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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

Homemade linguini with spring vegetables and crème fraiche

            For the pasta

275gm   Pasta flour ‘type 00’

3             Egg yolks

2             Whole egg

Pinch of salt

15gm                Extra virgin olive oil


For the seasonal vegetable mixture

(You can use any vegetables you have in the fridge. The given vegetables are just a guide line.)

1medium           Red pepper, cut into small dice

1medium           Red onion, peeled and cut into small dice

250gm              Butternut squash, peeled and cut into small dice

100gm              watercress, washed, dried

5                      Asparagus spears, peeled and trimmed

100g                 romanesco cauliflower

1/4th bunch      Parsley, washed, dried and finely chopped

3cloves             Garlic, peeled and finely chopped

15ml                 Vegetable oil

15ml                 Extra virgin olive oil

100gm              Crème fraîche

Drizzle of lemon juice

Salt and pepper to taste



  • Prepare the pasta by mixing the salt, extra virgin olive oil with the pasta flour in a medium size mixing bowl.
  • Make a well in the centre. Add the eggs and knead to a smooth dough. Cover with cling-film and allow to rest for at least 30minutes before using.
  • After the pasta is rested, roll as thin as possible so that the pasta can easily pass through the pasta rolling machine.
  • Start on a highest setting and pass the pasta through once. Book fold the pasta so that the width corresponds to the width of the pasta roller. Pass through one more time and repeat again through the highest setting.
  • Then start rolling the pasta by reducing the pasta roller setting until you reach no.6 on the roller. Every time you roll the pasta twice through the same setting so that it stretches well and does not shrink.
  • Then pass the rolled sheets through the linguini cutter. Flour them well and leave on the side to rest.
  • Boil water in a stock pan, sprinkle rock salt and some extra virgin olive oil. Blanch the linguini for maximum 2 minutes and refresh in ice water or very cold water. Drain and drizzle more olive oil to prevent the linguini from sticking to each other.
  • Take a large sauté pan, heat the vegetable and extra virgin olive oil. Add onions and quickly sauté for a minute.
  • Then add the butternut squash and the red pepper dice and sauté until they become tender.
  • Add the Romanesco, asparagus and chopped garlic, toss well. Finally add a cube of butter and toss again. Finish adding the watercress, toss again. Season with salt and pepper.