APRIL
6th April: Available/Partly Booked
13th April: FULLY BOOKED
20th April: FULLY BOOKED
27th April: Availability
MAY
4th May: Available/Partly Booked
11th May: Availability
18th May: Availability
25th May: Availability
JUNE
1st June: Availability
8th June: Availability
15th June: Availability
22nd June (Vegetarian Week): Available/Partly Booked
29th June: Availability
JULY
6th July: Availability
13th July: Available/Partly Booked
20th July: Availability
27th July: Availability
AUGUST
3rd August: Availability
10th August: Availability
17th August: Availability
24th August: Availability
31st August: Available/Partly Booked
SEPTEMBER
7th September: Available/Partly Booked
14th September: Availability
21st September: Availability
28th September: Availability
OCTOBER
5th October: Availability
12th October: Availability
19th October: Availability
26th October: Availability
NOVEMBER
2nd November: Availability
9th November: Availability
2009 Dates: Various 2009 dates available: please ask for details
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• Expert hands-on tuition in English
• All cooking ingredients, equipment and aprons
• An evening meal on the day of your arrival
• Breakfast and lunch each day
• Dinner (Monday, Tuesday, Thursday)
• A meal at our favourite local restaurant on Friday
• Tea, coffee and wine
• En suite centrally-heated accommodation
• Entrance fees to places visited
• Private and secluded pool
• Internet and Email access
• Recipe pack containing all the dishes cooked during your stay
Learn how to cook pastries, breads and soups
Select and prepare the best fish and shellfish
Butcher common joints of meat
Cook classic French and Italian sauces
Construct modern dressings
Master the art of stylish contemporary food presentation
• Hands-on practical tuition with an experienced chef
• All ingredients
• Utensils
• Aprons
• Breakfast
• Lunch
• Wine and beverages