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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 Cookery School Head Chef, Ben Taylor.

 

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

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Recipe of the month

Brecon venison and red wine pie

Ingredients

-700g diced venison haunch/shoulder
-150g diced streaky bacon
-1 onion, peeled and diced
-1 large carrot, peeled and diced
-1 clove of garlic, crushed
-350ml beef stock
-200ml red wine
-Bouquet garni
-12 large shiitake mushrooms
-Chopped parsley
-30g plain flour

For the pastry:

-225g plain flour
-110g butter, unsalted & cold
-Pinch of salt
-1 egg, beaten

Method

For the pastry

1) Dice the butter and rub into the flour until it looks close to breadcrumbs.
2) Add the salt and egg and work gently to form a dough – do not let it get too warm.
3) Cover the pastry and chill for a minimum of 15 minutes before using.

For the venison

1) Gently cook the bacon in a large saucepan to release the juices and fat – keep it on a low heat to avoid it burning.
2) Remove the bacon once the pan is moist, and cook the diced venison until it is browned all over. If the venison doesn’t all fit into the pan easily then do this in batches to avoid the pan cooling.
3) Remove the venison from the pan once brown. Add the onion, carrot and garlic and gently cook until soft and the onions are sweetened. Sprinkle in the flour and toast untill just brown. Add the stock, wine and bouquet garni and gently boil. Add the venison and bacon.
4) Cook in a pre-heated oven at 160˚c for about 1 ½ hours but allow up to 2 hours.
5)Pan roast the mushrooms and add them to the mix with the herbs. Chill the mixture – preferably overnight as this will help the flavour.

To finish

Build the pie by putting some of the mixture into a pie dish. Roll out the pastry to about 4mm thick and top the pie dish, flute the edges. Egg wash and decorate with pastry leaves then bake in a hot oven at 180˚c for 15-20 minutes until golden brown.