Professional Development – Two Day Course

Professional Development – Two Day Course

Chef: Stephen Bulmer
Duration: Two Day
Theme: Advanced Cooking; Desserts & Sweet Things; Game; Meat Cookery
Level: Professional Development
Price: £300

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 two-day module focuses on two key recipe areas:

Day 1: Meat & Poultry
Day 2: Baking & Desserts

Content for the two 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

This course can be taken as a stand-alone two day module, or combined with our three 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.


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.