Ashburton Cookery School

Advanced Cookery Week

Ashburton Cookery School

Advanced Cookery Week

Would you like to cook to a fine dining standard? This course offers advanced training for ambitious home cooks.

We will be working with intricate techniques and covering areas in-depth to create combination plates which showcase techniques and skills.

You will be creating infused foams and complex sauces, preparing and cooking fish, meat and poultry to perfection and creating exciting desserts and petit fours - all of which will be presented to a restaurant standard.

The emphasis, as with all of our courses, is on using seasonal produce at its very best and creating rich and complex flavours and textures.

We work with tried and trusted techniques so that you can develop consistency in your cookery skills which will enable you to use what you have learned to build a great repertoire of your dishes.

You will work your way through a wide range of recipes each day, enjoying a sit-down lunch and bringing various dishes together in the afternoon to take home for dinner.

At the end of this fast-paced and highly practical course, you will have the experience and skills from which to you can cook and present food to a fine-dining standard.

Course Structure

Typical Recipes

The recipes you will learn are designed to give you as broad a range of cookery techniques as possible building your skills and confidence. You will leave with the ability to cook lots of delicious, well presented dishes for home cooking and entertaining.

Since we use the best quality seasonal and local produce as possible, our recipes will sometimes change to match the produce available.

Day 1: Monday


Meet your fellow students and chef tutor who will talk you through the week ahead over tea and coffee.

Skills you will learn

  • Ice creams
  • Flavoured salts
  • Mousselines
  • Shellfish preparation
  • Vegetable garnishes
  • Bisque
  • Apple tart
  • Butchery
  • Caramel sauce
  • Reduction based sauce
  • Vegetable garnishes
  • Potato garnishes
  • Presentation skills

Dishes of the Day

  • Steamed crab, coriander and ginger parcel, crab bisque reduction.
  • Roasted saddle of lamb, basil mash, ratatouille and black olive salt.
  • Apple tarte fine, calvados caramel and toffee ice cream.

Day 2: Tuesday


Tea and coffee on arrival. Short recap of previous day and theory session.

Skills you will learn

  • Pickled and compressed vegetables
  • Butchery
  • Meat based mousselines
  • Fresh Ricotta cheese
  • Balsamic caviar
  • Savoury glass tuille
  • Sweet souffles
  • Vegetable garnishes
  • Pastry
  • Complex sauces
  • Sous vide cookery

Dishes of the Day

  • Compressed pickled water melon, Ricotta cheese, balsamic pearls and savoury glass tuille.
  • Gallantine of quail, sweetcorn, ham and truffle, leek mousse and sauternes sauce.
  • Prune and Armagnac soufflé with Apple and pecan crumble.

Day 3: Wednesday


Tea and coffee on arrival. Short recap of previous day and theory session.

Skills you will learn

  • Sorbets
  • Chocolate dessert
  • Butchery
  • Sauces
  • Vegetable garnishes
  • Fish prep
  • Sweet tuilles
  • Vegetable garnishes
  • Fluid gel

Dishes of the Day

  • Roasted monkfish tail, smoked pancetta, confit fennel, tomato and sauce Maltaise.
  • Loin of venison in black treacle, shallot puree, cavello nero, roasted salsify and wild mushrooms.
  • Dark chocolate cremeaux, pistachio sorbet and tuilles, raspberry fluid gel.

Day 4: Thursday


Tea and coffee on arrival. Short recap of previous day and theory session.

Skills you will learn

  • Savoury jellies
  • Vinaigrettes and dressings
  • Sauces
  • Parfait
  • Terrines
  • Butchery
  • Fruit based fluid gels
  • Enriched doughs
  • Vegetable garnishes
  • Potato garnishes
  • Smoked foods
  • Natural essences

Dishes of the Day

  • Moroccan spiced duck breast, butternut squash, braised turnips and five-spice jus.
  • Slow-cooked smoked beef short-ribs, leek ash, pomme Anna, glazed young vegetables and Madeira.
  • Pineapple and Szechuan parfait, griddled pineapple and dark Cuban rum caramel.

Day 5: Friday


Tea and coffee on arrival. Recap of the week.

Skills you will learn

  • Enriched doughs
  • Smoked foods
  • Pastry
  • Fish preparation
  • Sauces and emulsions
  • Vegetable garnishes

Dishes of the Day

  • Rilletes of Duck, sauternes jelly, walnut vinaigrette and griddled brioche.
  • Curry crusted Ling, cauliflower and coconut puree, lime emulsion and coconut foam.
  • Mango panna cotta, sable soldiers and champagne foam.

Course Photos

Residential Cookery Course

5 Nights Accommodation just £370

Relax at Ashburton Court with an en-suite room with double bed, television, free wifi, tea and coffee making facilities and a delicious breakfast.

Find out more

Partners can stay for just £20 extra per night and don't need to take a cookery course!

While you enjoy your cookery course on Saturday & Sunday, your partner can explore our wonderful Dartmoor area.

Things To Do

Common Questions

You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.

Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.

All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.

This course is at an Advanced Level. For those looking to cook to a fine-dining level, these courses offer intricate cookery techniques and a strong focus on refining your palate and presentation skills. You should be a confident cook, with good knife skills and have some prior experience of basic butchery (such as deboning a chicken leg), fish filleting, sauces and pastry. You should be comfortable working at a fast pace.

The minimum age to take this course is 18 years old unless otherwise specified.

You will need to tell us about any food allergies or special diets at the time of booking. Whilst the course content will stay the same, we will always try and accommodate your requirements with substitutions and alternatives.

We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.

You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs to be tied back; we advise wearing comfortable clothes and not your best outfit. We also recommend wearing trousers.

You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.

You will receive a Certificate from the Ashburton Cookery School upon completion of this course.

Yes, we have two kitchens that are wheelchair accessible. Please contact us to discuss your needs.

We source as many ingredients from ethical, local suppliers within a 25 mile radius of the cookery school as possible. All our fish, poultry, meat and dairy is sourced from local producers as well as vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.

Covid-19 Questions

When you arrive at the cookery school you will check-in at the Check-in desk. You can pick-up a face mask and sanitise your hands here if you wish. You will then be shown to your own table in the dining room and will be served tea or coffee at your table.

You can watch a walk through of arrival process here.

Despite the rules relaxing from 19th July '21, our staff will continue wearing face masks as before for our customers' peace of mind.

We ask customers to bring a mask with them (or collect one on arrival). We don't require you to wear a face-mask when seated at your dining table, or when cooking at your personal workstation.

However, we do ask customers to kindly wear a mask when moving from your kitchen/dining area to use the bathroom facilities or the front desk.

Whilst all the bathrooms are cleaned on an hourly basis, we think this is a higher risk area and this helps safeguard us all.

Should you have any concerns please contact Customer Service to discuss.

You can watch a walk through of the arrival process here.

We have been running our courses in a Covid-secure way for over a year now. The welfare of our customers' and staff is our top priority. We have fine-tuned our entire operation to minimise risk and will be keeping all of these protections in place including plastic screens, reduced student numbers, isolated work stations, distanced seating and other systems.

The only things that will be dropped from 19th July, 2021 onwards is a temperature check on arrival and the requirement to wear face-masks while cooking. We believe we are one of the most covid-secure cookery schools that you can choose.

No. We have reorganised our kitchens so that if you come as an individual on a course you will have your own isolated workstation, equipment and ingredients to work with throughout the course.

If you are coming with someone from the same household you will be able to work together on a workstation, but again you won't be sharing anything with others outside of your nominated group.

Certainly. If you book with someone from the same household or 'social bubble' you will be stationed at the same workstation so you can enjoy the course and the experience together. You will be cooking individually with all your own ingredients and equipment. You will also be seated together in the dining room so will eat together.

Covid-19 Reschedule Guarantee

During the Covid-19 situation we are providing the following guarantee for peace of mind for those whose travel insurance policy doesn't provide Covid specific insurance cover.

If you are feeling unwell with Covid symptoms (high temperature, new continuous cough, loss of taste or smell) before your course, you should not travel to the cookery school for your course but instead you should schedule a Free PCR test immediately.

These are available at drive through centres across the UK and will confirm whether you are positive or negative. If negative, you can take the course as planned if time allows, but regardless of the result simply send us the email to confirm the test has been taken (within 48 hours of your course cancellation) and you will be able to reschedule your course to an available future course date without penalty or if you prefer convert to a CookShop voucher.

At anytime if you have tested as positive for coronavirus within 14 days of the start of your course, send us the test notification and you will be able to reschedule as above without penalty. In all circumstances please contact us to discuss your options with Customer Service.

Note: Course cancellations for any reason are still permitted outside of 21 days of the start of the course as per our terms & conditions.

Note: Guidance here applies only to our short courses. Chefs Academy courses have different procedures.