Kate Hill, a published author and professional cook of 30 years, founded Camont as a cooking school in 1991 after moving to this beautiful spot in France from the US. But we don’t cook haute cuisine in chef’s whites at Camont – we grow and buy seasonal produce from local farmers and make great Gascon food in the old stone kitchen.

Our programs have grown from Kate’s relationships with Gascony’s thriving food community - particularly its butchers, and now you too can work with them to learn how to break down a pig and cure your own charcuterie. This work has placed Kate at the forefront of the global nose-to-tail butchery movement, and this year she was made head of Butchery & Charcuterie at the British School of Artisan Food, whose professional diploma curriculum she designed and oversees.

Kate teaches workshops on French food internationally and consults with professionals like the BBC’s French Odyssey series with chef Rick Stein, which was filmed in Camont’s wonderful kitchen. Kate’s work has also been featured in Food & Wine, Bon Appétit, Dish, Appellation and Maison Sud Ouest magazines, as well as the New York Times, the LA Times, London Times and the Boston Globe. Kate welcomes students to Camont with her giant farm dog Bacon, a trio of barn cats, a dozen chickens, a flockette of ducks – and whoever else happens to be stopping by.