decrement 2 increment
decrement 0 increment
decrement 0 increment

Why book direct?

Booking direct means that we can plan your stay from start to finish and ensure every part is the 5-star service you expect.

decrement 2 increment
decrement 0 increment
decrement 0 increment

Cook with Lesley Waters

£300 per person

We are delighted to be welcoming Lesley Waters to the cookery school for a full day class of delicious cooking and culinary expertise. Take this tasty opportunity to experience the wealth of knowledge and skill that Lesley has to offer as she guides you step-by-step with hints and tips along the way!

If you would prefer to book over the phone or are using a voucher as payment/part payment please contact reservations on 01425 282212 or email your details to Unfortunately, vouchers can only be redeemed via the phone or email, not through the booking system.

  • Jun 28 2022 Places available

About Lesley

Well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, Lesley is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books, a qualified Fitness Instructor and a mother of two!

Originally a Londoner born & bred, Lesley was quickly charmed by the beauty of the West Dorset area and inspired by the superb quality of the fresh local produce available right on her doorstep. She likes to cook seasonal food when ever possible and her simple, modern style creates dishes that are easy to recreate with stunning results.

Teaching has always been her great passion and her energetic style of presentation is expertly combined with clear and simple guidance, making her classes both entertaining and informative.

Course Overview

  • The class will begin at 9.30am. Please arrive 15 minutes before the class begins for refreshments and registration to ensure the class begins on time.

  • Cookery classes include a mixture of hands on cooking and demonstrations to help you get the most out of your time with us.

  • In the middle of the day, you will break for lunch around the chef’s demonstration area tucking into the food you have cooked, accompanied by a glass of wine.

  • Finish at 3.30pm approximately, taking home your left over creations and The Kitchen apron leaving the washing up for our cookery school team.

Course dishes

  • Aubergine & Tomato Croute

  • Boullabaisse

  • Beef Daube with Orange & Thyme

  • Galette of Brioche with Goats Cheese & Honey

  • Roasted Vanilla Nectarines with Prosecco & Berry Sauce

  • Orange Sformato