Food lovers and amateur cooks of all ages and abilities are invited to take an exclusive sneak preview of the National Trust's first cookery school at Brompton Farmhouse, a beautifully renovated Georgian property on the Attingham Estate, near Shrewsbury.
Brompton Cookery School is set to launch in September 2009 but is already accepting bookings for its mouthwatering selection of half day, full day and evening courses through the newly launched website www.bromptoncookeryschool.co.uk
Chris Barber, Chef to HRH Prince Charles for 11 years and creator of countless award winning restaurants and food businesses, has helped to develop the courses and recipes and will be on hand during the season to keep an eye on things.
Located in a stunning barn conversion, complete with state-of-the-art kitchen, larder and elegant dining room, Brompton Cookery School is just footsteps away from founder Philippa Home's welcoming Bed & Breakfast where luxurious overnight accommodation is available for anyone wishing to stay in this picturesque corner of Shropshire.
Giving a tantalising taste of what's to come, Philippa says, "Our courses vary from half a day to a week and cater for everyone: beginners to advanced, young and old and those who wish to demo and dine. We also offer residential courses and specialised weekend breaks and will be organising corporate days for businesses to entertain clients or team build with staff.
Freshness is a core concern at Brompton and all our ingredients will be locally sourced. Students will be able to pick their own fresh herbs, vegetables and soft fruits from the vegetable garden and orchard here. Attingham Park will provide fruit and vegetables from their walled garden, beef from Longhorn cattle and venison from the herds that graze on the parkland. Game will come from the surrounding farm shoots.
To find out more about this exciting project, the first of its kind on a National Trust property, or to view the courses and book your place visit www.bromptoncookeryschool.co.uk or telephone 01743 761629.
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