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The art of cooking: Plot to plate

After enjoying a welcome cuppa and pastry with your fellow classmates, the class will start with an introduction from your chef for the day, before you head off into our kitchen garden to harvest the ingredients you will need to create some delicious seasonal dishes.

Today is all about celebrating incredible, seasonal, local produce. We are fortunate to live in a country with four distinct seasons and the variety of fruits and vegetables that this provides us with, along with excelled meat and fish.  It makes for the most delicious and healthy diet…we just need to make a more conscious effort to discover the amazing produce local to us. During this class you will create some stunning dishes celebrating both seasonality and locality including a mushroom risotto made with Fundamentally Fungus and Lyburn parmesan, and baked En Papillote Chalk Stream River Test brown trout with Sunnyfields Farm organic vegetables.  Each dish will be demonstrated before you head into your own kitchen station to cook up a storm and then sit down and enjoy all your hard work. This class will inspire you to seek the very best ingredients to reduce food miles and support your local producers as well as give you all the tools to re-create these dishes back in the comfort of your own kitchen. 

No need to be a cooking connoisseur here…the class is relaxed, fun, informative and interactive, suiting all abilities. Sharing a workstation between two (if you come on your own we will pair you with a classmate), we will work together through the preparation and cooking of each dish, then you can enjoy the fruits of your labour, whilst our cleaning wizards do their magic and hey presto - your cooking station ready for the next dish!

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The techniques you’ll learn

  • Filleting
  • Pin boning
  • Skinning
  • Butchery
  • Knife Skills
  • Baking with optimum texture & taste
  • Making dressings and seasoning

What you’ll cook

  • Mushroom risotto with Fundamentally Fungus  and Lyburn parmesan
  • Baked En Papillote Chalkstream River Test brown trout with Sunnyfields Farm organic vegetables
  • Hogget and boar dry aged beef with kitchen garden chimichurri sauce and seasonal roasted vegetables
  • Rhubarb crumble

What you get on the day

  • Tea, coffee and pastries on arrival
  • All ingredients, equipment and fuel for the class
  • Use of a workstation between two participants
  • A head full of knowledge from our experts
  • Class recipes, so you can easily replicate at home
  • Soft drinks throughout the day
  • Season cookery school apron