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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

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Recipe of the month

Grilled sardines, Jersey Royals, tomato pesto and rocket

 

Ingredients

4                      sardines, filleted and bones removed

200g                sun-dried tomatoes

2 cloves            garlic, peeled

50g                  parmesan, grated

20g                  basil

60ml                 olive oil

30g                  pine nuts, toasted

100g                 rocket, washed

400g                Jersey Royal potatoes (unpeeled)

25g                  butter

Squeeze of lemon.

 

Method

  1. Make the pesto by blending the tomatoes, garlic, parmesan, basil, olive oil and pine nuts in a food processor till a coarse puree is formed.
  2. Cook the Jersey Royals by covering them with water and bringing to a boil. Reduce the heat to a simmer and cook for 5-7 minutes till just soft in the centre. Drain the water and cut the potatoes into quarters.
  3. Season the sardine fillets with salt and olive oil and place under a hot grill skin side up and grill for 3-4 minutes, to check its cooked, poke with a cocktail stick, if it goes through the fish easily it is cooked.
  4. Heat the butter with a little oil in a frying pan and fry the potatoes till golden then season with salt and pepper.
  5. Press the potato into a ring mould in the centre of your serving dish, drizzle a little of the pesto around. Place the sardine fillets on top of the potato (2 per person), dress the rocket in a little of the pesto and serve a neat bundle on top of the fish and squeeze a little lemon juice over.