FAQ's

• How much does it cost?

• Do I need to pay a deposit, and when should I send the balance?

• Is there a damages deposit, as is normal with renting a gite for instance?

• How do I pay?

• Where are you?

• How long does the course last?

• What are the arrival and departure times?

• What do I need to bring with me?

• You say "hands-on" - what does that mean exactly?

• What if I'm squeamish about certain foods?

• Talking of certain foods - what kind of food will I be cooking?

• Is it safe?

• Can I take a copy of the recipes home?

• But, won't I get fat eating all that food!?

• I am worried that the other students will be way ahead of me in terms of skill and knowledge of food/art/photography.

• Should I bring towels and bedding, etc?

• I want to take part, but my partner/family doesn't - what is there in the area for them to do?

• I'm looking forward to the various included visits, but what if my partner/family want to come too?

€795 Euros if you are staying with us and taking part, €795 Euros if you are taking part, but staying elsewhere, and €445 Euros if you are just here for a holiday while your partner (or children) do the hard work in the kitchen.

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Do I need to pay a deposit, and when should I send the balance?

An initial deposit of 30% is required straight away in order to secure the booking. Please send the balance two months prior to the start of your cooking holiday.

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Is there a damages deposit, as is normal with renting a gite for instance?

No, but if you break something, you'll be on the naughty step! ;-)

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How do I pay?

You can pay in Sterling or Euros, by cheque or Direct Bank Transfer. Email us with your desired dates and preferred method of payment.

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Where are you?

We are situated in the Dordogne region of south west France near the pretty market village of St Genies. We are 200km east of Bordeaux, 50km west of Brive le Gaillarde, 15km north of beautiful medieval Sarlat and 10km south of Montignac (where you can visit the famous Lascaux cave paintings). The nearest hamlet to us that is recognised by the Michelin road atlas is Brégégère. That's about 2km north of us.

Limoges airport is 1hr 30mins away by car, and has Hertz and Avis car rental outlets on the doorstep. We do run a return transfer service, but, do to limited availability (we use our own vehicles on a first come first served basis) we require that you discuss flight times with us prior to booking flights.

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How long does the course last?

Your holiday starts on Monday afternoon, whereupon we will get you settled in and show you around. Join us later for a glass of bubbly, some pre-dinner nibbles and the complimentary evening meal.

See the cooking, painting and photography itineraries.

The courses looks like this:

• Monday is arrival day. Settle in with a stroll through the woods, relax by the pool or have a wander around our beautiful property

• Tuesday is a fairly busy day spent hands-on cooking our lunches and evening meals, painting in and around the property or snapping away with your photography tutor

• Wednesday morning we have a break and go to Sarlat market to shop for our lunch. 
  
  In the afternoon you'll be doing more of whatyou came here to do.
  
  The evening is your time to relax and gather breath, perhaps going out for a meal.

• Thursday is another pretty full day and the 'chefs' will be preparing lunch and dinner.

• Friday is yet another full day, but this time the 'chefs' will be planning, preparing and cooking the farewell evening meal.

• Sadly, your holiday ends Saturday morning.

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What are the arrival and departure times?

We ask you not to arrive earlier than 4pm on the Monday, and leave no later than 10am the following Saturday - the reason being that we need time to prepare for your holiday.

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What do I need to bring with me?

Everything you would normally need in a kitchen - aprons, knives, utensils etc - is already here. Just bring your normal holiday gear, although we would suggest some comfy shoes or trainers as there will be a fair amount of standing.

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You say "hands-on" - what does that mean exactly?

At certain establishments, such as at some formal cookery schools for instance, you are only allowed to watch the chef demonstrating his talents. We think that's like being back at school, which isn't our philosophy at all.

"Hands-on" means getting your hands dirty! We will all be preparing the ingredients together, then cooking it, probably in pairs. The chef will waft around prodding this and that, seeing that all's well and generally guiding and aiding you.

The artists and photographers will be getting lots of hands-on practice.

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What if I'm squeamish about certain foods?

Don't worry - we'll all just laugh at you!

Seriously though, when you book we will phone you to have a chat about what you would like to cook and what, if anything, you would definitely not want to cook.

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Talking of certain foods - what kind of food will I be cooking?

Classic French, contemporary English (the kind of food being cooked by the likes of Jamie Oliver, Gary Rhodes and Rick Stein), mediterranean, Pacific rim or fusion cuisine (lots of lime, coconut, chili, mango, lemon grass, etc), Italian and Mexican.

If there is anything that you're itching to try, let us know and we'll give it a whirl.

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Is it safe?

Yes, but you will be cooking in a semi-professional kitchen where the knives are sharp and there will be equipment and machines with which you may not be familiar.

However, we take safety very seriously here - there is a fully equipped first aid kit, and advice is always close at hand.

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Can I take a copy of the recipes home?

Yes - we give you a farewell pack full of the recipes you've cooked, as well as some photos of your time here (though we keep the embarassing ones to show future guests...).

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But, won't I get fat eating all that food?

Yes.

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I am worried that the other students will be way ahead of me in terms of skill and knowledge of food/art/photography.

Have no fear - we don't populate our courses with people of wildly different skill levels. We run 'soft activity' holidays which are meant to be relaxing.

Each course is tailor-made to suit all our guests on any particular week, so you will all be of more or less similar aptitude and competence.

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Should I bring towels and bedding, etc?

Included in the cost of your cooking holiday are: gas; electricity; heating; towels; bedding; washing machine. There is also free Email and Internet access.

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I want to take part, but my partner/family doesn't - what is there in the area for them to do?

Well, apart from the extensive grounds and pool at Bombel, we are perfectly situated for exploring the valleys of the Dordogne and Vezere rivers, with medieval Sarlat, Beynac, Montignac (where you will find the famous Lascaux cave paintings), and the colossal fortified church of St Amand de Coly all within half an hour's drive.  

We are surrounded by an abundance of easily accessible recreational and practical facilities such as: horse riding, fishing, golf, canoeing, cycling, walking, cinema, open-air markets, pre-history sites and museums.

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I'm looking forward to the various included visits, but what if my partner/family want to come too?

No problem, but please let us know in advance. If there's room, they can hop in with us. However, they will have to pay entrance fees, etc.

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