The Faces of Flavours

Meet the Team behind Flavours School of Cookery.

Marcus - Teacher

A qualified teacher with 14 years experience, Marcus has a real passion for food and cooking from around the world. He spent two years in Iran as a young child and taught in South East Asia and the Middle East with his family, learning to reproduce the traditional cuisines he ate everyday. He is now committed to developing a love of fresh, locally sourced and healthy food in the next generation, along with technical food preparation skills and sustainable meal-planning.

Liz - Chef

Liz is a highly qualified chef and has over 25 years experience in culinary arts. Liz teaches a delectable selection of cookery courses at Flavours to a variety of ages. She channels inspirational energy to each class with an eagerness for food and a desire to share her aspirational skills.

Tom - Kitchen Technician

Working at Flavours for over 10 years, Tom is our longest serving and arguably most well-known employee. He studied Film at university and is now working as a Kitchen Technician.


Raised in Brazil with an Italian family, May has been with us over a year. She has also lived in Canada, Italy and England with her 2 children. May studied Technology of Gastronomy at university and is now working as an invaluable member of our support staff.

Staff Charlie

Having spent 20 years working at Wetherspoons as a manager, Charlie knows the hospitality business inside out. She has a passion for ethical practises and sustainability. Charlie loves pets, wildlife and eating out. She is working at Flavours as an invaluable member of our support staff.



Nikki is the newest member of the Flavours team. With a decade of food and hospitality experience, Nikki then trained as a Journalist and worked in factual TV for 5 years, mostly producing food-related shows for Channel 4. She has a deep-rooted love for Bournemouth and its community and is now working as our Receptionist and Marketing Administrator.

Guest Chefs

Flavours attracts a wide selection of renowned guest chefs to lead specific classes. Look out for them on our calendar of events! In the past two years these have included:

Adriana Lisk

Adriana moved to the UK in 2005 and went to Bournemouth and Poole college to study Patisserie. She has worked in great places such as Le Petit Prince Patisserie and The Italian Villa (at Compton Acres). At present, she is the Head Pastry Chef of the Rockwater Restaurant in Branksome and also has a small cake business, Bella Louise Cakery.

Born in a family where the kitchen was the heart of the home, preparing and making food has always been an essential part of Adriana’s life. She has wonderful memories growing up in the rural heartland of Brazil where food was made lovingly from scratch. It was an all-day communal affair, where stories were shared with family and friends while splitting peas or stirring great pots of stew or making compotes and jams. To this day, it is something she dearly misses. Food is a massive part of Adriana, and sweet food especially. 

Kerry Witt

A chocolate maestro, Kerry launched Chocolate by Miss Witt in 2012. She has a working kitchen in Hordle where she produces and sells her range of chocolate as well holding a range of chocolate workshops to suit everyone. She is in high demand for food festival demonstrations with regular appearances along the south coast. 

Kwan Sheun

Kwan Sheun (Sal for short) grew up helping in the family Chinese take away in Bournemouth - opened in 1986 by her mum, a brave lady from a tiny fishing village in the south of China.

Sal studied in what is known now as the Arts University Bournemouth and gained health and social care experience and qualifications, while working in residential care homes and working as a chef in larger Chinese restaurants. 6 years ago, she started from a small market stall with just Bao buns and slushies and now runs the famous Bao Bao house in Christchurch.


Be the first to know what we're cooking up!

Our classes book up quickly, so if you like to plan ahead, drop us your details below and we'll send you updates of our events that are coming up.