The Cookery School at Braxted Park, combines a stunning location with award-winning chefs and a diverse range of courses to suit all abilities. We aspire to provide a high-quality service and an experience that you will never forget.
DurationMarinated Antipasti - Inspired by delicious Amalfi vegetables
Pizza Bianca – Crisp Crunchy Pizza from Ravello
Guanciali - Ravioli pillows with Potato and Mozzarella
Polpette – Meatballs with a rich Tomato and Oregano Sauce
Profiteroles con Sonsorpresa - Profiteroles with a Velvety Lemon Cream
Braxted Park was first recorded as a Deer Park in 1342 when it belonged to the Countess of Pembroke. Some three centuries later, Thomas Darcy II, abandoned the old house situated close to Braxted church, and built Braxted Lodge on the site of the present house in 1680. Peter Du Cane, a cloth merchant and entrepreneur subsequently lived at Braxted Lodge until 1803 when his son inherited the park carrying out extensive alterations to both the house and grounds. In 1841 the estate was passed on to a cousin, Charles Du Cane, who maintained it until, following his his death in 1889, the estate went into a gradual decline.
Braxted Park was eventually sold by the Du Cane family to William Boulton in 1919, who then sold it to The Plessey Company in 1947. The house was occupied by Sir Allen Clark, chairman of the company and subsequently by his son, Michael Clark. In 1955, 45 acres in the north-west of the old park was developed as a private golf course and this continues to flourish today. The estate is now owned and managed by Sir Allen Clark's grandson, Duncan Clark who, along with his wife Nicky, devote all their energies full-time to making Braxted a thriving and self-sufficient diversified rural business.
Orecchiette masterclass with fresh tomatoes sauce and burrata cheese
Of course, there’s absolutely nothing wrong with opening a bag of dried pasta – I do it every week – but I’d love you to try making your own. It’s fun, therapeutic and an amazing way to level-up a special meal – you don’t even need any special equipment!
Join us to learn how to create this classic, Italian staple plus accompanying sauces and you will be ditching those packets and jars!
There is nothing quite like freshly made pizza accompanied by a prosecco cocktail. In this class you will learn how to make both. Winner!
I believe that hands-on cooking classes are the best way to learn new skills in the kitchen. I know how much the British public love watching cookery programmes and reading food magazines but I’m also aware that many are daunted at the prospect of having a go themselves.
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