Basic ingredients: There’s a good looking earthiness to the courses offered at this farm-based cookery school near Truro run by brothers-in-law James Martin and head chef George Pascoe. The Pascoes have presided over Court Farm in Philleigh for five generations and the school adapts the likes of Granny Spear’s farmhouse recipes using fresh, seasonal Cornish produce. The smart but rustic kitchen provides plenty of elbow room for participants to get stuck into some seriously hands-on game, butchery and fish courses. There is also an option for vegetarians, two-tiered bread-making classes and Cornwall in a Day for anyone wanting to perfect the coveted Cornish pasty. Ranging from £100 to £130, each six-hour course provides a complete package of learning, demonstration, preparation, cookery and a hearty lunch with wine. There are plenty of tips and techniques to hone with Game Cookery teaching students to butcher an entire deer carcass, skin and joint pheasant and prepare a game terrine. And the team also boasts Johan the bushcraft guru and the aptly named Thom Hunt, a wild food expert and one of River Cottage’s “Three Hungry Boys”.
They say: We specialise in proper Cornish cooking to which chef George adds his own imagination and skill to create modern culinary masterpieces. Like all good Cornish chefs he loves working with fish, and has spent time training with a butcher. George is down-to-earth, great fun and very likeable. Rather like his food, really.
We say: Philleigh Way’s self-catering holiday cottage, Bos Eglos, which means “home by the church”, is a six-guest, old stable conversion. The eponymous church is the beautiful, St Philleigh and the 16th-Century Roseland Inn is within strolling distance. Guests can perfect their new-found culinary skills on the cottage’s AGA style cooker.
01872 580893; www.philleighway.co.uk/