Course Dates

Spring to Action

£190 per person

Ideal for dinner parties, lunches and suppers, this class will teach you how to prepare your menu ahead of time and cook multiple portions together, to enable you to spend less time in the kitchen and more time with your guests.

This class features some of our Chef Tutor's favourite dishes for springtime. Throughout the class Steve will guide you through flavouring and presentation options using various seasonal ingredients including herbs grown in our grounds and locally sourced produce.

  • Spring vegetable soup with local trout and fresh herbs
  • Risotto primavera with spring lamb
  • Poached, stuffed chicken leg with wild garlic, tagliatelle of leek, spring mushrooms, mashed potato and white port sauce
  • Sweet cicely mousse with seasonal fruit compote and a Wensleydale butter biscuit
  • Dishes may be subject to slight change to reflect the seasonal produce available.


Arrive – 9.30am for refreshments, meet and greet with your Chef Tutor 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!