Ashburton Cookery School

Intermediate Cookery Week

Ashburton Cookery School

Intermediate Cookery Week

Take your cooking to a higher level with this highly practical and enjoyable week of cookery training.

Aimed at home cooks that wish to expand their general cookery skills the Intermediate cookery week is all about mastering the core cookery skills required to build your confidence and competency in the kitchen.

Soups, sauces & stocks; breads & pastries; shellfish, fish, meat, poultry and game; vegetable dishes; chocolate, sugar, creams and custards and a whole lot more are all condensed into five days - it's hard work but immensely satisfying and provides a comprehensive introduction to all aspects of cooking and the kitchen.

Each day on this structured course, you will be working with fantastic local produce and you will be guided by our experienced chef tutors through a wide range of dishes to build your repertoire. Each day you will enjoy one of the dishes you have made that day with the afternoon spent bringing other dishes together which you will be able to take-home for dinner.

You will leave the course with good skills, and bags of confidence and passion to recreate the many recipes and ideas that you have learned on family and friends.

This course is also accepted by the Armed Forces and funded by the Resettlement Grants.

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.

  • Baked organic salmon fillet en papilotte with buckwheat salad, poached egg and nut butter balsamic dressing.
  • Roasted chicken breast, Anna potato, sautéed wild mushrooms, glazed green vegetables with madeira sauce.
  • Rhubarb and stem ginger créme brulee.
  • Smoked haddock and mature cheddar tartlet, mustard and herb vinaigrette and mixed salad leaves.
  • Pork, fennel and lemon meatballs, tomato ragu and herb linguini.
  • Honey and Greek yoghurt panna cotta with orange and glazed figs.
  • Confit chicken terrine with red onion marmalade and French baguette.
  • Roasted saddle and braised breast of Dartmoor lamb, turnip and prune gratin, wilted spinach and tarragon jus.
  • Apple, almond and cinnamon strudel with vanilla ice cream.
  • Thai Chicken Noodle Soup
  • Honey, soy and ginger flank steak, piperade, sweetcorn chilli salsa and spicy potato wedges.
  • Warm dark chocolate tart, pistachio Anglaise and raspberry sorbet.
  • Devon crab and tiger prawn cocktail with dill and sun blushed tomato bread.
  • Pan-fried fillet of John Dory with mussels, cockles, baby leeks, peas and vermouth.
  • Lemon, orange and vanilla polenta cake, blueberry compote and yoghurt sorbet.

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

Day 1: Monday

Arrival

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

Skills you will learn

  • Knife skills
  • Fish Cookery
  • Savoury Pastry
  • Salad Garnishes and Dressings
  • Fruit Based Dessert
  • Tuille Biscuits
  • Whole chicken butchery
  • Sauces
  • Wild mushroom preparation
  • Potato garnishes
  • Vegetable garnishes

Lunch

  • Baked organic salmon fillet en papilotte with buckwheat salad, poached egg and nut butter balsamic dressing.
  • Roasted chicken breast, Anna potato, sautéed wild mushrooms, glazed green vegetables and madeira sauce.
  • Rhubarb and stem ginger créme brulee.

Day 2: Tuesday

Arrival

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

Skills you will learn

  • Confit chicken
  • Lamb butchery
  • Vinaigrette
  • Pannacotta
  • Quiche
  • Pasta work
  • Sauces
  • Vegetable garnishes
  • Fruit garnishes
  • Terrines

Dishes of the day

  • Smoked haddock and mature cheddar tartlet, mustard and herb vinaigrette and mixed salad leaves.
  • Pork, fennel and lemon meatballs, tomato ragu and herb linguini.
  • Honey and Greek yoghurt panna cotta with orange and glazed figs.

Day 3: Wednesday

Arrival

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

Skills you will learn

  • French baguette
  • Condiment
  • Beef Stock
  • Cooking Crab
  • Desserts
  • Ice creams
  • Chocolate sweet pastry
  • Savoury sauces
  • Lamb butchery
  • Vegetable garnishes
  • Marinades
  • Sweet sauces
  • Studel

Dishes of the day

  • Confit chicken terrine with red onion marmalade and French baguette.
  • Roasted saddle and braised breast of Dartmoor lamb, turnip and prune gratin, wilted spinach and tarragon jus.
  • Apple, almond and cinnamon strudel with vanilla custard.

Day 4: Thursday

Arrival

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

Skills you will learn

  • Chicken stock
  • Sorbets
  • Custards
  • Vegetable Garnishes
  • Soups
  • Crab Preparation
  • Salsa
  • Potato garnishes
  • Meat cookery
  • Flavoured salts
  • Chocolate Tart

Dishes of the day

  • Thai Chicken Noodle Soup
  • Honey, soy and ginger flank steak, piperade, sweetcorn chilli salsa and spicy potato wedges.
  • Warm dark chocolate tart, pistachio Anglaise and raspberry sorbet.

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Skills you will learn

  • Bread
  • Shellfish cookery
  • Sorbet
  • Polenta cake
  • Fruit compote
  • Mayonnaise
  • Fish Stock
  • Round fish filleting
  • Reduction based sauces

Dishes of the day

  • Devon crab and tiger prawn cocktail with dill and sun blushed tomato bread.
  • Pan-fried fillet of John Dory with mussels, cockles, baby leeks, peas and vermouth.
  • Lemon, orange and vanilla polenta cake, blueberry compote and yoghurt sorbet.

Afternoon

  • Course round-up
  • Certificate Presentation

Reviews

Read Sam The Food Fan Blog Here
Read CucinaCeri's blog about this course here.

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 the course you will take away any dishes you have made that day.

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 Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.

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.