Mangiardivino Cooking Holidays provides visitors with a unique and rare opportunity to live and experience the real life Tuscany whilst providing the best possible culinary vacation.
The company, started eight years ago, offers two different itineraries of three or five night all-inclusive cooking holidays. Enough time is allowed for guests to also discover Tuscany through excursions such as wine tours, truffle tours, and visits to medieval hamlets, etc. (NB: Flights not included.)
Accommodation is in charming private villas in some of the most beautiful areas of Tuscany.
The Garden of England Cook School is situated within Haguelands Village, a working farm located in Kent on the beautiful and historic Romney Marsh with its abundance of fresh and varied produce.
Suitable for adults and children alike, The Garden of England Cook School caters for beginners, intermediate and advanced cooks. Classes include cooking main course meat, fish and game or party cakes and delicious deserts.
Wednesdays 7pm – 10pm
£39 per person including supper and wine/beer/soft drink:
22 January - Cakes and pastries; 29 January - Fish; 5 February – Indian; 12 February - Mediterranean; 19 February - Middle Eastern and 26 February – Vegetarian
Mondays 10am – 4pm
£80 per person including lunch and wine/beer/soft drink:
20 January - Bread and soups; 27 January – Fish; 27 January - Fish; 3 February - Indian; 10 February - Mediterranean; 17 February - Middle Eastern; 24 February - vegetarian; 3 March - Cakes and pastries.
David and Holly Jones, co-owners of Manna from Devon, run a wide variety of cookery and baking classes (of no more than eight students) at Kingswear overlooking the River Dart. Courses include bread and baking, cooking in a Bushman wood-fired oven and ‘Fabulous Fish’. The stylishly decorated, homely kitchen and the outdoors’ decking overlook stunning views across the Dart estuary to Dartmouth. In addition to the main kitchen there is a second kitchen which is in the style of a bakery.
Accommodation can also be provided with a stay in their comfortable B&B.
Courses range from £75.00 upwards. www.mannafromdevon.com
Located with easy access to the slopes of Kitzbühel, the Relais & Châteaux Hotel Rosengarten in Kirchberg is the brainchild of top Austrian chef Simon Taxacher. His restaurant has been awarded four toques and 19 points by the 2014 Gault Millau guide, catapulting him to the top of Austria’s culinary elite.
During 2014 the hotel’s top floor cooking studio and cookery school offers taster cookery courses on 12 January, 9 February, 15 June, 6 July, 10 August, 7 September. The classes take place between 10am and 3pm, and include a welcome drink and five-course lunch, accompanied with corresponding wines.
A three night stay at the Relais & Châteaux Rosengarten in Kirchberg starts from €619 per person, in a standard double room, including a one day taster cookery course. www.rosengarten-taxacher.com
The School of Artisan Food at Welbeck, Notts is the UK's only not-for-profit company that offers professional and leisure short courses. Courses cover butchery, bakery, dairy, preserve-making, cider-making and some brewing; an Advanced Diploma in bakery; a Lottery-funded Local Food awareness programme for schools and bespoke and corporate courses.
Amongst the many courses offered is a two day Wild Yeast and Sourdough on 5 – 6 October. The School is giving away signed copies of ‘How to Make Bread’ written by the celebrated bread maker and tutor Emmanuel Hadjiandreou to anybody booking this course. www.schoolofartisanfood.org Tel: 01909 532171
Learn the art of authentic Moroccan cooking at the luxurious hotel El Fenn with head chef Hafid Aid Chiba.
Courses are offered on a private basis, so guests will have Hafid and his expertise all to themselves. Start the day at the famous Mellah market in the old Jewish quarter to source spices select the best of the day’s fresh produce, including vegetables, fish and meat. Returning to the kitchen, guests learn a whole range of new skills, whether it be blending spices or the ritual of making mint tea. There is also a patisserie chef on hand for those who also wish to learn about desserts.
A double room at El Fenn, including early morning tea/coffee, breakfast, afternoon tea, ranges from €185 to €550 per night. The four-hour cookery class costs €55 including lunch. www.el-fenn.com Tel 00212 524 44 1210
The Hotel Principe di Savoia in Milan (one of the Dorchester Collection of luxury hotels) is launching a four-day Truffle Tasting Package whereby guests can experience a two-hour truffle hunt in the neighbouring Piedmont region; home to the finest Italian truffles. Additionally, guests will also be invited to dine at the Osteria dell’Arco restaurant for a three course lunch and enjoy complimentary entrance into the Club 10 Fitness and Beauty Center.
Spend a weekend in Lille this autumn and enjoy a cookery lesson / lunch for a mere €17 with the celebrated Atelier des Chefs school. The price includes a 30-minute preparation session and a demonstration with the chef in a professional kitchen; then eat your lunch and a complimentary pudding in the dining room next door. Numbers are limited to groups of six – eight; longer lessons are available for a more hands-on experience. There is also a wonderfully stocked shop.
The school, on 74 boulevard de la Liberté, is a stone’s throw from the excellent Beaux Arts Museum, next only to the Louvre at Paris for its fabulous collections. Visit http://www.atelierdeschefs.fr/; www.lilltourism.com
Travel with P&O Ferries www.poferries.com and stay at the centrally located Hotel Up http://www.hotelup.fr/fr/ which offers sleek doubles with Nespresso Machines & Occitane amenities from €99 per night including breakfast.
Renowned artisan bread maker, Carl Shavitz, will be holding an Artisan Bread School on 27 September – 2 October at Barsham Barns, Norfolk showing participants the processes involved in artisan bread-making. Carl has supplied handmade artisan bread to high end restaurants and specialist shops in Cambridge and London for many years.
Barsham Barns offers chic accommodation, and this hands-on, fun and interactive course will take place in Barsham’s largest barn, the Great East Barn, which sleeps 14 people in seven rooms.
The course costs £1,675 per person based on five nights’ full board accommodation, inclusive of tuition, course notes and recipes, ingredients and equipment, an embroidered Artisan Bread School apron. Meals provided by a local chef and team. For more information about Barsham Barns visit
www.barshambarns.co.uk. To book your place on the course visit:
The Spanish Thyme Traveller takes guests on a tapas and cava tasting to experience not only Valencia's sumptuous local food but also visit two of the best wineries producing cava in the region.
The trip includes: two nights’ accommodation in 4-star boutique hotel and two breakfasts; tapas and cava tasting session on Friday evening; one midday meal (paella) and wine; visit to two wineries, wine tasting and outdoor paella; English speaking tour leader. Cost: € 495 based on double occupancy, single supplement €90. Visit http://www.thespanishthymetraveller.com/our-trips/weekend-getaway.html
Take advantage of Cretan Thyme's special autumn offer and enjoy a week's cooking holiday with a cultural twist in the majestic island of Crete!
Book before the end of August and enjoy a 2-for-1 offer for September-October 2013 holidays. Offer price for two people: €1100. Normal price for two: €2200.
The Elements of Cooking Course is a new, one week residential course at the Food of Course Cookery School, designed specifically for those with little or no culinary experience. This will complement the well-recognised, four week residential Foundation Cooking Course which professional chef, Lou Hutton, has been offering since starting the Food of Course Cookery School in 2000.
A typical day begins with a morning of demonstrations and practical sessions, before sitting down to lunch. This is followed by an afternoon of preparation for the evening meal which, in addition to cooking, also includes organising the kitchen, clearing up, presenting and serving a meal. The resulting dinner is a sociable, lively affair.
By the end of the week, students will have mastered the essentials required for competent, assured cooking – from knife skills to knowing the difference between an emulsion sauce and a roux. They will be able to rustle up a roast or prepare a pie; whip up a meringue or bake bread.
The Elements of Cooking Course is £845 (including accommodation, tuition and food).