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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.

Chef Cat Sheppard talks potatoes in this episode of Mountain Thyme's masterclass! You will learn how to prepare classic English roast potatoes, as well as how to make a Swiss potato rosti.

With extra expert tips on flipping and getting the perfect golden tint to your rosti, this is another useful lesson in kitchen basics. 


4 large floury potatoes

50g butter, melted

Salt and pepper


Heat an oven to 180°C.

Melt the butter in a saucepan or microwave.

Peel and grate the potatoes, squeeze in a tea towel then put straight into the butter and mix well, so that it doesn’t go brown. Season well.

Heat a small frying pan (preferably one with a metal handle) to a medium heat and pour in the potato mixture. Press down with a metal spatula and allow to cook until crispy on the bottom.

Using a plate, up-end it over the frying pan, then flip quickly to reverse onto the plate.

Slide the rösti back into the frying pan and continue cooking.

When crispy on both sides, place in the oven for 10 - 15 minutes to ensure the potato is cooked through.

The Swiss like to eat their rösti as a side dish or for lunch with a fried egg, with some ham and melted Gruyere cheese over the top!

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