Cordula Peters

14/06/2026

Breakfast & art, the Sunday morning equivalent to dinner & a show. Just as delicious, and also entertaining.
My artwork is still up until the end of the month. Come visit Steve Mitchell , have some of Chef Steve’s delicious food and check out some art.

06/06/2026

Art Exhibition: Why won’t you hear me?
The Church Lane Tea Room
18 Church St, Seaford BN25 1HG
Mon-Sun 9:00am - 16:30pm
If you feel like a nice cup of tea and a freshly baked scone with one of their delicious homemade jams while looking at some of my art, then check out one of my favorite cafés in Seaford
Affectionally called “the pink café” in my family, it is currently exhibiting 19 one-of-a-kind monotype prints from a series of 100 prints.
The exhibition will be up for the whole month of June. All prints are for sale.
A big thank you to the Steve and Udo for this opportunity.

19/05/2026

I will miss you dearly. Aglaia was such an amazing person, wonderful chef, and just fantastic human being. What an absolute legend she was. I am incredibly sad to have heard that she lost her battle with cancer yesterday morning. I will miss our conversations at the Food Symposium or our little one on one sneaky chats during online kitchen labs. Aglaia always made me chuckle,but also gave me so much advice and great ideas.
Aglaia, thank you for having been so unapologetically you with your fiery red hair and no BS, straight-to-the-point attitude. The culinary world just lost an absolute gem.
Photo: Oxford Food Symposium 2022 with Aglaia rocking her signature red hair and a pair of cool sunglasses.

13/05/2026

12/04/2026

One of my favorite times of the year: wild garlic time!
My go-to easy and quick way to eat it is as a simple pasta sauce. Just freshly picked wild garlic, olive oil, salt, and Parmesan cheese. Yes please!

23/03/2026

Is it breakfast, brunch, lunch? …time doesn’t matter when you are on holiday and you just prepare a nice meal whenever you feel like it and the time feel right. In German we call it “Brotzeit” (time for bread), any meal that consists of some kind of bread with so kind of cold toppings. The best time!

22/03/2026

Vacation Breakfasts
Cooking breakfast is just more enjoyable when on holiday, where you can cut fresh herbs that grow right outside the kitchen (both wild and cultivated), and you can then enjoy eating it sitting outside while enjoying a gorgeous view.

19/03/2026

Pasta Ricotta e Prezzemolo / Spaghetti with Ricotta & Parsley
One of my favorite simple pasta dishes. Quick, easy, and delicious. This dish consists of a very basic sauce made of mainly ricotta and freshly chopped parsley with a bit of sautéed garlic and onion, and some freshly grated hard cheese (I used pecorino here). So good!

14/10/2025

This past Thursday I had the pleasure of being invited to give a talk at the Royal Horticultural Society’s Wisely Gardens’ Plot to Plate Festival.
I gave a cooking demonstration on how to preserve some flowers and fruits that many gardeners might have in their gardens, but never thought of eating, things I also use at Glyndebourne, grown in the Glyndebourne gardens, and then serve at Nether Wallop in the summer during the Opera Festival.
It was great fun to leave the kitchens at Glyndebourne for a day and share my passion with a wonderful group of garden enthusiasts.

31/08/2025

Life as a chef is not always just about cooking. It also can involve a lot of research and exploration to come up with new ideas, learn about old recipes, or experiment with the unknown. As a former academic of many years it is that aspect of cheffing that I enjoy especially.
It certainly impacts my development of the summer menu at Nether Wallop every year.
Last year I had the honor of presenting a paper on foraging in East Sussex and shared recipes made of foraged food at the Oxford Food Symposium.
The paper was recently published in “Garden, Flowers, and Fruits” by Prospect Books.
It’s always exciting to see your name printed in a book 😊