This class will take you through the techniques of preparing, marinading and cooking different cuts of locally sourced meat - mainly from the Attingham Estate.

After a coffee and a little something to invigorate your taste buds, the day will begin with a demonstration of different dishes. These might include perfectly cooked steak au poivre with pommes puree, slow roasted shoulder of lamb with braised swiss chard, crispy belly of pork with colcannon and a mustard pan sauce or a marinated fillet of venison. And then it will be your turn to cook!

At lunch you will enjoy some of the food that you have created, washed down with a complimentary glass of wine and a chance to chat with your fellow classmates in the stylish dining room. After lunch cooking will resume, and we will box up anything else you have created to take home.

Thursday 16th September 2010

9.45am - 4.00pm

This class will take you through the techniques of preparing, marinading and cooking different cuts of locally sourced meat - mainly from the Attingham Estate.

After a coffee and a little something to invigorate your taste buds, the day will begin with a demonstration of different dishes. These might include perfectly cooked steak au poivre with pommes puree, slow roasted shoulder of lamb with braised swiss chard, crispy belly of pork with colcannon and a mustard pan sauce or a marinated fillet of venison. And then it will be your turn to cook!

At lunch you will enjoy some of the food that you have created, washed down with a complimentary glass of wine and a chance to chat with your fellow classmates in the stylish dining room. After lunch cooking will resume, and we will box up anything else you have created to take home.

Wednesday 17th November 2010

9.45am - 4.00pm

Course content coming soon.

Friday 28th January 2011

9.45am - 4pm

Course content coming soon.

Thursday 10th March 2011

9.45am - 4.00pm

Course content coming soon.

Thursday 7th April 2011

9.45am - 4.00pm

Course content coming soon.

Thursday 12th May 2011

9.45am - 4.00pm

Course content coming soon.

Thursday 9th June 2011

9.45am - 4pm

The course will start with coffee and a little something to invigorate your taste buds before the demonstration starts. Milly will teach you the modern and traditional methods of breadmaking using fresh and dried yeasts. The recipes may include traditional white loaf, fruit soda loaf, curd sugar buns, olive oil and potato flatbread, wholemeal bread. You will break for lunch where you will enjoy two courses accompanied by some of the breads you have baked and a glass of wine. Afterwards your breadmaking will recommence, and you will have plenty of bread to take home at the end of the day.

Wednesday 1st September 2010

9.45am - 4.00pm

The course will start with coffee and a little something to invigorate your taste buds before the demonstration starts. You will learn the modern and traditional methods of breadmaking using fresh and dried yeasts. The recipes may include Fruit Soda Loaf, Curd Sugar Buns, Olive Oil & Potato Flatbread, Traditional White Bread, Sourdough Loaf and Wholemeal Bread and then it will be your turn to bake! You will break for lunch where you will enjoy two courses accompanied by some of your breads and a glass of wine. Afterwards your breadmaking will recommence, and you will have plenty of bread to take home at the end of the day.

Tuesday 21st September 2010

9.45am - 4.00pm

Course content coming soon.

Saturday 22nd January 2011

9.45am - 4pm

Course content coming soon.

Tuesday 1st March 2011

9.45am to 4pm

Course content coming soon.

Tuesday 5th April 2011

9.45am to 4pm

After a cup of coffee and a little something to invigorate your taste buds the day will begin with a demonstration of sumptuous desserts such as Pear in Pastry Lattice with a Lime Butterscotch Fondue, Lemon & Raspberry Curd with Vanilla Pastry, Ricotta Hearts with Pistachios & Kirsch, Mango & Passion Fruit Souffles and more and then you will commence cooking!

You will break for a relaxing lunch in the stylish and contemporary dining room to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home

Thursday 11th November 2010

9.45am - 4.00pm

Course content coming soon.

Tuesday 15th February 2011

9.45am to 4pm

Course content coming soon.

Thursday 28th April 2011

9.45am to 4pm

This popular course will show you the best way to source, prepare, cook and serve different types of fish and seafood. After a coffee and a little something to invigorate your taste buds, Martin will begin with a demonstration that may include Baked Fillets of Sea Bass, Fresh Oysters with Shallot Vinegar and Grilled with Prosciutto with Gruyere & Balsamic Vinegar, Scallops on the half shell with Garlic, Ginger, Lemon & Parsley, Deep Fried Chilli Squid with Sea Salt, Cracked Crab Poached in Coconut Milk with Lemongrass, Chilli and Coriander, Fillets of Cod filled with Parsley & Sunblush Tomatoes. You will break for a two course lunch enjoying one of the fish dishes with a glass of wine in our stunning dining room. Afterwards you will recommence cooking and we will box up everything else for you to take home.

Friday 24th September 2010

9.45am - 4.00pm

This popular course will show you the best way to source, prepare, cook and serve different types of fish and seafood. After a coffee and a little something to invigorate your taste buds, Martin will begin with a demonstration that may include Baked Fillets of Sea Bass, Fresh Oysters with Shallot Vinegar and Grilled with Prosciutto with Gruyere & Balsamic Vinegar, Scallops on the half shell with Garlic, Ginger, Lemon & Parsley, Deep Fried Chilli Squid with Sea Salt, Cracked Crab Poached in Coconut Milk with Lemongrass, Chilli and Coriander, Fillets of Cod filled with Parsley & Sunblush Tomatoes. You will break for a two course lunch enjoying one of the fish dishes with a glass of wine in our stunning dining room. Afterwards you will recommence cooking and we will box up everything else for you to take home.

Friday 15th October 2010

9.45am - 4.00pm

This popular course will show you the best way to source, prepare, cook and serve different types of fish and seafood. After a coffee and a little something to invigorate your taste buds, Martin will begin with a demonstration that may include Baked Fillets of Sea Bass, Fresh Oysters with Shallot Vinegar and Grilled with Prosciutto with Gruyere & Balsamic Vinegar, Scallops on the half shell with Garlic, Ginger, Lemon & Parsley, Deep Fried Chilli Squid with Sea Salt, Cracked Crab Poached in Coconut Milk with Lemongrass, Chilli and Coriander, Fillets of Cod filled with Parsley & Sunblush Tomatoes. You will break for a two course lunch enjoying one of the fish dishes with a glass of wine in our stunning dining room. Afterwards you will recommence cooking and we will box up everything else for you to take home.

Saturday 13th November 2010

9.45am - 4.00pm

Course content coming soon.

Friday 11th March 2011

9.45am - 4.00pm

Are you wanting to use pastry in your cooking? This one day course will introduce a range of new ideas using pastry. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of recipes which may include Beef & Mushroom Guinness Suet Pudding, Spinach & Ricotta Filo Parcels, Chocolate Choux Pastry Eclairs and Normandie Tart.

You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Thursday 30th September 2010

9.45am - 4.00pm

Are you wanting to use pastry in your cooking?

This one day course will introduce a range of new ideas using pastry. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of recipes which may include Beef & Mushroom Guinness Suet Pudding, Spinach & Ricotta Filo Parcels, Chocolate Choux Pastry Eclairs and Normandie Tart.

You will break for a relaxing lunch in the stylish and contemporary dining room and enjoy some of the dishes you have created with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Thursday 2nd December 2010

Course content coming soon.

Thursday 3rd March 2011

9.45am - 4.00pm

In a hurry.... bored of your current suppers...? This one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day Lucy will take you through a range of recipes which may include Thai Salmon Prawn & Butternut Squash Curry, Pork Tenderloin stuffed with Spinach, Mozzarella and Sunblushed Tomatoes, Chicken & Chorizo in Rioja, Turkish Delight Syllabub, Apple & Amaretti Tart, Chocolate Brioche.
You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Tuesday 14th September 2010

9.45am - 4.00pm

In a hurry.... bored of your current suppers...?

This very popular one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day Lucy will take you through a range of recipes which may include Thai Salmon Prawn & Butternut Squash Curry, Pork Tenderloin stuffed with Spinach, Mozzarella and Sunblushed Tomatoes, Chicken & Chorizo in Rioja, Turkish Delight Syllabub, Apple & Amaretti Tart, Chocolate Brioche.
You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Friday 26th November 2010

9.45am - 4.00pm

Course content coming soon.

Wednesday 12th January 2011

9.45am - 4.00pm

Course content coming soon.

Thursday 17th February 2011

9.45am - 4.00pm

Course content coming soon.

Saturday 19th March 2011

9.45am - 4pm

Canapés and starters are the best way to create an impression and wow your guests.
You will start the day with a coffee and an opportunity to sample some canapés before moving through to start the demonstration session. Starters may include a cray fish, pink grapefruit and ginger salad, salad of black pudding and roast pigeon breast, risotto of Jerusalem artichoke and chorizo.
Canapés may include, slow roasted duck and mint Thai spring rolls, potato rosti with seared venison and a red onion jam, shots of spicy gazpacho soup, seared tuna with guacamole, mini tart au citron, mini raspberry pavlovas.
Lunch will be served in our stylish dining room with a complimentary glass of wine. Cooking will resume in the afternoon, and you can take home everything that you make to enjoy with friends in the evening.

Wednesday 1st December 2010

9.45am - 4.00pm

MIlly (see our Chef's page on this website) will give you fresh ideas for those interested in letting seasonal vegetables reclaim their rightful place at centre stage and not as a stand-in or as a supporting part at the meal table! Recipes may include Butternut Soup Stew, Sweet Potato Galettes, Roasted Aubergines with Saffron Yoghourt, Chargrilled Broccoli with Chill, Garlic and Hazelnuts, Kosheri, or Chick Pea Soccas and Vegetable Pakoras.

Wednesday 6th October 2010

9.45am - 4.00pm

Course content coming soon.

Thursday 20th January 2011

9.45am - 4pm

Course content coming soon.

Tuesday 15th March 2011

9.45am - 4pm

This one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day Caroline will take you through a range of recipes which may include Individual Salmon & Monkfish Terrines with a Tomato & Tarragon Dressing, Pork & Prosciutto Fillet stuffed with Spinach, Smoked Bacon & Pinenuts with a Creamy Pear Sauce, Cauliflower & Potato Mousse and Chocolate Orange Ricotta Mousse.

You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Tuesday 30th November 2010

9.45am - 4.00pm

This one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of stocks and soup recipes which may include Chicken, Fish, Vegetable Stock, Wild Mushroom Sauce, Herby Hollandaise, French Onion Soup and Hot and Sour Soup.

You will break for a relaxing two course lunch in the stylish and contemporary dining room with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Thursday 7th October 2010

9.45am - 4.00pm

Cook up some fabulous treats during this superb day of family fun.
You will be greeted with a coffee or soft drink and some Brompton biscuits to inspire you for the day ahead. You will go through to our lovely kitchen where our chef will demonstrate the dishes and cooking techniques for the day.

Our chef will demonstrate menus such as Chicken Pinwheels with French Style Peas and Passionfruit Parfait and then you will start cooking together. You will break for a relaxing lunch in our stunning dining room and eat some of the dishes you have prepared with a well-earned complementary glass of wine/soft drink. Cooking resumes in the afternoon and you will be making a fabulous Croquembouche which is an impressive centrepiece made up of choux buns filled with flavoured cream drizzled with caramel and built into a pyramid.

Surprise your family and friends with what you have achieved!

Saturday 23rd October 2010

9.45am - 4.00pm

Time to try some different casseroles? This one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of recipes which may include Normandy Pork with Calvados, Cassoulet of Bacon, Toulouse Sausage with Confit of Pheasant, Venison & Juniper Casserole with Parsley Dumplings, Duck, Ginger & Plum Casserole or Chinese-Style Braised Beef One Pot.
You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Tuesday 19th October 2010

9.45am - 4.00pm

Time to try some different casseroles? This one day course will introduce a range of new ingredients and new ideas. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of recipes which may include Normandy Pork with Calvados, Cassoulet of Bacon, Toulouse Sausage with Confit of Pheasant, Venison & Juniper Casserole with Parsley Dumplings, Duck, Ginger & Plum Casserole or Chinese-Style Braised Beef One Pot.
You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Thursday 18th November 2010

9.45am - 4.00pm

Course content coming soon.

Wednesday 19th January 2011

9.45am to 4pm

Isn't there something rather glorious about Italian cooking!

After a cup of coffee and a little something to invigorate your taste buds the day will begin with a demonstration of Italian recipes from Caroline such as Wild Mushroom & Taleggio Tart, Spinach & Ricotta Malfatti, Italian Lamb Noisettes, Vin Santo & Cantucci Mascarpone Torte and Coffee, Raspberry & Amaratti Parfair and then you will commence cooking!

You will break for a relaxing lunch in the stylish and contemporary dining room to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home

Thursday 14th October 2010

9.45am - 4.00pm

Course content coming soon.

Saturday 5th February 2011

9.45am to 4pm

Course content coming soon.

Tuesday 29th March 2011

9.45am to 4pm

On this course you will see how to process a pig from carcass to table. With more people fattening a couple of pigs at home, learn some of the curing and drying processes that will convert your pig carcass from tasty pork to a delicious delicacy.

The day will start with a butchered carcass (a local Sansaw outdoor reared pig) and end up with you taking home sausages you have made and a selection of charcuterie for you to finish drying at home. You will have helped start the curing process for the hams and bacon as well as boiling the brawn.

There will be a mixture of hands on experience and demonstrations with a break for lunch to sample some local Shropshire pork with crunchy crackling.

Wednesday 10th November 2010

9.45am - 4.00pm

Pork butchery, sausage and Bacon curing course.
By Rob Cunningham of Maynards Farm Bacon - supplier to Rick Stein

This course will provide you with the basic skills necessary to make the best use of your home reared pig.

A mixture of demonstration and hands on practical work will enable you to butcher a side of pork, learn how to make your own sausages and learn how to cure your own bacon.

Then take home and enjoy some of the fruits of your own labour.

The course starts with the basic butchery of a side of pork. You will learn where each joint of pork comes from and how best to use it.

You will also learn the skills to make your own sausages. Using natural hog casings, Rusk and fresh ingredients create your own succulent bangers to take home and impress the family.

Finally learn how to produce your own dry cured bacon as it was done years ago – simple no fuss bacon cured in the old fashioned way. Take it home with you and mature it and enjoy it at your leisure.

Sunday 3rd October 2010

9.45am - 4.00pm

Calling all Men!!

This Practical Cookery Course is aimed at developing your culinary expertise so that you have the confidence to master a 3 course dinner at home. Arrive at 9.45am for a cup of Coffee and Brompton biscuits and then Caroline, our chef, will demonstrate a wonderful menu that may include Twice-Baked Smoked Salmon Souffle, Venison Steaks with Red Onion, Grape & Raisin Confit, Stuffed Pork Tenderloin in Flaky Pastry with Cider Sauce and for dessert Plum Baba with Roasted Plums and a Whisky Toffee Almond Tart. Then it will be your turn to cook!

You will break at 1pm for lunch sampling some of your culinary dishes with a well-earned glass or two and then return to the kitchen until 4pm. We will box up what you have cooked and you can return home with something special you have prepared.

Saturday 11th September 2010

9.45am - 4.00pm

Course content coming soon.

Saturday 15th January 2011

9.45am - 4.00pm

This one day course will introduce you to cake decorating using royal icing. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session with Sue Hinks who specialises in wedding cakes using the royal icing and petal paste.

Sue will teach you how to marzipan your special occasion cake and decorate with royal icing and then how to pipe with different edging and writing your own message. You will Learn to paint on run outs and moulding with petal paste.

You will break for a relaxing lunch in the stylish and contemporary dining room, with a well-earned complimentary glass of wine. The decorating class will resume in the afternoon and we will box up anything you have created to take home.

Wednesday 13th October 2010

9.45am - 4.00pm

This is a course for those who would love to expand their knowledge of cakes and patisseries. It is based at an intermediate level and would be enjoyed by students who are confident in their cooking but want to learn and understand more about the world of Patisserie.

You will arrive at 9.45am for coffee and Brompton biscuits before meeting the chef Jane Bennett (see our Chef's page). She will demonstrate the recipes such as Pate Sable, Creme Patisserie, Chocolate Chiffon Cake and Macaroons and then you will commence cooking. Lunch will be taken at 1pm enjoying your culinary creations and a glass of wine. Cooking will resume in the afternoon and anything you make will be boxed up for you to take home.

Wednesday 29th September 2010

9.45am - 4.00pm

This is a practical full day teaching beginners the essentials of cookery.

Arrive at 9.45am for a cup of coffee and Brompton biscuits and then go through to the kitchen to meet the chef.

Our chef, Milly, will start the day by teaching you to make shortcrust pastry which you will use to make your first course - Courgette & Mint Tart. Then she will talk about eggs and their uses in cookery and this will be put to good use through the making of custard and sponge for the pudding - Summer Berry Trifle. The main course will teach a simple method of cooking meat and wine reductions together with vegetable preparation and the use of herbs and spices - Lamb Cutlets with Lemon & Ginger with honeyed Carrots, Minted New Potatoes and Braised Peas and Little Gem Lettuce.

After lunch you will learn how to make a white sauce and you will make the first stage of a twice baked souffle which students can take home to complete.

Please do call us on 01743 761629 if you want to discuss this course further.

Saturday 9th October 2010

9.45am - 4.00pm

Course content coming soon.

Wednesday 16th February 2011

9.45am - 4.00pm

Course content coming soon.

Tuesday 22nd March 2011

9.45am - 4.00pm

Are you a bit nervous of cooking game? This one day course will introduce a range of recipes for you to try using different game. You will start the day with a coffee and something to nibble on, to get your taste buds going, before going through into the demonstration session. Your chef for the day will take you through a range of recipes which may include Italian Baked Rabbit with Green Olives & Lemon, Game Terrine with Caramelized Onion Chutney, Warm Pigeon & Cracked Wheat Salad, Quail with Chestnuts & Calvados or Roast Duck Breasts with Maple Syrup Vinaigrette.
You will break for a relaxing lunch in the stylish and contemporary dining room, to enjoy some of the dishes you have created, with a well-earned complimentary glass of wine. The cooking class will resume in the afternoon and we will box up anything else you have created to take home.

Thursday 14th October 2010

9.45am - 4.00pm

Course content coming soon.

Sunday 28th November 2010

9.45am - 4.00pm

Course content coming soon.

Tuesday 7th December 2010

9.45am - 4.00pm

‘Let me Entertain You’ with Sarah Horne, AIFD.

A flower workshop with a difference, International designer Sarah Horne will take you through an inspirational day of creating stunning designs with a European twist to grace your home whilst entertaining guests. You will be able to take home 2 stunning designs you have created.

Saturday 25th September 2010

9.45am to 4pm

‘Nature’s bounty at Christmas. With Sarah L Horne, AIFD


A creative flower workshop designed and presented by International designer Sarah Horne, using the best of natures Gifts to dress your home this Christmas. You will be able to take home 2 stunning designs you have created.

Friday 3rd December 2010

9.45am - 4.00pm

Course content coming soon.

Wednesday 9th March 2011

9.45am to 4pm