Rates & Timings

Stephen Bulmer – 2014 Courses

CourseStartFinish
(approx.)
Max no. on coursePrice per personGuests meals
(booking essential)

Two Day Course

Cooking with Star Quality

10.00am (Day 1)

3.30pm
(Day 2)

12

£310

Dinner £45
(Day 1)
Lunch £35 (Day 2 only)

One Day Course

Cooking with Star Quality

10.00am

3.30pm

12

£175

Lunch £35

One Day Course

10.00am

3.30pm

12

£160
weekends
£140
mid week

Lunch £35

Half Day Course

10.00am

12.30pm followed by lunch

12

£80

Lunch £35

Ultimate Sunday Lunch

10.00am

2.15pm

12

£80

Lunch £35

Christmas in a Box

2.30pm

6.30pm

12

£150

n/a

Cookery Club Morning

11.00am

12.30pm

12

£35
- book a series of 4 for 5% off

n/a

Supper Evening

7.00pm

9.00pm

12

£40

n/a

Barbecue Cook & Lunch at the Deerhouse

12.00pm

2.30pm

6 cooks

£40 cook and lunch

 

£25 adult lunch

£15 child
lunch

 

Chris Bax – 2014 with Stephen Bulmer cookery class in the afternoon

CourseStartFinish
(approx.)
Max no. on coursePrice per personGuests meals
(booking essential)

Wild About Food
One Day Course

10.00am

3.30pm

12

£120

n/a

 

Prett Tejura – 2014 Courses

CourseStartFinish
(approx.)
Max no. on coursePrice per personGuests meals
(booking essential)

Indian Masterclass
One Day Course

10.00am

3.00pm

10

£140

n/a

 

Tamsin Benning – 2014 Courses

CourseStartFinish
(approx.)
Max no. on coursePrice per personGuests meals
(booking essential)

Mini Chef
(6-9yrs)
Half Day Course

10.00am/
2.00pm

1.00pm/
5.00pm

10

£50

n/a

Basics for Beginners/
Confident Cooks
(10-14yrs)
Half Day Course

10am/
3pm

1.30pm/
6.30pm

10

£60

n/a

Teenagers
Bootcamp
(15yrs +)
Two Day Course

10.00am
(Day One)

3.30pm
(Day Two)

12

£220

n/a

Teenagers:
Basic/
Intermediate
One Day Course

10.00am

3.30pm

12

£120

n/a

 

Demonstrations & Dining Experiences – 2014

CourseStartFinish
(approx.)
Max no. on coursePrice per personGuests meals
(booking essential)

Chef’s Table
Lunch

12.30pm

3.00pm

12

£35

n/a

Chef’s Table
Dinner

7.30pm

10.30pm

12

£55

n/a

Mini Demonstration

4.00pm

5.00pm

20

£30

n/a

Pre-Dinner
Wine Tasting & Canapés

5.30pm

6.15pm

12

£20

n/a

The Kitchen Gossip

It’s lovely to see new season’s ingredients coming in, heralding the delights of the year to come. As well as Yorkshire rhubarb, the wild garlic is now in season and it wont be too long before new season’s lamb is available. Click Rhubarb to find my favourite spring recipe, which is very versatile and easy to make at home.

2014 has got off to a flying start with busy classes right across the schedule. Our Thursday Cookery Club Mornings and Supper Evenings have been very well received and our Barbecue Cook and Lunch courses get going over the Easter weekend.