Colliers Cookery School
Stir It Up
Stir it up
We look forward to welcoming you with a cup of coffee or tea and cake. You will then go through into the kitchen where you will find the ingredients, an apron, recipe and equipment at your designated cookery station. After immersing in the culinary world for a couple of hours there will be time for a breather. Lunch, wine and soft drinks will be served either in the dining room or if it’s warm enough in the garden so that you can admire our beautiful views.
You will come away having had a fun filled day, a break away from the norm. Perfect to share with a friend or just a treat for yourself.
Sunday January 19 @ 10:00 am - 4:00 pm
Tuesday February 4 @ 10:00 am - 4:00 pm
Sunday February 9 @ 9:30 am - 12:30 pm
Sunday March 15 @ 10:00 am - 4:00 pm
Thursday April 16 @ 10:00 am - 3:30 pm
Thursday April 23 @ 10:00 am - 4:00 pm
A Morning At Colliers Cookery
More 2020 Classes Being Scheduled
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My name is Harriet Wakeford and I am the owner of Colliers Cookery School. We are so excited about introducing you to our talented chef tutors, who will give you a ‘hands on’ learning experience whilst you master new recipes, concepts and top tips within our bright and modern kitchen.
The scope of our courses over the next few months range from dinner party cuisine, fish culinary skills, baking and there’s even something for the kids. The plan for autumn 2019 is to include other culinary genres such as foraging, vegetarian cooking, diverse cultural cuisines, knife skills and game to name just a few. If I include another seafood course… the world really will be your oyster!
Private Group Hire
If you fancy getting a group together or have a special celebration we would love to organise a bespoke course, tailored especially for you. ‘Just the best day I’ve had in yonks’, ‘It was such a spoiling day’ and ‘Fantastic day, such fun’ are just a few of the comments received after some private bookings.
It’s the new Spa Day!
We would love to organise your corporate event, designed entirely to your own specification. We can do interactive group demonstrations with catering too.
The feedback after a recent Demo and Dine says it all, ‘Just to say many thanks for a fab event on Tuesday evening… Everyone was raving about it the next day’.
Adele is a forager with 21 years of experience, she not only runs the ‘Brecon Beacons Foraging Company’ but is the author of two best-selling books on foraging. ‘The Hedgerow Handbook’ was Adele’s first publication and her most recent book called ‘Foraging with Kids’ was published in the UK and USA last year. ‘Foraging with Kids’ was written as a result of taking out lots of family groups, and realising that it was the children who ask the most thought-provoking, interesting and lateral questions.
Beca Lyne-Pirkis is a Welsh Cook, Food Writer and TV Presenter, who came to prominence as the 2013 Great British Bake Off semi-finalist.
Since leaving the tent Beca has enjoyed great success with her cookery series on S4C in Wales, as well as publishing her first cookery book Bwyd Beca – My Food. Beca teaches at a number of cookery schools and is also one of Borough Market’s Chef Consultants, where she often runs cookery demonstrations and writes recipes for the market’s website. Beca has also recently gone back to university to study Nutrition and Dietetics.
As a mum to two young girls, Beca is well versed at cooking with children and enjoys sharing her skills and knowledge to help inspire and teach the next generation.
2002 was the year my life changed. I was working in the design department for a Professional Audio Company but in May I won a Scholarship to work with Raymond Blanc at his 2* Michelin Restaurant and Hotel Le Manoir Aux Quat Saison. I spent just under four tough years working around the various sections in one of the most famous kitchens in the country.
After four years I felt it was time to move on and I started working for David Everitt-Mathias at his 2* Michelin restaurant Le Champignon Sauvage - a smaller but outstanding restaurant, again working around the sections of the kitchen, honing my skills where I was made Sous Chef. I left Le Champignon Sauvage after 3 years after being approached by the Cookery School Director to ask if I would like to return to Le Manoir Aux Quat Saison and teach in the Raymond Blanc Cookery School as the Senior Tutor. I stayed for 5 years before returning to Worcestershire with my family and started ‘All About the Food’.
Having worked in busy restaurant kitchens, Tom Court took the brave step to go it alone and set up ‘The Sticky Fig Catering Company’. Since 2014 the ever-growing family business has gone from strength to strength catering for events, corporate occasions, weddings, film and TV production crews and dinner parties.
Tom has done many cooking demonstrations at food festivals across the Midlands, in particular engaging the whole age-range in my family with his inspiring fish masterclass.
Peek into our world