Course Information
Everyone seems to love the cookery school, I know that's slightly blowing our own trumpet but that's what they say. I don't know if it's the perfectly fresh fish, the skill and enthusiasm of the chefs, the view out of the windows of the harbour and the estuary beyond or the general laid back feel of the place, but they do.
For 2008 we've got a brand new course based on my travels round the Mediterranean over the last two years. I think it's going to be lots of fun, there's plenty of seafood, of course, and lots of use of the tomato, the olive, garlic, peppers and lemons.
Each course offers a balance of demonstrations by our chefs and hands-on cooking. Each day revolves around lunch – the morning is spent cooking, then at lunchtime, you’ll enjoy the fruits of your labour with your fellow students.
"I’m so pleased about the success of the cookery school; ultimately it’s down to the quality of the fish, meat, poultry, fruit and vegetables, all bought from really great producers."
Rick Stein
Please view our course calendar for prices and descriptions on what is involved. For further details, please contact us.
