The Cookery School at Daylesford is set within 2350 acres of organic farmland in the heart of the Cotswolds. The school offers a broad range of courses that cover a vast array of traditional skills, techniques and recipes using ingredients from Daylesford’s farm and 25-acre market garden. With native breeds of lamb and beef, together with red deer, guinea fowl, chickens and Daylesford’s creamery, bakery and smokery – there are certainly plenty of ingredients to work with.
Head Tutor Steve Brown and the team at The Cookery School have a passion for using only the best seasonal ingredients, cooking them simply to create nourishing dishes that would be at home for simple suppers and dinner parties alike. Courses available include Simply Healthy, Butchery ‘Nose to Tail’, Chef School, Seasonal Dinner Party, Best of British, Fish & Shellfish and Artisan Bread-Making amongst many others.
Runner-up British Cookery School Awards 2014
3* Rating by The Sustainable Restaurant Association
Named ‘one of the top 10 cookery schools in the UK’ by The Sunday Times