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Recommended by our reviewers

Rutland Cookery School

Rutland Cookery School is the newest venture from acclaimed chef Robin Stewart. It has been established so he can share his love of cookery and pass on tips, techniques, short cuts and insights that he has learned during his career working in professional, five-star kitchens.

Based just outside Oakham in purpose-built kitchens, Rutland Cookery School caters for beginners, intermediate and advanced cooks, and offers an array of courses from bread-making to vegetarian, sushi to marmalade, knife skills to food photography. Gift cards available, too.

Useful info
16c, (Gate 2) Oakham Enterprise Park, Ashwell Road, Oakham, Rutland, LE15 7TU
07391 679 208

Customer reviews for Rutland Cookery School

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  1. BR says:
    Excellent cookery schoolWell equipped and laid out. Recommended
  2. Amanda keeble says:
    Inspiring morning with fish! I recently attended a fish cookery course at The Rutland Cookery School in Oakham. The premises were clean, modern and bright with beautiful decor and artwork. They are laid out as a kitchen with a dining area: each cooking station is fully equipped and there is a big screen on the wall so that you can copy Rob the chef. He was easy to listen to and was able to give instructions, help and advice yet make you feel you were not on a course but cooking with friends. I used wonderful knives and chopped leeks, peppers & garlic so finely I realised I might need new knives at home! I learned how to fillet mackerel and produce a wonderful dish on a bed of cavalo nero kale. I also cooked smoked haddock with an egg on leeks with piped mash. Both dishes tasted incredible and I felt confident that I could cook these for a dinner party. The presentation was so simple without loads of ingredients. I will be going again and have several friends who would also like to attend. Thank you for a very enjoyable and educational morning Rob and team.
  3. Carole Alderman says:
    KNIFE SKILLSHalf day course taught me all I wanted to know: 1. Sharpening your knives with a steel. I went home and sharpened all my knives - easy when you are shown how to do it properly. For 30 years I didn't know how and had a Sabatier steel lying dormant. Super-sharp knives take the effort out of prepping. So much better than using a gadget to sharpen. 2. Chopping, slicing, julienne strips and jointing a chicken. Robin showed us how to take the strain and inaccuracy out of prepping veg and poultry. The training area was clean, bright and well-equipped, with a camera honed in on Robin's demonstrations to a screen on the wall, so I didn't have to crane my neck to see what was happening. Robin is a professional and took time to supervise every student and give hints and tips on cooking practices. A gent - the English version of Raymond Blanc! Excellent. I will be booking other courses.

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