Cookery School Renovation
22nd August 2013
A Gaggenau Facelift For One Of The UK’s Leading Cookery Schools
Swinton Park Cookery School – located in the heart of the Yorkshire Dales – will reopen at the end of August after a refurbishment including equipment by leading kitchenware brand Gaggenau
Swinton Park Cookery School has long been the favourite for budding chefs since it offers the chance for people to become a cook at any level, for any occasion. The school offers an extensive programme of evening, day, weekend and two--day courses throughout the year to all ages and abilities – even children. Led by charismatic Chef Director Stephen Bulmer -- previously of the Raymond Blanc Cookery School at Le Manoir aux Quat’ Saisons – the school is housed in Swinton Park’s converted Georgian stable wing, in a spectacular setting overlooking the castle turret and parkland.
Whilst the stylish, demonstration kitchen has been designed to the highest specification, at the end of August the school will reopen after an extensive refurbishment including state of the art Gaggenau appliances. The new look school will offer six workstations for up to 12 guests to use in pairs and learn new skills in a hands on way. This adds to the latest culinary gadgets already available in the school including equipment from Neff, LaCanche, Magimix, Le Creuset, Apilco, Thermomix, Kenwood and a classic British cooking range by Aga.
Courses are aimed at food enthusiasts and home--cooks wanting to develop their existing skills and expand their recipe repertoire as well as professional cooks and even children and teenagers. Courses are hands on with a range of classic and more unusual but useful themes. The more classic include ‘Cooking with Star Quality’, ‘Modern British’, ‘Game’, ‘Fish & Shellfish’, ‘Stocks and Sauces’ and ‘Curry Masterclasses’. Some of the more unusual include ‘Wild about Food’ and ‘Flavours of the Orient’. There is also the money saving ‘Clever Cooking’. Furthermore there is also a selection of seasonal courses including ‘Barbecue’ during the summer months.
Fitting perfectly with the consumer’s obsession with eating locally, each course uses locally sourced ingredients and fresh produce from both the Swinton Park Estate and the hotel’s four acre walled garden, which houses over 60 varieties of seasonal fruit and vegetables including homegrown classics such as asparagus, raspberries, and rhubarb. There is also a weekly ‘Chef’s Table’ demonstration dining experience open to both hotel guests and non residents or by arrangement for private parties and group incentive or training events.
Additional specialist courses include:
Professional Development Courses
The two, three and five day courses with Stephen Bulmer provide an opportunity to study a specific culinary subject in depth, learn new techniques in a ‘hands on’ Masterclass and improve kitchen management skills. The courses are designed for chefs from smaller businesses keen to benefit from training provided in larger establishments and hotels. Stephen Bulmer is ideally suited to teaching such a course as he has not only worked in high profile restaurants and Michelin kitchens but also had his own restaurant and cookery school. Examples include getting multiple dishes out of one ingredient such as making up to six dishes out of one duck, inexpensive main ingredients cooked slowly such as Blade of Beef, clever garnishes to dress up a simple main ingredients, dishes to prepare ahead of time and many others. Specific course themes include ‘Meat & Poultry’ and ‘Mediterranean and Middle Eastern Food’.
Held in the half--term and summer holidays, the children’s courses aim to educate and inspire children to experiment with food. Classes start from age six upwards and include ‘Mini Chefs’ for 6--9 year olds and ‘Basics for Beginners’ or ‘Confident Cook’ for 10--14 year olds depending on experience. All children take home an apron and recipe card at the end of each course. There is also a ‘Life Skills for Teenagers’ course – both basic skills and intermediate – in September. Private Children’s courses -- ideal for birthday parties or out of season dates -- can also be arranged.
Throughout the year Swinton Park runs specialist ‘Gourmet Weekends’ which include cookery demonstrations, meeting local food producers and wine tasting. Gourmet Weekends start from £695 per room and includes two nights accommodation in standard room, breakfast, dinner, a cookery demonstration and wine tasting.
Swinton Park Cookery courses start from £75 for adults and £50 for children. For 2013 Swinton Park has introduced a special cookery school accommodation rate for guests attending one or two day courses with rates starting from £110 per room per night on a b&b basis excluding the course. Terms and conditions apply. More rustic accommodation is available in Woodland Shacks, Yurts and the Bunk Barn at the Bivouac glamping destination, a few miles from the Cookery School, on the Swinton Estate.
For more information please contact Lucy Knockton/ Julia Perowne/ Paul Charles: email@example.com / +44 (0)20 7792 8884
About Swinton Park
Nestled in 20,000 acres, Swinton Park in the Yorkshire Dales is a castle hotel like no other. The ancestral seat of the Earl of Swinton, and owned by the Cunliffe--Lister family since the 1880s, Swinton Park is more of a lavish home than a hotel. It has won many awards for its Samuel’s restaurant, cookery school and quality of service. Each of the 31 bedrooms and suites have been individually--designed and all have generously--sized bathrooms and superb views across the estate. With so many pursuits to choose from, such as fishing, golf, riding, falconry and shooting, Swinton Park is for walkers, families, nature lovers or those just wanting peace and quiet at one of the most beautiful retreats in the UK.
There is a definite crispness in the air now, heralding the arrival of game, wild mushrooms and other Autumnal treats. While the weather is still perfect for walking, cycling and riding it’s also a great time to enjoy replenishing Spa treats and tempting gourmet indulgences, such as our Estate Lunch Menu – currently featuring grouse – or our inspiring range of seasonal cookery courses.