One & Two Day
The emphasis on the One Day and Two Day courses is dinner parties with no stress. Delicious, fresh, home grown food (wherever possible) that is quick and easy to prepare that looks impressive and is truly scrumptious!
Students take home their freshly baked cake or biscuits and a goodie bag including an Orchards Cookery book, apron, tea towel, mug and a pen.
The courses are suitable for both beginners and experienced cooks who are after new ideas and for individuals or group bookings.
Accommodation is available. Please see our Price List for further details.
One Day Course
The One Day Course starts at 9.30am with a brief introduction, followed by knife skills and then preparations for a five – six course lunch (sample menus below). The lunch party starts with a glass of bubbly and canapés, wine is served during lunch and the meal concludes with cheese and port followed by fresh coffee and petits fours. After lunch there is a tour of the kitchen garden, for those who are interested. During the afternoon students can bake cakes, biscuits etc. to take home.
two day course
The Two Day Course in an intensive course and starts at 9.30am with a short introduction, followed by knife skills and then preparations for a three-four course lunch (sample menus below). After lunch break there is an opportunity to bake cakes for afternoon tea together with preparing food for the dinner party in the evening. The six course meal starts with a glass of bubbly and canapés and concludes with cheese and port, followed by fresh coffee and petits fours.
The second day starts at 8.30am with continental breakfast, fresh juices, coffee, croissants, yoghurts etc. After the four-five course lunch there is tour of the kitchen garden for those interested, followed by baking cakes, biscuits etc. to take home.
Students take home their freshly baked cake or biscuits and a goodie bag including an Orchards Cookery book, apron, tea towel, mug and a pen.
The courses are suitable for both beginners and experienced cooks who are after new ideas and for individuals or group bookings.
Accommodation is available. Please see our Price List for further details.
One Day Course
The One Day Course starts at 9.30am with a brief introduction, followed by knife skills and then preparations for a five – six course lunch (sample menus below). The lunch party starts with a glass of bubbly and canapés, wine is served during lunch and the meal concludes with cheese and port followed by fresh coffee and petits fours. After lunch there is a tour of the kitchen garden, for those who are interested. During the afternoon students can bake cakes, biscuits etc. to take home.
two day course
The Two Day Course in an intensive course and starts at 9.30am with a short introduction, followed by knife skills and then preparations for a three-four course lunch (sample menus below). After lunch break there is an opportunity to bake cakes for afternoon tea together with preparing food for the dinner party in the evening. The six course meal starts with a glass of bubbly and canapés and concludes with cheese and port, followed by fresh coffee and petits fours.
The second day starts at 8.30am with continental breakfast, fresh juices, coffee, croissants, yoghurts etc. After the four-five course lunch there is tour of the kitchen garden for those interested, followed by baking cakes, biscuits etc. to take home.
Sample Menus (Cooked by students under tuition)
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Sample Menu 1
Bubbly & canapés : Filo Cups filled with Prawns / Mango & Sesame Roasted Sausages
Starter : Wild Mushroom Risotto with Rocket and Parmesan Shavings or
Baby Leaf Salad with Sun Dried Tomatoes, Mozzarella & Warm Garlic Mushrooms
Main : Duck with Wild Berry Sauce
Vegetarian option : Spring Rolls with Chilli Sauce
Potato : Amandine Potatoes
Vegetable 1 : Bevington Parsnip Bake
Vegetable 2 : Buttered Mange Tout
Pudding : Cappuccino Cheese Cake / Lime and Mascarpone Cheese Cake
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Smoked Applewood, Cheddar
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chocolate Fudge / Strawberries dipped in White Chocolate
Champagne & canapés : Quail Egg & Caviar Nests
Starter: Smoked Salmon & Prawn Méli-mélo
Main: Beef Wellington
Vegetarian option: Spring Rolls with Chilli Sauce
Potato : Dauphinoise Potatoes
Vegetable 1 : Roasted Carrots with Orange & Tarragon
Vegetable 2 : Broccoli with Buttered Almonds
Pudding : Chocolate Meringue Roulade with Morello Cherries / Raspberry Meringue Roulade
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Cheddar
Coffee (cappuccino, espresso, latté etc,) & petite fours : Orange Almond Splinters
Starter : Wild Mushroom Risotto with Rocket and Parmesan Shavings or
Baby Leaf Salad with Sun Dried Tomatoes, Mozzarella & Warm Garlic Mushrooms
Main : Duck with Wild Berry Sauce
Vegetarian option : Spring Rolls with Chilli Sauce
Potato : Amandine Potatoes
Vegetable 1 : Bevington Parsnip Bake
Vegetable 2 : Buttered Mange Tout
Pudding : Cappuccino Cheese Cake / Lime and Mascarpone Cheese Cake
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Smoked Applewood, Cheddar
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chocolate Fudge / Strawberries dipped in White Chocolate
Champagne & canapés : Quail Egg & Caviar Nests
Starter: Smoked Salmon & Prawn Méli-mélo
Main: Beef Wellington
Vegetarian option: Spring Rolls with Chilli Sauce
Potato : Dauphinoise Potatoes
Vegetable 1 : Roasted Carrots with Orange & Tarragon
Vegetable 2 : Broccoli with Buttered Almonds
Pudding : Chocolate Meringue Roulade with Morello Cherries / Raspberry Meringue Roulade
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Cheddar
Coffee (cappuccino, espresso, latté etc,) & petite fours : Orange Almond Splinters
Sample Menu 2
Champagne & canapés : Prawn Filo Cups / Mini Greek Salad Spoons
Starter: Thai Butternut Squash Soup
Main: Pork Fillet Wrapped in Spinach & Parma Ham with Madeira Mushroom Sauce
Vegetarian option: Potato baskets with Oyster Mushrooms, Artichokes & Sun-dried Tomatoes
Potato : Apple & Potato Rosti
Vegetable 1 : Savoy Cabbage with Wholegrain Mustard
Vegetable 2 : Courgette Ribbons with Baby Sweetcorn
Pudding : Mango, Peach & Lime Sorbet & Summer Fruits Sorbet with Langue de Chat
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Beaufort
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chocolate Amaretti Biscuits
Champagne & canapés : Broad Bean, Mint & Pecorino Pesto
Starter: Tortilla Baskets of Salad with Crispy Duck & Hoisin Sauce
Main: Chicken Breasts Stuffed with Wild Mushrooms, Pinenuts & Apricots with Brandy Sauce /Chicken Breasts Stuffed with Goat’s Cheese, Sundried Tomatoes & Rocket with a Tomato & Basil Sauce
Vegetarian option: Stuffed Portobello Mushrooms with White Bean & Rosemary Puree
Potato : Mini Roasties with Rosemary
Vegetable 1 : Roasted Swede in a Parmesan Shell
Vegetable 2 : Sautéed Spinach
Pudding : Coffee Profiteroles filled with Tia Maria Cream / Chocolate Eclairs filled with Ice Cream
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Wensleydale with cramberries
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chcolate & Vanilla Fudge
Starter: Thai Butternut Squash Soup
Main: Pork Fillet Wrapped in Spinach & Parma Ham with Madeira Mushroom Sauce
Vegetarian option: Potato baskets with Oyster Mushrooms, Artichokes & Sun-dried Tomatoes
Potato : Apple & Potato Rosti
Vegetable 1 : Savoy Cabbage with Wholegrain Mustard
Vegetable 2 : Courgette Ribbons with Baby Sweetcorn
Pudding : Mango, Peach & Lime Sorbet & Summer Fruits Sorbet with Langue de Chat
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Beaufort
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chocolate Amaretti Biscuits
Champagne & canapés : Broad Bean, Mint & Pecorino Pesto
Starter: Tortilla Baskets of Salad with Crispy Duck & Hoisin Sauce
Main: Chicken Breasts Stuffed with Wild Mushrooms, Pinenuts & Apricots with Brandy Sauce /Chicken Breasts Stuffed with Goat’s Cheese, Sundried Tomatoes & Rocket with a Tomato & Basil Sauce
Vegetarian option: Stuffed Portobello Mushrooms with White Bean & Rosemary Puree
Potato : Mini Roasties with Rosemary
Vegetable 1 : Roasted Swede in a Parmesan Shell
Vegetable 2 : Sautéed Spinach
Pudding : Coffee Profiteroles filled with Tia Maria Cream / Chocolate Eclairs filled with Ice Cream
Cheese board & Port : Five different cheeses eg. Stilton, Pie D’Angloys, Wensleydale with cramberries
Coffee (cappuccino, espresso, latté etc,) & petite fours : Chcolate & Vanilla Fudge
Thank You Letters
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A lovely, very well designed weekend. Absolutely fab!
Holly Nuttall
"I have so enjoyed today, wonderful teaching, great company, and all the things I would never attempt to cook we did! Such a lovely, friendly set up – many thanks!”
Anna Charles-Jones
"Fantastic day, great tips, wonderful menu, really good fun and brilliant value for money. Thank you."
Joanne O'Donnell
"A tailor made gastronomic extravaganza to give our Hen the best possible send off towards married life. The organisation and way we were looked after before and during the event was tremendous, and the team delivered a day and evening filled with fun, learning, and delights galore – with the onsite B&B the perfect resting place. A fabulous time was had by all. Thank you!"
Jo Miles
"Many thanks for a fabulous couple of days – I’ve learnt so much and The Orchards is a hidden gem."
Caroline Bewes
"Such a great day! Lovely combination of lots of new ideas, great (+ patient!) teaching and fab company. Also loved the garden combo too. Many many thanks”
Julie Farrar
"We’ve had a very successful reader event at The Orchards Cookery School. Readers enjoyed a day of cooking in the schools kitchens.... A great day was had by all and I was astounded as to how much they fitted into the day."
Tamsin Westhorpe, Editor English Country Garden, June 2010
"Absolute beginner in the morning, total expert in the evening – a miracle wrought by the brilliant staff. Many thanks"
Harry Yeatman-Biggs
"I have learnt so much in one day and feel very inspired…bring on the dinner parties. Thank you very very much."
Rebecca Moreton
"Brilliant, enjoyable and informative day. Lovely people and environment – I don’t want to wait a whole year before I can come back!"
Louise Hawes
"A wonderful course, inspiring, creative, practical and fun."
Karen MacRitchie
"A complete turnaround , she [Georgie] now loves cooking…. Thank you so much."
Rosemary Wright
"Thank you again for a marvellous and inspirational course. I will definitely be sending my children to you in the years to come."
Kate Campion
"First of all, I must say a massive thank you for the wonderful course which I really enjoyed at The Orchards. It was a tremendous couple of days which was a fantastic and thoroughly enjoyable experience and from which I've come away with so many more skills and so much more knowledge in the kitchen...
...your hospitality was also so warm and striking and all the staff were incredibly friendly and helpful, together with top class accommodation and a wonderfully happy and relaxed atmosphere. I felt as if I'd been away for a week when I returned home refreshed with all sorts of ideas to put into practice!"
...your hospitality was also so warm and striking and all the staff were incredibly friendly and helpful, together with top class accommodation and a wonderfully happy and relaxed atmosphere. I felt as if I'd been away for a week when I returned home refreshed with all sorts of ideas to put into practice!"
Caroline Bewes
Dates & Prices
One Day Course (£225) Two Day Course (£425)
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One Day Course
We currently have no dates for this course. Dates will be added soon. Please check back.
We currently have no dates for this course. Dates will be added soon. Please check back.
Two Day Course
We currently have no dates for this course. Dates will be added soon. Please check back.
Click here to see a full list of dates and prices »
We currently have no dates for this course. Dates will be added soon. Please check back.