What does it take to cook with true passion? In this episode of Cloke Cooks, Chris Cloke chats with celebrity chef Steven Saunders, owner of The Geranium restaurant, at his beautiful home cookery school at his private finca (farm) in Spain.

Steven shares the story of how his mother’s incredible home cooking (and her French heritage) inspired his career, how a school careers adviser set him on the path to catering college, and his rise through the ranks after training at the world-famous Savoy Hotel in London.

They also dive into the realities of the kitchen (the heat, the grueling hours) and why you simply cannot cook great food without putting your heart into it.

• The Spark: How Steven’s mother (and grandmother’s French roots) embedded a love for food, pastry, and entertaining into him from the age of five.
• The Career Pivot: Why Steven chose catering college over his teenage dreams of becoming an actor or singer.
• Kitchen Realities: The dedication, long hours, and intense heat of the kitchen environment.
• The Finca Cookery School: How Steven hosts hands-on masterclasses at his private country home, utilizing on-site ingredients.
• The Magic of Local & Seasonal: Why The Geranium is ranked in the top 25 in Spain—focusing on fresh, local, and in-season produce grown right at the finca (like papayas, mangoes, and a banana plantation) paired with fresh seafood from the Andalusian coast.
• Demystifying Desserts: Why you should stop buying store-bought desserts and try making your own (including Steven's tips on a modernized, easy Baked Alaska and his seasonal chocolate mousse with fresh cherries).

• Beef Wellington
• Fresh Lobster
• Modernized Baked Alaska (With Italian meringue and homemade ice cream)
• Chocolate Mousse with Fresh Cherries

Cloke Cooks is produced by Chris Cloke and brought to you by ProClean Direct.

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