Ground Up Cookery School

Set deep in the rural landscape near Chudleigh and Newton Abbot, Ground Up Cookery School is an award‑winning, purpose‑built cookery school dedicated to local, foraged and sustainable ingredients. The school offers an inspiring range of hands‑on courses designed for home cooks, food lovers, hospitality teams and professional chefs alike.

Founded by Colin and Tasha Wheeler‑James, Ground Up began as a passion project and has evolved into one of Devon’s leading centres for sustainable food education—recognised for its innovative approach, chef‑led expertise and strong community ethos.

What Ground Up Offers

A Specialist School for Foraging & Fermentation

Ground Up is best known for its wild food foraging, seashore foraging and fermentation training. Courses introduce participants to edible plants, seaweeds and coastal treasures, with expert guidance on identification, safety, legalities and sustainable harvesting. Each foraging experience concludes with a hands‑on cookery session to turn wild finds into delicious dishes.

Hands‑On Cookery for All Levels

From basic cookery skills and pasta workshops to Asian street food, baking, fish & shellfish, Sri Lankan feasts and more, Ground Up’s timetable is diverse, seasonal and constantly evolving. Courses are highly practical, relaxed and confidence‑building, guided by experienced chefs with a focus on real‑world food skills.

Corporate, Team Days & Events

Ground Up hosts bespoke team‑building days, private groups, and professional development sessions for hospitality teams—covering zero‑waste cooking, sustainable menu development, fermentation, and foundational chef skills. Businesses can also access consultancy services to reduce food waste and embed sustainable practices.

Venue Hire & Private Experiences

Their custom-built school and surrounding grounds can be hired for culinary workshops, events, or private instruction. They also offer private dining, bespoke cookery courses, and can run events on‑site or at your venue.

Sustainability at the Core

Ground Up champions a from-the-land, from-scratch philosophy:

Wild, seasonal and foraged ingredients
Zero‑waste, preservation & fermentation practices
Local sourcing and small‑scale producers
Education focused on reconnecting people to the environment and their food

This ethos has earned them multiple Food Drink Devon awards, including Gold, Sustainability Pioneer, and Best Training School 2025.

A Taste of Their Most Popular Courses

Wild Food Foraging & Cookery
Seashore Foraging
Advanced Preservation (pickling, fermenting, curing, smoking)
Pasta Masterclasses
Asian Street Food
Artisan Chocolate Masterclass

With new courses added regularly, their calendar stays vibrant and seasonal.

Reviews & Reputation

Ground Up enjoys outstanding reviews, praised for its knowledgeable instructors, engaging teaching style, imaginative ingredients, and beautiful rural setting. Learners consistently highlight the mix of foraging, tasting, practical cooking and feasting as a standout experience.

Why People Love Ground Up