Ashley Keen, our Head of Cookery School, initially trained as a hotel manager; however, her love of sailing and food saw her transition to luxury yachts where she embarked on eight years cooking her way around the world. From catching & roasting wild salmon in Alaska, through diving for scallops in New Zealand, to curing tuna caught off the boat in French Polynesia, Ashley gathered a wealth of knowledge of global cuisine and learnt to work reactively with the best possible produce available.
After coming ashore, Ashley managed catering for a private estate with 30 acres of farmland and a kitchen garden, then took up a position as a Senior Tutor for the Women’s Institute cookery school, running a range of modern courses from fermentation to Middle Eastern to Seasonal Suppers and filming a range of videos for the WI website and magazine. She has run events at Soho Farmhouse, created product ranges for Organic food-tech Modern Baker, Vegan-treat brand Onist, and demonstrated at Countryfile Live.
At Thyme she combines her in-depth culinary knowledge and engaging manner with a passion for reactive, seasonal cooking and produce lead by our gardens.