Meet the Team

Over the past 4 years the team at Bridge 67 has expanded from 1 to 8 part time staff.  We have a dedicated team of experts all working for the same goal and that is to provide an excellent, educational, creative, fun day for everyone that visits us at Bridge 67 Cookery School.

Roy Shortland Chef Tutor at Bridge 67 Cookery SchoolRoy Shortland – Chef Tutor

Roy loves food and cooking and went straight into catering college from the age of 16.  Progressing quickly to work in some of the top hotels and restaurants in London, such as The Royal Lancaster Hotel as a Pastry Chef, then with Sally Clarke at Clarkes restaurant as a Head Pastry Chef. He then worked for over two years with Nico Ladenis in his two Michelin star restaurant Chez Nico as a pastry chef.

Roy eventually relocated to Market Harborough where his wife worked for Joules and with a young family, started working as head chef for Mars UK in Melton.  For the past 4 years Roy has been freelancing as a Chef Consultant for various food companies. Roy also has his own small bespoke catering business contributing food ideas for the Joules magazine and of course as chef tutor for Bridge 67 Cookery School .

Ian Sands Chef Tutor at Bridge 67 Cookery SchoolIan Sands – Chef Tutor

Ian has been a professional chef for over 35 years and is classically trained in all departments of the modern kitchen and has a wealth of experience in both restaurants and banqueting hospitality catering.  Ian is also a long standing member of the British Culinary Federation and currently experiments with molecular gastronomy.

Ian trained for his City and Guilds Certificate with the hotel and catering industry training board and then worked for the ChaseHotel in Nuneaton for 8 years, quickly working through the ranks from Commis Chef to Head Chef.  After this he moved to the Fernleigh Hotel in Earl Shilton where he worked as head chef for 4 years then the Mallroy Park Race Circuit and finally to the Hinckley Golf Club where Ian worked for 22 years .  Ian now works as a freelance Chef, working partially for the Kilworth Springs Golf Club, Lutterworth and also for Bridge 67 Cookery School where he brings a wealth of experience.

Jill Vickers at Bridge 67 Cookery SchoolJill Vickers – Proprietor

Jill has always had a passion for food.  From the tender age of 4 she loved cooking cheesecakes and puddings with her Mum for Sunday dinner.  Living on a farm, apple pies and Sunday roast dinners are what she was bought up on and with her parents running a sheep and beef farm, there was always a freezer full on home bred beef and lamb to cook with.

Jill also loved hens and with a desire to be an entrepreneur she set up the Turner Hen Corporation when she was 8.  Selling eggs to friends and family was a great money spinner and soon expanded to 50 hens so that she could set up an egg round.

After school and with a site for business, Jill went on to do a Degree at Harper Adams Agricultural College in BSc Food Marketing and Business Studies.  Leaving college, Jill went to work for Quality Milk Producers, marketing Channel Islands milk and also studied for her Post Graduate Diploma in Marketing.  From milk she went to beer and went to work for Coors Brewers selling the likes of Carling, Grolsch and Caffreys to the supermarkets for 5 years.

In 2004 Jill married John who has a beef and sheep farm in Smeeton Westerby.  After starting a family with Jessica born in 2005 and Thomas in 2008. Jill decided she needed a career change and had the desire to share her vast Cookery knowledge. Bridge 67 Cookery School was born.

John Vickers at Bridge 67 Cookery SchoolJohn Vickers – Proprietor

John has lived and worked on the family farm all of his life and grew up running home from school as he couldn’t wait to get back to help his Dad.  Starting with bucket rearing calves and feeding lambs, John soon developed a real passion for producing good quality beef and lamb and feels very proud of the quality of beef and lamb that British farmers produce today.

John has worked closely with his parents over the years to develop the farm, and grow the suckler herd and sheep through selective breeding.  John loves the challenge to produce the best beef and sheep through constantly improving the blood lines of the cattle and sheep that we have.

Johns enthusiasm for his work reaches to the cookery school where he encourages cooks to buy British, local and seasonal produce.

All students are offered a visit around the farm, please speak to John if you would like to know more about our animals and the way they are produced, reared and slaughtered.

Wendy Chapman at Bridge 67 Cookery SchoolWendy Chapman – Administrator

Wendy first met Jill & John when she attended a cookery course at Bridge 67 in November 2007.  She responded to a request for administrative help as the business and Jill and John’s family were expanding, and started working for them in August 2008.

Wendy is the administrator for Bridge 67 Cookery School and deals with bookings, the paperwork, keeping Jill & John organised and anything else that needs doing. She is a married Mum of 2 who lives locally and enjoys the warm and friendly atmosphere of working at Bridge 67.


Tanya Burley at Bridge 67 Cookery SchoolTanya Burley – PR Media & Marketing

Tanya looks after the marketing and daily website updates for the business. As the business grows with more services being added each week, the everyday updating of the web, social networking, blogs, newsletters and marketing has become a full time job.

Tanya is perfectly placed with her knowledge of Bridge 67 Cookery School to look after all the day to day aspects required to keep the business running smoothly.