Perfect your skills and master new techniques

The School offers a unique opportunity for anyone who enjoys cooking to perfect their skills and master new techniques through a variety of innovative courses led by Lucknam Park’s Michelin starred Executive Chef Hywel Jones.


The Cookery School is located in a small house on the estate, just a short walk from the hotel. The kitchen is designed by renowned kitchen designer Stephen Graver, and the state of the art appliances are supplied by ATAG and Fhiaba.

The School is open Monday to Saturday and day courses run from 08:30am to approx 4:30pm. Half day courses run from 8:30am – 12:30pm and from 1:30pm until 4:30pm.

Each one full day course is £175 per person inclusive of: all ingredients, lunch, course folder, Cookery School bag and use of apron and chef jacket throughout the day.

Half day morning or afternoon courses are £75 per person.

The Adult and Child and Kids Only courses are priced at £75 per person.

Changing facilities are available at the Cookery School for all participants

Brilliantly organised to give hands on experience with chef's expert tuition. Facilities are top of the range with everything to hand

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Recipe of the month

Getting ready for Autumn nights our recipe of the month is Minestrone d’inizi topped with grated parmesan and fresh basil leaves.


  • 100gm Cannellini or Borlotti beans (soaked over night)
  • 4 rashers of smoked bacon
  • 2 small white onions, peeled and finely chopped
  • 2 small carrots, peeled and finely chopped
  • 2 sticks of celery, peeled and finely diced
  • ½ head of fennel, finely chopped
  • 1 small swede, peeled and finely diced
  • 2 small turnips, peeled and finely diced
  • 3 cloves of garlic, peeled and finely chopped
  • 2 tins of plum tomatoes
  • 125ml of red wine
  • 600ml of chicken/vegetable stock
  • 55gm of dried pasta (any shape)
  • 100ml of extra virgin olive oil
  • 1 bay leaf

To finish-

  • A few leaves of fresh basil
  • Block of grated parmesan
  • Salt and pepper to taste


  • In a small pan place the Cannellini or Borlotti beans with the bay leaf and pour 500ml of water. Do not add salt as the beans will form a crust and will not cook tender. Bring the water to boil and then simmer until the beans are thoroughly cooked. You will have to eat one bean to check if it’s cooked. Drain the liquid but retain some. Discard the bay leaf.
  • In another cooking pan heat 50ml olive oil and add the chopped bacon, onions, carrots, fennel, celery, swede, turnips and finely chopped garlic. Sweat slowly until soft but without any colour. This is the longest stage to cook the minestrone and a very important stage.
  • Once the vegetables are tender, add the beans, wine, tomato, boiling stock and dry pasta. Stir well and continue to cook on simmer until the pasta is cooked.
  • Then taste and season with salt and pepper. If the soup is too thick then add the reserved liquid from the cooking of the beans.
  • Portion the soup in individual bowls and garnish with torn basil leaves. Grate some parmesan on the top and serve immediately.

This recipe is perfect for those cold autumnal evenings with a slice of bread and butter.