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31 January 2012   

What's Cooking

The world's top chefs share their culinary secrets in classes that are both informative and fun.

The Raymond Blanc Cookery School, England

The Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons is for everyone who has a passion for food and enjoys preparing it. "Fun" is the word most often used by students to describe their one, two or four days discovering the secrets of the two-Michelin-star kitchens. And the results? Everyone from total novices through to experienced enthusiasts find their culinary skills transformed. More >

Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire, England


Buono Buonissimo Cookery School, Italy

In just a few short years, the Villa San Michele cookery school in Florence has become a world-renowned culinary destination. Host to gourmets from all over the globe and led by internationally famous chefs, it gives guests yet another reason to linger at a hotel already celebrated for its cuisine. Courses lasting from three hours to several days cover a wealth of topics from pasta to truffles, mushrooms to antipasti. More >

New for 2012! Pairing Tuscan food and wine, introduced by our sommelier, and special Italian desserts. Discover which wines will enhance your recipes and indulge in some spectacular sweet treats.

Villa San Michele, Florence, Italy

Sazon Cookery School, Mexico

Sazon is a delightful cooking school in a magnificent 18th century house adjacent to Casa de Sierra Nevada in San Miguel de Allende. Its wide range of acclaimed cookery courses cover different styles of Mexican cuisine, from traditional regional specialities to more contemporary favourites. A tour of local markets and places of culinary interest is all part of this lively experience. More >

Casa de Sierra Nevada, San Miguel de Allende, Mexico

More fun ways to learn...
Ubud Hanging Gardens, Bali - take a nature walk to local Ubud vegetable gardens then learn how to turn their produce into three exciting traditional dishes. More >

Hotel Monasterio, Peru - following a fascinating talk on the evolution of local Cuzco delicacies from the 16th century onwards, discover how to make them with our chef. More >