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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 with Chef Cat Sheppard, you will learn the basics of knife skills including how to cut peppers like a professional. You will also learn to make a Vietnamese duck salad from Chef Cat's original recipe.

This recipe is perfect for those summer nights where you want a lighter meal, and this quick and easy dish can be on the table in 20 minutes.


2 duck breasts, skinned

2 tbsp Chinese 5 spice

50g mangetout

2 peppers, yellow and ed

1 leek

2cm fresh ginger

1 red chilli

75g rocket

½ cucumber

100g baby sweetcorn

1 under-ripe mango

½ bunch coriander

5 sprigs mint

Sesame seeds for garnish

2 limes

2 cloves garlic, crushed

1 tsp fish sauce

1 tbsp soy sauce

1 tbsp sweet chilli sauce

1 tbsp vegetable oil


Pre-heat oven to 200°C.

Fry the duck in a tablespoon of oil, then allow to cool. Rub them in the 5 spice and roast for 10 minutes, then rest and cool until rest of the salad is ready.

Wash all the vegetables and slice very finely into matchsticks. Mix into a large mixing bowl. Peel the mango and remove flesh from the stone. Cut into fine slices.

To make the dressing, squeeze the juice from the limes and mix with the fish sauce, soy sauce, sweet chilli sauce and 1 tablespoon of vegetable oil in a jam jar. Shake well.

When the duck has rested, slice into fine slices and lay over the salad. Dress with the dressing just before serving.

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