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A Gaggenau facelift for Swinton Park Cookery School

Swinton Park Cookery School has long been the favourite for budding chefs since it offers the chance for people to become a cook at any level, for any occasion. The school offers an extensive programme of evening, day, weekend and two-day courses throughout the year to all ages and abilities.

Led by charismatic Chef Director Stephen Bulmer - previously of the Raymond Blanc Cookery School at Le Manoir aux Quat’ Saisons – the school is housed in Swinton Park’s converted Georgian stable wing, in a spectacular setting overlooking the castle turret and parkland.

Whilst the stylish, demonstration kitchen has been designed to the highest specification, at the end of August the school will reopen after an extensive refurbishment including state of the art Gaggenau appliances. The new look school will offer six workstations for up to 12 guests to use in pairs and learn new skills in a hands on way. This adds to the latest culinary gadgets already available in the school including equipment from Neff, LaCanche, Magimix, Le Creuset, Apilco, Thermomix, Kenwood and a classic British cooking range by Aga.

Courses are aimed at food enthusiasts and home-cooks wanting to develop their existing skills and expand their recipe repertoire as well as professional cooks and even children and teenagers.  Courses are hands on with a range of classic and more unusual but useful themes.  The more classic include ‘Cooking with Star Quality’, ‘Modern British’, ‘Game’, ‘Fish & Shellfish’, ‘Stocks and Sauces’ and ‘Curry Masterclasses’.  Some of the more unusual include ‘Wild about Food’ and ‘Flavours of the Orient’. There is also the money saving ‘Clever Cooking’. Furthermore there is also a selection of seasonal courses including ‘Barbecue’ during the summer months.

Fitting perfectly with the consumer’s obsession with eating locally, each course uses locally sourced ingredients and fresh produce from both the Swinton Park Estate and the hotel’s four acre walled garden, which houses over 60 varieties of seasonal fruit and vegetables including homegrown classics such as asparagus, raspberries, and rhubarb.  There is also a weekly ‘Chef's Table’ demonstration dining experience open to both hotel guests and non residents or by arrangement for private parties and group incentive or training events.

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