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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

Beer Can BBQ Chicken

Ingredients

Cajun seasoning

2 tbsp              white peppercorns

2 tbsp              black peppercorns

2 tbsp              cayenne pepper

1 tbsp               garlic powder

1 tbsp               onion powder

2 tsp                dried thyme

1 tsp                 mustard powder

½ tsp                ground fennel

½ tsp                dried oregano

  • Grind all ingredients together and use 1 tbsp for 4 portions. Can be stored for up to 3 months.

1                       whole chicken

2 tbsp              olive oil

3 tbsp              Cajun seasoning

1 can                beer

Method

  1. Remove the giblets from the chicken and discard, wash the bird and pat dry with a clean kitchen towel.
  2. Rub oil all over the bird and then season with salt and rub on the Cajun seasoning.
  3. Open the beer and discard half. Place the chicken over the can with one leg either side.
  4. Place the chicken on the grill not over direct gas flame or coals using the can and legs as a tripod to support it.
  5. Cover the chicken either with the grill cover or a large enough pan and cook for 1 ¼ hours or till the breast and leg meat are cooked.