Colliers Cookery School

Stir It Up

Venue Hire and Classes

Welcome to Colliers Cookery: Your Premier Venue for Culinary Exploration and Events!

Nestled in the heart of Worcestershire, our cookery school offers a picturesque escape from the hustle and bustle of everyday life and is the perfect place for product launches, tasting and testing sessions, chef hire for their own lessons and demonstrations, photography or video shoots.

Immerse yourself in our fully equipped state of the art kitchen space, designed to inspire and facilitate your culinary aspirations. From intimate gatherings to groups of 12, our versatile venue can accommodate your every need.

Tailored Unique Experiences

At Colliers Cookery, we understand that every event is unique. Whether you’re hosting a corporate team-building workshop, a birthday celebration, or a special gathering with friends, our venue can be customized to suit your needs. From intimate cooking classes to lively cooking competitions, we’re here to turn your vision into reality.

Ready to elevate your next event with a touch of culinary magic? Contact us today to learn more about our venue hire options and to start planning your unforgettable experience at Colliers Cookery.

Private Group,
Corporate Events
and
Celebrations

If you fancy getting a group together or have a special celebration we would love to organise a bespoke course, tailored especially for you.

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 the best day I’ve had in yonks’
  • ‘It was such a spoiling day’
  • ‘Fantastic day, such fun’
  • ‘Just to say many thanks for a fab event on Tuesday evening…
    Everyone was raving about it the next day’.

For more information, please contact Harriet on 01299 832013 or harriet@collierscookery.com or use the form below.

Our Courses

Stir it up

Just choose a course, click on it and you will get all the details.

We do private bookings too whether it be corporate, birthday celebrations or just simply get some friends together.

A Morning At Colliers Cookery

The School

Be inspired...

Welcome…

 

We have really enjoyed running cookery classes from a wide variety of genres with a top line up of experienced chef tutors, since 2019.

These have included dinner party courses, Christmas catering and French cuisine courses from Steve Lyons. Daren Bale has hosted Italian cooking, ‘Off to University’, Kids Courses, Bread & Soups, Chocolate delicacies and the popular ‘Forage & Feast’ alongside forager Owen Raybould. Xiuli Lei has tantalised our tastebuds with her Chinese cooking. The renowned chef tutor Charlotte Pike has treated us with her expert knowledge on Persian food and Sachiko Saeki has hosted a Japanese masterclass.

 

We have also had great fun in organising a huge range of private events from corporate, birthday celebrations and family get-togethers.

Having established how adaptable our cookery school is for private hire, ‘The Spice Club’ have successfully been using us for their own non virtual classes since 2023. We are now excited to be able to share the location with other private chefs to host their own classes or for product launches, tasting sessions or photography and video shoots.

Our Chefs

Amazing teachers

Sachiko Saeki

Sachiko is a freelance cookery teacher and chef and has worked in the UK food industry for over 20 years. Her teaching offers a detailed insight into Japanese cuisine involving sushi, shojin ryori, tofu making, fermentation, soba noodles, ramen noodle making, gyoza and katsu curry.

Sachiko has spent nine months back in Japan deepening her understanding of Shojin Ryori, meeting food producers, teachers and Shojin chef monks. This has led to her being featured on Channel 4’s River Cottage Veg and having an article published in the Guardian regarding the principles of Shojin Ryori. Her time in Japan has also enthused her personal interest of health, sustainability, the ecological, foraging and growing vegetables.

Sachiko has taught at a lot of cookery schools and is currently the Head Chef at Kinome Japonica, Pop-up Restaurant and Food Classes in Birmingham. She has also worked at various top Japanese and Michelin starred restaurants in London. (photo by Pak Keung Wan)

Xiuli Lei

Lei is the founder of Lei’s Home Kitchen, based in Stourbridge, West Midlands. Born and raised in the Middle Kingdom’s Shandong province, Lei specialises in authentic Chinese cuisine, with many of her dishes passed down the generations.

Cooking has been central to Lei's life from an early age, as for many years her family owned a thriving village restaurant serving traditional rural food. Calling on that experience, Lei attracts people from across the region to experience her Chinese fine dining flavours. She also teaches cooking at public and private events, in addition to catering for private parties.

In 2020, Lei adapted her business to offer takeaway meals from home during lockdown which have proven to be a huge success.

Daren Bale

Daren Bale is a dedicated and an innovative award-winning Chef, with over 35 years’ experience across the UK and Europe. He is passionate about working with fresh produce and creating innovative dishes. Daren’s extensive CV includes owning and running specialist cooking courses and fine dining experiences at ‘The Cook School’, Bewdley whilst managing ‘The Hope Pole Inn and Restaurant’, Bewdley with a turnover of 600 customers a week. He has also been Head Chef at the local ‘The Elms Country House Hotel’, Abberley.

Daren enjoys giving live demonstration cookery shows at food festivals and events and has also run foraging cooking courses using locally sourced edible ingredients. In his spare time Daren has managed to provide private catering and run a holiday school cookery club. Various recipes and interviews by Daren have been featured in National newspapers, magazines and radio stations.

Charlotte Pike

Charlotte Pike is one of the UK's leading Independent cookery teachers, and teaches at several leading cookery schools in the UK. She is the Founder and Director of Field & Fork School food education social enterprise, a bestselling cookery book author, chef, Vice-Chair of the Guild of Food Writers and a graduate of the Ballymaloe Certificate Course.

Her fifth book, SMOKED, was published in May 2017. Her book, FERMENTED, was published in Summer 2015 and was shortlisted for the André Simon Award in January 2016. Her first three cookery books, The Hungry Student Cookbook series, won best series at the International Gourmand Awards in January 2014. Charlotte has contributed to many cookery books and publications and occasionally broadcasts on food on BBC Radio.

Charlotte’s recipes are simple, delicious and really work.

Steve Lyons

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’.

Owen Raybould

Owen Raybould has been a foraging instructor in the Worcestershire area for the last 7 years, his walks and public talks have grown in popularity as have the collaborations he does with local restaurants. He prefers to show how wild plants can be used as a supplement to the diet, in concert with more commonly used and familiar foods, and likes to include wild food in otherwise traditional and familiar recipes.

Owen teaches a practical approach to foraging, showing people how to use the very widespread and common plants we find growing wild in the UK. Owen will also teach you about the dangers involved in wild plants and how to avoid them if you are starting out in foraging.

Gift Voucher

A fabulous present for anyone!

Why not surprise someone special with a gift voucher for any of the courses at Colliers Cookery School.

Or you can create a Gift Invitation… book them onto a course, choose the Gift Wrap? option at the basket or checkout and create a Gift Invitation which will be posted to them.

The Gift Vouchers will be beautifully wrapped in a reusable muslin bag with a few treats thrown in.

 

Please contact harriet@collierscookery.com  or call 01299 832013 for more information.