The Waterside Inn will close for Christmas break as from the evening of Sunday 17th December 2023 and reopen on Friday 19th January 2024. The last date we are able to fulfill voucher orders is 1pm on Thursday 14th December. Orders placed after this time and date will not be processed until Friday 19th January 2024.
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The ultimate culinary experience …recreate the Roux magic at home!

We are delighted to unveil our exciting, state-of-the-art new Culinary School and Michel Roux Library, based at The Waterside Inn. A first for a three Michelin starred restaurant in the UK, the School is an inspired conversion of Alain’s late father, Michel Roux OBE’s riverside home, with interiors designed by Alain's wife Laura Roux. Created as a unique centre of culinary education and training for our own kitchen and front of house staff, we can’t wait to share it with our wonderful guests too.

A variety of bespoke, unique cookery classes, courses, demonstrations, and immersive masterclass packages will be on offer, to enjoy in a fun, relaxed and beautiful setting. Already boasting one of the best training kitchens dedicated to classic French cuisine in the UK, The Waterside Inn’s new School elevates the Roux culinary legacy, offering an exciting resource for people who share the Roux family’s passion for food and hospitality.

Cook with us and we will help you gain a better understanding of the products, the best cooking methods and techniques, not to mention the three Michelin star tips that make all the difference ….!

Culinary School Classes in Bray

More than just another cookery class, we offer an exclusive full day workshop that takes you beyond the cookery book and classroom! A comprehensive, fully immersive yet intimate learning, dining, and social experience like no other! Not only will you unlock some Roux culinary secrets, discovering special insider tips and techniques, to empower you for a lifetime in your own kitchen, you will also have privileged access to his Michel Roux’s private library to seek further inspiration amongst the treasured books that guided Michel, and now Alain, throughout their illustrious careers.

To support your tuition, in the safe hands of Roux protégé, Chef Instructor Michael Nizzero, you will be treated to a privileged, fascinating peek behind the scenes, meeting our industrious chefs at work in our main kitchen, one of the most important centres practising and teaching classic French cuisine in the UK. The spoils continue with an indulgent lunch and delicious wines served in our Michelin starred main restaurant. A chance to relax, before completing your course in our incredible culinary school, carefully designed in close partnership with Chefs Alain Roux and Michael Nizzero.

Alain Roux

One of the world’s finest, most respected chefs and a master pâtissier like his father, Alain brings a personal touch and contemporary flair to the classic French cuisine, for which The Waterside Inn is renowned.

“You’re not just learning recipes; you’re learning to take your cooking to the next level. We will share with you what has taken us years to master, with lots of fun along the way.”   Alain Roux

Chef Instructor, Culinary School photographed by Jamie Lau

Michael Nizzero

Michael’s career took off amidst the skyscrapers of Dubai. It was here that he rose through the ranks to become Chef de Cuisine. Returning to the UK in 2007, he took the Senior Sous Chef role at The Waterside Inn, where he worked alongside Michel and Alain Roux. After four years, Michael took the helm at Hostellerie La Briqueterie, Champagne, France, where at 28, he achieved a Michelin star, becoming the youngest Michelin-starred chef in France at the time. In 2015, he became Premier Sous-Chef at The Ritz, London, before moving to the Bath Priory as head chef in 2017.

Michael’s passion for teaching and his skills in the kitchen, make him the natural choice to lead the Culinary School’s operations.

Course Lessons

What you learn:

• Goat cheese pannacotta, beetroot carpaccio and Bonini Balsamic dressing
• Pumpkin gnocchi, salt baked root vegetables and artichoke coulis
• Vegan vanilla crème brulée and cherry sorbet

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• All aspects of making a stock and all sauce basics from stock
• Crab thermidor
• Classic osso Bucco with risotto Milanese
• Poached dover sole ballotine with new potato, seasonal vegetables and a selection of 3 sauces (Hollandaise sauce / Dieppoise sauce / Sauce Vierge

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• French garden pea soup flavoured with mint and sorrel quail marinated in sauce bois-boudran
• Seabass en feuilletage served with sauce beurre-blanc and warm julienne of winter vegetables
• Pistachio and raspberry macaron with raspberry sorbet

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person / £750.00 per couple | Register below

What you learn:

• Filleting round fish and different cooking methods – grilled, confit, BBQ
• Filleting flat fish and different cooking methods – poached, stuffed with mousse, braised, meuniere style
• Salmon: classic gravadlax, marinated, beetroot gravadlax
• St Jacques Parisienne

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Insight to the seasonality and the different types of truffle with Zak
• Where and how to get truffles, recognize them and test for freshness
• Make an artichoke and truffle ravioli with parmesan foam
• Pistachio and raspberry macaron with raspberry sorbet

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £540.00 per person | Register below

What you learn:

• Focaccia bread
• White bread with sourdough
• Cereal bread with sourdough
• Soda bread
• Shaping and baking techiques

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Double baked goat cheese souffle with tomato coulis
• Dark chocolate souffle
• Raspberry souffle with raspberry coulis

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Focaccia bread
• White bread with sourdough
• Cereal bread with sourdough
• Soda bread
• Shaping and baking techiques

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Crab salad flavoured with citrus, celery jelly and French radish savings
• Rack of lamb with herb crust, gratin dauphinois and spring vegetables “bouquetiere”
• Sables with blue berry moussse

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Chocolate egg making workshop
• Chocolate friture and pralines
• Malden cured smoked salmon and scrambled egg in puff pastry

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per Parent / Child pairing [suitable for 9 years of age and older] | Register below

What you learn:

• Chocolate egg making workshop
• Chocolate friture and pralines
• Malden cured smoked salmon and scrambled egg in puff pastry

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per Parent / Child pairing [suitable for 9 years of age and older] | Register below

What you learn:

• The history of cocktails
• Breakfast martini
• French 75
• Classic Old Fashioned
• Sidecar
• Gougere with mornay sauce
• New potato filled with salted cod brandade and hollandaise sauce
• Beef tartar with quail egg and potato gaufrette

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Instructor Michael and Yakovos, our Roux at Skindles Cocktail Master, will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.
• Take away bottle with cocktail

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £540.00 per person | Register below

What you learn:

• Discover the different types of fish and caviar
• History of wild and farmed caviar
• How to become knowledgeable about caviar
• Smoked cream and watercress coulis with Oscietra caviar served with blinis

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and Holly King of Kings Fine Foods, and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Instructor Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant in the company of Holly / Laura King. Relax and watch the river flow by!

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.
• Take away bottle with cocktail

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £590.00 per person | Register below

What you learn:

• Focaccia bread
• White bread with sourdough
• Cereal bread with sourdough
• Soda bread
• Shaping and baking techiques

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Avocado velouté with grapefruit, goat cheese and melba toast
• Vegan ravioli with morels mushrooms, sage pesto and 18yr old Bonini balsamic
• Vegan Valhrona dark chocolate mousse with granola and cherry sorbet

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Quick puff pastry: Apple tarte Tatin
• Short crust pastry: Croustade d’oeuf brouille au tourteau et moutarde de meaux
• Pate sucree: Dark chocolate and raspberry tart

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. Take home what you have cooked to enjoy at home.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Pistachio and cherry macaron and plated dessert
• Cinnamon and chocolate and orange macaron

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. Take home what you have cooked to enjoy at home.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Oeuf froid Albert with artichoke, truffle and smoked salmon
• Seabass in puff pastry, sauce vierge and fennel salad
• Souffle Grand Marnier

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• The history of cocktails
• Breakfast martini
• French 75 / Classic Old Fashioned / Sidecar
• Vegetable “shots”
• Beef carpaccio with grissini and “tonnato” sauce
• Selection of savoury “feuillete” and palmier
• Prawn tempura, served with a choice of dip (sweet & sour dressing / wasabi mayonnaise)

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Instructor Michael and Yakovos, our Roux at Skindles Cocktail Master, will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.
• Take away bottle with cocktail

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £540.00 per person | Register below

What you learn:

• Selection of flavoured hummus (beetroot, peas & mint, dry tomato) and quick flat break
• Tomato and watermelon gazpacho, Serrano ham and tomato bavarois
• Seabream and aubergine tartlet with basil and almond pesto dressing
• Crème Catalana and confit oranges

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Selection of flavoured hummus (beetroot, peas & mint, dry tomato) and quick flat break
• Tomato and watermelon gazpacho, Serrano ham and tomato bavarois
• Seabream and aubergine tartlet with basil and almond pesto dressing
• Crème Catalana and confit oranges

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Canapes: Salted cod brandade, garlic crouton and black olive tapenade
• Starter: Loch Duart salmon ceviche with avocado guacamole and citrus dressing
• Main: Beef wellington served with glazed carrot, fondant potato and red wine sauce
• Dessert: Chilled limoncello parfait with raspberries

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Canapes: Salted cod brandade, garlic crouton and black olive tapenade
• Starter: Loch Duart salmon ceviche with avocado guacamole and citrus dressing
• Main: Beef wellington served with glazed carrot, fondant potato and red wine sauce
• Dessert: Chilled limoncello parfait with raspberries

Your day with us …

08:30 – 17:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The inspiration continues, with a chance to indulge in a delicious light lunch with a glass of wine, served in the main restaurant. Relax and watch the river flow by!

Afternoon session: you will return to the Culinary School to complete your recipe and taste and review the results, together with Chef Michael, before departure.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Lunch including apéritif, canapés, two courses and a glass of wine.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £690.00 per person | Register below

What you learn:

• Jivara Chocolate mousse, lavender cremeux and berry compote
• Melon and sweet red pepper gazpacho
• Kirsh sabayon with summer fruits berries and lemon verbena oil
• Pistachio crème brulee and vanilla ice-cream

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below

What you learn:

• Jivara Chocolate mousse, lavender cremeux and berry compote
• Melon and sweet red pepper gazpacho
• Kirsh sabayon with summer fruits berries and lemon verbena oil
• Pistachio crème brulee and vanilla ice-cream

Your day with us …

08:30 – 14:00

Make yourself at home: meet your friendly host, Chef Instructor Michael Nizzero and share introductions whilst enjoying tea, coffee and pâtisserie, fresh from our kitchen.

Morning session: Chef Michael will lead the class starting with an overview and demonstration of what you will be cooking, with plenty of opportunity to ask questions along the way. Then it’s time to don your aprons, and decamp to your individual, fully equipped kitchen stations to commence preparations. Chef Michael will carefully guide you hands-on step-by-step, to help you work through the recipe, offering down to earth, easy to understand advice and practical guidance throughout.

Lunch: time to enjoy an apéritif and canapés, followed by a fascinating kitchen tour viewing at first hand our busy chefs at work. The day will culminate in sharing a lunch in the Culinary School eating what you have created that morning.

Class size: 6 maximum.

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipes to take home.

What to wear and bring with you:
• We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.

Price £390.00 per person | Register below
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tailored for you

Private Cookery Day

Bespoke, fun team-building, corporate and incentive days out…

Whether you’re looking for a lively, hands-on experience to bring you colleagues together, or to create some friendly competition whilst crafting some delicious dishes, cook up your storm with us!  Perhaps you want to spoil some special clients or treat and challenge some hardworking team members?  Whatever the requirement, let us help you create the ultimate, memorable, and deliciously creative day out!  Discover hidden talents whilst enjoying some light-hearted rivalry along the way!

Get in Touch!