based on 179 reviews on 
Robert Stevenson
I was really looking forward to Proper Puddings and hoped it would be a great day but it actually exceeded my expectations. The hotel is beautiful, the staff were welcoming and brought me to the cookery school, and refreshments were offered on arrival. It was a definite perk that all ingredients were prepared and distributed while we watched a demonstration, and similarly our workstations were cleared up for us between dishes. The real highlights were the lead instructor, Millie and her colleague, Frances - every question was careful answered, the demonstrations were perfect and there was lots of hands on help at every stage. I left with some wonderful tarts and desserts and impressive new skills. I wouldn't hesitate to recommend it.
by Dr Wayne Crewe-Brown
A truly superb half-day under the tutelage of Millie and Quentin ....... Sauce just gets better and better! I’ll be enrolling for more courses in the near future and predict the facility will go from strength to strength.
Millie Simpson and her team are superb ...... they create a friendly relaxed atmosphere in which to learn and have some fun. Millie should have her own TV show!
by Tania
Cooking the Books. Loved this course. We made three incredible Roux recipes. Really hands-on and I mean really! Preparing pigeon and fresh scollops out the shell, baked in the shell. Then a gorgeous soufflé. I have learnt so much in a day. Chef Chris is really passionate and precise and supportive. You don’t have to wash or clear up so much help... and then there is wine pairing. Highly recommend.
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