Let's do the basics cookery workshop

The workshop will begin with basic knife skills, practising with vegetables, with the aim to improve your confidence and ability to dice, chop and slice. You will then prepare a whole chicken into a variety of cuts and learn how to make stocks. We will then move on to filleting a whole fish. The workshop will end with you cooking and sauce making for both fish and chicken.

The price includes all ingredients and equipment needed: you just need to bring an apron. The morning break includes homemade cake and coffee. Please note you will be taught safe knife handling skills and will be responsible for your own safety when using a knife. Minimum participant age is 18.

Martin Swarbrick is a classically trained chef with over 40 years experience, part of which was in award-winning country house hotels in Yorkshire.

My cookery is heavily influenced by French, Italian,  Spanish and Southern Mediterranean food cultures, with some modern twists. I am passionate about great taste and big on flavour, quality ingredients and local provenance. We don't do foams, pea shoots or whipped butter! Sorry, but we cannot cater for other specific diets or food allergies, due to nature of the event, the food we cook and the kitchen, which is not allergen free. 

Access note: There is a small step up from the road onto the path to our front door and a small step down into the hallway, then level access to the kitchen dining room. The toilet is on the first floor, up a straight 12-tread carpeted staircase with handrails on both sides.

If you need to cancel your booking, please let us know 72  hours before the event and we will offer you a full refund. After 72 hours, we can only offer a refund if we are able to re-sell your ticket(s). If you can't come at the last minute, please do let us know so we don't lay up a place for you. Details about parking etc. will be sent prior to the event.