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A Taste of Italy (Half Day)

Food to make you smile! Create two Italian masterpieces in an afternoon. Your first will be a focaccia packed with flavour and a collaboration of the best of British and Italian ingredients using the finest Shipton Mill flour and our Italian olives which are marinated for us by a local supplier less than a mile from the hotel. Soft, chewy and very moreish this bread is great to eat straight out of the oven or even 3 days later… if there is any left by then!

Our chocolate pots are definitely not style over substance! Not only will you make a rich, creamy chocolate pot with a little kick of espresso but you will also make elegant almond wafer biscuits to garnish. Worthy of a place in any Italian pasticceria shop window. We will give you pots that you can take these away in and share with friends and family… or as a decadent treat for just you!

  • Caprese olive, sundried tomato and Parmesan focaccia with rocket and toasted sunflower seed pesto
  • Espresso chocolate pot with Kahlua cream and almond biscotti wafers

Dishes may be subject to slight change to reflect the seasonal produce available.

£85.00

Afternoon Kitchen - James Martin's Perfect Puddings

James Martin started off his career in the pastry section at Chewton Glen. He and his dishes went on to become a household name, especially when it came to desserts.  We will teach you the secrets behind James Martin's favourite recipes on this half day cookery class.

Please note that this is a James Martin themed class and does not feature an appearance by James. If you are looking for a class or dinner with James please see "Cook with James Martin" or "Dinner with James Martin".

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with this dietary requirement.

Course Dishes:

  • White chocolate and whisky croissant butter pudding
  • Chocolate éclairs

Dishes may be subject to slight change to reflect the seasonal produce available.

£85.00

Afternoon Kitchen - Recreate Chewton Glen Classics

Learn to cook the most popular recipes from The Dining Room at Chewton Glen in this half day class.

Class dishes:

  • Double-baked Emmental soufflé
  • Chocolate fondant, salted caramel, spiced apples and Calvados ice-cream
  • Chewton Glen honey flapjacks

Dishes may be subject to slight change to reflect the seasonal produce available.

£85.00

Bake With Me - Adult & Child Class

A fun, creative and interactive cookery session for parents (or other relatives) with their children.

Get creative with our savoury muffin recipe and work on a delicious collaboration between you and your child. It is completely your choice what you put in or leave out. Select herbs from our greenhouse, choose a local cheese from the cheeseboard, grab a slice or two of good old fashioned ham or British style chorizo… and perhaps you want to take it even further with spices, sun dried tomatoes, olives or roasted red peppers? A great way to learn more about ingredients together with lots of help on hand every step of the way to create your own unique muffins.

For something sweet learn how to make a great loaf cake helping each other to beat, whisk, stir, pour and bake. Our banana loaf cake is a true crowd pleaser and plenty to share with family and friends. We will also take you through a mini chocolate tasting to understand a bit more behind the buttons. Then choose your favourite white, milk or dark chocolate to add to your cake. Oh and the banana icing truly is the icing on the cake, so tasty it’s difficult not to eat it all before it gets layered on top of your bake!

Course Dishes:

  • Creative savoury muffins
  • Banana and chocolate loaf cake with banana icing

Booking Instructions:

  • Classes are suitable for children aged 8 and upwards
  • Book one place per adult and child
  • Each child must be accompanied by someone over the age of 18

£45.00

Baking Greats

Baking has never been more popular with bakers now becoming celebrities and household names. But how do they do it and what is the secret behind the perfect bake? Our Baking Greats class takes you from pastry and pudding to and back again with flourless chocolate cake, sweet pate sucree pastry filled with frangipane and topped with pear, a tasty tea loaf and combining two English classics to make a toffee apple steamed pudding. In every good bakers repertoire there should be at least one savoury bake and sticking true to that we have a rather lovely pithivier recipe for you to make. With all of our recipes we will give you ideas for variations so that you can use whatever seasonal fruit and vegetables are available when you bake them again at home.

  • Hot chocolate pudding with praline cream
  • Pear and frangipane tart
  • Date and orange loaf cake
  • Toffee apple steam puddings with thick vanilla custard
  • New Forest Lyburn  cheese, mushroom and leek puff pithivier

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten or nuts. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.

£175.00

Canapes (Half Day)

The days of the vol au vent and crudité being the new kids on the block are behind us. So what else can you serve at your next party that will be a crowd pleaser but also different enough to impress? Look no further than our half day canape class. With a combination of hands on cooking and demonstrations you will learn four delicious canapes. Your chef tutor will give you a host of other adaptations and alternatives for each recipe, giving you inspiration for many a social gathering to come. Plenty of hints and tips about what you can prepare in advance will make your party as stress free as possible, leaving you more time to enjoy with your guests.

Everything you make will freeze well at certain stages of each recipe so why not get ahead and prepare for your next party with a chef on hand to help you and someone else to do the washing up?!

  • Wild mushroom tartlet
  • Turkey, carrot and coriander kofta with harissa yoghurt
  • Peppered venison loin, potato rösti, quick pear chutney
  • Crab and prawn baked spring rolls with sweet chilli dipping sauce

£85.00

Christmas Bakes

All of these bakes will easily last until Christmas so why not get ahead now with a chef on hand to help and all the washing up done for you!

  • Cranberry, clementine and apricot stollen brioche buns
  • Chocolate yule log
  • Iced lebkuchen biscuits (Austrian/German style gingerbread biscuits)
  • Panforte (honey dessert cake from Tuscany with nuts, dried fruits and festive spices)

£155.00

Christmas Drinks and Nibbles (Half Day)

A collection of drinks that you could make ready for your Christmas party or pop into a gift bag to give as present for foodie friends and family. You will make a Scandinavia mulled syrup which you can add a splash of to wine, cider or apple juice creating instant mulled flavour without the wait. Plus you will get hands on making a chocolate liqueur to rival any you can buy! And of course with festive drinks you will need some festive nibbles making more-ish spiced nuts to warm you up on a cold winters day. We will also share the secrets behind making Limoncello and give you a taster of one we left to infuse more than 2 weeks ago. You will make enough mulled syrup and chocolate liqueur to fill 3 small bottles of each (200 to 250ml in each) and 3 gift bags of the nuts, we will provide all of the packaging.

  • Homemade limoncello (demonstration and tasting)
  • Glogg syrup: a Scandinavian style mulled syrup, similar to German gluhwein
  • Homemade chocolate Irish cream liqueur (think chocolate Baileys!)
  • Devilled nuts (roasted cashew, almonds and macadamia nuts coated in Indian spices with a hint of chilli or more if you would like)

£85.00

Churning & Cheesemaking 1

Learn the fundamentals of churning and cheesemaking with our Dorset cheesemaker Louise Talbot. Under Louise's expert guidance you will get hands on creating your own halloumi and mozzarella as well as learning about how to make butter and mascarpone.

At lunch we will have a selection of cheeses by our local supplier Lyburn Cheese which have been enjoyed by guests and staff alike at Chewton Glen for many years. Depending on their farming commitments Mike Smales or one of his team from Lyburn Farm may be able to join you at lunch to discuss the life of a dairy farmer and artisan cheesemaker (subject to their availability)

Guest Tutor – Louise Talbot

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to milk or lactose. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.

Course Dishes:

  • Halloumi
  • Mozzarella
  • Butter
  • Mascarpone
  • Parmesan shortbread

Dishes are subject to slight change to reflect the seasonal produce available.

£175.00

Churning & Cheesemaking For Christmas

This unique cookery class will not only teach you the secrets behind creating aged cheeses and using whey but will also give you your very own cheddar and camembert to age ready for Christmas plus a bottle of delicious Irish cream liqueur to share during the festive season.

Guest Tutor - Louise Talbot

Course dishes:

  • Camembert
  • Cheddar
  • Irish cream liquer

Dishes are subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to milk or lactose. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.

£155.00

Cook with Dan Doherty

Dan's food pays homage to classic British cookery but with fun and innovative takes on dishes. Learn the secrets behind his incredibly successful restaurant Duck and Waffle, get hands on cooking several of his dishes and understand more about the food you cook as Dan helps you to challenge the way you think about food.

Duck & Waffle offers a playful take on traditional British cuisine with broad European influences emphasising local, rustic, seasonal and sustainable ingredients. Duck & Waffle is located on the 40th floor of 110 Bishopsgate in London.

Course Dishes:

  • Grilled oysters with spicy bacon butter
  • Lamb cutlets with smoky aubergine & mint yoghurt
  • Pistachio & olive oil cake with rose chantilly

Dishes may be subject to slight change to reflect the seasonal produce available.

£195.00

Cook with James Martin

With a maximum of 12 in our cookery classes this is a unique opportunity to get to know James, experience his cookery demonstration up close and have him help you every step of the way as you cook up a storm!

Guest Chef – James Martin

£350.00

Cook with The Venetian Chef Daniele Turco

Join Venetian chef Daniele Turco, Executive Chef at The Gritti Palace in Venice, for a unique Italian cookery class.

Executive Chef Daniele Turco displays a love of Venice’s culinary heritage in his delicious creations, all of which follow the seasons and incorporate only the freshest of ingredients.

Course Dishes - Selection of Venetian cichetti (small bites):

  • Sarde in Saor (Sardines marinated with onions) 
  • Baccala mantecato on white polenta (Salt cod whipped with olive oil, milk and anchovies on white polenta)
  • Moscardini su insalatina di ceci (Musky octopus on chickpea puree)
  • Raviolo nero con pesce e crostacei alla buranella e spinaci saltati al limone e Brodetto di pesce (Black ink ravioli with rockfish and crustaceans “Buranella” style, sautéed spinach with lemon confit and fish broth)
  • Pastiera, a Venetian dessert with fresh ricotta and candied orange

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Dinner with James Martin

With just 12 seats at the chef's table you will have a ringside seat to the action as James demonstrates and plates up each dish in front of you. You will have the opportunity to chat to James as he cooks and discuss anything from the food he is cooking to his passion for cars. Enjoy each dish with matched wine included in the price.

£500.00

Dinner with The Venetian Chef Daniele Turco

Join Venetian chef Daniele Turco, Executive Chef at The Gritti Palace in Venice, for a unique Italian dinner demonstrated and plated up in front of you.

Executive Chef Daniele Turco displays a love of Venice's culinary heritage in his delicious creations, all of which follow the seasons and incorporate only the freshest of ingredients.

Dinner Menu:

  • Spaghettone nero con salsa di Scampi alla busera e pepe di qubebe (Home-made black ink spaghetti with langoustines “Busera” style)
  • Filetti di sogliola su porri arrostiti con salsa al limone e verdure di stagione (Sole fillet on grilled leeks, lemon sauce and seasonal vegetables)
  • Meringa con salsa al frutto della passione e ananas carpaccio con spuma di cocco (Cream of passion fruit on meringue with pineapple carpaccio and coconut foam)
  • Matched wine with every course

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Easter Treats

Get ready for Easter with a cookery class dedicated to the holidays. Create beautiful cakes and bakes and learn how to form the perfect chocolate egg as well as balancing sweet spices.

Chef Tutor – Rob Cottam

  • Decadent hot crossed buns
  • Easter eggs
  • Individual simnel cakes
  • Gingerbread puddings with liqueur custard

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with this dietary requirement.

£155.00

Edible Christmas Gifts for Hampers

If you have foodie friends or family who would love a homemade gift then this is the perfect class for you. We will provide gift packaging for each recipe so that you can simply pop it in a hamper or stocking. You will make enough for at least 3 gift bags/small bottles (200 to 250ml) of each recipe.

  • Cranberry and orange biscotti
  • Festive chocolate slabs
  • Salted caramel fudge
  • Devilled nuts (roasted cashew, almonds and macadamia nuts coated in Indian spices with a hint (or more!) of chilli)
  • Irish cream dark chocolate liqueur (think chocolate Baileys!)

£155.00

Food For The Family

Focusing on recipes using obtainable ingredients that can be cooked with in a timeline that works for a family. Georgie Soskin uses recipes which focus on boosting key nutrients to support health and address specific health concerns such as immune boosting and digestive health. Throughout the classes you will be shown hints and tips on freezing, making in advance and general “life savers” for family living - knowing that the dishes you will create will become family favourites that will not just taste fantastic but help to support and nourish your family too.

Guest Tutor – Georgie Soskin

  • Cinnamon and pear breakfast muffins
  • Spiced eggy bread
  • Nut butter porridge
  • Chicken satay with peanut butter sauce and green rice
  • Lentil shepherd’s pie
  • Coconut and spinach fish curry
  • Boosting grains
  • After school energy boosting nut snack bars
  • Homemade kefir 
  • Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Found & Foraged

Enjoy a walk through the Chewton Glen grounds with local forager and preserve maker Jen Williams. Jen will share her tips for identifying and finding edible wild plants and fruits. After your tour you will enjoy a lunch back at The Kitchen Restaurant inspired by your finds around the grounds. To finish after lunch Jen will give a cookery demonstration in the Cookery School showing you how to create the perfect preserve.

Guest Tutor – Jennifer Williams

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

From The Kitchen

Learn chef skills and the secrets behind our The Kitchen Restaurant dishes. Get creative whilst learning some key chef skills on our From The Kitchen cookery class. This class is all about getting creative and experimenting with lots of help on hand to ensure great end results whatever flavourings you choose. Learn how chefs prepare ingredients ready to finish off the dishes at the last minute giving you the confidence to try new dishes at home and enjoy cooking for friends and family with flair.

We will show you how we use our professional pizza oven to finish off your creations as well as top tips for recreating this at home. Also learn how to create the ultimate gastro pub style burger, ‘cheffy’ main course salads, mouth-watering desserts and also a professional bake from our on-site bakery.

  • Artisan pizza
  • The ultimate burger
  • Salad with flair
  • Decadent dessert
  • A little something from the bakery

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Game and Autumnal Recipes with Ben Tish

Join Ben Tish to learn about the food that made him a well-known name on the London food scene including appearances on Saturday Kitchen, Sunday Brunch, and MasterChef. Ben also writes for Waitrose Food Illustrated, The Guardian, The Telegraph and The Times.

Ben was most recently the Chef Director and Partner for the Salt Yard Group, including Salt Yard, Dehesa, Opera Tavern, Ember Yard and Veneta in Central London serving award-winning food in a relaxed environment. During his 11 years with the group, Ben established himself as cooking at the forefront of the Spanish/Italian modern tapas scene. Ben is now concentrating on his new solo project opening Spring 2018.

During the class you will learn the skills to perfectly cook his favourite autumn recipes with innovative twists on great British game dishes.

  • Marinated venison and pancetta kebabs, sage alioli
  • Buttermilk fried pheasant*, red cabbage, celeriac, raisin and caraway slaw
  • Stuffed and roasted squash with fennel and barley
  • Blackberry and apple pavlovas with walnuts and elderberries

*Please note guests will not be required to pluck and draw the pheasant for this dish, it will be given to you ready to cook

£195.00

Greek & Turkish Meze (Half Day)

Meze is this perfect food for sharing with friends and family consisting of several small dishes that, similar to tapas, are passed around for everyone to enjoy. This half day course is a selection of our favourite recipes. You will learn how to work with fragrant spices and get a great balance of flavours across the dishes. At the end we will help you package up all of your creations ready for enjoying at home.

Demo:

  • Pide (Turkish flatbread with sesame and nigella seeds)
  • Butternut squash and tahini dip
  • Turkey, carrot and coriander koftas
  • Yohurt and sumac sauce (demonstration and tasting)

£85.00

Inside Japan

Join Kei Shiba of Wabi Sabi Kitchen for an exploration of authentic Japanese cooking. Kei will guide you through a wide range of dishes including street food and sushi. This is the perfect way to discover the great taste and nutritional value of Japanese cooking alongside how to present the dishes in Japanese simplicity of style and elegance, table manners and culture.

Guest Tutor: Kei Shiba

Class Menu:

  • Black cod marinated in Saikyou miso
  • Asparagus in black sesame sauce
  • Avocado rolled with salmon sashimi
  • Ehou sushi rolls for good luck
  • Kei’s posh sushi rolls
  • Temari zushi – traditional mini hand ball sushi

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Inside Sri Lanka

Join Georgie Soskin for a unique perspective of Sri Lankan cuisine. Georgie spent two months travelling through the south of Sri Lanka with her your family. Much of the Sri Lankan culture revolves around food which meant that whilst getting to know the local families they shared their recipes and cookery techniques.

Guest Tutor - Georgie Soskin

Course Dishes:

Demonstration and tasting:

  • Po sambol: traditional coconut accompaniment
  • Brinjol Moju (sweet aubergine relish)
  • Sizzling green beans with coconut oil and onions
  • Pani pol hoppers: a cross between a pancake and a crumpet they are golden and crisp at the edges and doughy in the centre 

Hands on cooking:

  • Sri Lankan chicken curry
  • Red split pea dhal
  • Seeni sambol (sweet onion relish)
  • Namali’s beetroot curry

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

It's A Gin Thing

Guest Tutor - Martin Jennings

The ‘It’s a Gin Thing’ fun filled day is a unique exploration of gin, with guests enjoying the following;

  • A morning tea or coffee and croissant with Martin Jennings from Pothecary Gin.
  • A discussion about the resurgence of gin, the rise & rise of tonic and the myth of the perfect serve.
  • An explanation of the different production methods of gin.
  • A blind gin tasting to discover preferred styles of gin.  
  • A tantalising gin themed lunch.
  • An exploration of botanicals pre-and post distillation.
  • A demonstration of how to make a blended gin.
  • The creation of a personal gin recipe and a 500ml bottle of blended gin.
  • How to make gin cocktails, using your own gin or other gins.  
  • A light-hearted and quick quiz of the day. 

£175.00

James Martin's Perfect Puddings

James Martin started off his career in the pastry section at Chewton Glen. He and his dishes went on to become a household name, especially when it came to desserts.  We will take you through the skills, techniques and recipes that James is famous for and help you to create several mouth-watering desserts... and of course plenty of butter and cream is involved throughout.

Please note that this is a James Martin themed class and does not feature an appearance by James. If you are looking for a class or dinner with James please see "Cooking with James Martin" or "Dinner with James Martin".

  • White chocolate and whisky croissant butter pudding
  • Sticky toffee pudding with toffee sauce
  • Chocolate éclairs
  • Apple and thyme tarte tatin with thick vanilla custard

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with this dietary requirement.

£175.00

Journey Through Asia

With so many countries and styles of cuisine spanning across Asia and the Far East it was a difficult but enjoyable task whittling down our favourite recipes to make this class. During this cookery session you will learn how to balance the key hot (as hot or as mild as you like), salty, sweet, and sour flavours key to these cuisines. Plus we will take you through our extensive range of chillies we grow in our kitchen gardens. Classical cookery techniques have been given contemporary recipes so that you can apply your new found skills across a huge variety of recipes. Whilst many believe that Asian desserts are nothing special we beg to differ with our fusion of Asian flavours.

  • Steamed pork and crab shiu mai (open topped wonton dumplings) with soy chilli dipping sauce
  • Salmon, mint and coriander spring rolls with nuoc cham (lime and green chilli) dipping sauce
  • Coconut braised duck leg Penang curry
  • Lemongrass and lime leaf rice (demonstration and tasting)
  • Vietnamese carrot and cucumber pickled salad
  • Steamed banana pudding with palm sugar caramel sauce (demonstration and tasting)

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Junior & Teen Chef - Christmas Bakes

Get your children into the festive spirit with this hands on baking class where they will make an impressive chocolate coated yule log and some homemade mince pies using our very own mincemeat (traditional recipe minus the brandy) and puff pastry.

Course Dishes:

  • Chocolate yule log
  • Mince pies

£45.00

Junior & Teen Chef - Puffs and Pavlovas

Learning to cook is just part of our Junior and Teen Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 8 to 17 years old.

  • Creative savoury puffs
  • Fresh fruit and cream pavlovas

Dishes may be subject to slight change to reflect the seasonal produce available.

 

£45.00

Junior Chef - Easter Eggs

Each junior chef will create a filled chocolate Easter egg with lots of smaller mini eggs to share with family and friends. For children aged 8 to 17.

Chef Tutor – Rob Cottam / Georgie Soskin

  • A filled chocolate Easter egg with lots of smaller mini eggs and truffles

 

£45.00

Junior Chef - Halloween Special

We hope to inspire the next generation of home cooks to be a little bit creative with their recipes on this Halloween themed class. They will transform their delicious chocolate truffles into creepy eye balls and their gingerbread men will become spooky mummies and skeletons. For children aged 8 to 12 years old.

  • Eyeball chocolate truffles
  • Spooky gingerbread mummies and skeletons

£45.00

Junior Chef - Make and Bake

Learning to cook is just part of our Junior Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 8 to 12.

Summer Holiday menu:

  • Pesto crusted salmon on ratatouille
  • Olive oil bread rolls
  • Mini chocolate cheesecakes

October Half Term menu:

  • Cheesy rolls with herbs picked from the garden
  • Salmon and sweet potato fish cakes with crushed pea and mint crème fraiche

Dishes may be subject to slight change to reflect the seasonal produce available.

£45.00

Junior Chef - Tortellini and Truffles

Learning to cook is just part of our Junior Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 8 to 12.

  • Butternut squash tortellini with herb butter
  • Handmade and rolled dark chocolate truffles

Dishes may be subject to slight change to reflect the seasonal produce available.

£45.00

Junior Chef - Truffles and Treats

Learning to cook is just part of our Junior Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 8 to 12.

  • Hand rolled chocolate truffles
  • Mini cinnamon bun tear and share

£45.00

Knife Skills (Half Day)

Learn to slice and dice like the professionals. This class will hugely cut the amount of time you spend chopping away in the kitchen. From rolling to cross chop and concasse to julienne we will sharpen up your knife skills. We will discuss different knife styles and what they are most suitable for. Plus we will show you the best method to keep your knives razor shape, as well as show you how to use a traditional sharpening steel. To finish, once everything is chopped, you will cook up a speedy delicious Thai stir fry.

  • Onion dicing and slicing
  • Garlic crushing and pureeing
  • Chilli, ginger, lemongrass preparation
  • Rolling chop (celery)
  • Cross chop and chiffonade (herbs)
  • Baton, dice, brunoise (carrot)
  • Julienne (leek)
  • Concasse (tomato)
  • Segmenting (orange)
  • Also the best way to prepare peppers and aubergine (demonstration)

£85.00

Love Chocolate

From bean to bar you will be taken on a journey from the plantation to the factory to understand and appreciate what makes good chocolate and what makes great chocolate. The class will start with a tasting of a variety of different chocolates and then it gets creative with your choice of flavours for chocolate truffles. We will also demystify tempering and show you the quickest and easiest way to temper at home with just a bowl and a spoon! During the day we will break for lunch from The Kitchen Restaurant during which one of our bar team will make you our favourite chocolate cocktail. And of course to go with your tea or coffee we'll serve up some churros with hot chocolate sauce. At the end of the class you will have lots of chocolate treats all beautifully packaged up to take home (sharing optional!)

  • Creative truffles (liqueurs, spices, nuts… your choice!)
  • Chocolate espresso cake with Pedro Ximenez sultanas
  • Macadamia chocolate marquise

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Morocco To The Middle East

In recent years Middle Eastern cuisine has seen a resurgence and we believe quite rightly so. Not only does the food look vibrant and colourful but also the textures and flavours excite the palate. Our travelling through recipes in this class takes us from the very south eastern coastline in Morocco past Algeria, Egypt, Israel and Lebanon to Turkey and Greece; countries where spices are key to balancing flavours and producing truly memorable food.

During this class we will teach you how to buy, store and use spice and through demonstrations and hands on cooking about how to use the flavour combination unique to these parts of the world to maximum effect.

  • Courgette, mint and feta fritters, yoghurt and dill dip
  • Roasted butternut squash and aubergine with tomato chermoula
  • Pan-fried sea bream with harissa and rose
  • Chickpea flat breads
  • Chocolate pistachio cake with Chewton Glen honey and orange blossom cream

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

No Gluten. All Baking.

Who better to take you through the world of gluten free eating and cookery than expert author and chef Adriana Rabinovich. Learn how to make gluten free recipes without compromising taste, texture or flavours using innovative techniques simple to replicate at home. Whether you are a coeliac, have a gluten intolerance or are simply looking to cut wheat containing food out of your diet this workshop will unlock the door from the mysteries of gluten free baking.

  • Rosemary foccacia
  • Pizza primavera
  • Healthy savoury teff loaf
  • Soft pistachio, lemon and orange Amaretti biscuits
  • Asparagus and pancetta quiche
  • Lemon meringue baby tartlets

Class cannot be adapted for those with an egg  allergy/intolerance

Guest Tutor – Adriana Rabinovich

Dishes may be subject to slight change to reflect the seasonal produce available. 

Please note that although all of the recipes in the ‘No Gluten. All Baking’ class are gluten free, The Kitchen is not a gluten free environment.

£175.00

Now You're Cooking

If you are unsure about cooking the basics or just never had the chance then our Now You're Cooking class is there to help you become a more confident cook. During this class we will demonstrate every part of every dish before you do the same, giving you the knowledge and the skills to create delicious dishes.

We will cover the fundamental building blocks of cookery with you dealing with the preparation and cooking of meat and vegetables as well as helping you to cook perfectly al dente dried pasta, fluffy rice and potatoes. We will help you with the seasoning of each dish so that it is neither bland nor too salty and how to balance spices to make a curry from scratch. To finish off you will bake the perfect lemon drizzle cake learning baking fundamentals to help bake any cake.

  • Sri Lankan chicken curry, pilaf rice
  • Courgette and chilli pasta
  • Sirloin steak, spinach stuffed mushrooms, herb butter, garlic rosemary potatoes
  • Lemon and blueberry drizzle cake

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Nutritious & Delicious

A relaxed yet informative day with chef Georgie Soskin learning how to use carefully selected seasonal foods within the context of busy lives. Educating guests on how to support optimum nutrition through the ingredients they cook with. Using recipes which focus on boosting key nutrients to support health and wellness.

Guest Tutor – Georgie Soskin

Course Dishes:

  • Kefir smoothies
  • Spelt pancakes with blueberries and lemon zest
  • One pot chicken with kale and butternut squash
  • Gut loving fermented vegetables
  • Immune boosting rhubarb and goji berry crumble with coconut cream
  • Energy boosting nut bars

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Private Booking

For private bookings only

£0.00

Raw & Super

Explore how to include nutrient dense foods in a range of recipes with raw chef Anna Middleton. Try a tonic tea with mushroom extracts, and a creamy latte-style drink for a natural lift.  Make your own fermented veggies, savoury seaweed dishes and low glycaemic chocolate packed with feel good superfoods.

Guest Tutor – Anna Middleton

  • Raw granola bars
  • Nori & coconut wraps with fragrant cauliflower rice
  • Reishi tea with fo-ti root  and schisandra 
  • Creamy maca chaga latte
  • Low GI chocolate
  • Low GI coconut fudge
  • Beetroot ravioli with sunflower seed cream
  • Pad Thai with kelp noodles
  • Korean kimchi

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Recreate Chewton Glen Classics

These recipes have been firm favourites over the decades in The Dining Room at Chewton Glen with guests and staff alike. Now we reveal the secrets behind the recipes so that you can recreate these masterpieces. As well as cookery tips we will help you with fine dining presentation and what you can make in advance to create the perfect Chewton Glen style dinner party at home.

  • Double-baked Emmental soufflé
  • Slow-cooked lamb tagine, harissa, jewelled couscous
  • Chocolate fondant, salted caramel, spiced apples and Calvados ice-cream
  • Chewton Glen honey flapjacks

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Sauces (Half Day)

A sauce is an amazing part of a dish that helps bring everything on the plate together. It helps to season, adds colour and texture. In this half day class we aim to demystify the techniques behind making a great sauce. From the key background component of many sauce the stock we then move on to make a pan sauce packed with flavour which is ready in minutes. Emulsion sauces like hollandaise and mayonnaise are often thought of as difficult but with a few key hints and tips we will give you the confidence to give them a go (and also tips on what to do if they go wrong to save them!). Then we finish with chimichurri, a sauce packed with flavour and will liven up any steak, chicken, fish or vegetable dish.

Demonstration:

  • Stock making
  • Béarnaise (hollandaise – hot emulsion)

Hands on recipes:

  • Wild mushroom and port sauce (pan sauce reduction)
  • Roasted garlic aioli (mayonnaise base – cold emulsion)
  • Chimichurri (seasoning of dressing style/oil based sauce)

£85.00

Scandinavian Cuisine: The Art of Hygge

The essence hygge (pronounced “hooga”) is very simple it means creating a nice, warm atmosphere and enjoying the good things in life with friends and family. Whilst this word arrived on our shores last year with many a book published it just encompasses what Scandinavians have been doing for centuries. As the nights draw in the Nordic nations have the perfect food for mind and body. Recipes can liven up a lunch or dinner party or just simply to warm your soul. Scandinavian food has also been propelled into the limelight in recent years with Danish restaurant Noma being ranked as the world’s number 1. However it’s not all fine dining and whilst will look at some dinner party style dishes we will explore uncomplicated dishes from the region which celebrating the best ingredients for the season and recipes that continue to foster the Nordic “Live to Eat” philosophy.

Rob is the perfect chef to guide you through this session as his mother, a great home cook, is Danish so he has been brought up living with the Scandinavian food and philosophies his whole life.

Course Dishes

  • Homemade hot smoked salmon, pickled cucumber, horseradish and dill crème fraiche, poppy seed rye rolls
  • Cider braised pork cheeks with celeriac, apple and sage
  • Cherry and almond cake with cherry and Kirsch compote

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Seasonal Bakes and Sweet Treats

At The Kitchen we believe every budding baker, dessert lover and sweet tooth should have these recipes in their repertoire. Whether it is something to go with coffee, have after a meal or simply an indulgent snack we have it covered. There is also a chance to get your creative hat on and make your own signature chocolate bars, we’ll have our whole store cupboard available to you to choose the flavours to put in from dried fruits and nuts to herbs and spices… you could even put a little chilli in if you are feeling brave!

Chef Tutor - Rob Cottam

Autumn Winter recipes for September to February

  • Date and orange loaf cake
  • Apple, maple and pecan jalousie
  • Artisan chocolate bar slabs
  • Salted caramel profiteroles

 

Dishes may be subject to slight change to reflect the seasonal produce available.

£155.00

Seasonal Dinner Party

Here at Chewton Glen we celebrate each season with dishes inspired by the time of year.

Our Seasonal Dinner Party classes change each season to show off ingredients at their very best and to give you inspiration whether it is Winter, Spring, Summer or Autumn. Not only do we focus on great tasting food but also on plating and presentation plus hints and tips to make entertaining friends and family enjoyable and as stress free as possible.

If you are looking for seasonal inspiration for family dinners at home and more casual entertaining our Seasonal Eating classes might be just what you are looking for.

Spring Dishes for March, April & May

  • Crispy cauliflower and cheese fritters with red pepper relish
  • Lamb rump, butter bean puree, salsa verde
  • Rosemary and smoked paprika potatoes
  • Tenderstem broccoli and chard with citrus gremolata
  • Honey and Greek yoghurt panna cotta, poached rhubarb, ginger crumble topping
  • Chocolate coated butter fingers

Summer Dishes for June, July & August

  • Smoked duck breast, crisp pancetta, rocket, pickled shallots and cherries
  • Pan fried sea bass, miso glazed aubergines, broad beans and toasted sesame seeds
  • Strawberry and white balsamic jelly with elderflower yoghurt and almond brittle
  • Gooseberry Eccles-style cakes for cheese

Autumn Dishes for September, October & November

  • Honey roast figs with blue cheese and walnuts
  • Pan fried guinea fowl breast with porcini, leek and bacon risotto
  • Pear and chocolate tart with pear liqueuer cream
  • Apple and blackberry turnovers

Winter Dishes for December, January & February

  • Beetroot, goats’ cheese, truffle honey tart
  • Peppered New Forest venison, soft polenta, kale, braising red cabbage, juniper and Madeira pan sauce
  • Sticky toffee pudding with salted toffee sauce
  • Florentines

Dishes may be subject to slight change to reflect the seasonal produce available.

£155.00

Seasonal Eating

Here at Chewton Glen we celebrate each season with dishes inspired by the time of year.

If you are looking for seasonal inspiration for casual entertaining, family dinners at home or are simply stuck in a rut with mid-week meals our Seasonal Eating classes are for you. With impressive flavours and minimum fuss we guide you through how to make the most of seasonal recipes. You will learn what can be made in advance or freeze and also how to adapt each recipe to use other ingredients depending what is in season when you recreate them again at home.

For seasonal dinner parties and entertaining with a flair for presentation you might be interested in our Seasonal Dinner Party classes.

Spring Dishes for March, April & May

  • Lamb wraps with roasted vegetables, harissa dressing, tzatziki
  • Hoisin braised pork belly, chargrilled broccoli with chilli and garlic
  • Polenta, almond and limoncello cake with vanilla mascarpone cream
  • Rhubarb, orange and ginger muffins

Summer Dishes for June, July & August

  • Dill crusted salmon with courgette and fennel salad
  • BBQ-style Jamaican jerk chicken with coconut “rice and peas” salad
  • Sticky blackcurrant and blueberry cake
  • Strawberry and raspberry slice tray bake

Autumn Dishes for September, October & November

  • Swedish meatballs with apple and celeriac remoulade
  • Braised chicken thigh, Portobello mushrooms, leek and chestnut pie
  • Baked pear, blackberry and stem ginger pudding
  • Plum, hazelnut and marzipan cake

Winter Dishes for December, January & February

  • Sausage and chestnut ragu filled conchiglie, parmesan crust
  • Butternut squash, sage, blue cheese and spinach bake
  • Sautéed pork tenderloin, New Forest cider, caramelised apples
  • Panettone and chocolate bread and butter pudding
  • Sticky ginger tray bake with crystallised stem ginger cream

Dishes may be subject to slight change to reflect the seasonal produce available.

£155.00

South American Street Food

Street food is a fantastic way of enjoying your cooking and being able to spend time with friends and family whatever the gathering. Just like street food vendors around South America you will be able finish off and serve your dishes in minutes rather than being stuck in the kitchen. In this class we will cover dishes to cover all tastes with soft tacos filled with smoky beef, empanadas packed with flavour, crispy and cheese bean quesadillas and a quintessential classic the ceviche. It’s not all savoury cuisine we use one of the most famous sweet treats in South America, dulche de leche (caramelised condensed milk), to sandwich together crumbly buttery coconut biscuits.

Chef Tutor - Rob Cottam

Course Dishes:

  • Carne asada tacos, salsa fresca, adobo cashews (soft corn tortilla tacos filled with flank steak in a smoky marinade, tomato based salsa, spiced cashews with sour cream) (demonstration and tasting)
  • Chicken, chorizo and red pepper empanadas (demonstration and tasting)
  • Drunken bean quesadilla melts with chimichurri
  • Peruvian seabass ceviche with lime, sweet potato and coriander
  • Alfajores (Coconut butter biscuits sandwiched with dulche de leche)

£175.00

Spotted, Potted & Pickled

Our resident forager Jen Williams will take you through the process to identify the best seasonal ingredients be it grown or foraged. Turning your bounty into delicious preserves using a mix of traditional and modern techniques. We will provide all of the ingredients and jars so that you will leave with a bag brimming full of your unique preserves. Jen will also show you around our kitchen garden and greenhouse as well as discussing where and when she forages ingredients on our estate.

Guest Tutor – Jennifer Williams

Dishes for April & May
Lime & Chilli Marmalade (Gold Award Winning National Marmalade Awards)
Rhubarb Chutney
Pickled Red Cabbage with Pink Peppercorns

Dishes for June, July & August
Strawberry and fizz jam
Raspberry and ginger preserve
Chewton Glen garden preserve
Creative cocktail syrups

Dishes for September & October
Spicy pumpkin chutney
Portuguese pumpkin and walnut jam
Chewton Glen Winter chutney
Quince jelly

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Sweet Enough!

If you want to have your cake and eat it without spiking your blood sugar and keeping carbs to a minimum, join us for our Sweet Enough day. Join chef Anna Middleton to learn how to make both raw and cooked delicious sweet treats and desserts. Recipe choices available during the day to suit gluten free, dairy free, paleo and plant based diets. 

Guest Tutor - Anna Middleton

Course Dishes:

  • Coconut pancakes
  • Raw chocolate cake
  • Strawberry cheesecake with fermented cashews or sunflower seeds
  • Brazil nut fudge
  • Low GI brownies and cupcakes

Dishes may be subject to slight change to reflect the seasonal produce available.

£175.00

Sweet Treats (Half Day)

Whether it’s an afternoon treat or a midnight snack our half day sweet treats class has the perfect recipes for you. Even if you have never made choux pastry before you will have beautifully puff and crisp profiteroles to fill with cream and top with salted caramel. There is also the chance to get creative with the artisan chocolate slabs as we’ll open up our whole store cupboard of dried fruits, nuts and spices for you to create 3 signature bars. And of course we’ll pop everything into packaging for you to take away and show off your treats (sharing optional!).

  • Artisan chocolate bar slabs
  • Salted caramel profiteroles

£85.00

Teen Chef - Spice It Up

Learning to cook is just part of our Teen Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 13 to 17.

Summer Holiday menu:

  • Creamy chicken masala with spiced greens
  • Naan breads
  • Rhubarb and ginger Pavlova

October Half Term menu:

  • Sri Lankan chicken curry with pilau rice
  • Iced sticky gingerbread and cinnamon loaf cake

Dishes may be subject to slight change to reflect the seasonal produce available.

£45.00

Teen Chef - Sushi and Souffles

Learning to cook is just part of our Teen Chef classes. Our interactive and hands on cookery classes will keep budding chefs entertained as well as teaching them about how we grow our fruit and vegetables in the kitchen gardens. They will of course get to eat the food they create and share it with family and friends after the class. For children aged 13 to 17.

  • Ricotta gnocchi with lemon and herb pesto
  • Decadent raspberry soufflés
  • Snack tins of hand rolled sushi

Dishes may be subject to slight change to reflect the seasonal produce available.

£45.00

The Best Of Bread

Looking for inspiration or to get to grips with your dough? We will take you through the what, why, when, where and how of bread making so that you can make the perfect loaf whatever the ingredient or shape.

At the start of the day you will meet our Baker who will show you around our new Bakery in The Kitchen, discuss our homemade bread for the hotel and of course give you some freshly baked bread to taste as inspiration for the day. We will then head back to the cookery school to get hands on with a variety of doughs. Celebrate our amazing kitchen garden and home grown ingredients with our signature clay flower pot loaf.

Whether you have 10 minutes or several hours at home to make a bread you will leave with breads, recipes and inspiration for any occasion.

  • Chewton Glen kitchen garden clay pot loaf
  • Focaccia
  • Goats' cheese, fig and honey bread
  • Chilli cheese corn bread
  • Spelt poppy seed buns (demonstration and tasting)
  • Tear and share cinnamon buns

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with this dietary requirement

£175.00

The Perfect Steak (Evening Class)

As well as learning the art of cooking the perfect steak you will about its journey from the farm to the butcher. We’ll take you through the differences between cattle, the cuts, the hanging and aging process and how to cook your steak to maximise its flavour and tenderness.

This will probably be one of the few opportunities you will get to taste a range of different cuts at the same time to really understand their flavour and texture difference. We will also cook a series of sirloin steaks from blue to well done to help you identify what your perfect doneness is (we’ve often had guests change how they like their steaks from this tasting, some preferring it less cooked than they thought they preferred whilst other more cooked).

No great steak would be complete without a great sauce so there will be a demonstration on how to make the perfect béarnaise sauce and for those after a bit more spice a classic South American chimichurri sauce.

Then the culmination of the session you will use your new found steak cooking knowledge to cook your own aged sirloin steak just the way you like it. We will rustle up the all-important chips for you. To help it all slip down Frankie, our Director of Wine, has chosen some fantastic wine and beer pairings for to choose from.

Please note that the majority of this class is an interactive discussion and demonstration of steak cooking with hands on cooking at the end. For a full day cookery class that includes steak cooking please see our Now You’re Cooking class.

£65.00

The Seafood Chef

Chewton Glen is fortunate to be right by the Hampshire/Dorset coastline, we have strong links to local and specialist UK suppliers who source the very best seasonal seafood available.

As well as discussing where and how to get the very best seafood you will get hands on preparing a variety of fish and shellfish. The dishes for this class are inspired by some of the most popular dishes featured on our main hotel restaurant The Dining Room's menu. We explore the use of herbs and spices with seafood dishes and a variety of cooking techniques to help you get the most out of every ingredient.

This class is suitable for those new to preparing shellfish and filleting fish and for those more experienced home cooks looking to improve their skills. Everyone will have their own lobster, scallops and a whole fish to fillet as well as preparing and cooking mussels and clams. Lunch will be a combination of dishes that you will have cooked and The Kitchen restaurant. After lunch the class continues and we will provide you with containers to take any of the dishes you would like home.

  • Baked hand dived scallops with smoked paprika and coriander butter
  • Thai lobster curry
  • Indian spiced mackerel recheado with green apple
  • Fricassee of poached Chalkstream trout, clams, peas and dill foam

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to fish, crustaceans or molluscs. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.

£175.00

The Tea Party

Old meets new in this quintessentially British of occasions. Following in the great tradition of the Captain Marryat afternoon tea in the main hotel drawing room and terrace we embark on a journey through sweet and savoury treats. Bake, slice and dice your way to the grand finale at the end of the class where you get to enjoy the fruits of your labour with a glass of fizz. We will take a break during the middle of the class for a delicious light lunch from our restaurant.

  • Watercress scones with salmon and lemon and dill cream cheese
  • Savoury choux buns: mushroom, chestnut and tarragon
  • Stem ginger shortbreads
  • Mini spiced apple loaf cakes
  • Lavender madeleines with elderflower cream

Dishes may be subject to slight change to reflect the seasonal produce available.

Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to gluten. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with this dietary requirement.

£175.00