Exeter Cookery School

Devon  •  Region:  •  Type: , , , , , , , , ,  •  Cost:
Yes, chef: Jim Fisher oversees a cookery class at Exeter Cookery School

Yes, chef: Jim Fisher oversees a cookery class at Exeter Cookery School

Basic ingredients: The soon-to-open (in early 2016) Exeter Cookery School is housed in a converted 1830s’ warehouse on the city’s quayside. Owners Jim and Lucy Fisher are no culinary rookies. They ran a successful cookery school in Dordogne, France, for several years before returning to their Devonian roots, so you’re in a very safe set of hands. They have the combined culinary and business know-how and contagious energy to make this a successful cookery school. The smart purpose-built kitchens have been kitted out for real home cooks. The emphasis is on hands-on cookery and making dishes from scratch – no bags of pre-mixed and weighed ingredients. Getting dirty hands is all part of the fun of cooking here. Courses range from butchery and French bistro to vegetarian and bread making. Half-day courses cost £70, while a full-day course costs £160. The couple also run pop-up cookery courses at two other venues in Devon: Topsham and Bridwell Park Estate.

They say: We believe you’re actually a better cook than you probably think you are. So, our job is to bring out what’s already in you and help you shine in the kitchen. Your job is to relax and have fun while you become a super-cook!

We say: This is a well thought through and fresh venture in a terrific location with access to fabulous West Country produce. The courses strike a nice balance between the professional and domestic kitchen and it’s refreshing to see the likes of ice cream and sauces on the cookery class calendar. Given Jim and Lucy’s background it is not surprising that the emphasis is on classic, French cuisine adapted to modern family cooking.

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Contact: Exeter Cookery School, 60 Haven Road, Quayside, Exeter, Devon EX2 8DJ

2 comments about Exeter Cookery School

  1. Brian McDonnell says:

    Thank you for your creme brulee recipe on YouTube from back in the days when you ran the Cook in France cookery school. I have been dining out on this recipe for the past two years. Everybody loves it.

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