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 8:30am – 12:30pm and from 1:30pm until 4:30pm.

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

Half day morning or afternoon courses are £75 per person.

The Adult and Child and Kids Only courses are priced at £75 per person.

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

Keeping things fresh our recipe of the month is Summer vegetable linguini with crème fraiche, lemon and aged Parmesan.

Recipe-

For the pasta-

  • 275g ‘00’ pasta flour
  • 3 free range egg yolks
  • 2 whole free range eggs
  • 30ml extra virgin olive oil

For the vegetables-

  • 8 spears asparagus
  • 8 baby carrots
  • 6 spring onions
  • 70g baby spinach leaves (washed and drained)
  • 2 stick lemongrass (bruised and chopped)
  • 50g broad beans (shelled)
  • 25g butter
  • 50ml water

To finish-

  • 70g crème fraiche
  • ½ lemon Juice and zest
  • Coriander (chopped)
  • Shaved aged Parmesan

Method-

  • Make the pasta by whisking the eggs and olive oil together. Have the flour in a mixing bowl and make well in the centre of the flour then pour the egg mix into it. Gradually mix the egg into the flour well to form a dough. Cling film the dough and rest in the fridge for at least 30 minutes.
  • Prepare the vegetables by peeling and trimming the asparagus, slicing the spring onions and peeling the baby carrots and cutting them down the middle lengthways.
  • Roll the pasta dough out on a pasta machine till it is almost see-through. Shape it by rolling it through a linguini cutter then lay it on a lightly floured tray.
  • Boil a 2 litre pan of water with a good pinch of salt and a splash of olive oil. Meanwhile in a separate pan cook the asparagus and carrots in the butter and water till just soft then add the spinach, onions, lemongrass and broad beans.
  • Cook the linguini in the water for approx. 1 minute till it is soft throughout then strain it and add it to the vegetables.
  • Fold in the crème fraiche, coriander and lemon.
  • Season with salt and pepper.
  • Split into 4 bowls and top with shaved Parmesan.

This recipe is easy and fun to make but tastes just as good when using good quality pasta from your local supermarket if you don’t want to make the pasta yourself, enjoy.