News, Recipes & Reviews

Cookery School News

News

The latest news from the Cookery School. find out more >
Cookery School Recipes

Recipes

Recipes from our Cookery School chefs. find out more >
Cookery School Guest Reviews

Guest Reviews

Read what our guests have to say about their experience at the Cookery School. find out more >
Cookery School Press Reviews

Press Reviews

Read what the press has to say about Swinton Park Cookery School. find out more >

New Look Kitchen for the Cookery School

We are very excited to be working with Gaggenau, who recently fitted out the kitchen with their latest, state-of-the-art appliances. Not only are there new fridges, ovens and hobs – both gas and induction – but also two new islands, to create 6 work stations where up to 12 guests can work singly or in pairs. It will mean much more space for everyone to get involved in more hands-on cooking. We also have a new soft seating area, with a fabulous Gaggenau coffee machine, for relaxing before and after cookery courses and Chef’s Tables.

Cookery School Special Accommodation Rate

To make it easier for those living further afield, we have created a special cookery school accommodation rate, for guests attending one and two day courses. Rooms start from £110 per night, including breakfast, based on single or double occupancy. This rate is available Sunday to Thursday, subject to availability. On Friday and Saturday nights, a complimentary upgrade will be given. Hope to see you soon! Terms: Applies to new bookings only, for up to two guests sharing a room, when both attending a cookery class of one day or longer. Maximum of two consecutive nights. Non cooking partners charged £50.

Chef’s Table – Demonstration Dining

Steve is also be running a new range of Chef’s Table dinners – where you can watch Steve prepare a themed gourmet dinner menu, while you relax in the informal surroundings of the Cookery School Demonstration Kitchen. Our restaurant team select a flight of wine to accompany each menu, enhancing a unique dining experience.

Indian Cookery Masterclass

If you haven’t been to one of Prett Tedjura ‘s fabulous one day Indian Cookery Masterclasses, then book now before you miss out. Please see our 2014/5 events calendar for a full list dates for cookery courses and demonstration dining events.

Recipe



Here is a delicious and versatile recipe from Italy for deep-fried courgette flowers, which are in season now and grown by many gardeners at home. This recipe can also be used for courgettes themselves, sliced into French-fry size batons, so is an ideal way to use up a glut before they grow into marrows – and, dare I say, more delicious than regular chips too!

Deep-Fried Courgette Flowers

Ingredients:

6 Courgette Flowers
110g Self raising flour
Iced water
Pinch Salt
Vegetable oil for frying

Method:

Pre- heat your fryer to 190C or ½ fill a stock pot with vegetable oil and heat carefully. To check if the oil is hot, drop a small piece of bread into it and watch it brown. Please remember oil is very dangerous and never leave unattended.

In a bowl, whisk the flour and water until it forms a batter the same thickness as single cream.  Dip the courgette flowers into the batter and cook for 2 – 3 minutes until crisp and brown. Then drain on a paper towel.

Chef’s Note:

For the female flower with the courgette on it, leave the courgette attached and slightly fan the raw courgette before frying this will even out the cooking.

If courgette flowers are unavailable, cut courgettes into batons, lightly salt and leave for 20 minutes. Remove them from the residual water, shake them off, toss in flour and fry until crisp.

Guest Reviews

Guest reviews are listed by course title and date, with the most recent first.  

Cookery for Beginners

I just wanted to say thanks for a fantastic day at the Swinton Park Cookery School! Your Cookery for Beginners course was superb as you made the experience of cooking a wide variety of dishes both fun as well as informative. You certainly have an energy and a passion for cooking! And I will always remember how you politely told me that the wishbone was at the other end of the chicken! I will certainly be back and hopefully bring my wife and friends along as well. Wishing you every success for the future with the cookery school. Mr D Bailey, March 2014  

 Fish Cookery: Atlantic – One Day

I just wanted to say a huge thank you for yesterday. I absolutely loved the course and learned so much. Never in a million years did I think I could chop the head of a fish! I didn’t even flinch! As a trainer myself, I can see why you have turned your hand to teaching others – you obviously get a buzz out of it and are very good. Mike was a treasure too. I’d be interested in any tips/ideas/recipes for other sauces etc to go with fish. As I don’t eat meat, fish is my staple diet and I can get bored. I hope to return to another course in the future. In the meantime, if you ever need another assistant let me know! Mrs A Harkess, March 2014

Fish Cookery: Atlantic – One Day and French Cookery – Half Day

I just wanted to say thank you for two excellent days at the school (Friday and yesterday).    I particularly wanted to do a fish course because (like many people apparently!) I was scared of fish.    Whilst I would happily order a fish course in a restaurant (although meat was always my first choice) I had no idea how to cook it and subsequently bought it (usually at a supermarket) and then threw it away as I bottled out!   Anyway I am determined now to give it a go on a regular basis and embed fish cooking in my repertoire.   Where I live we do have a fish stall at our Tuesday market so I guess that will be my starting point.  I am looking forward to doing more courses with you in the future, maybe a lunch club too and perhaps bringing the husband along for one of your chef’s table events!  Thanks once again for a very informative and entertaining two days. Mrs L Snow, March 2014

French Cookery – Half Day

Just to say thank you for a great day yesterday,  at the French Cookery Course. Howard and I really enjoyed it and came away with far more knowledge about cooking (and singing!!!!). You made it look so easy and it gave us chance to do things with your expertise at hand. Thank you also to Mick and Rob for their help.We wish you luck in the future. Mr & Mrs Lamb, March 2014

Cooking with Star Quality – One Day

Attended the cookery school on Sunday for the cooking with star quality and really enjoyed it and will definitely come again. Mr I Halsall, February 2014  

Professional Development Course – Five Days

Working with Stephen Bulmer is like working with” an infectiously enthusiastic whirlwind”. The course was challenging and inspiring with lots of shortcuts and masses of quick tips  – freezing, bulk cooking and equipment saving techniques. We learnt about cooking with game, shellfish, learning bread techniques, use of pestos and oils, running a restaurant and watching the pennies and stretching it and so much more! A great tip I learnt was about boiled potatoes and how you can prepare them a day in advance and leave them in water and vinegar and how it is ok to leave your bread dough in a fridge overnight and use it as required. It was also a great reminder of all the basics that I had forgotten like Collagen breaking up at 84C -> 86C; butter to cold pan and oil to hot; that the best casseroles only have ¼ vegetables to ¾ meat and big chunks of meat etc! Steve also showed us some great portioning and ‘plating off’ techniques and how to learn to do things without machines….the traditional way ……with NO Kenwood mixer!!! I had very strong forearms after my bread making day! In summary the course was jam packed with wonderful recipes and techniques and I have come away so much more confident and utilising so many more ingredients and off cuts that I may not have used or thrown away in the past. My personal objective for this course was to be ‘pushed outside of my comfort zone’ and I must say Stephen certainly did this….of which I am absolutely delighted! I’ll be back for Round 2 soon… Mrs D Wallen, January 2014  

Professional Development Course – Five Days

I just wanted to say thank you for an excellent week at your cookery school. I thought that the course was very well planned, extremely well prepared and brilliantly executed. The hard work behind the scenes at the beginning and end of each day did not go unnoticed and your enthusiasm, drive and enjoyment made the days go very quickly. Heather and I started as enthusiastic home cooks and ended as inspired, more accomplished (and dare I say it) more intrepid cooks. I shall hold the file we worked through dear and look back over the week with fond memories. Ms L Gaskin, January 2014  

Professional Development Course – Two Days

I have been fortunate enough to attend courses delivered by both Rosemary and Steve at Swinton Park and am pleased to say that the school goes from strength to strength. Steve’s program showcased some fabulous local seasonal produce and was thoughtfully designed to develop both technique and culinary skill. The course was well structured with some great recipes supplemented by Steve’s experiences, twists, tips and practical advice. All this in conjunction with delivery at a pace which kept everyone engaged (whilst feverishly note-taking) and inspired – the fruits of our labour providing a taster of further things to come. Mr P Johnston, January 2014  

Christmas in a Box

On behalf of Anna and myself I would like to express my thanks to you and the team for making it such a good day.  From not knowing what to expect when we arrived you cleverly unveiled an excellent day of both learning and fun. You managed to coach us through the steps with ease and ensured we understood the skills needed to recreate the experience at home. It is a certainty that we will attend more of your courses in the future. Mr N Court, December 2013  

Aga Festive One Day Course

Just wanted to drop you a line to say thanks a million for Friday. Shame about the power cut, but very, very helpful and insightful. Well impressed with Mike’s masterclass in bird prep. I think it showed balls to drop everything and show off his skills so ably and to keep up a commentary while he did so. I’m in the midst of rustling up a gooseberry and elderflower parfait. I had a freezer drawer full of gooseberries with no inkling what to do with them before my day at Swinton. So thanks again for a great day and look forward to seeing you again in the future. Mr S Colleton, December 2013  

Game Cookery Day Course

A belated thank you for a great day. We had great fun and learned loads on the game cookery course you ran a couple of weeks ago. Your style of teaching is great, with your added sense of fun it really made the day. We have tried our new techniques and a few of the dishes, venison casserole is a winner. J & P Forster-Jones, November 2013  

Meat & Poultry Day Course

I joined your Meat & Poultry cookery course on Friday 13th September this year as a 50th birthday gift and turned up not really knowing what to expect. I have always enjoyed cooking on a fairly basic level at home, receiving numerous plaudits from my family for being able to turn leftovers into tasty delights. This course was a real step up for me and when I first walked into your kitchen I was a little concerned that I may well stand out in a crowd! Well I had no need to worry. Your relaxed manner, interjected with an element of 80′s music and a wicked sense of humour, soon put me at ease. The whole day was based around meat preparation and the clever use of herbs, spices and various accompaniments to produce meals anyone would be proud of. You added in various tips and experiences from your cookery past that have already proved invaluable. Your stories and experiences were full of culinary wonders and even stark warnings of how hard it can be to forge out a career in the world you now thrive in. Even the simplest of recipes, to make the best mashed potato you have ever tasted, have transformed my Sunday lunches into a meal to be remembered. I’d never heard of things such as Polenta but now I have changed our whole weekly menu and items such as this have made very mundane meals spring to life. I think one of the most impressive things I saw on the day was the use of trimmings, peelings and offcuts that I would simply throw away, turned into one of the tastiest stocks I have ever sampled. And guess what? I also followed up on your amazing bavette goose skirt onglet, probably one of the most mouth watering economical cuts of meat you will ever encounter in a lifetime. I have never stopped talking about the wonderful day I spent in your amazing world at Swinton Park. Your kitchen “workshop” was superbly equipped and the ingredients used on the day were a league apart from the usual supermarket products that adorn many of our fridges and larders. I tell all my old friends and new that they should visit for themselves. If I had to sum up the day in one short sentence it would be – “An amazing Karaoke cookery delight, not to be missed and always to be repeated!” Mr M Bone, September 2013  

Press Reviews

A Cookery School Supper Evening, ‘The perfect steak’ – Northern Echo, March 2014 (PDF, 3.26 Mb) Review of the Cookery School from ‘Eat Travel Live’ – Read the review Interview with Stephen Bulmer – Northern Echo, August 2013 (PDF, 6.71 Mb) “A fun, engaging environment at Swinton Park’s Cookery School” – Food And Travel, 1 June 2013 (PDF, 249 Kb) “Exacting standards at Swinton Park’s Cookery School” = Sunday Telegraph, Stella Magazine, 7 April 2013 (PDF, 466 Kb) “Family cooking course at Swinton Park” – Junior Magazine, April 2013 (PDF, 2036 Kb) Review of the Cookery School from Dales Life, Spring 2013. (PDF, 815 Kb) “In Heaven” at Swinton Park Cookery School : http://www.ooh.com/blog/general/review-swinton-park-cookery-school/ 10 Best Cookery Schools, The Independent : http://www.independent.co.uk/life-style/food-and-drink/features/the-10-best-cookery-schools-6256859.html  

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.