As we prepare for the season of feasting, we asked our friendly, experienced and talented tutors from our Cookery School to share the five questions they are asked most often by students (and the answers!) plus some top tips to transform your cooking.

To find out how good food can be, book onto one of our inspiring courses in the Cotswolds. Each one combines demonstrations with hands-on practical sessions, with state-of-the-art facilities in a beautifully restored stone barn at our organic farm – the perfect place to learn techniques, recipes and principles to elevate your cooking in a relaxed and welcoming setting.

A Cookery School voucher is the perfect gift for food lovers. Choose from either a full day, half day, Chef’s Table or cookery and spa day voucher. Whether you are buying for a beginner wanting to learn new skills or a confident cook looking for inspiration, our tutors offer a wide range of courses for every level.

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How long do we need to rest meat?

For high temperature pan cooking or roasting, it should rest for the same amount of time as it is cooked.

What oil should we cook with?

For high temperatures it should be a colourless, flavourless refined oil such as vegetable oil. As the temperature goes down, you can add oils with more flavours and colours such as our beautiful extra virgin olive oil from Château Léoube or our butter from our herd.

What is the best temperature for roasting?

Between 160°C and 200°C.

Can I swap the ingredients according to the seasons?

Yes of course and we encourage you to let seasonal ingredients inspire your cooking.

How do I know it is cooked?

Fish will have a firm, bouncy texture. For beef and lamb, a meat thermometer is best for peace of mind; 50°C is rare, 55°C medium rare, 60°C medium, 65°C medium well, 70°C well done. Poultry and pork should be cooked until it is 75°C to kill off any harmful bacteria (note that as the meat rests, it will go up 5 degrees)

Top tips to transform your cooking

  • Always use seasonal, good quality ingredients
  • Use recipes as a guideline and not a rule (except when baking which does need to be more exact)
  • Read your recipe and make sure you have everything you need for every step before you begin
  • Enjoy a glass of wine while you get on with your preparation!
  • Clean as you go along so that you are relaxed while you cook.
  • Taste, taste, taste: taste the dish at every step of cooking and adjust the flavours using salt and other forms of seasoning.
  • Keep your knives sharp and use them properly. With a sharp knife used correctly, you are more efficient, and chopping becomes easier and more enjoyable.