Cooking

Lou Hutton’s ‘food of course’ is a cookery school with a difference - it tailors courses to its student’s requirements and provides an entertaining and thorough insight into good food and how to prepare it, catering for people of every age and ability.

A professional cook with over 14 years teaching experience, Lou was the principal teacher at ‘Cookery at the Grange’ for four years and went on to set up her own catering business after freelancing all over the world, including France, New Zealand and Australia. But her real passion is teaching, and her success has been founded on the ability to instill confidence, enthusiasm and a sense of fun in all her students, along with an in-depth knowledge of good food.

Depending on the course, students can go on to tackle increasingly advanced and imaginative menus, including Pan Asian, Pacific Rim and Mediterranean dishes, with guest chefs brought in to enliven demonstrations and discussions, as well as visits to local markets and suppliers to discover how to source quality and the freshest seasonal ingredients.

Whether you’re looking for an in-depth course for working in a chalet, in a yacht’s galley, or simply a quick refresher on culinary skills, learning with ‘food of course’ gives students the most important ingredient of all - choice.

Cooking by Degrees

In just two weeks we will provide you with plenty of practical experience and equip you with all the confidence you will ever need when faced with the challenges of cooking.
You will learn to prepare simple and delicious recipes to keep you fit and healthy, whether you are on your own or cooking for family and friends.

The course covers an eclectic mix of modern and traditional recipes. In the early stages we cover basic and fundamental cooking methods, from making pastry to sauces and soups. As confidence develops we expand your waist and repertoire giving you the knowledge to prepare dinner parties to a budget.