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Cat Sheppard

Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children.

Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store.

Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Video Description

Mountain Thyme Cookery School based in Verbier, Switzerland, invites you into their classroom with these online lessons in cooking and baking.

In this episode Mountain Thyme Cookery School's Chef Cat Sheppard shows us how to make a kitchen staple and shares her chicken stock recipe. Making stock from scratch is a valuable kitchen skill to have as it forms the base of many soups, broths and sauces. 


Chicken carcass (roasted)

1 carrot

1 onion

2 celery sticks

1 bulb garlic

A handful of fresh herbs, such as rosemary, thyme, bay leaf, sage

Black pepper

4 litres water


Make sure you have picked off any excess meat from the chicken and save for another dish. Pull away the leg and wing bones, then using scissors, chop the carcass into pieces small enough to fit easily in your saucepan.

Wash the vegetables but don’t peel them. Cut off the dirty end of the root of the onion, but leave the skin on. Chop them roughly into large pieces and throw into the pan. Chop the bulb of garlic in half. Throw in any hardy herbs you have growing or in the fridge and a handful of whole black peppercorns.

Cover with water. 4 litres is approximately right but this will depend on the size of your pan.

The less water there is the more likely it is to boil dry. Cover with a lid.

Place on the hob and slowly bring to the boil, then turn the heat down. If you are cooking it on the hob, cook at a slow simmer for a further 3 hours, checking at intervals to make sure there is enough water in there. If you want to leave it, place the whole pan in the oven at 140°C and leave for up to 5 hours (125°C if you want to leave it all night).

When it is ready, strain off the stock from the bones into another saucepan and leave to drain for 5 minutes. Pick out the vegetables you might want to add to a soup and discard the bones.

Boil the stock at a rolling boil until it has reduced by half. You should be left with approximately 1.5 litres.

Cool thoroughly overnight, then skim off the hard fat from the top. Heat gently to pour into freezable containers.

Include the skin in the stock as it contains lots of flavour. Any fat that appears in the stock can be skimmed off the top when it is cold. If your sieve has large holes, you might want to put a new/clean j-cloth over it to catch any smaller bits of bone.

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