The Manor School of Fine Cuisine
(Formerly the Nottingham School of Cookery, Plumtree)
School of Cuisine
Bed & Breakfast >>
You can also enjoy a quiet break in this lovely Country Home, known for the first class breakfast.
We take bookings for bed and breakfast.
The Principal of the School and chief lecturer is
Claire Roebuck CB Dip. CGC., CCC and MCFA, who trained at the Cordon Bleu School in London where she studied for one year gaining a Cordon Bleu Diploma.
After qualification Claire was Head Chef at several establishments:
The Albion, which was situated just across the river Thames from Hampton Court Palace, here she specialised in business lunches and grill cooking.
The Ship Dunmore East, County Waterford in Ireland with specialities of fresh fish daily from the harbour, and of local Irish Beef.
The Kennel Holt Hotel in Cranbrook, Kent, a Jacobean country house hotel where everything down to the bread and marmalade for breakfast was homemade.
Claire then spent three years at ‘Popjoys ’ restaurant in Beau Nash House, Bath, renowned for maintaining the highest standards with menu changes for each season. Many of the dishes were unique, being conceived “in house”.
During that time, she acted as Consultant in the cooking and design of a new vegetarian menu at ‘The Walrus and Carpenter ’ Restaurant.
Claire left Bath, having been head hunted to set up and run Henderson's of Tiverton in Devon, for which she got a flattering entry in The Good Food Guide within 6 months of opening.
An enthusiasm for teaching began when employed on the teaching staff of The Grange in Beckington.
Claire joined the staff at Eggleston Hall, Barnard Castle a young ladies finishing school, where ‘Ladettes to Ladies ’ was filmed.
Having run restaurants and country house hotels, she worked in France, Italy, Austria and Ireland to enhance her extensive knowledge of European Cuisine.
Claire founded the Manor School of Fine Cuisine, Widmerpool in the Vale of Belvoir in 1987.
Claire has had commendations in The Good Food Guide, as well as numerous articles written about her and the school in magazines and National Newspapers.
She is a very regular guest for programs for BBC Radio Nottingham and Notts. TV. Her TV appearances include Heart of The Country, Chef Versus Britain which was presented by Claire Sweeney, Gino de Campo being the celebrity chef - Claire was the food researcher, and also hosted the program at The Manor School.
‘Mad For It ’, a children's TV program where she was a Judge and appeared alongside Billy Piper.
Claire worked for ten years with Carlton Food Network; she hosted several programs at The Manor School of Fine Cuisine and appeared in many programs filmed in the studio with Michael Van Stratton.
She has judged Young Chef of the Year and was a judge in the heats of Junior MasterChef which were run at the Manor School of Fine Cuisine. Claire has hosted and judged Sainsbury's Big Cook off, Goodfellas Pizza Maker of the Year. John West's Cook of the Year. The Symposium of Greek Street Food to name but a few.
Claire has given demonstrations at the East of England Show and to large audiences around the Midlands.
Claire has worked extensively with local W.I groups hosting cookery demonstrations at the school.
Claire has worked widely with school children hosting cookery courses for local school- team building for Year 6 children, Spanish cookery courses for a local primary school, youth incentive courses as well as a wide range of Children and Youngsters' courses during school holiday. Children's Cookery parties and Duke of Edinburgh Skills courses have been particularly popular and favourites of Claire's.
Andrea originally trained at Leith's School of Food and Wine successfully gaining a diploma in Food and Wine. Following qualification, Andrea worked in several of Leith's different divisions gaining critical real life catering experience. Firstly, in their outside catering division, hosting events in large government houses, private functions and the famous Orient Express. Andrea was then promoted to a restaurant based business division serving up to 1500 covers daily. This experience has given Andrea a wide range of knowledge and experience to impart to students. Returning to Leith's School of Food and Wine as a Senior Teacher, teaching year diploma courses, part time and specialist courses, Andrea gained invaluable teaching and demonstrating experience. This role gave rise to media appearances both in TV and Radio, and at the Good Food Show. Following the birth of Andrea's children she relocated to Nottingham, working for Shakerdale Farm Shop demonstrating dishes made with their local produce. This was supplemented by some freelance demonstrating before joining Claire at The Manor School of Fine Cuisine.