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Recommended by our reviewers

Rutland Cookery School

Based on Oakham Enterprise Park just outside Oakham in purpose- built kitchens, Rutland Cookery School offers more than 40 different workshops that are either skills-based or cuisine-based. From Pasta to Patisserie, Fish to French Classics, Macarons to Middle Eastern, and Italian to Indian Street Food, there is something for everyone.

The school is run by acclaimed chef Robin Stewart. Robin worked for over 30 years as a chef and loves nothing more than helping others develop skills in the kitchen, passing on tips, techniques and shortcuts that he has learned from working in five-star kitchens including London’s Dorchester and Connaught.

Robin has a calm and encouraging style and as there is a maximum of nine people on any workshop, individual attention can be given when needed. Whether you are an amateur or a keen cook, your confidence and skill levels will increase by attending one of these workshops.

Gift vouchers and cards are also available.

Premium member offer:

10% OFF ALL WORKSHOPS

10% discount on any workshop at Rutland Cookery School for Premium Members. Book as many workshops as you like for yourself and receive 10% off each one. However, this offer cannot be extended to friends/family who you may be booking for. To claim the offer you must email Rutland Cookery School first (karen@rutlandcookeryschool.co.uk) to gain your discount code. Please include your Premium Membership Number in the email.

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

Customer reviews for Rutland Cookery School

Help us keep up to date! Please share your experience of this business below

  1. BR says:

    Well equipped and laid out. Recommended

  2. Amanda keeble says:

    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:

    Half 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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