For bookings of parties with 8 or more persons please call 01635 265 070

Bread making

Seasonal Cooking

9.30am – 3.30pm | £185 PER PERSON

This course changes with the seasons. We teach you three amazing seasonal dishes you can prepare in advance with fail-safe tips which are sure to delight - so when entertaining, you can spend more time with your guests and less time stressing in the kitchen. Your guests will marvel at the ambitious dishes you've created for them, and won't believe you don't have a professional chef in your kitchen.

Summer Seasonal Cooking

Stocks, Sauces & Soups

10AM - 3PM | £165 PER PERSON

In the Woodspeen kitchen, we consider the secret to a great sauce, gravy or soup is the stocks.  Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes.  This course teaches you to understand the importance of stock and how a sauce can impact your cooking. Once you have a great stock, fresh soups, sauces and risottos are quick and easy to make.

Wild garlic soup, bacon and olive oil

Introduction to Bread & Enriched Dough

9.30am – 1.30pm | £135 PER PERSON

Learn the basics with us, and before you know it, you’ll be whipping up classic and modern breads, from traditional soda bread to shortbread. Or if you’ve already mastered those, you might like to try our Advanced bread, sourdoughs and sweet dough course.

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Advanced Bread – Sourdough & Sweet Dough

9.00AM – 4.30PM | £195 PER PERSON

When you’ve got the hang of the basics, try this more advanced course. 

We’ll talk about different flour types and give you some practical tips on how to make sourdough, ferments, and different shaped breads.

Advanced Bread - sourdough and sweet dough

Weekend Kitchen

10AM – 2PM | £135 PER PERSON

This course will inspire you to get in your kitchen at the weekends, giving you the skills and tips to make your own bread, as well as seasonal dishes to wow your friends and family.

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The Best Simple Classic – Lasagne

10AM – 12NOON | £65 PER PERSON

The Best Simply Classic is a new addition to our cookery school calendar and will run regularly throughout the year with a different classic each time. This time join us to create a classic dish that will soon become a family favourite – lasagne, made from scratch, with homemade pasta, a thick rich bolognese sauce and a smooth creamy cheese Béchamel sauce.

You can be sure your family will be home in time for tea this evening, as you will take your dish home with you to enjoy together.

Pasta making

Butchery

9.30AM – 3.30PM | £185 PER PERSON

Our butchery course is very hands-on. We believe that having a good grasp of traditional butchery skills gives cooks an advantage when it comes to getting the most from each cut. 

Butchery

A Taste of Italy

10AM - 3PM | £145 PER PERSON

Italian food is the ultimate in social food, and what could be better than gathering a group of friends or family around the table for homemade Italian specialties. Join us for a day where we will teach you to prepare this Italian feast.

Pasta making

What I Cook at Home (with John Campbell)

9.30am – 3pm | £175 PER PERSON

Ever wondered what a Michelin star chef cooks at home? Join John (Campbell) in the school where he’ll show how to make classic hero dishes that are the go to for any occasion. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect.

Cookery courses

Very Vegan

9.30am to 3.30pm - £185.00

The vegan movement is gaining much momentum, and our course is here to help you create wonderful meals for the entire family. Our course is starch based emphasising on this traditional food of our elders. We will cover dishes which are simple to create, nourishing and healthy. Learn simple alternatives to replace those convenience junk foods available in the supermarkets. 

Cooking well without meat

Game

9.30am – 3.30PM | £185 PER PERSON

Using some of Berkshire’s finest produce we’ll show you how to prepare and cook various types of game, highlighting its versatility and health benefits. Before long you’ll be ‘breaking down’ a haunch of venison, using pheasants in different ways and cooking game birds to perfection.

Game