chef, with experience from independent cafes to Rosette and Michelin restaurants. Having worked for Jaqueline at weddings and events for a few years, she is thrilled to be part of the Positively Delicious team. Pip looks forward to bringing art and chemistry together on your plate during our cookery experiences.
Nutritional Therapist & Herbalist
Izzy is a nutritional therapist and herbalist. She works with people to help them feel better though herbal medicine and dietary or lifestyle changes and herbs. Izzy is passionate about empowering people to look after their health using natural medicine. Her method is founded on understanding and treating the whole person – rather than their symptoms – with natural solutions backed by science, so they can find a better state of health for the long run. Through her journey, she has been amazed to discover a new lease of life through the transformative power of plants. Now she wants to share the tools to take back our health with a few small changes inspired by nature.
Deer Stalker & Seam Butcher
Having a strong passion for the countryside, nature and animals throughout his childhood, Will decided to embark on a career in gamekeeping. He studied game and wildlife management and currently oversees the management of the deer on the 13,000-acre Leconfield Estate in West Sussex. He runs his own game farm and will be showcasing his seam butchery skills at our venison cookery events.