Holly Cooke was born and raised in West Sussex.
At age 18, Holly began studying fine arts at the prestigious Central Saint Martins, Art College in London. She then went on to work in several media-based roles including internships at Tatler and Vogue as well as time as a photographers assistant, whilst working freelance at weekends catering backstage for Live Nation Entertainment.
She continued working freelance for two and half years before settling in a permanent position in PR & Events at Aspects Beauty Company based near Brighton, who were specialists in luxury cosmetics and fragrance industry. Working with brands such as Dolce & Gabbana, Moschino, Agent Provocateur, Matthew Williamson and Versace; Holly managed and coordinated the press launches and events in the UK and internationally, spending time in Italy and New York where the majority of the brands she worked with were based. She committed herself to this role for six years, growing with the company, before moving to London and working in-house at Urban Retreat in Harrods, where she handled the Account Management of Urban Retreat brands and locations. In each role, she was overseeing campaigns and events for several clients, which became the key skills she has drawn on whilst at The Little Gloster.
In May 2009, Holly founded SidPR, an independent PR consultancy, specialising in the luxury market. This gave her the chance to move out of London, back to the countryside & personally look after a small selection of brands with that personal touch, which led her to meet Ben the following year.
Within six months of meeting, Holly had moved to the Isle of Wight & started to work alongside Ben to further develop The Little Gloster, following its launch the previous summer. Holly was the first and last contact for guests visiting The Little Gloster which gave the restaurant with rooms its special at-home touch, that resulted in its strong reputation for high quality food and service - always wanting to ensure that they went above and beyond their guests expectations.
Following their son Uffa's birth, Holly was yearning to do something artistic again so began training to make pasta with Gaia from Burro e Salida in London, which she prepared for the menu each morning before breakfast service. A true labour of love and something that was hugely popular with the restaurant guests.
As a wonderful home cook, experienced pasta maker & creative background Holly brings another dimension to Ben's classes and hosts a good few herself, including hosting Q&A's and interviewing guests from our little black book of chefs, producers and entrepreneurs from around the world (& their beloved Isle of wight). There is something for everyone to enjoy, Ben, Holly & Uffa included.