Fabulous Cookery Courses with our top chefs

Latest course dates :

Perfetto Pasta - 26 May 2012, 9.30 am-12.30 pm -  * FULLY BOOKED

Learn from our Head Chef Ed, the basics of making dough for a range of pasta including Tagliatelle and Tortellini, plus Gnocchi. Plus the perfect sauce.

 £55 per person. Tea, coffee and homemade cakes included. Take home your pasta. 

New Season Lamb Butchery Masterclass - 25 August 2012, 9.30am -5pm

Consistently tasty and tender! Learn how to cut French trimmed racks, boned and rolled shoulder & leg joints, chops .... In fact you tell us how you want to portion up your half body of delicious new season lamb and we’ll advise and show you how! After the butchery we’ll make and eat traditional Lamb Tagine with preserved lemons, The perfect French rack with minted vinaigrette potatoes and finally Lamb Ste Ménéhould.  Handouts covering the whole course and recipes are supplied.

£150 per person, Limit 10 per class – and all cooking ingredients included and you take home your cuts for the freezer.

Berwick Bread Bake  – 21 September 2012, 9.30pm-12.30 pm

Learn the art of dough and how to make your own delicious breads to take home including Italian Focaccia, French Baguettes and English Date and Walnut bread.

£55 per person.  All ingredients provided and you take all your bread home, plus full recipes and course notes.

Game Butchery Masterclass – 13 October 2012, 9.30am-5pm

Learn how to butcher a venison hind into steaks, joints and venison Osso Buco, portion and bone a rabbit, perform 'bird-in-bird' with pheasant and partridge. Then make Game Terrine and create and sample Venison steaks with poached winter fruits, pan roast partridge with braised chicory, garlic, lardons, and savoy cabbage. Handouts covering the whole course and recipes are supplied.

£155 per person, Limit 10 per class – venison hind quarter, pheasant, partridge, rabbit (to take home), and all cooking ingredients included.

General course options:

Perfetto Pasta courses

The basics of making dough for a range of pasta including Tagliatelle and Tortellini, plus Gnocchi. Plus the perfect sauce.

Berwick Bread Bake day courses

Learn how to make your own delicious breads to take home including Italian Focaccia, French Baguettes, and English Date and Walnut bread.

Butchery Masterclass day course

Learn how to butcher a venison hind into steaks, joints and venison Osso Buco, portion and bone a rabbit, perform 'bird-in-bird' with pheasant and partridge. Then make Game Terrine and create and sample Venison steaks with poached winter fruits, pan roast partridge with braised chicory, garlic, lardons, and savoy cabbage. Handouts covering the whole course and recipes are supplied.

£145 per person, Limit 10 per class – venison hind quarter, pheasant, partridge, rabbit (to take home), and all cooking ingredients included.

Call Berwick Lodge Cookery School on 0117 958 1590.

* Berwick offers accommodation packages for cookery school students who require a luxury overnight stay.

A Tasty Gift from Berwick Lodge

The Cookery courses range from £100-£150. Gift vouchers of any amount are available for a present with a difference!