Anna and her husband, John, moved to New Zealand in 2005 from the small Island of Guernsey. Settling in a small bay on the Banks Peninsula, just outside Christchurch they soon got to work converting their garden from lawn to raised beds with fruit trees trained along the fences. Complete with a few chicken and ducks on site and a few pigs in a paddock nearby they were soon producing most of their food themselves. Turning the bounty into preserves, healthy fermentation from Saurkraut to home-brew, air-dried hams to fermented salami.
The school was born out of this passion. Anna's firm belief that food is more than the sum of its parts, it's a way to create community and bring people together give a strong hands-on, interactive and friendly form to the workshops, that may have students turning up as strangers but leaving as friends.cook