Make the most of seasonal ingredients

Our passion for using the finest, freshest ingredients throughout spring, summer, autumn and winter was the inspiration behind the name of our Exclusive Cookery School. So together with a dash of culinary genius and a sprinkle of foodie inspiration, we have put together a number of classes according to the seasons...

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Getting Ahead: Christmas Gifts Becca Lyne-Pirkis

Full day £155 | 18 November 2017

Winter Preserves

Full Day £155 per person | 26 November 2017

PREPARING FOR CHRISTMAS: The Main Event with Andrew Mackenzie

Full Day £155 per person | 02 December 2017

Butcher it, Cook it, Eat it! Christmas Special

Michelin Star Chef Matt Worswick from the Latymer Pennyhill Park. He has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour.

Full Day £185 per person | 03 December 2017

PREPARING FOR CHRISTMAS: Entertaining with Sylvain Gachot

Full Day £155 per person | 09 December 2017

Christmas Baking & Edible Gifts with Becca Lyne-Pirkis

Full day £155 | 16 December 2017

Winter Warmers with Andrew Birch

Winter warming dishes using seasonal produce from our Kitchen Garden and focusing on hearty British meals, including; Soup, Cawl and Stew.

Full Day £155 per person | 28 January 2018

Seasonal Cooking with Steven Edwards

If you are someone who really enjoys cooking at home, this course is designed to teach you how to be flexible with the seasons and the ingredients that the different seasons present us with.

Full Day £185 per person | 12 May 2018

Carve it, Cook it; Halloween Special - Parent and Child aged 7 to 14 

Halloween special with Pumpkins

09:30am - 1:30pm £95 for both Parent and Child | 31 October 2018

Seasonal Cooking with Steven Edwards

If you are someone who really enjoys cooking at home, this course is designed to teach you how to be flexible with the seasons and the ingredients that the different seasons present us with.

Full Day £185 per person | 24 November 2018