The Team

Cracking Good Food works with fully trained Cracking Cooks and Co-ordinators and supported by over 100 volunteers, without whom we would not be able to deliver our extensive programme of cookery classes, courses, workshops and demos.

Adele Jordan is our full-time Founding Director. She has led Cracking Good Food since its inception, has a background in teaching food and was a member of Unicorn Co-operative Grocery for 5 years.

We also have 5 non-executive directors –
Juliet Lawson – former full-time director with 5 years’ experience of funding, tenders, and developing and managing projects and grants
Rob Tomlinson – a longstanding teacher/lecturer and our expert breadmaker
Mary Pegington – an NHS Research Dietician
John Pegington  – a Chartered Management Accountant with NHS South Manchester CCG
Tracey Torley – an experienced project manager, community support manager and trainer
Maz Linford – a trained chef, our most experienced community cooking leader & experienced project manager

Our Co-ordinators are Alison & Bernadette, Dan, Judith, Natalie, Paul, Sharon, Susan headed up by Tracey & Sharon. Banner photography by Wendy Swetnam.

Our Community Development Practitioner

John Hesketh – with 18 years’ experience in social regeneration – spanning the public, private and third sectors across the North of England. His professional passion is focused on changing policy, improving places, increasing quality of life and future prospects among those in most acute need – and he is a keen champion of cross-sector collaboration in levelling play fields and affecting sustainable change. To Cracking Good Food, John brings skills in place profiling, community engagement, partnership-building and project development; quality assurance, social impact measurement and pursuit of funds from a variety of sources for commercial and community benefit. His hope is that over coming months he’ll be able to help Cracking Good Food maintain key work-streams, add to these and extend the company’s reach.

Our Cooks

Amanda Aiken is an Associate Public Health Nutritionist who retrained following a successful career as restaurateur & keen cook. She is passionate about food and its link with health and has been running ‘cook and taste’ sessions at Children’s Centres in Lancashire. Amanda is keen to change what has become ‘the norm’ and get families eating and cooking together again. She is also active in research and has co-authored publications and presented her research at nutrition conferences.
Dina Da Silva Inspires all as she’s passionate about teaching people cooking skills that they can then use to cook tasty and healthy food for everyone to enjoy. I love to see the sense of pride and achievement that they have when they have cooked something from scratch that tastes better than ready made food, is healthier than ready made food and is cheaper!
Hannah Patterson is a nutritionist and raw food chef from Cheshire. Hannah has been around the world in search of ways to make healthy food taste even more delicious. Her raw chocolate and raw food workshops are an excellent introduction for anyone interested in learning more about raw vegan ingredients and how to incorporate them into delicious recipes. Discover more about Hannah on her website
Jan Cron has a 13 year strong career and passion for all-things-food. Testament to Jan’s natural flare with food is his employment in Rosette and Michelin starred establishments, both abroad and in the UK. He was trained in a Michelin star Alcron in Prague and after moving to the UK he worked in several Rosette awarded restaurants including Vertigo and Scottish Steak Club. He regularly cooks for clients at The Masters, The British Open and Wimbledon. This background, combined with his drive and dedication for bringing fine dining to all, has equipped Jan for his current job as a private chef. Also a trained nutritionist he only uses good quality, locally sourced and organic ingredients where possible.
Jesper Launder is the wild food expert who runs our popular foraging trips to Chorlton Ees and Fletcher Moss in Didsbury, teaching participants to correctly identify plant species that are then cooked and tasted “in the field”. He is also qualified in Herbal Medicine and works for Neal’s Yard Remedies, so can also offer tips on treating ailments naturally! See
Marcello Ghiretti Italian-born Marcello trained in international Italian & French cuisine. He was a sous-chef for 10 years in two 3-Rosette restaurants, then went on to work in two Michelin-starred restairants and the acclaimed Italian cooking school Alma La Scuola Internaaionale Di Cucina. He has a Masters in nutrition, a Chinese medicine diploma and a professional macrobiotics and personal training diploma. He is currently Head Pasta Maker for Piccolino UK, where he also runs master classes for the group.
Maz Linford is an experienced professionally-trained chef, with particular expertise in Pan-Asian cuisine. She has delivered many LFHW cooking classes, has worked with GM Probation Trust and is currently delivering our foodbank cooking programme. She is excellent at developing rapport with varied groups of participants. She also delivers specialist Thai, Vietnamese and Japanese sessions as part of our public programme.
Neha Garg Gupta who moved to the UK to launch NG Homemade Food, a professional catering business in Belfast and Manchester after studying Biotechnology in Germany. Neha is passionate about the health qualities and nutritional benefits many of the Indian spices give and enthusiastically shares her knowledge through her specialty South and North Indian dishes. Neha has written over 20 national and international publications and is an author of a number of books. She’s a great believer in ‘Health is Wealth’, which is  why she ensures all her food is healthy. Growing up she was always inclined towards cooking but only got a chance to really explore cooking & different dishes fully in Germany. That has fully informed her passion for cooking & she now wants to share that joy.
Philippa Magar is married to a Nepali chef and spent 5 years living and working in Nepal, before bringing their culinary skills to the UK, keen to find a way to build connections between her husband’s Himalayan heritage and their new home. Through Momo Cooking they share the secrets of their family’s favourite recipes, teaching you how to blend spices and flavours to transform locally sourced ingredients into tasty Nepalese dishes, and also about Nepal, its people and its culture.
Rob Tomlinson trained as a cook 30 years ago and has been a passionate Cracking Cook and non-executive director of Cracking Good Food from the start. He has run many successful sustainable fish sessions for us and has made breadmaking a staple in our programme. He has cooked at the Big Green Festival twice, with the Probation Service and at numerous community sessions.
Sam Sin is the owner of Koi which specialises in the flavours of Southern China whilst also bringing flavours from South East Asia into the culinary mix.  Sam is passionate about communities and food having worked over 12 years for charities in the UK and abroad, and more recently, teaching community cooking classes to women in Myanmar (Burma) using food as a peace-building initiative. Sam has over 25 years experience in the catering industry, helping out in family restaurants and learning the ropes from an early age. She joined the CGF family as a Coordinator and now returns to teach her family recipes from their Cantonese and (little known) Hakka heritage.
Sue Loynes has inspired young people to develop a love for food and cooking through teaching Food and Catering in high schools for the last 10 years. Prior to teaching, her career included pub and restaurant management, training and project management. Sue is a keen home cook with a passion for using simple, fresh ingredients and is keen to support all members of the community develop basic cooking skills, build confidence around food and make time to share the benefits of cheap, simple healthy meals with family and friends.
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