Courses

The Cookery Courses at the Cookery School run throughout the year and can be booked by both hotel residents and non-residential guests. Classes are designed so that all levels of experience can be catered for. More specifically, courses for beginners looking to master the basics are Bread Making for Beginners, Cookery Essentials and, for students, the Fending for Yourself at Uni course. If you are a confident cook and really want to up your game, we would recommend the Cooking with Star Quality Two Day Masterclass.

The new Chef Director at the Cookery School, Stephen Bulmer, brings with him a huge range of cooking themes and techniques from all over the world. Stephen’s courses run over two days, one day or half a day. Themes include Express Dinner Parties, Middle Eastern & Regional French Cuisine. Stephen also runs the shorter and more relaxed Ultimate Sunday Lunch, along with the Demonstration Dining Experiences at the school – Chef’s Table and Pre-Dinner Wine Tastings with Canape Demonstrations.

Gilly Robinson has been running courses at the Cookery School for several years, and in 2013 has expanded her range even further. In addition to her successful Children’s Cookery courses, she is now running her Family Cooking courses (for adults and children to cook together). She is also running day and two day courses for pre-university students and chalet & villa chefs; along with a new range of half day Home Cooking courses which include themes such as Home Baking, Cooking for the Freezer and Gourmet Picnics. Gilly’s Christmas in a Box day course is a perennial favourite.

One of the Cookery School’s guest celebrity chefs in 2013 is Rosemary Shrager, who has previously taught at the school for many years. Rosemary will be running her One Day Masterclasses in July (Summer Entertaining) and October (Autumn Entertaining).

For more specialised courses, we are joined by Chris Bax, the renowned forager (most recently seen on Country File), who leads the Wild About Food courses. Guests will spend two hours foraging for wild edible food in the parkland with Chris, followed by a gourmet meal cooked for them at the demonstration table in the cookery school.

We are also joined by Prett Tejura, who runs the Indian Masterclass Day Courses and the Curry Club Demo & Dine evenings.