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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 9.30am to 2pm.

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

Half day courses are £75 per person  inclusive of: coffee and pastries on arrival, all ingredients, lunch, course folder, Cookery School bag and use of apron and chef jacket throughout the day.

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

Guest via TripAdvisor

Recipe of the month

Braised fennel, passion fruit, grapefruit, toasted pine nuts and herb salad.

This recipe is a great way to bring more vitamins and minerals into your day and reducing fat without going on a diet. Also, it tastes great!

  • For the braised fennel
    2large  Fennel bulbs, tops taken out and chopped into fine dice
    1small  White onion, peeled and finely chopped
    1small  Carrot, peeled and finely chopped
    1stick  Celery, peeled and finely chopped
    2clove  Garlic, crushed
    50ml  Extra virgin olive oil
    25ml  White wine vinegar
    25ml  White wine
    A few white peppercorns
    1  Bay leaf
    8 sprigs  Thyme
    1  Star anise
    Salt to taste
  • For the salad
    2  Pink grapefruit, peeled and segmented (squeeze the pulp and retain the juices)
    2  Oranges, peeled and segmented (squeeze the pulp and retain the juices)
    4 passion fruits, just the seeds
    25gm  Pine nuts, toasted
    2 punnet Mustard cress
    1 packet  Baby gem leaves, separated and washed
    Few mint leaves
    Classic French vinaigrette
    Salt to tasteMethod
    For the fennel

    1. Sweat the vegetables in a large pan in a little oil until they start to soften.
    2. Add the garlic and sweat for another 2 minutes.
    3. Add the rest of the oil, vinegar, wine and the spices and simmer gently till the fennel is just cooked. Cool and reserve.For the salad
    1. Reduce the grapefruit and orange juice by boiling it till it has reduced by 3/4. Add a little French vinaigrette to thicken it slightly.
    2. Chop a good amount of mint leaves and toss with the gem leaves.
    3. Toss the passion fruit, orange and grapefruit segments through the salad along with the toasted pine nuts and some of the dressing.
    4. Season the salad with salt and split it between 4 serving bowls, spoon some of the fennel, carrot and celery dice over them.
    5. Dress the salads with a little more of the citrus vinaigrette and mustard cress and serve. little more of the citrus vinaigrette and mustard cress and serve.