Cookery Schools

Vale House Kitchen  vhk-courses-category-game

Field to Fork – Reconnecting people with food

Vale House Kitchen is a bespoke country skills and cookery school situated in the village of Timsbury 8 miles southwest of Bath. We offer all the traditional courses you would expect from a cookery school but have the added dimension of teaching skills such as fishing, shooting, foraging and butchery.

Game Butchery and Cookery Day

The trouble with game is that it’s often a case of feast or famine and it’s all to easy to get stuck in a rut with the cookery. The game cookery day is all about turning this tasty wild meat into great dishes. The day begins with an introductory talk, followed by a series of practical preparation and cookery tasks and some demonstrations designed to put game firmly back on the menu in your kitchen.

Venison Butchery and Cookery Day

The premise for the design of the venison cookery day is that although the countryside is full of this fine, healthy meat, it’s often missing from the menu. This one day course will take you on a journey from field to fork. You’ll start with a talk and demonstration on how to skin and butcher a venison carcass. You’ll then have the chance to get involved hands-on, with a cookery session designed to show you how to get the most…

The Complete Game Experience

We’re hosting ‘The Complete Game Experience’ bringing you a unique opportunity to spend two full days with two of the South West’s most inspiring Gamesmen, Tim Maddams and Frank Shellard.
Tim is a chef, food writer and cookery teacher with a love of the Great British countryside and wild food. He has worked under such culinary luminaries as Fergus Henderson, Marco Pierre White and Mark Hix. Tim has just written and published the River Cottage Game Handbook and whose knowledge of game is second to none.
Frank Shellard owns and runs Manor Farm Estate, and is a qualified CPSA instructor. This is a family run shoot in Wellow just south of Bath. Locally known as “Shellards Shoot” it won The Shooting Times best small shoot in 2013.

The Shooting Experience

On Day 1, you will be driven to Award winning Shellards Shoot where you will be given a full gun safety briefing by the shooting instructors before enjoying a morning clay-pigeon shooting. After a light lunch you will participate a couple of game drives and have the opportunity to shoot pheasant and other wild game birds.
Lunch is included.

Skills

  • Shooting Instruction
  • Shooting Safety
  • Shooting Etiquette
  • Countryside Code

On Day 2, game chef extraordinaire Tim Maddams will show you just how to bring out the best in game, with a series of practical preparation and creative cookery tasks. You’ll be shown a modern approach to game cookery as well as the more traditional style, starting with the whole animal and ending with a delicious three-course meal. The trouble with game is that it’s often a case of feast or famine and it’s all to easy to get stuck in a rut with the cookery. This course will give you the confidence to put game back on the menu in your own kitchen.
Lunch is included.

www.valehouse.co.uk 


 

Northcote Cookery School ncs-mv-nh-770x675

The Northcote Cookery School is one of the UK’s top culinary schools offering inspirational cookery courses from the heart of Northcote’s Michelin star kitchen.The Northcote Cookery School offers a variety of culinary courses, from skills & techniques; entertaining; themed classes; and premium master culinary classes, with a choice of half days and full days.

The courses are delivered by Head Tutor – Michael Vanheste, with master classes available on selected dates from Chef Patron Nigel Haworth, Executive Head Chef Lisa Allen and visiting guest chefs.

The Game Larder with Nigel Haworth

Autumn provides a veritable larder of delicacies for the experimental home cook. In this masterclass run by Nigel Haworth, supported by Michael Vanheste, we’ll talk you through some of the game that is available on our doorstep and teach you what to look out for when cooking with game. On this busy day course, you’ll learn how to make an exquisite game terrine, get to grips with partridge and make a very comforting and warming pudding to complete the menu.

www.northcote.com


Harringtons of Bakewell

Hartingtons has also developed a series of classes to teach and inspire those who want to turn an interest in artisan food and drink into a business, instructing you on all aspects of artisan food production, packaging, marketing and sales to help make your business a success. Have a look at Brew-School’s setting up your own microbrewery course . Do you have a dream about one day owning a tea room or coffee shop? Learn

 about all the essential business tips and in sights on our setting up a coffee shop & tea room course.

Let us entertain you – friends & corporates

We also love to entertain…..so treat yourself to one of our acclaimed 6 course tasting menus at our incredibly popular Gourmet Supper Club. If you or your organisation want to do something a little different Hartingtons can always put together an event that will both amuse and educate. We have hosted international and national companies team building and corporate away days including: NHBC, Jotuns, Lubrizol & Pegasus Planning. So why not get in touch?

Rachel Green’s real passion is cooking with game. Having been brought up on the family farm in Lincolnshire it was always second nature to cook using the natural ingredients around her. This course goes beyond just fantastic cookery. It is a hands on course showing how you can butcher down the game introducing you to the essential knife skills you need to handle game correctly.

During the day you will work alongside Rachel to make the following game dishes, which you will be able to take home and enjoy with friends and family:

  • Roasted rabbit with squid, chorizo and port
  • Pave of venison with sherry and sweet and sour figs and shallots
  • Partridge with roasted pumpkin, quince with vanilla and pear puree
  • Pheasant makhani with coriander rice and homemade aubergine pickle
  • Rachel will also demonstrate a three game bird roast of mallard, partridge and pigeon with a Chatsworth sausage meat stuffing and marsala sauce – served with roasted sprouts with rapeseed oil and caraway seeds, which will be your lunch on the day

Course Time 10.00 a.m. – 4.00 p.m.

This course includes refreshments and a lunch prepared by Rachel.

All ingredients, equipment and recipes are provided by Hartingtons.

www.harringtons.com


 

Exeter Cookery School   ecs18

In 2000, Brits Jim and Lucy Fisher and their then eight year old daughter, Jenny, moved to the Dordogne, SW France, to set up a cookery school offering cooking lessons to locals and travellers alike.

Despite the locals’ bemusement at the idea of an Englishman teaching anyone to cook, not least in France, CookinFrance became a huge success taking students from all over the world – including France!

Sixteen years later, Jim and Lucy are back in the UK, offering cooking lessons in Devon – the county of their roots – and raring to go with the successor to CookinFrance: Exeter Cookery School.

The Chef – Jim Fisher, Chef/Tutor/Director

Jim is a former Masterchef semi-finalist who started his cooking career cheffing in the kitchens of Exeter’s White Hart Hotel (where he and Lucy met and were engaged).

He then went on to cook alongside Rick Stein in Padstow, Alistair Little in Notting Hill, and with Tony Tobin of Ready Steady Cook fame.

Along with Lucy and former chief wine-buyer for Sainsbury’s, Julia Jenkins, he ran a company cooking dinner parties in client’s homes before moving to France.

During his time in France, Jim collected a mass of knowledge and recipes from some of the best chefs in the area and enjoys putting them to use at Exeter Cookery School.

He believes that food is good and that cooking should be fun!

Jim is a Maitre de Chaîne des Rôtisseurs

www.exetercookeryschool.co.uk


 

Phillegh Cookery School

Philleigh Way is a cookery school based in south Cornwall that also offers unique dining experiences. Bordering the river Fal with the ocean a few miles away this balanced landscape of arable fields, pasture and ancient oak woodland is an inspirational place to learn about food and its provenance.

The cookery school is run by brothers-in-law James Martin and chef George Pascoe who belongs to the fifth generation of Pascoes to hail from Court Farm, Philleigh, Cornwall. Their Next Generation Farmhouse Cookery style is inspired by recipes handed down over the generations, fantastic local produce and experience gained working in some of the top kitchens in Cornwall and around the globe. Their creativity, knowledge and enthusiasm make it the perfect place to reconnect with the land and sea, learn some old and new recipes and cook with some of the freshest seasonal ingredients Cornwall has to offer.

Gamephilleigh-way_david-griffen-photography-139-2-200x133

At Philleigh Way we have reared, shot, stalked, cooked and eaten game in all its various guises for as long as anyone cares to remember. With a commercial shoot run here at Court Farm that tradition is still very much alive. Aside from the commercially reared game such as pheasant and partridge our fields are teaming with an abundance of wild game including Fallow and Roe deer, rabbits, pigeon, woodcock and snipe. Philleigh Way truly is the perfect place to learn about game cookery first hand.

Eating game has seen a huge resurgence in recent years, but have you ever been intimidated by a brace of pheasant or a rabbit in fur landing on your kitchen table? This course is designed to give you the confidence to prepare game animals for the table and create a variety of sensational dishes utilising the whole animal.

Due to the very lean nature of game it can dry out with cooking and the flavours are sometimes more challenging to the modern palate. Your tutor, chef and farmer’s son George Pascoe grew up here at Court Farm and will teach you all of the skills, tips and techniques necessary to avoid these pitfalls. Much of what you’ll learn was acquired by George as a young lad hanging on his granny’s apron strings.

www.phillieghway.co.uk


 

River Cottage

Game Cookery – Hunt out the secrets of truly winning game dishes, with a hands-on day of wild meat at the River Cottage Cookery School.

Hard work leads to great rewards on our one-day Game Cookery course, as we teach you all the preparation and kitchen skills you need to get the most out of the wild meat in your larder. The River Cottage chefs will soon have you skinning and jointing, plucking and drawing, curing and smoking a variety of game birds and rabbit, turning them into tasty dishes at the end.

There couldn’t be a better setting for a day of fun and game than River Cottage HQ, with both the rustic Devon countryside and a delicious local lunch to savour. You’ll leave Park Farm brimming with knowledge, and the confidence to source and cook the best seasonal and sustainable game ingredients.

www.rivercottage.net


 

The Catcus KItchens – The Michel Roux JR Cookery School

THE PREMIER COOKING SCHOOL IN LONDON

Our cookery school in London has been designed by Michel Roux Jr to teach and inspire beginners and accomplished cooks alike. We offer a range of classes, from essential practical skills to master classes with Michel and a host of award winning chefs.

Our cooking classes are hands-on, small, fun, friendly and unintimidating. You’ll be taught by hand-picked, talented chefs with a wealth of expertise and experience, who share Michel’s philosophy and passion.

Our cooking experiences teach you how to transform top quality, simple ingredients into delicious meals that you can replicate in your own kitchen.

Besides our timetabled cooking courses, our welcoming, well-equipped kitchen provides the perfect venue for private groups, corporate entertaining or inspirational team-building events, tailored to your specifications.

Game in the French Kitchen

Discover the distinctive flavours of game and red wine as you prepare and cook two seasonal game dishes followed by dessert. A typical menu might include salad of wood pigeon and hazelnuts followed by roast venison with gnocchi and wild mushrooms.

www.cactuskitchen.co.uk


 

Yorkshire Wolds Cookery School

The perfect setting in East Yorkshire

Located four miles from the market town of Driffield and nine miles from historic Beverley, Yorkshire Wolds Cookery School is surrounded by private farmland and the beautiful Wolds countryside. The perfect place to relax, socialise and most of all improve your cookery skills. We are also in easy reach of Hull and York and only an hour from Leeds.Yorkshire Wolds Cookery School has been finished to a very high specification with the latest appliances and equipment.  There is no need to share on our day classes, we have plenty of blenders for everyone!  There are four island cooking stations each with a Falcon Rangemaster induction hob and double oven. One of the stations can be lowered to accommodate people who may prefer to sit.

Game On!

Class Summary

A class designed to take advantage of in season, locally sourced game. Learn more about this underused but wonderful food. Your freezer need never have a pheasant languishing in it again! During the day we will be prepare three different game dishes some of which will be your lunch and the remainder will be yours to take home.

www.yorkshirewoldscookeryschool.co.uk


 

Bridge 67 Cookery School

Bridge Sixty Seven Cookery school is located on beautiful Debdale Lane, in Smeeton Westerby, near Kibworth Beauchamp. The Cookery School is approximately 1 mile along the lane, where you will be greeted by the Cows and Sheep as you meander your way down. Bridge 67 Cookery School is the last building on the right hand side at the bottom of the lane.

The cookery school is located on a family farm which is informal, relaxed and great fun. You can even have a tour of the farm if you wish.

Why not make a weekend of it and book one of our recommended Beds & Breakfasts

Cooking with Game

Discover the secrets of how to cook Venison, Partridge, Pheasant, Rabbit, Pigeon and other game.

This course is for those wishing to advance their skills or for those already familiar with game meat.

During the day, you’ll pick up advanced tips and techniques for the more complex sauces, searing and roasting, stocks, pates, beautiful terrines and melt-in-your-mouth braised stews.

Learn how to slow-cook meat with spices for a superb potted venison, or how to layer up terrines with pigeon, venison, pheasant, black pudding, ham hock and cabbage. Discover the delights of a spatchcock partridge for a quick roast or a delicious venison Wellington.

This course aims to make game more accessible for the home cook, you will walk away with enough confidence to go home and experiment even more with game.

www.bridge67cookeryschool.co.uk


 

Edinburgh New Town Cookery School

At Edinburgh New Town Cookery School we offer a wide variety of cookery courses, with over 15 courses to choose from across various skill levels you are sure to find a course that suits.

Whether you are looking to make cooking your chosen career or are interested in developing your skills, there really is something for everyone. During the holidays we also hold courses for children and teenagers.

On all the practical cookery courses any food that you don’t eat for lunch or that you cook after lunch, you can take home with you to enjoy with your family or friends.

Cooking with Game

Throughout late summer, autumn and winter there is a plentiful supply of game in Scotland. It is lean meat, low in cholesterol and a good alternative to red meat in the diet. However it does take careful cooking and on this one day workshop at The Edinburgh New Town Cookery School we will be showing you how to cook a lovely selection of recipes. The day starts at 9.45am with coffee and a demonstration. Then it is aprons on and into the kitchen to cook your lunch. After lunch, which will be accompanied by a glass of wine, you will continue to cook and finish recipes to take home with you at 4pm.

www.entcs.co.uk

The Shires Cookery School

Shires Cookery School is based at The Red Lion, East Haddon Northamptonshire. Our classes open up a world of delicious, fresh and healthy food to people of all ages and levels of culinary expertise.

Owner James Claydon is also a great chef who will teach you all the skills you need.  

Not only is James an accomplished chef, in his spare time he has a passion for shooting regularly bringing food from field to fork.
James will teach you the journey from feather and fur to amazing meals!

Cooking with Game

A Taste of Game day cookery course is held each year and last year there was a special venison and burger short course. See the website for courses this year.

www.shirescookeryschool.com