The school itself is located within the 2-Michelin starred kitchen, so you are never far away from the thrill of service, but our courses are suitable for all experience levels.
The classes cover over 40 different subjects for all abilities.
At the centre of them all are recipes close to Raymond’s heart.
Take a guided tour of the enchanting gardens during a day of hands-on tuition.
For the season ahead, try your hand on the barbeque course and expand your repertoire way beyond bangers and burgers. Discover exciting salads, dry rubs and marinades, led by Raymond’s Head Development Chef, Adam Johnson.
Tuition is led by Cookery School Director Mark Peregrine, who brings over 30 years’ experience to the role, and our bread courses are taught by Belmond Le Manoir’s Chef Patissier and Bake Off: The Professionals judge, Benoit Blin.
For more information visit the website or call a member of the reservations team on 01844 278881
Follow Raymond Blanc