Professional Development – Three Day Course

Professional Development – Three Day Course

Chef: Stephen Bulmer
Duration: Three Day
Theme: Advanced Cooking; Bread Making; Fish & Shellfish; Mediterranean Cookery; Middle Eastern
Level: Professional Development
Price: £450

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 three-day module focuses on three key recipe areas:

Day 1: Bread Making
Day 2: Fish & Shellfish 

Day 3: Mediterranean and Middle Eastern Cookery

Content for the three modules is as follows: 


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

This course can be taken as a stand-alone three day module, or combined with our two-day professional development module to make a week-long intensive course.

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.


This course can be booked online:

Book this course now

Alternatively, 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.