The Chefs

Stephen Bulmer

Stephen Bulmer

Stephen Bulmer joined Swinton Park Cookery School in 2013 as Chef Director…
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Maggie Harvey

Maggie Harvey

Maggie Harvey runs the children’s and some of the teenagers’ cookery courses at the Swinton Park Cookery School.
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Prett Tejura

Prett Tejura

Prett is the brains behind the highly successful Curry Cuisine spice label, and now also runs our Friday night Curry Club & Indian Masterclass Day Courses.
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Chris Bax

Chris Bax

Chris is the instructor on our Wild About Food day courses, and also our Back to Nature foraging and survival skills courses for private groups.
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Stephen Bulmer of Swinton Park Cookery School

Stephen Bulmer

Stephen Bulmer joined Swinton Park Cookery School in January 2013 as Chef Director with over twenty years’ experience at Michelin level restaurants throughout Europe, having been Chef Director of the Raymond Blanc Cookery School for ten years and run his own school at Brook Hall in Buckinghamshire. Stephen runs Two Day, One Day and Half Day Courses, along with the Chef’s Table, Mini Demonstrations and Pre-Dinner Wine Tasting & Canapé Experiences.

Stephen rose to prominence early in his career, reaching the national finals of the Young Chef of the Year in 1992 and 1993 and the semi-finals of the Roux Brothers’ Scholarship competition. Since then he has appeared on various TV programmes including Ready, Steady, Cook and Total Fishing.

He is widely acknowledged to be one the leading cookery school tutors in the UK, combining top-level cookery skills with a gregarious personality – a winning combination.

‘He is one of my most experienced chefs and a great craftsman – his enthusiasm is completely infectious’, commented Raymond Blanc.

Cooking has taken Stephen all over the world and he has an extensive portfolio of skills and styles of cooking. During his cooking career he has cooked Italian cuisine with Georgio Locatelli at Zafferano, Knightsbridge; Thai cuisine at Nahm, London and Japanese cuisine at Nobu, London.

Maggie Harvey of Swinton Park Cookery School

Maggie Harvey

Maggie Harvey runs the children’s and some of the teenagers’ cookery courses at the Swinton Park Cookery School.

Maggie has spent the whole of her career teaching cookery to children and teenagers, running courses for the youngest of ages with the most basic skills, right up to older and more intensive levels. She is constantly developing new techniques and recipes and her courses both engage and inspire – combining an element of challenge with supportive encouragement and thoughtful tuition.

Maggie is a qualified chef who decided to pass on her skill to others by training to become a catering instructor. Maggie has taught at all levels and when not running classes at Swinton Park, she teaches mainly secondary children at a local school. Maggie also runs a successful home-baking business, making a variety of cakes and breads. She is a prize winning baker who appeared in BBC Country Show cook off where she beat TV chefs Valentine Warner and Ed Baines, winning first prize with her date and walnut scones at Nidderdale show.

Maggie is an enthusiastic, passionate cook who enjoys trying new tastes and recipes, which she regularly tests out on family and friends.

Prett Tejura at the Swinton Park Curry Club

Prett Tejura

Prett is the brains behind the highly successful Curry Cuisine spice label and runs our Indian Masterclass Day Courses. With her roots in India, she draws on influences from different ingredients and styles of food throughout Asia.

Chris Bax

Chris is the instructor on our Wild About Food day courses, our Hunter Gatherer course in the parkland and also our Back to Nature foraging and survival skills courses for private groups. Chris trained as a chef, before venturing into wild food. As recently seen on BBC’s Countryfile, Chris is passionate about living from the land and preserving rural skills.

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.