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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 of their masterclass, Chef Cat Sheppard shows us how to make a cake using a special ingredient, lavender from the garden. This cake is the perfect treat for afternoon tea and with this original recipe and step by step baking instructions, it'll be perfect every time.

Chef Cat Sheppard specialises in making beautiful wedding and celebration cakes, and has made cakes for hundreds of happy clients- some of them being A-List celebrities, making this episode one not to be missed. 


125g butter

250g caster sugar (infused with lavender flowers and lemon zest)

3 eggs

200g flour

1 tsp baking powder

1 tsp salt

120ml plain yoghurt/buttermilk

Syrup drizzle: 2 tbsp lemon juice

2 tbsp water

3 tbsp lavender caster sugar


Preheat oven to 160°C.

Mix the flour with the bi-carb and salt.

Put butter in a bowl and beat until light and creamy. Add sugar and beat until pale. Add eggs, one at a time, alternating with 2 tbsp flour, and beat until smooth. Hold back at least ½ the flour.

Fold in flour and yoghurt alternately to prevent splitting. Make sure you have flour for the last part.

Bake for approximately 30 minutes or until a skewer comes out clean.

For the syrup, heat gently and set aside. When cake is cool, brush over the top with pastry brush.

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