Fermyn Woods Hall

Basic ingredients: Country house cooking in a grandly restored Victorian kitchen. Resident Cordon Bleu chef Emma Crowhurst (pictured, right) and “Lady AGA” Lucy Young steer students through day-long, hands-on classes that include Cosy Curries and Casseroles, Mediterranean Spring, Easy Entertaining and a special AGA Workshop. Days include lunch and an after-course feast.

They say:  Wherever possible we use seasonal and local produce and that includes our own organic beef and lamb from Longhorn cattle and Swaledale sheep reared in our 350-acre historic park.

We say: The Men in the Kitchen days have proved very popular. Stay over and explore the cracking wine cellar.