Meet the Cookery School Team: Jo Pratt
Many of you are no strangers to the cookery school team, but naturally the hustle, bustle and buzz of a class keeps us busy throughout, ensuring things are smooth running for your enjoyment!
So we've taken some time to sit down and share a bit more about us, meet Director of Food and Cookery School Teacher, Jo Pratt...
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Name: Jo Pratt
Job Title/Role at the school: Director of Food / Cookery School Teacher
When you joined Divertimenti:
I first began teaching classes and hosting demos at the Divertimenti Cookery School in 2017, coinciding with the release of my cookbook, 'The Flexible Vegetarian'. Unfortunately, the school had to close temporarily due to Covid, but over the past couple of years, I’ve been involved in its reopening. Now, in its second year, I play a key role in the logistics and planning of classes and events at the cookery school.
What you love most about your job:
The variety! But the true highlight is standing in front of people eager to learn, pick up new skills, and enjoy themselves. It’s incredibly satisfying to hear how much they’ve gained from their time at the cookery school and to see them making plans to return. Plus, being part of such a fantastic team makes the experience even more rewarding.
What is your background in food:
I pursued my childhood passion for food and cooking by earning a degree in Home Economics, which led to a temporary job with a specialist dietary food company. There, I assisted with recipe development, food photo shoots, and cookery demonstrations. My next step was joining BBC Good Food Magazine, where I met top chefs and food stylists. It was a dream job that opened many doors, including a 10-year collaboration with the late Gary Rhodes, as well as working with Gordon Ramsay, Angela Hartnett, Jamie Oliver, and John Torode, among others.
I began branching out into recipe writing, becoming the Food Editor for Elle and Glamour magazines, and made appearances on various food TV shows. Cookery book writing followed, and I’ve now authored nine books. With a wealth of knowledge from my experiences, I started teaching classes and presenting demonstrations.
What are you most excited for at the school for 2025:
Another year of foodie fun! In 2025, we have a fantastic lineup of both new and established cookbook authors set to celebrate their book launches and host classes with us. There are also some exciting partner events for everyone to engage with, along with indulgent supper clubs. And this is just the beginning of our planning for the year!
Favourite class at the school to teach or be a part of:
That’s a tough one because no two classes are ever truly the same. Even when the recipes or themes are repeated, the experience is always unique, thanks to the incredible variety of people who attend. Each group brings its own energy, creating a different vibe and atmosphere every time.
Highlight at the school so far:
Without a doubt, having the legendary Prue Leith at the cookery school to celebrate her new cookbook last October has been a standout moment. I had the incredible honour of hosting the Q&A session with her for our largest audience yet—30 eager guests squeezed in, hanging on to her every word. The atmosphere was electric, filled with excitement and admiration for Prue’s wisdom and stories.
It was such a joy to witness everyone soaking up her insights and to realise that we, as a cookery school, had created this special, unforgettable experience. Bringing together a room full of food lovers with one of the most inspiring figures in the culinary world was truly magical. It’s moments like these that remind me why I love what we do.
Where do you go for inspiration in the kitchen:
Inspiration in the kitchen is everywhere, and that’s one of the things I love most about working in food—it’s a constant, never-ending journey of discovery! Whether I’m wandering the aisles of a supermarket, tucking into a meal at a new restaurant, or scrolling through social media, there’s always something that sparks a new idea. I find inspiration in the pages of the latest cookbooks and magazines, working with other chefs and authors, in conversations with customers who come to our classes, and even in the dreams that come to me in the middle of the night!
Cooking or baking?
That’s a tough one because I truly enjoy both! But if I had to choose, I’d lean towards baking—especially when I have the time to really immerse myself in it. There’s something so satisfying about perfecting a recipe, the anticipation of waiting as it bakes in the oven, and then the joy of adding those finishing touches. Baking feels like a blend of art and science, and that sense of accomplishment when everything comes together beautifully is so satisfying and rewarding.
Sweet or Savoury?
Oh, that’s an easy one! While I do love baking and whipping up sweet treats, when it comes to snacking, savoury wins hands down. Give me a bowl of crisps over a bar of chocolate any day—especially if there’s a glass of wine involved! There’s just something about that salty crunch that’s impossible to resist. It’s my ultimate guilty pleasure!
