Professional Development – Five Day Course

Professional Development – Five Day Course

Chef: Stephen Bulmer
Duration: Five Day
Theme: Advanced Cooking; Bread Making; Fish & Shellfish; Meat Cookery; Mediterranean Cookery; Middle Eastern
Level: Professional Development
Price: £600

Our two, three and five day Professional Development courses are aimed at professional cooks and chefs who want to improve their skills and expand their recipe repertoire. Perhaps you work in a small business and don’t have the benefit of training provided in a large brigade, or perhaps you want to improve your individual skills to move onto the next level.

Cookery School Director Stephen Bulmer has spent his life in professional kitchens, with a career that has included 10 years at the two Michelin-starred Le Manoir aux Quat’Saisons, as well as running his own restaurant and then cookery school. He will share with you the benefits of his training and experience, focusing on the core skills that underpin great food, as well as showing you modern techniques and clever tricks from the top of the trade. These include recipes that you can adapt for multiple purposes, presentation garnishes that make something simple and look sensational, great dishes made from cheaper cuts and how to get ahead with preparation, through labour saving ideas and planning for longer shelf life with careful storage.

Courses are held in the newly-refurbished kitchens of Swinton Park Cooking School, equipped with the latest Gaggenau appliances, offering arguably the best chef training facilities in Yorkshire and the North East of England.

Whatever your level of cooking, Steve will help you raise your game, breaking down the techniques and explaining the recipes in a language that doesn’t need a degree in molecular gastronomy.

This five day course covers the following key areas: 

Day 1: Meat, Poultry & Game
Day 2: Baking & Desserts
Day 3: Bread Making
Day 4: Fish & Shellfish
Day 5: Mediterranean & Middle Eastern Cookery

Content for the five modules is as follows:


Rich and delicious meat dishes where the cooking technique adds value to inexpensive cuts and types of meat. The course will include some butchery, clever techniques for the preparation of a game bird and a variety of sauce options, from traditional meat jus to lighter alternatives.

Venison Stew

Grilled Pork with Basil & Parsley Stuffing

Pheasant Sausage with Watercress Lentils,
flavoured with Mustard

Blade of Beef with Nettle Risotto

Rabbit with Parma Ham & Polenta

Oriental Beef with Cucumber

Pork Fillet with Mustard Crust and Borlotti Beans



Classic techniques to achieve consistent results, interesting flavouring options to add variety and clever presentation ideas to make the simple look sublime.

Cheese Soufflé

Rabbit & Celeriac Pie with Short Crust Pastry

Figs Poached in Ruby Port with Cinnamon Beignets

Mirror-Glazed Chocolate Tart

Pineapple Tart Tatin with Long Pepper Ice Cream

Vanilla Mousse with Nantais Sable



Steve will explain about the key proportions for bread making, understanding function of each ingredient, the effects of gluten and the longevity of different doughs. He will explain the various techniques for kneading and proving, and how these affect the rise and texture of the bread you make. You will also learn how to create a range of variations from base recipes using different toppings, flavourings and shapes.


Hazelnut & Raisin Bread

Seed Bread

Soda Bread

Naan & Flat Bread

Milk Bread

Gateau a la Crème (Brioche base)



This module covers core fish preparation techniques such as fish filleting and shellfish preparation; fish stock preparation; cooking methods for fish and shellfish e.g. pan-frying, grilling, steaming and sauce preparation. You will also learn how to apply these techniques to a range of other ingredients and to use alternative flavourings and garnishes to create seasonal variations.

Jerusalem Artichoke Soup with Scallops and Rosemary

Char-Grilled, Stuffed Calamari with Basil and Tomato

Confit of Swinton Trout, Pickled Vegetables
Wasabi & Cucumber Dressing

Tempura of Prawns and Salmon Nori

Crab with Tamarind and Curry Leaves

Linguine with Sardines and Saffron



This module will explore the indigenous produce, spices and herbs of the countries bordering the Mediterranean, as well as their cookery methods, so you will understand how the distinctive flavourings of these countries are combined in order to recreate authentic dishes, often with very inexpensive ingredients:

Iman Bayeldi

Pheasant Pastilla

Lamb Kofte

Moroccan Chicken with Chickpeas & Vegetables

Slow Baked Sweet Onions with Zaatar Butter and Parsnip Purée

Roast Aubergine with Saffron Yoghurt

Tiger Prawn Chermoula with Cous Cous

Orange and Almond Tart


The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require. 

Course Dates

No course dates available.


To book this course please contact the Cookery School:

Tel: 01765 680969

Booking Information

Please visit our Course Structure, Rates & General Info pages to find out more about partners joining courses, special accommodation upgrades, course timings and booking conditions.