Beverley Glock, founder of Splat Cooking

Beverley Glock is a the founder of Splat Cooking - a cookery school slash cooking party company. She’s also a renowned food writer and had her first book, 500 Baby and Toddler Foods, published last year. It is currently in the Amazon Top 10 in the Baby and Toddler section. Hurrah!

I caught up with Beverley recently, to hear more about Splat, her passion for cooking, and her secret affinity for tap dancing…

AF: What inspired you to start Splat?

BG: My daughter wanted a cooking party for her 5th birthday (she’s almost 16 now and works in the business at weekends helping to run the parties and Saturday morning children’s classes), I couldn’t find anyone to come to deepest, darkest Buckinghamshire to run a party and various friends encouraged me to run it myself as they sent their children to my house if they wanted to do any cooking, so I did, it was such a success that I decided to turn it into a company.

Who taught you to cook?

My Mum and my Grandma taught me to cook, I always remember my Grandma telling me to make sure I had very cold hands and water to make pastry and when making scones not to ‘fiddle’ with the dough or it will go hard.  My Grandad taught me to ice using royal icing, he taught himself during WW2 and had a sideline going decorating cakes in exchange for ration coupons, he decorated my Mum’s 21st birthday cake, her wedding cake and my grandparents silver wedding cake, I still have his nozzles.

Where can we find Splat schools?

Splat Cooking cookery schools have branches in Princes Risborough, Salisbury, Silverstone, Swindon and Devizes and we’re looking to bring more on shortly.

Beverley in action!

I like cooking because…

I can make great tasting food quickly and cheaper than buying something ready made from the supermarket.  I know exactly what ingredients are going into the dishes so no hidden nasties are included and I can adapt for my and my families tastes to they’ll eat it!

My favourite thing to make is…

taking whatever fresh ingredients are to hand, say in a market, or something that’s come in my organic veg delivery, and creating something with them.  Could be fresh squid from a fishmonger on holiday in France that inspires me to put together marinade and throw it on the bbq to serve with some freshly picked salad leaves or some delicious bread and putting together a dukkah or dips to go with it.  Spur of the moment fresh food, getting creative without the planning.

My favourite thing to eat is…

Thai green chicken curry – made using home made paste – I’m a bit particular about that as I make my own so if I’m eating out it has to be comparable.

You wouldn’t know it, but I…

…tap dance, surf (badly) and fence in my spare time (hmm, spare time what’s that?).

The greatest meal in the world is…

…one you share with your family and best friends – great food, great conversation, great company.

The meaning of life is…

42 – sorry couldn’t resist that one!

If I could have one wish it would be…

…long, healthy happy lives for myself and my family – oh, and to be able to eat as much chocolate as I want without putting weight on!

I chose to open a cookery school because…

I want children and adults to learn proper cooking, I teach the same recipes to children as I do to adults, children have no preconceptions about making choux pastry as no one has told them it’s ‘hard’ so they just get on with it.  By encouraging children to learn to love food and cooking they’ll keep on cooking as adults and encourage their parents to cook more too.

The most amazing feeling in the world is…

I have kitchen envy!

…a hug from your children or when one of the parents of a child in my class calls me to tell me that their child showed them how to cook something that they’d never cooked before because they thought it was too difficult and it tasted fabulous. Oooh, and going on holiday to find there is no mobile phone signal or wifi – true enforced relaxation.

My favourite place is… 

…on a beach with my family and the dogs – with no mobile signal or wifi!

My earliest foodie memory is…

…on holiday in Spain when I was about 4 years old and being allowed to eat a whole bar of Cadbury’s dairy milk (my Mum had brought it with her from England) on my own, without sharing it, I couldn’t believe it and ate it so quickly before my Mum regained her senses.

The best advice I was ever given is/was…

You can make your dreams come true, even if it’s through sheer, bloody minded determination, if you want something badly enough then just do what you can to make it happen.  At the end of the day if it doesn’t you know you’ve given it your best shot, it if does, brilliant.

You can find the Splat Cookery website here, or you can find Beverley and the Splat team on Twitter here and here. You can buy her book, 500 Baby and Toddler Foods, here


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