Kate Hill is a great cook, a patient teacher, a lyrical writer and the founder of the Gascon Kitchen at Camont.

Since 1990 Kate has moored her Dutch canal barge at the foot of this historic french farmhouse, while patiently transforming a nettle infested and bramble covered hectare into a trio of organic gardens. A towering pigeonnier became a guest house, its piggery a pantry and the 2 meter wide fireplace defined the ultimate Gascon Kitchen.

Kate acquired her deep knowledge of Gascon cuisine from her friends and neighbors in France- the artisan food producers. Today, when she's not tending bees or chickens, or weeding her vegetable garden, she's guiding a novices hand in the kitchen, rolling out a buttery pie crust for guests, or challenging visiting chefs to explore beyond the kitchen's walls and into the fertile Gascon countryside.

An accomplished cook and teacher Kate has studied traditional and authentic Gascon cooking, home butchery and charcuterie for two decades. She shares these life skills with students and professionals at Camont with a big dog named Bacon, a black cat named Boudin, and all the guests that pass through Camonts garden gates.

To find out more about Kate including details of her cooking classes please visit her website