Graduate Story – Clare’s Preserves

Many of our graduates go on to start their own food businesses.  Recently we caught up with Clare Gault who studied with us in 2013. This is the story, thus far, of Clare’s Preserves…

When Clare first came to study with us on the Diploma in Culinary Arts, she was living in Germany.  For the duration of the course, she, her husband and dogs rented a cottage on Dartmoor.  Soon to fall in love with the area, post-graduation they decided to make their move here a permanent one.  The people, like ourselves, who have fallen in love with the award-winning products she now makes are very glad that is the case.  Germany’s loss, is most certainly Devon’s gain.

Before deciding to enrol at the Chefs Academy, Clare’s professional background was in Maritime.  Her involvement in cookery was only a hobby at this stage.  However, as so many of our students have shown over the years, with passion and a good mindset, you can go on to great things.

Before signing up for the chefs academy I had the chance to do day courses and weekend courses at Ashburton, so I could try the school out before committing for 16 weeks to a Diploma course. The cookery courses were so well organised and I learnt so much in such a short period of time that I was certain the 16 week commitment would help me to develop my skills and commence my career. The fact it was so conveniently located was also a bonus.

Clare tells us that during her course, our tutors suggested her particular method of working could be very suitable for developmental practices.  “I’m quite precise and regimented in the way I approach things” she tells us “Some of the students were very creative, whereas I like to have a recipe to work from.”

Sounding extremely modest about her own flair in the kitchen there, considering the variety of different products she currently produces, to critical acclaim.

Clare always intended to go on to work in her own environment, rather than a commercial kitchen. Initially considering opening her own cafe or bed and breakfast, she found her calling by chance.  “I came across the [Dalemain] Marmalade Awards, so literally grabbed one of my jars from the cupboard and sent it off”.

That spur of the moment decision landed her with a silver award, but she’d soon be back for the gold.  From then, the business was born and Clare hasn’t looked back since.  There are now 20 different products under the Clare’s Preserves brand, including some seasonal varieties, not available all year round.

Predominantly she sells to stockists in Devon, however after bagging three (yes, three) golds at this year’s The World’s Original Marmalade Awards, she attracted attention from Fortnum & Mason.  So currently her label will be seen on the shelves at their world-famous flagship London stores. Something Clare remains typically modest about. 

Clare works with as many local suppliers as possible, and her products are a real labour of love.  She could not expand the business any more without taking people on, and in the process, losing a little of what makes her products special.  For this reason, she won’t entertain the idea of selling to supermarkets.

When asked how she looks back on her time at Ashburton, she tells us “Fantastic, from start to finish. It’s very hard work, but you get out what you put in.  I really wanted to do well, and I’m very proud to tell people I studied at Ashburton Chefs Academy”.

“It made a huge difference, and I certainly think without it, it would have taken a lot longer to get where I wanted to.  There’s also so much you learn when you’re there, not just the cooking aspect, but also on organisation, which has been a huge benefit on the business side.  Learning about costings for new recipes for example, makes life so much easier.  It got me on the right track from the beginning.”

You can see the full range available from Clare’s Preserves here.