Cookery Classes

11 July: French Wine & Cheese Matching Masterclass

Enjoy a special French wine and cheese matching masterclass with resident wine expert Julien Le Doaré. You will be guided through six top French wines, all paired with a selection of French cheese. After the masterclass, put your newfound wine tasting knowledge to the test on the wine tasting experience itself through a huge array of wines, spirits and Canard-Duchêne champagne. Cost: £50 per person. 6.30pm.

12 July: La Fée Absinthe Masterclass

Made famous by its popularity in 19th and early 20th century France among the artists and writers such as Van Gogh and Lautrec, absinthe has a chequered history. This Bastille Day, embrace the Green Fairy with an exclusive absinthe masterclass with La Fée Absinthe. You will be sampling four varieties of absinthe, the intricacies of the correct pour and will meet the pioneer behind the repeal of the infamous ban, George Rowley.

To book click here, call 020 7940 8300 or email This email address is being protected from spambots. You need JavaScript enabled to view it.This email address is being protected from spambots. You need JavaScript enabled to view it.


Flavours Italian Cookery Holidays is a specialist ATOL bonded Italian holiday tour operator - offering Italian cooking holidays and courses since 1998. Choose from a week long cooking vacation in Tuscany, Puglia, Sicily or Umbria where you can indulge in seven days of glorious Italian food! We also offer short break cooking holidays to the popular Tuscany region.

The cooking lessons are relaxed, fun and hands-on. They take place in the kitchen of the villa, with everyone working in a group with the chef. As we only take small groups everyone can really get involved. Our local chefs are very passionate about cooking and sharing their knowledge. Learn new techniques and skills, while creating recipes traditional to the region using fresh, seasonal ingredients. Visit

Cretan Thyme is offering a week-long culinary programme to Crete designed for those who love good food, wine, nature and company.

It has put together a network of local experts to offer an immersive experience into the Cretan way of life. Visitors will trace the roots of the cuisine back to its Minoan ancestry with archaeologists, learn about the benefits of edible plants from  nutritionists, fish with local fishermen, forage for wild greens with the locals and take part in the grape and olive harvest (seasonal).

Hosted in a renovated villa in the picturesque village of Lastros in Eastern Crete, the daily programme is a mixture of hands-on classes (with an emphasis on home-cooking) and cultural and educational excursions. Numbers are limited to eight participants to ensure personalised attention and all classes can be tailored to particular interests. The week-long programme starts at €1100. Full details at

Cool Food Valencia offers holidays combining cookery and culture at the Casa Rural Santa Elena located on the outskirts of Ontinyent, capital of La Vall d'Albaida region, an unspoilt area of Spain noted for its landscapes, gastronomy and wines. The company offers both weekend (two-nights) and week (six-night) breaks. Apart from cookery demonstrations visits to local towns, markets, wineries and restaurants, etc are included. Cool Food Valencia can also organise other activities such as balloon flights or mountain horse riding for guests. Visit

Manna from Devon Cooking School teaches how to make bread as it should be made, using first class ingredients, lots of time and heaps of respect.

Join professional baker David Jones on his new 'Bread and Baking in a Wood Fired Oven' course on either 12 May, 9 June or 7 July (£135pp) and learn how to make your own Ciabatta or Focaccia for lunch, serve freshly baked English Muffins for tea and how to make a Sourdough loaf.

Apart from bread making and courses on wood fired ovens David and his wife also run a wide range of other courses including smoking, drying and curing food, 'Fabulous Fish' and Asian or Mediterranean cooking days.

The School of Artisan Food, based in Nottinghamshire, on the Welbeck Estate, has added a six-day Summer School to its extensive list of courses. The Summer School, led by expert tutors in the field of baking, cheese making and butchery, will teach artisan skills across all three disciplines.

The course is practical, hands-on and students will learn the full production processes from weighing out ingredients to taking their finished products home. All classes will be small and informal with access to state of the art training facilities. Dates for the Summer School are either 10-15 June or 12-17 August.

The School of Artisan Food is the UK's only not-for-profit company that offers professional and leisure short course in 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. The school's purpose is the advancement of education for the benefit of all members of the public regardless of background or ability, particularly through the teaching of theory, research and practice in the field of sustainable artisan food.


The Cooking School at Dean Clough offers a wide range of courses catering for every taste, and every skill level, from effortless entertaining to specialist or themed courses covering Indian, Italian, Chinese or simply the very best of British dishes.

One new course is a five-day Cooking Bootcamp course, an intensive course 22-26 May, that's perfect for a staycation or anyone who dreams of opening a café or B&B.

The school uses only the freshest ingredients and produce, all locally sourced wherever possible. These ingredients are brought to life through the skills of Director Matthew Benson-Smith who knows how to bring out the very best in both his recipes and his clients, whatever their ages.

All profits from The Cooking School are gifted to Focus on Food, which, each year, teaches over 13,000 young people to cook and 2,000 teachers across the UK to teach cooking.

Full course details at


Bodysgallen Hall, built in the 17th century, is a country house hotel standing in 200 acres of gardens and parkland with magnificent views of Snowdonia and nearby Conwy Castle. Award-winning Bodysgallen Hall, part of the National Trust, offers a selection of Gardening & Cookery breaks designed to inspire and excite.

Saturday 18 May – Let's Cook Steak: Head Chef Michael Cheetham gives a master class on how to choose the right cut of meat, the preparation involved, the best accompaniments, and most importantly demonstrates the cooking of the perfect steak!

Courses are priced from £42.50pp including morning coffee, a two-course lunch and a glass of champagne. These can be combined as part of an overnight package including breakfast and use of the spa for £80.00pp making this break £122.50pp per night.

The Dorchester Collection, a portfolio of the world's foremost luxury hotels in Europe and the USA, has launched a variety of culinary offerings from new speciality cocktails in Milan and a series of wine evenings in London, to Wolfgang Puck master classes in Los Angeles.

For example London's Dorchester Hotel has developed a series of informal wine evenings hosted by master sommelier Ronan Sayburn. These tastings provide guests with the opportunity to discover differing wine styles, whilst sharing anecdotes and tales from the wine industry. Rates start from just £39 per person including VAT.

In honour of its newly restored Polo Lounge, The Beverly Hills Hotel is reintroducing afternoon tea on Fridays and Saturdays, complete with a 'tea expert' to assist guests in choosing top international tea selections, as well as alcohol infused options.

In Paris, Le Meurice is launching a variety of new banqueting offers. These include a private wine tasting with head sommelier Estelle Touzet followed by a dinner in one of the banqueting rooms; a cocktail making class with bar manager William Oliveri; The Grand Siècle Dinner, which looks back at the past century with traditional French service and cuisine; and a Rossini Dinner combining Rossini's music and recipes.

Recently renovated Hotel Bel-Air in Los Angeles, has introduced new mixology, wine, and culinary classes at Wolfgang Puck at Hotel Bel-Air. With Puck's expert team, guests can learn the art of making cocktails, tasting wine, and preparing meals with emphasis on California's regional products. Master classes are offered for groups of six or more, with prices ranging from $55 to $125 depending on the class.

For details of all Dorchester Collection hotels visit

Chateau Lou Casteou, a private hire residence on the Côte d'Azur, is launching its first ever all-inclusive Luxury Cultural Retreat 21 - 26 April. The price for five nights' accommodation in beautiful en-suite bedrooms with sea or mountain views, plus all activities and meals, is €2,500 per couple, or pair sharing a room a reduction of 55% from the original price; or €1,475 per person a reduction of 50%.

Guests will learn the art of Italian cuisine tutored by award-winning chef and restaurateur, Matteo Mangiarotti, from the basic elements of Italian cuisine, to the creation of more complex dishes. Lessons include Italian bread making techniques, raviolis, risottos, homemade pasta and traditional Italian sauces. Techniques for selecting, preparing and cooking sea food and meats will also be covered, plus an introduction to Italian desserts. Cookery classes will be complimented by wine tasting and appreciation sessions taken by Silvia Revello a Master Sommelier and restaurateur.

Guests will then continue the gourmet Italian experience into the evenings, as Matteo and his team will prepare the group's dinners and special meals, served during the six-day retreat. Luxury Cultural Retreat: Tel: +33 (0) 4 94 19 33 90 Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Join The Spanish Thyme Traveller to learn all about cooking authentic paella during a three-night break in the vibrant Mediterranean city of Valencia, home of paella. Learn about the food and the culture surrounding Spain's most famous dish.

During the break enjoy a seafood paella at the beach, discover the historical centre of Valencia; learn the secrets of cooking paella in a hands-on cookery class; visit the local food market; sample local cava; and take an excursion to the Valencian countryside to visit a bodega (winery) followed by a typical country outdoor/rustic  paella which, because of its ingredients, is related more to the land than to the sea.

Accommodation is in a boutique hotel in the centre of the city; during the activities guests will be accompanied by English speaking chefs or guides. Price: €650 per person (based on double occupancy). Flights not included.


Flavours of France provides three / five day cookery and wine weekends in La Rochelle and Lyon.

A three-day stay in La Rochelle is £495pp and includes luxury accommodation, cooking classes, wine tasting and meals listed in the itinerary. A five-day holiday in Lyon is £969pp and includes luxury accommodation, cooking classes, a visit to France's most famous food market, meals in the itinerary and lastly, a wine tasting trip to the Beaujolais vineyards.

Currently there is availability on 12 April and 3 May in La Rochelle and on 10 May and 7 June in Lyon. For full information visit

The award-winning, luxury, all-inclusive Buccament Bay Resort in the Caribbean paradise of St Vincent & The Grenadines has teamed up with British international chocolatier Gerry Wilton to offer guests The Chocolate Experience: an entertaining, enlightening and delectable course in chocolate-making that will showcase chocolate at its very finest.

Exclusive to Buccament Bay Resort and available from 14 – 17 April or 18 – 21 April, The Chocolate Experience consists of four hands-on master classes followed by an indulgent Gala Dinner featuring a special chocolate-themed menu.

Save up to £1,400 with LetsGo2 when booking a seven night stay! Prices based on two adults sharing a one-bedroom Garden Villa. Includes return flights from Gatwick with Virgin Atlantic.

Upgrade to a Deluxe or Beachfront Villa and The Chocolate Experience is included free!

Departure dates and prices: 11 April from £1529pp; 12 and 13 April from £1555pp; 16, 17 and 18 April from £1759pp. For more information and to book with LetsGo2, Tel: 020 3582 4907. Buccament Bay Resort: 

Following the successful launch of his new book Recipes from the Sea Executive Head Chef Andrew Baird of the Longueville Manor will, on Saturday 6 April, be sharing some of his ideas and techniques whilst recreating some of the recipes.

The day includes coffee and welcome by Andrew; demonstration; three course lunch with recipes from the book at a cost of. £95 ve as well as a personally signed copy of the book. Longueville Manor, St Saviour, Jersey. Tel: 01534 725501.

West Dean Gardens provides the perfect setting and inspiration for a year-round programme of gardening and food days and weekend courses.  The courses are ideal for anybody who is passionate about gardening, flowers, or food and interested in learning new skills or techniques from experts such as West Deans' own award-winning gardeners, Jim Buckland and Sarah Wain.

All one day or weekend courses listed are suitable for beginners and cost from just £15 for an evening food talk. West Dean College, Near Chichester, West Sussex, PO18 QZ.

The 15th century Swan Hotel at Lavenham, Suffolk is continuing its popular themed Culinary Masterclasses during 2013. Pick up tips, recipes and new skills from AA two rosette Head Chef Justin Kett. These popular, inspirational events are priced at just £35.95 per person including a two-course lunch in the elegant Gallery Restaurant with a glass of wine and coffee. Or stay overnight in one of the hotel's charming bedrooms and make it a culinary retreat at the special 'Masterclass' rate of £150 for two sharing, B&B. Tel: 01787 247477;

Juniper and Rose Kitchen Garden School is a cookery school dedicated to affordable, ethical and inspirational courses.

Vanessa Kimbell, author of Prepped and BBC radio presenter, teaches four to five people at the most, allowing time to wander into the working Victorian kitchen garden to find fresh eggs, pick fresh herbs and heritage vegetables to use.  The courses are priced from £95 and include: Making Sourdough, Jam making, Setting up and running a pop up bakery, Confidence with fish and Cooking specialist mushrooms.

Thyme at Southrop Manor equates to one award-winning barn restoration; two state-of-the-art teaching kitchens; three cottage suites;  five private cottages and one restored manor farmhouse to say nothing of six chefs and gardeners plus one great pub.

Join them for cooking, growing, gardening and foraging courses, as well as bread making, charcuterie and other artisan skills; plus demonstrations, tastings, talks and full-day classes held in the bulthaup kitchens. Tel: 01367 850174.

The Exmoor Food Safari explores the journey from park to plate in the friendly and welcoming surroundings of The Culbone, Exmoor National Park's highest inn. Overlooking Lorna Doone Valley the location provides a bountiful natural larder where the team's commitment to local produce has already won them several awards. Held over a weekend Saturday is Catch it, Cook it, Eat it day – with a trip to Bellbrook Fishery to learn how to fly fish and catch local trout for dinner. Later on Head Chef Jack Scarterfield will deliver a master class in cooking with fish, using the fish caught earlier for one of the courses. On Sunday guests will see life through the eyes of Exmoor Farmer Simon David at Big Red Cow who farms his herd of Ruby Red Devon Cattle on the National Trust Holincote Estate. Later, guests return to The Culbone's new Cookery School for a master class in cooking beef.

Costs £430 per person. Guests can also choose to add return transport from London Euston Station (£60 per person) or Taunton Train Station (£25 per person) and will be driven in an Escape The City Tours VW Transporter. To book call 01271 410080 or contact This email address is being protected from spambots. You need JavaScript enabled to view it. |

For more information on The Culbone visit

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