Weekend Cookery Courses at The Ashburton Cookery School

What Can I Expect

Weekend cookery courses at the Ashburton Cookery School in Devon! Be part of these fantastic cookery weekends with inspirational menus, enthusiastic chef tutors, top quality ingredients and a stunning location.

On the edge of Dartmoor, just outside the pretty Devonshire town of Ashburton, you'll find this very modern, architecture-designed cookery school. The family business was founded by Stella West-Harling MBE and has been welcoming students to its kitchens since 1992.

We are offering weekend cooking courses, with teaching over two days. Accommodation is available at Ashburton Court B&B. You can book this directly with the school and you can bring someone with you too, even if they're not attending the course.

The courses available at the award-winning Ashburton Cookery School are divided into two categories : foundation and intermediate. If you're a total novice, the foundation courses are for you. If you're already a bit of a home cook, the intermediate courses will offer you lots of inspirational learning.

The chef tutors are amazing on these weekend cookery courses. They've worked all over the world in Michelin-starred establishments, five-star hotels, luxury cruise liners and gastro pubs too. All are super passionate about what they do and that certainly comes across during these courses.

And if you're wondering how hands-on these cookery courses are, we can say around 90% of the time you are at your workstation cooking. The professional set up at Ashburton means all the ingredients are prepped ready for you, the washing up is taken care of (yes!) and there's a kitchen assistant to lend a hand too.

From beginners wanting to learn how to cook properly, to keen cooks wanting to try new recipes and expand their skills, there's a foundation or intermediate weekend cookery course for you at the warm and welcoming Ashburton Cookery School in Devon. Buy your course vouchers online now.

Availability

• Saturdays and Sundays throughout the year
• Dates are subject to availability of your chosen course
• Saturday: 09:00-16.30
• Sunday: 09:00-15:00
• Participants should arrive 10 minutes before the start time for tea and coffee

Suitable For

• Minimum age 18

Spectators

• Not suitable for spectators

Anything Else

• Accommodation at the partner B & B Ashburton Court can be arranged for an additional charge when booking your date (subject to availability)
• Participants should wear sensible footwear with non-slip soles and covered toes
• Long hair needs to be tied back; and it is advised you wear comfortable clothes
• Any food allergies or special diets must be detailed at the time of booking

Menu

Sample Course Details

(menus and recipes are subject to change)

Artisan Bread Weekend (Intermediate)

• Saturday recipes: Spiced flat bread, Beetroot and walnut bread, Breakfast muffins, 24 hour Sourdough, Baguette starter, Ciabatta starter, Overnight brioche, Rum savarin
• Sunday Recipes: Traditional sour dough loaf, Toasted pumpkin seed baguettes, Ciabatta, Olive burger buns, Raspberry and white chocolate brioche muffins

Baking Weekend (Foundation)

• Typical recipes:  Focaccia bread, Banana Chocolate Chip Muffins, Lemon Drizzle Cake, Chocolate Brownie, Choc Chip Cookies, Profiteroles & Eclairs, Spelt Bread, Calzone stuffed pizza, Beef and blue cheese pasty, Ham and spring onion quiche

Beginners Cookery Weekend  (Foundation)

• Typical recipes: Poached Salmon Fillet Tagliatelle with a Tomato, Garlic, Olives and Caper Sauce,  Fragrant Double Onion Chicken Curry with Tomatoes and Herbs,  Cumin rice and Naan bread, Quick and Easy Chocolate Mousse, Minestrone with Griddled Chicken.  Fresh Pesto, Braised Shin Beef with Smoked Bacon, Cheese and Mustard Crust,  Roasted Root Vegetables Baked in a Bag,  Apple, Cinnamon and Caramel Muffins

British Plus (Intermediate)

• Typical recipes: Torched Mackerel Fillet with Chorizo Jam, Fennel, Belly Pork.,  Lamb Loin with Black Pudding Purée, Colcannon, Roasted Carrots and Balsamic.,  Tonka Bean Panna Cotta with Fruit Salad, Mango Sorbet and Honeycomb,  Venison Scotch Egg with Grain Mustard Mayo and Rocket, M onkfish and Tiger Prawns Tikka Masala Style, Deconstructed Tiramisu

Chef Skills Plus (Intermediate)

• Typical recipes: Lemon Sole and Smoked Salmon Mille Feuille with Pot au Feu of Baby Vegetables and Saffron Foam.  Roasted Best End of Lamb with Nicoise Vegetables, Rosti Potato and Tarragon.  Bitter Chocolate Soufflé with Passion Fruit Sorbet,  Salad of Scallops with Slow Cooked Pork Belly, Deep Fried Quails Eggs, Cauliflower Puree and a Pork Jus,  Butter Poached Chicken with Confit Leg, Boudin Blanc, Buttered Cabbage, Riesling and Grape Sauce,  Raspberry & Vanilla Mille Feuille with Honeycomb Wafers and Apple Granita.

Dinner Parties Plus (Intermediate)

• Day 1  Selection of Canapes:  Onion Marmalade, Feta and Fig Parcels., Harissa Lamb Kofte Bites with Aioli. Celeriac, Carrot and Cheddar Patties with Tzatziki. Thai Chicken Skewers with Sweet Chilli Dipping Sauce. Main Course: Curry and Parmesan Crusted Smoked Haddock  with Spiced Cauliflower, Crispy Egg and Coconut Cream Dessert: Chocolate Cremeaux  with Gingernut Crumb and Tia Maria Cream
• Day 2 Amuse Bouche: Vichyssoise with Truffle and Chive cream / Starter: Asian-style Chilli Garlic Prawns  with Sesame, Pickled Cucumber and Pineapple / Main Course: Roasted Chicken Breast
  with Soured New Potatoes, Smoked Bacon, Peas, Lettuce and Mint /  Dessert Vanilla, Lime and Basil Seasonal Fruit  with Vanilla Rice Pudding and Sorbet

Fish & Seafood Plus

• Typical recipes day one:  Fritto Misto with Cuttlefish, Soft Shell Crab with a Chorizo and Tomato Stew,  Seared Lemon Sole and Scallop with Crushed Peas and Béarnaise Sauce,  Baked Seabass with Chermoula, Tabbouleh, Smoked Aubergine and Yoghurt
• Typical recipes day two:  Smoked Mackerel Paté with Pickled Cucumber,  Devon Brown Crab Salad with Avocado and Pink Grapefruit  Seared Cuttlefish with Glazed Vegetables, Mussels, Clams and Saffron oil
• Please note: Fish and seafood is dependent on the the catch of the day from the fishing boats. Occassionally fish types may need to substituted depending on availability

Indian Plus

• Typical Recipes:  Makul Pakora Fried Squid with Turmeric and Samphire,  Keema Samosa Spiced lamb parcels with pineapple and ginger chutney.  Pork Vindaloo & Jeera Pilaf Traditional marinated Goan curry with cumin basmati rice.  Homemade Naan Breads Risen soft Indian bread.  Murgh Tika Skewers Makhan Marinated chicken pieces cooked on a skewer with a sweet tomato masala.  Aloo Gobi Mutter Paratha Potato, cauliflower and pea stuffed Indian breads.  Biryani with Pomegranate, Yogurt and Coriander. Haunch of venison cooked slowly with mixed spices, saffron and sultana rice, baked with a roti dough lid served with Cucumber, Tomato and Chilli Salad

Patisserie Plus (Intermediate)

• Typical recipes: Milk Chocolate Mousse, Gateaux Opera, Croissants, Pain au Chocolat, Smoked Salmon and Creamed Leek Tart, Strawberry and Almond Pithivier, Passion Fruit Cheesecake, Chocolate Delice

Thai Plus (Intermediate)

• Typical recipes: Krathak (Tiger Prawn Firecrackers), Tom Kha Hed (Ta Lay) - Galangal Soup with Seafood and Coconut Cream, Pad Thai (Stir-fried Noodles with Roasted Peanuts), Som Tam (Green Papaya Salad), Ga Pad Bai Ga - Prow (Spicy Chicken with Thai Basil), Tod Mun Pla (Thai Fish Cakes), Laab Ped Yaang (Roast Duck Salad with Thai Herbs), Gang Ped Hoi Shell (Red Curry With Scallops, Peanuts, Potatoes And Bamboo Shoots), Kati Prik Sorbet