COOKERY SCHOOL
INSPIRED BY WHAT’S IN SEASON AND GROWING ON OUR ORGANIC FARM, JOIN OUR TEAM OF PASSIONATE COOKERY TUTORS IN OUR BEAUTIFUL SCHOOL FOR AN UNFORGETTABLE DAY OF DELICIOUS FOOD, CULINARY INSIGHTS AND PLENTY OF FUN.
“Setting up a Cookery School at the farm was a way of giving visitors the opportunity to share our ingredients – the heart of everything we do at Daylesford – and to reconnect with them; to use and engage with produce while also learning about it and understanding how it journeys from field to fork.”
MEET OUR TUTORS
Our Cookery School tutors are passionate chefs, dedicated to sharing their knowledge of seasonal cooking. Whether it’s mastering knife skills, baking the perfect sourdough or understanding the art of fermentation, our tutors bring a wealth of expertise and a deep respect for the ingredients we grow, rear and harvest.
MATT WEEDON
Matt has earned multiple accolades including Michelin stars at two of the restaurants he headed. Matt's French-inflected style of cooking has inspired our new course Classic French Cooking which includes many of his favourite tried and tested dishes.
JAMES DEVONSHIRE
Yorkshire-born James believes that you’re never too young to appreciate good, simple food and never too old to start learning to cook it! Our ever popular Italian Kitchen and Pizza From Scratch courses were born from James' passion for Italian cuisine where he shares inspiring recipes along with his knowledge from years of experience working in some of the best restaurants in the Cotswolds!
STEVE BULMER
Steve’s cookery skills were developed at Michelin-starred restaurants in the UK, France and the USA, most significantly at Le Manoir aux Quat’Saisons. Steve has an abundance of culinary knowledge and has a love for all things wild, you'll often find him foraging for rare herbs and ingredients around Daylesford which he'll transform into incredible dishes and drinks across our courses and his renowned Chef's Table Suppers.
UPCOMING COURSES VIEW ALL COURSES
Our Budding Chefs classes provide the perfect introduction to cookery for children aged between 5 and 8 years old. These courses will inspire little ones to think about where their food comes from as we explain the story of our organic farm and Market Garden, getting them hands-on creating their own dishes with delicious, seasonal ingredients.
There is more than meets the eye when it comes to pizza. For such a simple, familiar food, pizza has many variables at play – it really is a case of the whole being more than the sum of its parts.
From £95.00
To £160.00
The passion and respect we have for our animals is paramount in developing our award-winning organic meat. Our Nose-To-Tail: Butchery Masterclass will allow you to follow and understand this journey, as well as gain practical tips and techniques from our expert chefs and butchers.
Join us for this new full-day course and learn how to master classic French cuisine from a variety of regions.
This full-day course is designed to inspire you with confidence and ideas to take your Al Fresco eating to the next level, cooking and sampling organic meat and vegetables from our Farm and Market Garden.
The large platters heaped with tempting, colourful seasonal salads are always a favourite on our food to go counters and café menus. Join us for this half-day course to create delicious salads inspired by the produce grown at Daylesford all year round!
If you’re short on time, but don’t want to compromise on delicious evening meals, this is the perfect course for you. Using organic, seasonal produce from our Farm and Market Garden we will create wonderful dishes that you will look forward to preparing, no matter how busy you are.
CHANGE THE WAY YOU COOK FOREVER
Let our Tutors teach you how to cook in tune with the seasons, whether you are a beginner wanting to learn new skills or a confident cook, our imaginative courses and in-depth masterclasses will inspire your cooking at home as you learn valuable skills, new recipes and artisan techniques.
PRIVATE & GROUP BOOKINGS
Our Cookery School is the perfect setting for team away-days, memorable weekends with friends, celebrating special birthdays or marking important milestones.
From private cookery courses to intimate Chef's Table Suppers, contact us to find out how we can create you a bespoke experience at our Cookery School.
COOKERY SCHOOL VOUCHERS
A wonderful way to give new skills, memorable experiences and encourage budding passions.
Fabulous Seasonal Dinner Party Course
"The BEST day spent at Daylesford Cookery School with my brother, Jonathan! We were under the expert guidance of Steve Bulmer (who is a superb chef and an equally superb teacher). It was a wonderful, fun day and I came away exhilarated and ready to cook! I have prepared two of the dishes at home so far and am about to make crème brûlée tomorrow. The French cookery course is an absolute must!"
March 2025
Chef's Table - fantastic!
"My partner bought this as a birthday treat and it was wonderful! Apart from a fantastic 4-course meal with great wines in a beautiful setting, Steve and Charles entertained us with great tips and stories. An unforgettable experience and we hope to return."
March 2025
Unforgettable culinary experience
Had an amazing time on the Daylesford Cookery School day course last weekend. Couldn't give it a bigger recommendation from the brilliant chefs, James and Steve to the incredibe food and setting. Will be definitely booking in again. Thanks James for running such a class day!"
November 2024
Superb.
"Matt and Steve were the most perfect team to deliver our experience. This was the best culinary experience I have had for many many years. Not just food but the personalities too and the entertainment, amazing."
November 2024
CONTACT US
Whether you are undecided on which of our courses to choose, are planning a special occasion or simply have a question about the Cookery School we would love to hear from you.
Call us on 01608 731 620
Email us thecookeryschool@daylesford.com
RECIPES VIEW ALL RECIPES
There is nothing that feeds our souls more than gathering friends and family around the table, or cooking something satisfying simply for ourselves. Over the year we gather inspiration from our farm and kitchens to share recipes that reflect our commitment to seasonal, nutritious food that is full of flavour.
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.
A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.
A recipe from our Art of Afternoon Tea course at our Cookery School. These macarons are perfect for enjoying after a dinner party or with a cup of tea or coffee.
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.
A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.
A recipe from our Art of Afternoon Tea course at our Cookery School. These macarons are perfect for enjoying after a dinner party or with a cup of tea or coffee.
