This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
COOKERY SCHOOL
INSPIRED BY WHAT’S IN SEASON AND GROWING ON OUR ORGANIC FARM, JOIN OUR TEAM OF PASSIONATE COOKERY TUTORS IN OUR BEAUTIFUL SCHOOL FOR AN UNFORGETTABLE DAY OF DELICIOUS FOOD, CULINARY INSIGHTS AND PLENTY OF FUN.
If you have a Cookery School voucher with an expiry date before 15 June 2023 please call The Cookery School on 01608 731 620 or send an email to thecookeryschool@daylesford.com
CHRISTMAS AT THE COOKERY SCHOOL VIEW ALL COURSES
Build your own delicious selection of handmade treats on this fun, hands-on course. If you fancy making your own Christmas gifts this year, our tutors will help you get in the festive spirit as you learn how to make an array of preserves, decorative biscuits, sweet treats and much more.
Everybody loves a lazy Sunday brunch and this fun half-day course at the Cookery School lets you enjoy tasting delicious dishes, while learning some great ideas and getting hands-on with new recipes to repeat on many relaxed mornings to come.
If you know a young person who loves getting creative in the kitchen, encourage their skills with this fun baking course. Aimed at children aged between 5 - 8 years, our friendly tutors will teach the budding bakers how to make special treats with a combination of demonstration and hands-on baking.
Food and cookery is a wonderful way to bring families together in the kitchen, but this time you won’t have any washing up to worry about! Throughout the course there will be a selection of delicious, inspiring recipes for you to enjoy creating together with us, as well as back at home.
Everybody loves a lazy brunch and this fun half-day course at the Cookery School lets you enjoy tasting delicious dishes, while learning some great ideas and getting hands-on with new recipes to repeat on many relaxed mornings to come.
Ever popular, our canapé classes at The Cookery School are always a sell out. Whether to kick off a dinner party or as the main event to accompany drinks, canapés are the first morsel your guests will try and a great chance to make an impression.
Throughout this fun morning, we will arm you with skills and ideas to create delicious, effortless bites that you can easily recreate at home for your guests, as well as lots of recipe suggestions, time saving tips and presentation ideas. Our seasonal, organic produce from the Farm and Market Garden will be used to maximum effect to prepare delicious nibbles that would be perfect for any occasion.
At the end of the morning, after creating your own platters of canapés, we will finish by pouring you a glass or two of Prosecco and sampling everyone’s creations.
CHANGE THE WAY YOU COOK FOREVER
Let our Tutors teach you how to cook in tune with the seasons, whether you are a beginner wanting to learn new skills or a confident cook, our imaginative courses and in-depth masterclasses will inspire your cooking at home as you learn valuable skills, new recipes and artisan techniques.
PRIVATE & GROUP BOOKINGS
Our Cookery School is the perfect setting for team away-days, memorable weekends with friends, celebrating special birthdays or marking important milestones.
From private cookery courses to intimate Chef's Table Suppers, contact us to find out how we can create you a bespoke experience at our Cookery School.


COOKERY SCHOOL VOUCHERS
A wonderful way to give new skills, memorable experiences and encourage budding passions.
Fabulous Seasonal Dinner Party Course
"I absolutely loved the Seasonal Dinner Party course. Steve and James were both brilliant - the recipes were delicious and can definitely be tried at home. Their love of food and cooking is infectious! I would definitely do another course."
May 2022
Great Seasonal Dinner Party day!
"We spent a great day learning how to create a Seasonal Dinner Party along with various tips like knife skills and cooking techniques - James and James and their team were very informative, patient and relaxed and we came away with cookery confidence (and full tummies!)! It was lovely looking round the farm a little too! Thank you everyone!"
February 2022
The Perfect Evening!
"Excellent evening at the Daylesford Cookery School, where James, Ione and Sophie hosted our family dinner to celebrate Dad’s 60th. Food was fabulous and great to see the chefs prepare it in front of us. Outstanding presentation and flavours, James really facilitated our enjoyment and was very engaging, explaining each dish and the paired wine, he’s a master of his trade. I’d highly recommend the chefs table experience for anyone wanting to celebrate; a very memorable and lovely time. Thanks James, Ione and Sophie."
April 2022
Can't wait to come back
"I was finally able to do the Artisan Bread Course at Daylesford yesterday and it was so worth the wait!
I can’t believe how much we made, how much we ate and drank and how much we learnt. James is so knowledgeable and I learnt so many new kneading techniques and tips about bread making. Just ordered myself many kilos of their preferred flour and can’t wait to get on with some bread at home.
Honestly I would recommend their courses to anyone. It’s a highly enjoyable day and I can’t wait to book another."
February 2022


CONTACT US
Whether you are undecided on which of our courses to choose, are planning a special occasion or simply have a question about the Cookery School we would love to hear from you.
Call us on 01608 731 620
Email us thecookeryschool@daylesford.com
RECIPES
There is nothing that feeds our souls more than gathering friends and family around the table, or cooking something satisfying simply for ourselves. Over the year we gather inspiration from our farm and kitchens to share recipes that reflect our commitment to seasonal, nutritious food that is full of flavour.
Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.
To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.
A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.
Photography by Skye McAlpine
Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee.
A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.
Discover more seasonal recipes and cooking skills at our Cookery School.
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
A juicy steak is the ultimate carnivorous treat when you are craving something meaty.
We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.