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.
DurationPies, Pies, and Tarts menu to include:
Sausage and Chestnut Filo Log with Cumberland Sauce
Real Cornish Pasty
Roasted Vegetable Puff Pastry Tart.
Traditional raised Pork Pie
Sharp Lemon Sweet Pastry Tart
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.
Come along and learn how to make two fantastic handmade ‘Penistone Pork Pies’ using hot water pastry and a traditional savoury pasty with a melt in the mouth short crust pastry to take away and enjoy with the family.
During this one-day pastry cookery course at our renowned cookery school, you will learn how to make classic French patisserie, including delicate macarons, rich chocolate eclairs, and light-as-air choux pastry.
This intensive program is designed to meet the needs of students wishing to obtain a broad foundation in the art of pastry making, baking from viennoiseries, craft with chocolate and everything in between! You will receive training from our highly acclaimed pastry chef in our well equipped pastry l...
There’s nothing quite like the aroma of freshly baked donuts and the sight of them glazed with sugar! It’s the ultimate quick comfort food and in November, you’ll be baking your own donuts and decorating them just the way you like!
This was originally a one day course. I expanded it to run over 2 days and to show the different cooking processes for traditional dishes such as pies, the simplicity of pates (although they can be more complex) and terrines. These techniques go back in history and were part of the classic French s...
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