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Raymond Blanc Cookery School at Le Manoir Aux Quat Saisons

The School
The Raymond Blanc Cookery School shares its pretty Oxfordshire countryside location with the wonderful Manoir Aux Quat'Saisons. The school in inclusive, catering for, in their own words, 'everyone who has a passion for food and wishes to have fun preparing it', at any level of expertise. With tuition from notable chefs Mark Peregrine and Steve Lyons along with Oxford Brookes University Professor Jeya Henry, it's the only cookery school in the world to offer the experience of watching, learning and practicing in the kitchen of a two Michelin star restaurant.

The Courses
The one-, two- and four-day courses at the Raymond Blanc Cookery School aim to teach the secrets of excellent cooking- as well as imparting a sound underpinning of the theory behind the dishes. There's a wide range of themes to choose from- all with Le Manoir guarantee of quality. All classes are hands-on, and students might opt for Artisan Bread Making, Garden To Plate, or the Intriguing Tastes & Textures from Elsewhere. To treat yourself, or if you can't decide on just one topic, try the multi-disciplinary Four Day Residential Course. The health-conscious need not miss out, with a course specialising in Nutrition.

Practical Info
All students leave The Raymond Blanc Cookery school with a certificate. Days typically commence at 9 a.m., and finish at 4.30 p.m., including lunch and morning and afternoon tea. Selected courses are residential and include breakfast and dinner. Non-residential guests are welcome to book luxury accommodation at La Manoir. Course prices range from £325- £900.




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Telephone:
+44 (0)1844 278881

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