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Cooking Courses

Embark on new foodie experiences & flavours with our fantastic cooking courses. Learn how to cook like an Italian, explore wild food foraging, enjoy new ways of using spice and more ...

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Christmas Canapés & Cocktails

 

Need inspiration for canapes & cocktails for your Christmas party? Join celebrated author & cook Lindy Wildsmith on this one-day course & discover sumptuous morsels & aperitifs.

Historic Ices with Ivan Day

£175.00

Discover how to create a fantastic range of ice creams & sorbets, using traditional techniques & antique equipment with, celebrated food historian Ivan Day.

Historic Pies with Ivan Day

 

Take a culinary journey back through time and join celebrated food historian Ivan Day as you create a selection of pies spanning the centuries.

A Taste of South East Asia

£175.00

Join Cordon Bleu trained chef Justine Kanter on a discovery of tastes from South East Asia she shares recipes from Thailand, Malaysia and Vietnam.

Foraging Through the Year – Evening Demonstration

£20.00

Join experienced forager James Wood for an evening demonstration as he shares his knowledge, advice and tips on foraging through the seasons.

Gamekeepers' Favourites

£195.00

Looking for new & exciting ways to cook game meat? Join our practical one-day Gamekeeper's Favourite​s course to learn delicious dishes with expert butcher Chris Moorby.

The Kitchen Garden - Herbs

£25.00

Discover the many medicinal & culinary uses of herbs, learn how to successfully grow your own & even take a cutting with this special evening session.

Pâté & Terrines

£195.00

Discover how to make delicious pâté & terrines that can be enjoyed at home all year round. Tutor Chris Moorby will share his recipes, tips & techniques on this hands-on course.

Foraging & Wild Food Cookery

£145.00

Venture out with professional forager James Wood on a unique experience of foraging on the beautiful grounds of Welbeck Estate followed by wild food cookery.

The Kitchen Garden - Edible Flowers

£25.00

Join award-winning florist & grower Rachel Petheram, as she provides a fascinating history to some floral favourites alongside some overlooked & underused edible flower varieties.

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