- Recreate Chewton Glen Classics
- Now You're Cooking
- The Seafood Chef (Atlantic)
- The Best Of Bread
- Feasts From The Middle East
- It's a Gin Thing
- Curries of The World
- The Seafood Chef (Pacific)
- Italian Road Trip (Venice to Tuscany)
- Flavours of the Orient
- Glorious Game
- Classic Desserts
- Man Food
- The Seafood Chef (Indian Ocean)
- Italian Road Trip (Rome to Sicily)
- Tour of France (Provence)
- One For The Girls
- The Seafood Chef (Mediterranean Sea)
Recreate Chewton Glen Classics
£175 per person
Throughout Chewton Glen’s fifty-year history, a great food offering has been at the very top of our agenda. In this class we reveal the secrets behind some of the most popular dishes served in The Dining Room inspired by Executive Head Chef Luke Matthews’ travels and not forgetting Pierre Chevillard’s iconic double-baked emmental soufflé! As well as plenty of professional cookery tips we will help you with fine dining presentation and what you can make in advance to create the perfect dinner party at home – Chewton Glen style.
Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten, milk or eggs. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.
Taught by Luke Matthews, Chewton Glen's Executive Head Chef.
If you would prefer to book over the phone or using a voucher as payment/part-payment please contact reservations on 01425 282212 or email your details to firstname.lastname@example.org.
Dishes for March
- Double-baked emmental soufflé
- Seabream fillet, Dorset cockles and Laverstoke Park cider
- Apple and black pepper Tart Tatin with clotted cream ice cream
- Chewton Glen fudge
Dishes for May
- Cheese soufflé
- Classic Beef Wellington
- Warm Chocolate Mousse, white coffee ice cream
- Tonka bean & orange fudge
Dishes may be subject to slight change to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with Luke and enjoy a run through of the day.
In the middle of the day we will break for lunch around the chef’s demonstration area. With many of the classes you will be tucking into the food you have cooked and for some we will provide dishes from The Kitchen restaurant, all accompanied with a glass of wine. During the day we will show you around our kitchen garden and pop into our beautiful greenhouse, introducing you to our gardeners if they are tending to the beds at the time.
Finish – 3.30-4.00pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!