About Us | glade-verse Culinary Academy

Our Story

Born From a Love of Teaching Great Food

glade-verse began in 2015 when head chef Marcus Thornbury realised that most cooking education was either too basic or too exclusive. He envisioned a place where anyone—regardless of experience—could learn to cook with confidence and creativity.

What started as weekend workshops in a rented kitchen has grown into one of the most respected independent culinary academies in the United Kingdom. Yet we've stayed true to our founding principle: that great cooking is learnable by anyone willing to put in the practice.

Today, our state-of-the-art facility in London welcomes over 400 students annually, each leaving with skills they'll use for a lifetime.

Our Approach

Technique First, Recipes Second

Most cooking classes hand you a recipe and have you follow along. We take a fundamentally different approach. We teach you the underlying techniques and science that make cooking work.

When you understand why high heat creates the Maillard reaction, or how emulsification works, you stop needing recipes as crutches. You start improvising, adapting, creating. That's the transformation we aim for.

Understanding Over Memorisation

We explain the science behind each technique so you can apply it broadly.

Practice, Practice, Practice

Our classes are 80% hands-on. You learn by doing, not watching.

Honest Feedback

Our instructors tell you what works and what needs improvement—kindly but clearly.

Real-World Skills

Everything we teach translates directly to your home kitchen or professional career.

Our Team

Meet Your Instructors

Our teaching staff combines decades of professional kitchen experience with a genuine passion for education. They've worked in Michelin-starred restaurants, authored cookbooks, and trained countless chefs who now lead their own kitchens.

Marcus Thornbury

Founder & Head Chef

20 years in professional kitchens including 5 years as executive chef at The Gilded Fork. Specialises in classical French and modern British cuisine.

Adriana Lombardi

Pastry Director

Trained at Le Cordon Bleu Paris. Former head pastry chef at Claridge's. Author of "The Science of Sweet" and specialist in laminated doughs.

Kenji Nakamura

Senior Instructor

Expertise in Asian cuisines with 15 years experience across Tokyo and London restaurants. Known for his patient, methodical teaching style.

Rebecca Hayes

Beginners Programme Lead

Started as a glade-verse student herself. Now specialises in helping nervous beginners find their confidence and love for cooking.

Our Facility

A Kitchen Designed for Learning

Our 300-square-metre facility was purpose-built for culinary education. Every station mirrors a professional kitchen setup, ensuring that what you learn here transfers seamlessly to any cooking environment.

8 Full Cooking Stations

Each equipped with professional-grade ranges, prep space, and utensils.

Dedicated Pastry Lab

Temperature-controlled space with marble surfaces and professional ovens.

Demonstration Kitchen

Overhead cameras and screens so every student sees every detail.

Premium Equipment

From sous vide circulators to traditional copper pans—we have it all.

About glade-verse