John Rogers – Rosemary Shrager Cookery School


John

John moved from Liverpool at 18 to the then Michelin Starred, Star Inn, Harome. Working under Chef Patron, Andrew Pern, and Head Chef, James Mackenzie (now, Chef Patron at the, Michelin starred, Pipe and Glass). This was a fantastic learning curve for John, and one he looks back on with great memories. He then moved on to the General Tarleton, Ferrensby working under Chef Patron, John Topham and Head Chef, Robert Ramsden. John progressed through the ranks developing his flair, personality and love for Yorkshire produce. It was Swinton Park, Masham, that beckoned John next. Under Executive Chef, Simon Crannage, John would hone his fine dining skills and develop a passion for being centre stage, becoming a regular at North Yorkshire’s top food festivals. It was at Swinton Park where John and Rosemary first crossed paths.

In the Spring of 2011 John took the opportunity to move to St Tropez, to become a private chef. “It was a once in a lifetime opportunity that came out of the blue, and I grabbed it with both hands. It was one of the best and most important things I’ve done; to be able to immerse yourself in French food and culture was unforgettable.”

On returning to the UK John spent time with the award winning Phil Fanning, at Paris House, Woburn. “Phil is fantastic to work with, welcoming, patient and a truly talented chef. He really does lead by example.”

John then teamed up with Rosemary Shrager at the Swinton Park Cookery School, becoming her Head Chef. It was here the pair instantly hit it off.

“In a way, Rosemary and I are chalk and cheese; a real odd pairing but it really works! When Rosemary asked me to come with her to Tunbridge Wells I jumped at the chance. I feel very privileged to be working so closely with Rosemary, who is amazing. She’s a joy to work with, and such a giving person. I’m hugely excited to be part of this fantastic project.”