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|The Manor School of Fine Cuisine at The Nottingham School of Cookery ~ Celebrating 29 Years|
|DAY, HALF-DAY, TAKEAWAY, CHILDREN'S AND YOUNG PERSON'S|
COOKERY COURSES 2017
Throughout 2017 we will be continuing our popular series of Day and Half Day Cookery Courses, Takeaway Cookery Courses and a number of courses specifically designed for children and teenagers.
The day starts at 10am when there will be a short demonstration followed by practical cookery with a break for lunch with coffee. All equipment and produce is provided by the school. All washing up is done for our guests as well as all weighing up. Aprons and recipe folios are provided, so that guests can really focus on the food preparation and eating.
Each of our Chefís / teachers guiding a maximum of 5 guests during each course, this gives really personal expert tuition. With 2 kitchen porters in attendance to wash up, clear, clean up, serve drinks and refreshments during the practical sessions, our guests can relax and really enjoy their cooking experience at the school.
Please click on the course links (left) for further individual course details.
|Day Courses Adults £125 Half Day Courses £85|
|Adult Cookery Workshops £38|
|Day Courses Children £95 Children's Half Day £60|
|Children's Cookery Workshops £32|
|Parent & Child Course £95 Parent & 2 Children £120|
|Flower Arranging courses with lunch £48|
|Food for Thought £100 |
|Youngsters Survival Courses £65|
|Takeaway Courses £89|
Children's Half Day Cookery Courses - Monday 10th April and Friday 21st April 2017.
Cooking with Chocolate Workshop for Adults -
A great gift for Mother's Day - Wednesday 3rd May 2017.
|Messages from our Guests|
Many thanks for a wonderful day of inspiring recipes, delightful company and fantastic food in great surroundings I look forward to my next visit.
All good wishes
Hi there Claire,
I just wanted to drop you a note to say a big thank you for such a wonderful day. I have rarely had such a wonderful time whilst learning something new. Your ability to teach in a relaxed manner put me at ease and the company was fantastic. I will endeavour to produce the things that we were taught and hopefully be able to produce food to a standard worthy of the time you put into today to teach us. I thought that the facilities were excellent, and I would recommend a visit to your school to anyone. I was so impressed with the day, that as soon as I returned home I started to look at the list of remaining courses for this year. Are there any spaces available on the Just Desserts course in September? Once again, many thanks. I look forward to seeing you again soon.
Kind regards Ian
Many thanks for such a splendid day yesterday. I know tat Ron enjoyed it as much as I did. The whole day seemed to be just perfect Ė from the valuable coaching and tips you gave us to the good company and, of course the wonderful and plentiful food and wine. We have certainly got a taste for more.
Just a short note to thank you for a great day on Saturday, the cooking, company and course were all uperb and both my dad and I enjoyed it immensely. Please pass on our thanks to all your wonderful team. I guarantee we will be back again.
With best regards
I hope you will forgive me for my tardiness of this letter to say thank you. Iíve been meaning to write for quite some time now and life has been so hectic that I really havenít had a chance. Attending your class is the most productive, useful and fulfilling experience Iíe had in the three years I have been living in Europe. I am so glad that you were there and able to take me in your great school and share your knowledge and experience with me. I will always be so grateful to have been able to enjoy the Ďfruitsí of your teaching. Please say Hello and thank you to your wonderful team.
Love Brian (USA)
I wanted to say thank you to you, Ben and Tom for one of the best days Iíve had for years. I think that by the time Ann, my wife, and I got home she was sick and tired of me talking about everything that happened on the course. One of the things that I found most pleasing was the way you personally explained things in plain English. Good old fashioned uncomplicated details that we could all understand without having to consult a dictionary. Thanks a million, I can now make really good pastry and my cakes are improving. Once again thank you for this experience BRILLIANT.
Trevor (from Weston Super Mare)