Demonstration Dining Experiences

Chef’s Table – Demonstration Lunch and Dinner

Chef's Table
The Chef’s Table is an occasion of culinary theatre. Watch a top chef cook a gourmet meal for you…

Guest Chef Tables – New in 2015

Mini Demonstrations
As a treat for foodie guests, we have invited some of our Michelin-starred chef friends from around the UK to host Guest Chef Tables…

Christmas Chef’s Tables – Lunch & Dinner

Christmas Chef's Tables - Lunch & Dinner
Relax and let Cookery School Chef Director Stephen Bulmer entertain you with a festive lunch or dinner…

Chef's Table

Chef’s Table – Demonstration Dining

24th January, 14th & 28th February, 7th & 21st March, 2nd & 16th May, 6th & 20th June, 3rd & 11th July, 22nd August, 5th & 11th September, 2nd October, 21st November, 17th*, 18th* & 19th* December (* Chef’s Table Festive lunches and dinners on these dates.)

The Chef’s Table is an occasion of culinary theatre – limited to just 12 guests. Watch Cookery School chef director Stephen Bulmer prepare a gourmet menu in front of you, to be served at the demonstration table in the stylish but relaxed surroundings of the cookery school.

Steve has worked with top chefs at Michelin restaurants all over the world and ran the Raymond Blanc Cookery school at Le Manoir aux Quat’Saisons. As he cooks, he will entertain you with top tips and anecdotes from his career. Chef Table menus change for each event are based on different styles and themes of cooking such as French, Italian and Modern British, as well as Seasonal Dinner Parties.

What is unique about the Chef’s Table at Swinton Park is that Steve cooks just for the guests at the demonstration table, without the usual distractions found in a commercial kitchen. Guests at the table have his undivided attention and are able to converse freely with him throughout the evening, going home full of new tips and ideas.


£58 per person, including a seasonal aperitif on arrival

Click here for online booking

Wine and other drinks charged separately.
Guests staying at the hotel on a DB&B basis can attend the Chef’s Table as an alternative to dinner in the restaurant.


Guest Chef Tables – New for 2015

As a treat for foodie guests, we have invited some of our Michelin-starred chef friends from around the UK to host Guest Chef Tables, showcasing their individual cuisine. Guest chef tables will take place in the relaxed, informal surroundings of the cookery school. Limited to just 12 guests, these evenings provide an opportunity for you to talk with the chef as you watch him at work, creating a signature dinner menu for you to enjoy.

Guest Chef Table –  four course menu with coffee: £95 per person
Click here for online booking.


11th April 2015 – Marcus Eaves, Pied á Terre, London

Guest Chef - Marcus Eaves  from Pied á Terre

Marcus Eaves gained his first Michelin star at just 27-years-old, fourteen months after opening the doors of L’Autre Pied in 2007, in London’s Marylebone. Today, Eaves runs the Pied à Terre kitchen and heads up the fantastic team, producing creative and exciting food that continues to delight both diners and critics alike. Under Eaves’ control, the restaurant is currently rated number 20 in the UK, achieved the highest possible score for the food in the Harden’s survey and sits in the category of “extraordinary to perfection” according to Zagat.

Marcus has worked with some of the top Michelin-starred chefs in the country including Martin Blunos at Lettonie in Bath, John Burton-Race at the Landmark Hotel, Shane Osborn at Pied à Terre in London and Claude Bosi at Hibiscus in Ludlow. In 2004, during his time with Bosi, his early achievements were recognised when he was awarded Midlands Young Chef of the Year and won The Gordon Ramsay Scholar Award

Over the past ten years Eaves enthusiasm and creativity have never waned, nor his his passion for his earliest inspiration of seasonality and the use of quality, British produce. The combination of this experience and resulting creativity has now pushed both these influence to the fore and he utilises them to remarkable effect to fuel his perfectly crafted menus.

Marcus Eaves’ Menu – Saturday 11th April

Salad of White Asparagus with Crab Mayonnaise
Iberico Ham and Glemolata


Poached Turbot with Lardo di Colonnata
Green Asparagus and Chervil


Saddle of Lamb with Wild Garlic, Peas
Broad Beans and Smoked Bacon


Caramel Parfait with Toasted Oats, Whiskey Creme Anglaise
Caramel Popcorn

(Vegetarian alternatives available but must be pre-advised at time of booking)


25th April 2015 – Paul Foster, Mallory Court, Leamington Spa

Guest Chef - Paul Foster from Mallory Court

Paul Foster’s career started in the Midlands, working his way up to Le Manoir aux Quat’Saisons. He then won the William Heptinstall award, which enabled him to work ‘stages’ at WD50 in New York, The French Laundry in California and L’Auberge de L’Ile in Lyon.

Returning to the UK, Paul worked at Restaurant Sat Bains, prior to taking on his first Head Chef role at Tuddenham Mill, Suffolk. He spent a successful four years here achieving 3 AA rosettes, 6/10 in the Good Food Guide and Top 50 in the Good Food Guide – as well as appearances on BBC 2′s Great British Menu and BBC1′s Saturday Kitchen. In addition, he also won Observer Food Monthly’s Young Chef of the Year and The Good Food Guide ‘Best Up and Coming Chef’.

Paul describes his food as natural modern British, with a focus on purity of flavour, using wild and seasonal ingredients.

Paul Foster’s Menu – Saturday 25th April

Asparagus, Corn-Fed Chicken, Cured Egg Yolk, Buttermilk, Parsley 


Roast Scallop, Crispy Cod Cracker, Sweet and Sour Dill Dressing 


Earl Stonham Wagyu Brisket, Potato Terrine, Onions 


Aerated White Chocolate, Passion Fruit, Coffee

(Vegetarian alternatives available but must be pre-advised at time of booking)


3rd October 2015 – Adam Simmonds, Kensington Pavilion, London

Guest Chef - Adam Simmonds from Kensington Pavilion, London

Adam Simmonds not only cooked at BBC2′s 2014 Great British Menu banquet, but also has the rare distinction of holding a Michelin star at two restaurants in addition to a plethora or other awards. Tipped by the Good Food Guide as one of the ‘Chefs to Watch this Decade‘, he describes his cuisine as ‘modern with flavours that come together perfectly on the plate, without being over complicated’.

 Menu to follow


31st October 2015 – John Campbell & Peter Eaton, The Woodspeen, Newbury

Guest Chefs - John Campbell & Peter Eaton from The Woodspeen, Newbury

Award-winning chef John Campbell held two Michelin stars when running the notable Vineyard at Stockcross, Berkshire. Supported by his long term head chef Peter Eaton, he has recently opened The Woodspeen, near Newbury to great acclaim.

Pumpkin soup, rabbit and tarragon


Wild mushroom risotto, truffle jelly


Pan seared scallops, crispy chicken wing
and scorched balsamic onion


Slow cooked fillet of beef, ravioli cheek and parsley,
horseradish mash, ash baked beetroots


Brown sugar cream, salt caramel popcorn and
peanut butter ice cream, bananas

(Vegetarian alternatives available but must be pre-advised at time of booking)

Guest Chef Table menu with coffee: £95 per person

Click here for online booking.

Please also see dates and details of Cookery School Chef Director Stephen Bulmer’s Chef Tables

Christmas Chef's Tables - Lunch & Dinner

Christmas Chef’s Tables – Lunch & Dinner

Lunches: 18th, 19th & 20th December
Dinners: 18th, 19th & 20th December

Relax and let Cookery School Chef Director Stephen Bulmer entertain you with a festive lunch or dinner, as he prepares a gourmet menu in front of you around the Demonstration Table in the stylish, informal surroundings of the Cookery School. With a wealth of experience from top restaurants all over the world, Stephen brings Christmas celebrations to life with an array of skills and anecdotes that will entertain anyone with a love for food.

Lunch: £35 per person, Dinner: £55 per person
Both including a glass of bubbly on arrival.

Sample Menus:

Festive Lunch

Hot Yorkshire Cheese Soufflé, Spiced Apple & Tomato Chutney,
Winter Salad


Slow-Cooked Venison with Winter Vegetables,
Celeriac Rosti , Red Wine & Juniper Sauce


Clementine Tart



Festive Dinner

Jerusalem Artichoke Velouté with Roasted Scallops and Pancetta


Chestnut Tagliatelle with Wild Mushrooms,
Truffled Poached Quails Eggs


Roast Partridge (off the bone) with Bread Sauce,
Braised Red Cabbabge, Game Chips, Port Sauce


Mulled Pear Tart with Almonds

(Vegetarian options available. Please request at time of booking.)

Book Accommodation Online Now

Book Accommodation Online Now

Latest News

Book Now… for our wonderful events later this year. Live like a Lord and Lady at our Downton at Swinton weekend, or indulge in an extravaganza of fine food and wine at our Gourmet Weekends. For a special treat, come and join our Christmas and New Year house parties.

Looking Ahead… Work has commenced on our Country Club and Spa, which will include an indoor swimming pool with full spa and fitness facilities, as well as a 40-seat conservatory restaurant, coffee shop and Swinton Estate shop. Please see our press release for more information.