Colliers Cookery School
Stir It Up
Stir it up
We look forward to welcoming you at Colliers Cookery School. Once you have immersed yourself in at one of our courses, 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, why not gift a friend or relative with a voucher? 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
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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.
We tend to post our courses at the beginning of each season, every course will embrace that season by using as locally sourced ingredients as we can. The scope of our courses range from dinner party cuisine, fish skills, baking, kids=masterchefs, off to university, foraging, vegetarian cooking, knife skills and diverse cultural cuisines. If there is anything else that you would like to learn then please do get in touch, we would love to hear your opinions.
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’.
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 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.
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.
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.
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.
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