The Courses - Swinton Park

Transcription

Swinton Park
HOTEL, RESTAURANT & SPA
RATES, PACKAGES & EVENTS 2014/15
Swinton Park is a much loved family home, and the staff who work here
often feel like family too! Susan and David Morris have been working here
since the day we opened, and the arrival of their first grandchild was a great
cause for celebration. It’s lovely to think that there is another generation
in the wings, and seeing William Cunliffe-Lister (aged 10) playing cricket
on his father’s team this year has been another reminder of that, alongside
Tony Hopwood (our Estate Ranger) with his son Peter.
Congratulations are also in order for Tom Lewis, our General Manager,
who is now a proud grandfather for the first time – and having organised
weddings at Swinton Park for many years it was the turn of Hannah
Hinchcliffe to celebrate her big day here with a ceremony in the Panelled
Room and party at the Deerhouse. Just to keep it in the family she married
Lee Rushforth who she met when he was working here in the kitchen.
Many congratulations to you all!
Welcome to
Swinton Park
2
It was our turn to congratulate ourselves in May this year
at the VisitEngland Awards, where we won the Silver
Award in Best Small Hotel category, and as the year
unfolds we will be following the progress of our chef
Thomas Pickard at the National Young Chef of the Year
along with our nomination in Food & Travel Magazine
for Best Rural Hotel. The proof of the pudding is when it
comes to TripAdvisor, with Certificates of Excellence being
awarded across the board to the hotel (also a Traveller’s
Choice Top 25 UK Hotel), Samuel’s Restaurant and
Swinton Bivouac (our glamping destination on the Estate).
As ever, we continue to expand and innovate,
and our newest arrival for 2014 is our Estate
Butcher Jimmy Scott. Jimmy arrived with three
sows (who have since farrowed!) and a boar,
and is now running a smallholding and butchery
service for Estate farmers – working closely
also with the kitchen and cookery school. His
excellent sausages are now on the breakfast
menu – and we are already looking forward to
our Christmas hams!
Top left: The Swinton Park gate house
Right: Our new Estate Butcher, Jimmy Scott
With kind regards
2014
Bedroom Information
Bedroom Rates
All rooms are on the first or second floor, with
double or twin beds and are equipped with direct
dial telephone, modem points, CD player, flat screen
TV, drinks tray and coffee/tea facilities. There is
complimentary WiFi access throughout the hotel.
A lift serves both floors and four of the bedrooms
are equipped with grab rails. Additional equipment
to enable mobility is available in all bedrooms.
Cots and Z beds are available at a charge of £35 per
night including breakfast. Children under 8 years are
asked not to eat in Samuel’s restaurant after 7pm.
There is a children’s menu available all day and the
private dining room will be available for family use
whenever possible, allowing parents with younger
children to enjoy a relaxed meal together.
Dinner
inclusive
Bed &
Breakfast
*Winter Break Rate
Please note that the following rooms are in a ‘quiet
zone’ in the hotel where bookings for children and
dogs in bedrooms are not permitted: Beverley,
Whitby, Headingley and Haworth.
Room
Type
Dinner
inclusive
Bed &
Breakfast
In all other rooms, guests are welcome to bring their
dogs. There is a charge of £25 per dog per night.
Dog beds are provided. Guests are asked not to
allow their dogs into the areas of the hotel where
we serve food and not to leave them unattended in
their rooms.
Suites
£415£535
£340£460
£332£428
£272£368
Dukes
£395
£320
£316
£256
Earls
£365
£290
£292
232
Barons
£325
£250
£260
£208
The Long Weekender
Knights
£275
£195
£212
£156
For bookings on a Sunday or
Monday night, a special bed and
breakfast rate is available from
£165 per room, per night.
Dinner inclusive packages are available for one night
stays on Sunday or Monday and two night stays for
the rest of the week. Bed and breakfast rates are not
available for Friday and Saturday night bookings.
Winter Break rate*
All rates are per room per night including VAT, subject to availability and valid
until 31st March 2015.
Applies to two night stays,
Tuesdays to Thursdays from
17th November 2014 to 31st
March 2015.
Excludes 23rd December 2014 to 1st
January 2015 inclusive. Cannot be
combined with any other offer.
t: 01765 680900 | e: [email protected] | w: www.swintonpark.com
Special Offers and Packages
Summer Getaway
Holiday Heaven
8th June-4th
September 2014
Stay with us for three, four or five nights during
any school half term or holiday and enjoy
fantastic rates for accommodation, inclusive
of dinner, bed and breakfast for adults as well
as complimentary beds and meals for children
sharing the same room.
Swinton Park is at its
best in summer with
the gardens in full
bloom, home-grown
produce on the menu
and a host of activities
to enjoy on the Estate and the nearby Yorkshire
Dales. A short break really isn’t long enough to
experience all the hotel can provide, so why not
stay for three nights and enjoy savings of 20%
on the following:
• A lunch or dinner at Swinton Bivouac, in
their wonderfully rustic café on the edge of
the moor.
• A relaxing Spa treatment of one hour or more
• Learning some new culinary skills on an adult,
teenager or children’s cookery course*
What’s more we’ll treat you to a pre-dinner glass
of champagne on your third night*
Each of the above savings may be used once
during your stay and are subject to availability.
Offer applies to both B&B and Dinner inclusive
bookings, Friday and Saturday nights excluded.
*Excludes Deerhouse Cook and Lunch course. Predinner glass of champagne applies only when dining in
Samuel’s restaurant.
4
The private dining room will be available for
family use whenever possible, allowing parents
with younger children to enjoy a relaxed
meal together.
From £275 per room, per night
Saturday nights excluded. Offer applies to a maximum
of two children, up to 12 years old. Children may order
from the bar and children’s menu, as an alternative to the
restaurant menus.
Bon Viveur
30th August, 27th September
Join us for a night of foodie decadence. Arrive
on Saturday afternoon by 4pm, for a one hour
cookery demonstration with Stephen Bulmer,
our Cookery School Chef Director. You’ll learn
the professional tips and techniques behind
one of his signature dishes while he entertains
you with anecdotes from the Michelin-starred
restaurants he has worked at.
After a pre-dinner glass of Virginie T, the
exclusive new Champagne created by Virginie
Tattinger of the famous Reims dynasty, choose
from either Head Chef Simon Crannage’s Classic
menu in the elegant surroundings of Samuel’s
restaurant or a second helping of Stephen
Bulmer, at a Chef’s Table, with dinner prepared in
front of you in the informal surroundings of the
Cookery School.
From £285 per room
Dining choice must be pre-booked. Please advise if you
would like to upgrade to a Signature Tasting menu and
selected wines.
Unless otherwise stated, all special offers and packages are subject to availability, apply to new bookings only, cannot be combined with any other
offers and are based on double occupancy in standard rooms. Christmas, New Year & Valentine’s excluded. Rates valid until 31st March 2015.
Saturday
Arrive for check in from 3pm. Your car will be
valet parked and bags delivered to your room.
Alternatively, if you would prefer to travel by
train, we can arrange chauffeur-driven collection
from the station.
After settling into your room, join the house
party and join in with the afternoon activities of
your choice:
The Downton Experience
• Reeling rehearsal or falconry display
• Afternoon tea
• Bridge and other card games
• Relaxing in the Drawing Room with the papers
and piano music
• Taking a stroll in the grounds
18th-19th October 2014:
One night, please see programme below.
For a little extra indulgence, why not book a
spa treatment?
6th-7th March 2015, 16th-17th October 2015:
Two nights, please contact us for further details.
After pre-dinner drinks to the accompaniment
of a harpist, a grand gala dinner will be served
at long tables in Samuel’s restaurant, hosted by
Lord and Lady Masham. Dress black tie and posh
frocks (period dress optional).
Experience the genuine country house party
weekend, as portrayed in Downton Abbey and
which has taken place throughout the history of
Swinton Park. Hosted by Lord and Lady Masham,
whose family have owned the Swinton Estate
since the 1860’s, the weekend is filled, in true
traditional country house party style, with a
variety of country pursuits and activities from
which to choose.
Sunday
After breakfast at leisure in the dining room or
in your room, the morning is free for guests to
choose from a programme of activities available
between 10am-12pm (supplements will apply):
• A trip to Newby Hall, home of the real Lord
Grantham, for a private VIP tour of the house
• A ‘safari’ drive into the Parkland to see the
fallow deer; a chauffeur-driven tour of the
Swinton Estate and Yorkshire Dales; or a
drive to the Bothy Hut on the moors for
morning coffee
• Morning service at Masham Church
• Clay-pigeon shooting lesson at the Shooting
School; fly fishing casting lesson on Home Lake
or sea trout and salmon fishing on the River
Ure; or pony trekking on the Swinton Estate
Morning coffee will be served to those
remaining in the house, followed by sherry and
Bloody Marys after guests return from their
activities. After a traditional Sunday lunch,
guests can enjoy a guided walk in the Parkland
before departing.
The gourmet menu will feature traditional dishes
with ingredients sourced from the Estate. Wines
will be served to complement each course.
Reeling will commence after dinner. Coffee and
Petit Fours will be served in the Snooker Room.
From £525 per room for one night.
Foodie Heaven
Dine out in style with this overnight gourmet
package. Enjoy one night’s accommodation with
a cream tea on arrival, pre-dinner Champagne
cocktail, seven course Signature Tasting Menu
in Samuel’s restaurant, an hour in our exclusive
use spa and a Chef’s Kitchen gourmet gift
on departure.
From £310 per night, for two guests
6
Cycling Breaks
Walking Breaks
With all the excitement of the Grand Départ
of the Tour de France in Yorkshire in 2014,
there is no hotter place to come cycling. Stay a
night at Swinton Park at the heart of the Tour
de France route and cycle a section of your
choice, or a number of routes on the Swinton
Estate and Yorkshire Dales (maps provided),
with complimentary Swinton Park Land Rover
drop off or collection included for Dukes and
Suites bookings.
Take to the hills
and enjoy the great
outdoors, exploring
the Yorkshire Dales
safe in the knowledge
that all the creature
comforts await you
at the end of the day.
There are two walking
packages available:
This package is based on two guests sharing a
room and includes accommodation, dinner and
breakfast. You are welcome to use the Swinton
Park bikes – standard or electric – and helmets
free of charge when booking this package, or
if you bring your own bikes we will include a
complimentary hose down. To soothe those
aching limbs on return, we have included an
hour in the exclusive use spa plus a half hour’s
treatment each.
The Swinton Estate Rambler
Explore the 20,000 acre Swinton Estate with a
selection of walking guides and rucksack picnic.
At the end of a hard day, enjoy an hour in the
spa and a 30 minute walker’s massage each.
From £190 per person, per night
From £335 per room, per night (inc. dinner).
The Dales Explorer
Walk from Swinton Park to either the Yorke
Arms or Blue Lion, in a neighbouring Dale, with a
free walking guide and free baggage delivery to
your destination.
Please see page 3 for our B&B and Dinner
inclusive accommodation rates.
For those who like to indulge a little more,
we also have hampers available, together
with the use of a Bothy Hut on the moors,
complete with a blazing fire and sweeping
views of the landscape.
Gourmet Weekends
New Programme for 2015:
18th-19th September 2015:
Revisiting German wines and the Delights
of Portugal
We are ringing the changes in 2015, with a new
Gourmet Weekend programme to showcase
some of the great food and wine regions of the
world, with expert guest speakers to share their
wonderful produce.
27th-28th November 2015:
A Celebration of Yorkshire Produce.
Two Nights: From £600 per room, per night
One Night: From £485 per room
Non-resident Tutored Tasting & Dinner with
wines: £155
Available as a two night or one night weekend,
the programme will comprise:
• Afternoon tea
• Pre-dinner tutored wine tasting
• Gourmet dinner created to complement a wine
flight selected and introduced by our experts
• Three demonstrations and tasting sessions,
exploring the ‘terroir’ in depth
• Tea & scones for guests staying a second night
• Pre-dinner tutored wine tasting
• Gourmet dinner created to complement a wine
flight selected and introduced by our experts
• An optional ‘safari’ through the deer park after
breakfast on Sunday
Please see our website for full details.
Gourmet Weekends 2014
Rooms are still available for Gourmet
Weekends in 2014. Please see our website
for dates and programme details.
From £725 per room for two nights
From £395 per room for one night
Gourmet Weekend Wine Lunches:
Featured Regions and Expert Guests:
6th – 7th February 2015:
Minervois and the Languedoc
Roger Barlow of Gerrard Steel and Floris Lemstra
of Chateau de Canet will introduce the region
and the Minervois appellation in particular,
focusing on the art of wine blending, with the
opportunity to blend a wine yourself.
Enjoy a tutored tasting with our featured
Gourmet Weekend wine experts, together with a
two course lunch menu showcasing the ‘terroir’.
An additional charge applies of £40
per person. Also open to non residents.
13th-14th March 2015:
Leading Wines from Australia and
New Zealand
BonCoeur Fine Wines introduce Warren
Adamson of Craggy Range and Chris Hancock
MW of Robert Oatley Wines, who will take you
on a journey from the vineyard to the tasting
room, with food and wine matching, and Riedel
will explain the benefits of decanting and
correct glassware.
The Red Carpet Treatment
Romance
Spa Time Fun for the Girls
A Night of Romance
Spoil the one you love with a special treat.
Enjoy a night’s accommodation with a glass of
pre-dinner Champagne and Signature Tasting
menu at dinner.
From £300 per room per night.
Please see our website for details of our “Setting the
Scene” proposal packages
For someone who’s special – these packages
can be included as part of any accommodation
booking, for the ultimate indulgence for you or
your loved one.
Decadence£70
VIP gift and Champagne on ice, late check-out.
Celebration£145
Chocolates on arrival, Champagne on ice, flowers
and a back, neck and shoulder massage for one.
Quality Time
£175
Massage for two, chocolates on arrival,
Champagne on ice and flowers in your room.
Night Out
£120
Luxury manicure and pedicure, head neck and
shoulder massage, facial cleanse, tone and
moisturise and professional make-up.
Total Transformation
£155
Spa session, revitalising mini facial, full body
La Stone massage, mud wrap and body tone
and moisturise.
8
Valentine’s 2015
13th-14th February 2015
Book early and look forward to a romantic
Valentine’s break, for some quality
time together.
Enjoy two nights’ accommodation with dinner
from the Classic menu on both nights, with the
option to upgrade to the Signature Tasting menu
on the night of your choice, or join a Chef’s Table
in the cookery school (pre-booking essential).
A bottle of Champagne and chocolate-dipped
strawberries will be awaiting you in your room
on arrival and you will receive a romantic gift
on the second night. Don’t forget to book a Red
Carpet Treatment for some of our additional
VIP gifts.
From £299.50 per room per night
Spend some quality time with your closest
friends at The Spa at Swinton Park, to relax,
indulge and catch up on the all important gossip!
We offer two types of spa experience – Time
with the Girls Half Day includes the luxury of an
individual treatment for each guest and lunch in
the private dining room, while the Afternoon with
the Girls includes a traditional Full Afternoon Tea
in the Drawing Room (or on the Terrace in the
summer months) and mini-treatments for you
all to enjoy together in the spa.
Both packages include the use of the new cedar
hot tub and sauna in the spa which will be
booked for your exclusive use. Guests are also
very welcome to enjoy a walk in the 200 acres
of landscaped parkland with lakes, woodland and
gardens to enjoy.
From £60 per person.
Spa Events & Packages
Spa Heaven
Enjoy a one night Spa Heaven stay at Swinton
Park. This package includes accommodation
with dinner in Samuel’s restaurant on our Classic
menu, plus a half bottle of Champagne and
chocolates in your room on arrival.
New Spa, New You
In anticipation of our new spa opening later this
year, we have taken the opportunity to upgrade
the products and treatments we offer, to provide
outstanding results that are also gentle on the
skin and kind to nature.
Thalgo
Experts in marine based skin care and spa
therapies for almost 50 years, Thalgo draws on
the riches of the ocean to create exceptional
beauty treatments and skincare products.
Whether your concerns are hydration,
rebalancing or anti-ageing, Thalgo will have a
product to suit you, including facials, massages
and wonderful rituals. Please see our website for
full details.
Looking Good, Feeling Great
Looking good through the summer is all about
grooming, so in addition to our ever popular
Jessica GELeration manicures and pedicures,
we have also introduced Perron Rigot, the luxury
French hot wax treatments that reduce redness
and discomfort, to leave skin soft and nourished.
Spa treats include one hour in our exclusive use
spa (pre-booking essential), a pre-treatment
fruit tea or juice and a one hour treatment either
on day of arrival or departure – with a 20%
discount for pre-booked treatments.
All our face, body, beauty and complementary
therapy treatments are available within the
package rate, although supplements will apply
for Thalgo Anti-Ageing Facials and the Thalgo
Polynesian Ritual.
From £195 per person
Available Monday – Thursday, rate based on two people
sharing a room. Partner’s rate of £100, includes dinner
and breakfast but excludes all other package benefits.
An Afternoon Indulgence
Have an indulgent beauty, body or
complementary therapy treatment for an hour,
followed by a cream tea for two in the comfort
of the Drawing Room, Terrace or Relaxation
Lounge. (Available Monday-Friday, includes one
treatment from selection offered).
£75 per person.
Man Space
Treatments and grooming for gentlemen
are no less important. Most of the
treatments we offer are also suitable for
men. Please see our website for details.
Our new spa facility is planned to open at the end of
2014. The packages listed may be revised and some
supplements may apply.
Parkland Events
Hunter Gatherer
Saturday 16th August
Take outdoor living to a new level as you spend
a day in the parkland learning to hunt with
ferrets and birds of prey, forage for edible, wild
ingredients and then prepare and cook a meal
over an open fire, before relaxing to enjoy it in
the Deerhouse. The day is spent with falconer
Sophie Abbott and wild food expert Chris Bax
and will appeal to anyone with an interest in
countryside skills and getting back to nature.
£95 per person.
Deerhouse Lunches and Suppers
26th July, 2nd & 3rd August,
6th & 7th September
Plan ahead for some relaxed, alfresco dining
this summer with our barbecue dining events
held at the charming, rustic Deerhouse, out in
the parkland. At lunchtime we offer a barbecue
cookery course and lunch, where guests from
each party can help grill lunch under the careful
tuition of Cookery School Chef Director Stephen
Bulmer. Non-cooking guests and children are
10
welcome to watch or enjoy the grounds before
joining the cooks for lunch.
Alternatively, join our convivial Deerhouse
Gourmet Barbecue Supper, where guests
relax with a Pimm’s while Steve cooks them a
delicious barbecue meal.
Deerhouse Lunch:
One hour cookery class and lunch – £40
Non-cooking lunch guest – £25, child – £15
Deerhouse Supper – £35 per person.
(both including a glass of Pimm’s on arrival)
Guests will be seated together at a single large table for lunches and suppers.
Garden Events
Swinton Bivouac
Garden Design Days
Tuesday 1st July & Monday 28th July 2014
Garden Lunches
14th & 21st July, 4th August 2014
13th April, 18th May, 1st & 22nd June,
13th & 27th July, 10th August 2015
Join the celebrated gardener Susan Cunliffe-Lister
for a two course lunch, a garden talk over coffee
and then a guided tour of the grounds. Each lunch
is themed on either the parkland and lakes or the
walled garden. The parkland lunches concentrate
on the restoration of the landscape and the
planting programme in the grounds. Susan will
give an insight into her gardening style, and
guests will be given a tour up to the parkland to
view the daffodils or rhododendrons and azaleas.
Join Susan Cunliffe-Lister for a Garden Design
Day and learn about planting, planning and
designing both a kitchen garden and the
gardens in the parkland. The day will include
an account of Susan’s experiences of designing
two very different walled gardens – the award
winning ornamental one at Burton Agnes in
East Yorkshire, and the highly productive one
here at Swinton Park designed for growing fruit,
vegetables and herbs for the hotel’s kitchen and
cookery school. The history and design of the
18th Century landscaped parkland at Swinton
Park is also covered, including the story of its
restoration following 30 years of neglect.
Throughout the day practical and constructive
tips and suggestions are given for both planting
and cultivation. The day starts at 11:00 am with
a talk from Susan followed by lunch and then a
tour of the garden and a question and answer
session, ending at about 4:00pm.
£75 per person – the maximum number in a
group is 8.
The walled garden lunches will include produce
from the garden, with recipe cards from our chef
Simon Crannage. Susan will explain her choice of
produce, with tips for cultivation and harvesting.
£35 per person
Swinton Bivouac at Druid’s Temple
The Druid’s Temple, an 18th century folly, is
located within a plantation of trees on the edge of
the moors, a short drive from Swinton Park – or
a pleasant walk for the more adventurous. Close
by is Swinton Bivouac, the Estate’s glamping
destination with gift shop and charming café
barn, where a variety of events and children’s
activities are run throughout the year.
5th July: Tour de France – Live Band and BBQ
10th July: Shakespeare’s Comedy of Errors
performed by The Handlebards
29th July: Teddy Bears’ picnic
10th August: Guided family walk with Angela
Harker from Feet in the Clouds
13th December-4th January:
Woodland Festive Trail
20th & 21st December: Santa’s Visit
See www.swintonbivouac.co.uk for details and prices.
11
Families
Family Dining Room
The private dining room will be available for
family use whenever possible during school
holidays, so parents with younger children
can dine together in a relaxed and informal
environment. Children may order from the
children’s and bar menus as an alternative to the
restaurant menus.
At Swinton Park, we take pride in making our
families and smaller guests feel particularly at
home. Children staying at the hotel enjoy goody
bags on arrival, an indoor play area with dressing
up and crafts, an outdoor play area with castle
den, swing and slide, as well as a nature trail in
the grounds. Bikes, croquet, boules and kites are
also available in the Boot Room.
The hotel bedrooms are particularly spacious
and the Semerwater room has a sofa bed with
the option of an adjoining room with twin beds
and shower room, creating a family suite.
Children’s and Teenagers’
Cookery Courses
Children’s and Teenagers’ Cookery Courses are
held at half terms and in the school holidays, by
experienced children’s tutor Maggie Harvey.
Please see pages 10 & 11 of the cookery school section for
more details.
12
Please see Holiday Heaven on page 4 for fantastic family
accommodation rates during school holidays.
Hallowe’en
Daytime Trail: 27th October-2nd November
Fright Night: Friday 31st October
Follow the spooky nature trail
in the Parkland, or experience
the thrills of ‘Fright
Night’ when ‘real’
ghouls and monsters
jump out at you
from the shadows.
Ghost stories in The
Library afterwards.
Day Event: £4 per
person, including gift (under 2’s half price)
Fright Night: £5 per person
Proceeds from Fright Night to Masham Young Farmers
Swinton Park Birds of Prey
Falconry is an activity that children of all ages
can enjoy and is a great family experience. A
visit to the aviary will enable you to meet the
birds or watch them as they fly to your hand.
There’s an eagle and Harris hawks, as well as
owls that all Harry Potter fans will love.
Falconry experiences from £25
The Summer Holiday Falconry Club
Wednesdays 6th, 13th, 20th & 27th August
10:30-11:30am
New for 2014. Get behind the scenes with
falconer Sophie Abbott and learn all about
conservation of Birds of Prey, their natural
habitats and the day to day skills required to
care for the birds and fly them at the aviary.
£15 per child (pre-booking essential)
Foodie Events
As the year progresses into autumn and winter,
the bounty of the shooting season starts to
arrive in the kitchen and the dishes become
more hearty, featuring game dishes enriched
with wine-based sauces and accompanied by
tasty root vegetables and mushrooms foraged
on the Estate.
The Estate Produce Lunch Menu is available
Tuesdays to Saturdays during the periods
advertised, but must be pre-booked. In addition
to a delicious three course lunch, guests will
receive a seasonal Swinton Estate gift at the end
of lunch, perhaps flowers from the Walled Garden
or a foodie gift made using Swinton Estate
produce. Guests are welcome to take a stroll in
the grounds and Walled Garden, at their leisure.
£25.95 per person, advance booking required
(Sunday lunch excluded).
Estate Produce Lunches
15th July-17th August: Walled Garden
19th August-5th October: Grouse
28th October-30th November: Partridge
& Pheasant
For 2014, Simon Crannage continues with his
three course lunch menus that champion the
produce sourced from the hotel’s Walled Garden
or from the Swinton Estate, and celebrate the
arrival of the produce with each season.
The Glorious Grouse Dinner
Thursday 14th August
Join us to celebrate the beginning of the Game
Season, with grouse sourced from the moorland
on Swinton Estate and seasonal produce (both
wild and cultivated) from the parkland and Walled
Garden. The black-tie evening starts with
pre-dinner Champagne, and dinner is served with
fine wine carefully selected to complement each
dish, and introduced by our local wine merchant.
Special B&B rates from £140 for attendees,
subject to availability.
£65 per person (including wine).
Foodie Events
Christmas Events
Guest Chef Tables – New for 2015
As a treat for foodie guests, we have invited
some of our Michelin-starred chef friends from
around the UK to host Guest Chef Tables, at
Swinton Park, showcasing their cuisine.
Limited to just 12 guests, these evenings provide
an opportunity for you to talk with the chef as
you watch him at work, creating his signature
dinner menu for you to enjoy.
25th April:
Paul Foster, Mallory Court, Leamington Spa
Paul’s career has taken him to The French
Laundry, Le Manoir, Sat Bains, and the BBC’s
Great British Menu. His natural modern British
cuisine focuses on purity of flavour, using wild
and seasonal ingredients.
From £95 per person
Please see page 12 of the cookery school section for
details of Stephen Bulmer’s Chef Tables.
Wine Appreciation Lunches
13th September & 1st November 2014
7th February, 14th March, 19th September
&28th November 2015
11th April:
Marcus Eaves, Pied à Terre, London
A former Midlands Young Chef of the Year and
winner of the Gordon Ramsay Scholarship,
Marcus’s modern, exquisite cuisine justly
deserves its Michelin star.
14
Enjoy a tutored tasting and two course lunch
with our visiting wine experts.
For details of 2014 dates – please see our website, for
2015 dates see page 7.
£40 per person
Carols by Candlelight
Wednesday 3rd December 2014
Join us for Swinton Park’s first Christmas
concert, with carols from the acclaimed
Yorkshire Voices and readings from distinguished
Yorkshire men and women. This will be a
candlelit affair, with the castle resplendent in
festive decorations.
The concert is followed by a four course gala
dinner in Samuel’s restaurant. A magical evening,
with ticket sales in aid of The Prince’s Trust,
the youth charity helping disadvantaged young
people to get their lives back on track.
£95 per person (including dinner with wine).
Preferential accommodation rate available.
Christmas and New Year Breaks
Please see our website for details of our
Christmas and New Year festive house parties.
Christmas Events
Christmas Lunch
Party Night
2nd-20th December
18th December – for individual parties of 4
or more
Join us for a delicious festive lunch in Samuel’s
restaurant or one of our private dining rooms,
depending on group size. Choose from a seasonal
three course menu, with coffee and petit fours.
£25.95 per guest (Sunday lunch excluded).
Celebrate Christmas in style at our fabulous
party nights. Enjoy a pre dinner drink, three
course seasonal dinner menu, coffee and petit
fours, followed by dancing until 1am.
£50 per person, for parties of 4 or more.
Festive Afternoon Tea
2nd-20th December
Treat family and friends to a full afternoon
tea, served in the best of tradition with mince
pies, mulled wine, Christmas cake and all
the trimmings. Take a stroll in the grounds,
admire the decorations and relax in front of a
blazing fire.
£25 per person
(£15 for children aged 12 and under).
For party guests wanting to book
accommodation on 18th December there is a
special bed & breakfast rate available of £125
per room (single) and £150 (double).
Festive Cookery Courses
Chef’s Christmas Tables
Learn some new seasonal recipes and
professional techniques to get ahead with
preparations on our Festive Fare and Christmas
in a Box cookery courses.
Lunch and Dinner:
18th, 19th & 20th December
Please see page 4 of the Cookery School section for
further details.
Relax and let Cookery School Chef Director
Stephen Bulmer entertain you with a festive
lunch or dinner, as he prepares a gourmet menu
in front of you around the Demonstration Table
in the stylish, informal surroundings of the
Cookery School.
Lunch: £35 per person
(including a glass of bubbly).
Dinner: £55 per person
(including a glass of bubbly).
Christmas Gift Vouchers
Dining, spa, accommodation breaks,
falconry experiences and cookery
courses make wonderful
Christmas presents and
can all be given as gift
vouchers. Please see
shop.swintonpark.com
or call us for details.
Calendar of Events
JULY 2014
JULY 2014 cont’d
AUGUST 2014 cont’d
1st
Garden Event
Garden Design Day
3rd Parkland Event
Cricket Match
5th
TOUR DE FRANCE
Le Grand Départ
5th
Swinton Bivouac Event
Tour de France Band and BBQ
6th Cookery School
Half Day Course
The Ultimate Sunday Lunch
7th- Teenagers Two Day Course
8th Cookery Bootcamp
10th Swinton Bivouac Event
‘The Comedy of Errors’
by William Shakespeare,
performed by The
Handlebards
11th
Cookery School
Day Course
Dishes for Seasonal
Entertaining 3 – Summer
11th Chef’s Table
Seasonal Dinner Party
14th Lunch Event
Garden Lunch –
Walled Garden
14th- Cookery School
15th
Two Day Course
Cooking with Star Quality –
French Cuisine
15th
Lunch Event
Estate Produce Lunches –
Walled Garden start
18th Cookery School
Day Course
Modern British Cookery
19th Cookery School
Day Course
Fish & Shellfish –
Mediterranean
21st Lunch Event
Garden Lunch –
Walled Garden
25th Cookery School
Day Course
Bread Making
26th Deerhouse Lunch
26th Deerhouse Supper
27th Cookery School
Day Course
Southern Italian Cookery
28th
Garden Event
Garden Design Day
29th S winton Bivouac Event
Teddy Bear’s Picnic
11:30am-2:30pm
26th C
hildren’s Half Day
Cookery Course
Beginners (10-14 years) –
Morning Session
26th Children’s Half Day
Cookery Course
Afternoon Session
27th Parkland Event
Falconry Club
Cookery Course
Confident Cooks (10-14
years) – Morning Session
Cookery Course
years) – Afternoon Session
28th Teenagers Day Course
Basic Cookery Skills
Intermediate Cooks
29th
Chef’s Table
30th Cookery School
Half Day Course
Italian Cookery for Beginners
30th Afternoon Demonstration
Cookery Demonstration by
Stephen Bulmer (4-5pm)
AUGUST 2014
1st
Cookery School
Day Course
2nd Deerhouse Lunch
2nd Deerhouse Supper
3rd
Deerhouse Lunch
4th Lunch Event
Garden Lunch –
Walled Garden
6th Parkland Event
Falconry Club
8th Cookery School
Half Day Course
Thai Theme
9th
Cookery School
Day Course
French – Provençal Dishes
9th Chef’s Table
French – Provençal Dishes
10th
Cookery School
Day Course
Middle Eastern
10th Swinton Bivouac Event
Guided Family Walk with
Angela Harker from ‘Feet in
the Clouds’
13th
Parkland Event
Falconry Club
14th
Dinner Event
Glorious Grouse Dinner
16th Garden Event
Hunter Gatherer
17th Lunch Event
Walled Garden end
19th
Lunch Event
Grouse start
20th Parkland Event
Falconry Club
23rd
Cookery School
Day Course
Indian Cookery Masterclass
25th SUMMER BANK HOLIDAY
Cookery Course
Mini Chefs (6-9 years) –
Afternoon Session
SEPTEMBER 2014
4th
Cookery Club Morning
The Perfect Steak & Chips
4th Cookery Supper Evening
The Perfect Steak & Chips
6th Deerhouse Lunch
6th
Deerhouse Supper
7th Deerhouse Lunch
7th Parkland Event
Cricket Match
13th Lunch Event
Wine Appreciation Lunch
13th Cookery School
Day Course
13th Chef’s Table
16th
Two Day Course
Cooking with Star Quality
19th
Cookery School
Half Day Course
Beginners Italian Cookery
SEPTEMBER 2014 cont’d
OCTOBER 2014 cont’d
NOVEMBER 2014
20th
Cookery School
Day Course
Indian Masterclass
25th
Authentic Green Thai Curry
25th
Cookery Supper Evening
26th
Cookery School
Day Course
French Cuisine – Normandy
and Brittany
27th
Cookery School
Half Day Course
Middle Eastern Cookery
27th
Afternoon Demonstration
Cookery Demonstration by
Stephen Bulmer (4-5pm)
27th
Chef’s Table
28th Cookery School
Half Day Course
12th
Cookery School
Half Day Course
16th
Cookery School
Day Course
Wild About Food
17th Cookery School
Day Course
Dishes for Seasonal
Entertaining 4 – Autumn
18th
Hotel Event
Downton Experience at
Swinton Park
21st Two Day Course
French Cuisine
24th Cookery School
Half Day Course
25th Cookery School
Day Course
Indian Masterclass
Cookery Course
Afternoon Session
27th Garden Event
Hallowe’en Daytime
Trail Opens
28th Lunch Event
Partridge & Pheasant start
Cookery Course
Morning Session
28th
Children’s Half Day
Cookery Course
Afternoon Session
29th
Cookery Course
29th
Cookery Course
30th
Teenagers Day Course
31st
Intermediate Cooks
31st HALLOWE’EN
31st
Garden Event
Hallowe’en Fright Night
31st Chef’s Table
1st
OCTOBER 2014
2nd Cookery School
Half Day Course
French Cuisine
3rd
Cookery School
Day Course
Northern Italian Cookery
4th
Cookery School
Day Course
Dishes for Seasonal
Entertaining 4 – Autumn
4th Chef’s Table
5th Lunch Event
Grouse end
5th
Cookery School
Day Course
Bread Making
9th Cookery Club Morning
The Secrets of Making Great
Pasta – Ravioli of Butternut
Squash, Sage Butter
The Secrets of Making Great
Pasta– Ravioli of Butternut
Squash, Sage Butter
10th Cookery School
Day Course
Fish Cookery – Pacific Rim
11th Gourmet Weekend
One Night
11th Pre-Dinner Demonstration
Wine Tasting and Canapé
Demonstration
Lunch Event
1st
Gourmet Weekend
One Night
2nd Cookery School
Half Day Course
2nd Garden Event
Halloween Daytime
Trail Ends
5th BONFIRE NIGHT
Preparation and Cooking of a
Game Bird – Roast Partridge
with all the trimmings
Preparation and Cooking of a
Game Bird – Roast Partridge
with all the trimmings
7th
Cookery School
Day Course
8th
Cookery School
Day Course
Game Cookery
9th REMEMBRANCE SUNDAY
11th
Two Day Course
14th
Cookery School
Half Day Course
Thai Cookery
21st
Cookery School
Day Course
22nd
Cookery School
Day Course
Dishes for Seasonal
Entertaining – Winter
22nd
Chef’s Table
23rd
Cookery School
Day Course
Game Cookery
28th Cookery School
Day Course
28th
Chef’s Table
29th Cookery School
Day Course
French Cuisine – Gascony
30th Cookery School
Half Day Course
30th
Lunch Event
Partridge & Pheasant end
Calendar of Events
DECEMBER 2014 cont’d
FEBRUARY 2015
24th- Christmas at
26th Swinton Park
24th CHRISTMAS EVE
25th
CHRISTMAS DAY
26th BOXING DAY
30th- New Year at
1st Swinton Park
31st NEW YEAR’S EVE
5th
JANUARY 2015
DECEMBER 2014
3rd
4th
Carols by Candlelight
Cookery School
Half Day Course
Christmas in a Box
5th
Cookery School
Half Day Course
Christmas in a Box
6th
Cookery School
Half Day Course
Christmas in a Box
7th
Cookery School
Day Course
Festive Fare
11th Cookery School
Half Day Course
Festive Aga Cookery
12th Cookery School
Day Course
Festive Fare
13th
Festive Woodland Trail starts
13th Cookery School
Day Course
Festive Fare
18th Chef’s Table Lunch
Festive Theme
18th Chef’s Table Dinner
Festive Theme
19th
Chef’s Table Lunch
Festive Theme
19th
Chef’s Table Dinner
Festive Theme
20th Santa at Swinton Bivouac
20thChef’s Table Lunch
Festive Theme
20th
Chef’s Table Dinner
Festive Theme
21st Santa at Swinton Bivouac
1st NEW YEAR’S DAY
4th
Festive Woodland Trail ends
12th Cookery School
Two/Five Day Course
Professional Development
Two Day Course – Meat,
Poultry & Game; Baking &
Desserts
14th
Cookery School
Three/Five Day Course
Two Day Course – Bread
Making; Fish & Shellfish;
Mediterranean & Middle
Eastern Food
22nd
22nd Cookery Supper Evening
23rd Cookery School
Day Course
24th
Cookery School
Day Course
Dishes for Seasonal
Entertaining 1 – Winter
24th
Chef’s Table
26th
Cookery School
Two/Five Day Course
Two Day Course – Meat,
Poultry & Game; Baking &
Desserts
28th
Cookery School
Three/Five Day Course
Two Day Course – Bread
Making; Fish & Shellfish;
Mediterranean & Middle
Eastern Food
31st
Cookery School
Day Course
ookery Club Morning
C
The Perfect Steak, Chips
and Béarnaise Sauce
5th
The Perfect Steak, Chips
and Béarnaise Sauce
6th
Cookery School
Day Course
French Cuisine – Gascony
6th Gourmet Weekend
One Night
7th Lunch Event
Wine Appreciation Lunch –
Minervois and Wine Blending
7th
Hotel Event
Tutored Tasting and Gourmet
Wine Dinner
8th Cookery School
Day Course
French Cuisine
12th
Cookery School
Half Day Course
Beginners Italian Cookery
13th
Cookery School
Day Course
Fish & Shellfish – Atlantic
14th ST. VALENTINE’S DAY
14th Chef’s Table
Italian Cookery
15th
Cookery School
Half Day Course
16th
Cookery Course
Afternoon Session
17th
Cookery Course
Morning Session
Cookery Course
Afternoon Session
Cookery Course
18th
Cookery Course
19th
FEBRUARY 2015 cont’d
MARCH 2015 cont’d
APRIL 2015 cont’d
20th T
eenagers Day Course
Intermediate Cooks
Classic Spanish Tapas
26th
Classic Spanish Tapas
27th
Cookery School
Day Course
French Cuisine – Normandy
& Brittany
28th
Cookery School
Day Course
28th Chef’s Table
20th
Cookery School
Day Course
Fish & Shellfish – Atlantic
21st Cookery School
Day Course
Dishes for Seasonal
Entertaining – Spring
21st Chef’s Table
22nd
Cookery School
Day Course
26th
Cookery School
Half Day Course
Bread Making
27th
Cookery School
Day Course
Middle Eastern
28th
Cookery School
Day Course
29th Cookery School
Half Day Course
30th
Cookery Course
Afternoon Session
31st
Cookery Course
Morning Session
31st
Cookery Course
Afternoon Session
4th
Cookery School
Day Course
5th
EASTER SUNDAY
6th
EASTER MONDAY
Intermediate Cooks
9th
Cookery School
Half Day Course
Thai Cookery
10th
Cookery School
Day Course
Cookery for Beginners
11th Cookery School
Half Day Course
French Cuisine
11th Guest Chef Table
Marcus Eaves of Pied à Terre,
London
12th
Cookery School
Half Day Course
13th Garden Event
Garden Lunch – Daffodils
17th
Cookery School
Day Course
Bread Making
18th Cookery School
Day Course
19th
Cookery School
Day Course
Fish & Shellfish – Pacific Rim
23rd
Moroccan Chicken Tagine
23rd Cookery Supper Evening
Moroccan Chicken Tagine
24th Cookery School
Day Course
Dishes for Seasonal
Entertaining 2 – Spring
25th
Cookery School
Half Day Course
25th
Guest Chef Table
Paul Foster of Mallory Court,
Leamington Spa
28th
Two Day Course
Italian Cookery
MARCH 2015
1st
Cookery School
Day Course
Bread Making
6th
Hotel Event
Downton Experience
Weekend
6th Cookery School
Day Course
Tapas
7th Cookery School
Day Course
Cookery for Beginners
9th- Cookery School
10th Two Day Course
French Cuisine
13th
Cookery School
Day Course
Tastes of South East Asia
13th
Gourmet Weekend
One Night
14th Lunch Event
– Leading wines from New
Zealand & Australia
14th
Hotel Event
Tutored Tasting and Gourmet
Wine Dinner
15th MOTHERING SUNDAY
19th Cookery School
Half Day Course
Spanish Cuisine
APRIL 2015
1st
Cookery Course
1st Children’s Half Day
Cookery Course
2nd
3rd GOOD FRIDAY
4th
EASTER SATURDAY
Swinton Park Cookery School
COURSE PROGRAMME & RATES 2014/15
Stephen Bulmer
After spending the
early part of my career
in Michelin-starred
restaurants, working
for top chefs including
Raymond Blanc and
Georgio Locatelli, I
moved into teaching
because I found my
greatest pleasure was
in sharing what I have
learned and then watching others – whether
young chefs or home cooks – master new skills
and achieve results beyond their expectations.
My courses are designed to feature the finest
dishes I have come across in my career. Every
recipe includes the best techniques I have found
for achieving consistent success and is designed
to provide a base for a further range of dishes
with seasonal variations.
This approach means that whether you are
a beginner wanting to learn basic skills or an
experienced cook wanting to develop a broader
recipe repertoire, the dishes we cook will always
be exciting and appealing.
Our facilities are fantastic, upgraded last
summer with the latest Gaggenau appliances,
creating the workspace for everyone to cook,
hands-on, at the same time.
2
Our ingredients are second to none, with
the Walled Garden, Swinton Estate and local
countryside providing an abundant natural larder
on our doorstep.
Our Courses
People come on cookery courses for all kinds of
reasons – for the sheer joy of learning new skills
to entertain family and friends, for new recipe
ideas to make daily cooking more interesting
and for novices, children and teens to learn the
basic skills. Professionals also come for creative
inspiration and enhanced skills development.
For those wanting to immerse themselves
in new dishes, we have a range of two day
and one day courses, ranging from the more
intensive ‘Cooking with Star Quality’ course for
advanced cooks, to our step-by-step ‘Cookery
for Beginners’ course which will teach basic
techniques to novices.
Courses between these two extremes will suit
most regular home cooks. They feature a variety
of themes, derived from the great culinary
regions of the world and are offered in both full
day and half day durations.
• Two day courses give you the opportunity
to study a theme in depth and the time to
develop more complex dishes over two days
• One day courses give you the opportunity
to cook through a selection of recipes on a
given theme, learning the key techniques that
underpin it.
• Half day courses focus on the preparation of a
three course lunch, which guests then sit down
to enjoy after the hard work is completed.
For those with less time to spare, we also run
Cookery Club Mornings and Supper Evenings,
providing guests with the opportunity to perfect
the skills behind a single classic dish, building
up a repertoire of restaurant-style dishes with
regular attendance.
Meanwhile, our Chef’s Tables and occasional
weekend Demonstrations provide an
opportunity for those who would like to watch a
professional chef in action.
So come and join me to enhance your
techniques, explore new ideas and take your
cooking to the next level.
Partners are welcome to join two day, one day and half day classes for meals. Please see page 13 for details.
The Chefs
Maggie Harvey
Prett Tejura
Maggie Harvey
teaches our
Children’s and
Teenagers’
cookery courses.
Prett is the brains behind the highly successful
Curry Cuisine spice label and also runs our Indian
Cookery Masterclass Day Courses. With her
roots in India, but now based in Yorkshire, she
will teach you the secrets of making authentic
curries and accompaniments with ingredients
that can be obtained in the UK.
Maggie has spent
the whole of her
career teaching
cookery to children
and teenagers,
running courses
for the youngest
of ages with the
most basic skills,
right up to older
and more intensive
levels. She is constantly developing new
techniques and recipes and her courses both
engage and inspire – combining an element of
challenge with supportive encouragement and
thoughtful tuition.
Maggie also runs a successful home-baking
business, making a variety of cakes and breads.
She is a prize-winning baker who appeared in the
BBC Country Show cook off where she beat TV
chefs Valentine Warner and Ed Baines, winning
first prize with her date and walnut scones at
Nidderdale show.
Chris Bax
Chris is the instructor on our Wild About Food
half day courses, and also our Back to Nature
foraging and survival skills courses. Chris trained
as a chef, before venturing into wild food.
As recently seen on BBC’s Countryfile, Chris
is passionate about living from the land and
preserving rural skills.
Course Themes
One Day & Half Day Courses
Aga Cookery/Festive Aga (Half Day Course)
Learn how to make restaurant-quality dishes on
your Aga. Steve will guide you through a range of
seasonal recipes, showing you how to make the
most of the Aga’s unique attributes.
Bread Making (Day Course)
An introduction to bread making by hand,
teaching the core techniques to make a range of
delicious breads such as Baguette, Wholemeal,
Seed Bread and Focaccia.
Christmas in a Box (Half Day Course)
Make a complete Festive feast for six people, to
take home and freeze for use over Christmas.
Cookery for Beginners (Day Course)
For those with minimal experience in the
kitchen, a course to give you the skills and
confidence to enable you cook a range of
delicious dishes.
Cooking with Star Quality (Day Course)
Restaurant-style dishes drawing on a range of
cuisines with more complicated techniques,
suited to more experienced home cooks, who
will typically have attended several cookery
courses previously. Dishes typically include:
• Crab & Ginger Tortellini with Monkfish.
• Grilled Artichoke Salad with Poached Quail Eggs.
• Assiette of Lamb – cooked three ways.
• Passion Fruit Tart and Sorbet.
4
French Cuisine (Day Courses)
Three courses featuring the cooking of our
favourite French regions:
• Gascony – Rich, hearty dishes such as Confit
of Duck, Cassoulet and Prune & Armagnac Tart.
• Normandy & Brittany – Classic Breton fish
dishes to delicious Normandy apple desserts.
• Provence – Aromatic dishes including Lamb
with a Tian of Provençal vegetables and
Lavender Crème Brulée.
Dishes for Seasonal Entertaining
(Day Course)
Including bread, starter, main course and
dessert – there are four menus to choose from
encompassing a wide range of culinary themes,
enabling you to build up a compendium of
seasonal recipes across a year.
Festive Fare (Day Course)
New inspiration for the Festive season,
with some refreshing interpretations of
traditional dishes.
Fish & Shellfish (Day Courses)
Featuring dishes from countries bordering the
oceans and seas renowned for their fabulous
fish and shellfish, these courses will include
techniques for filleting and breaking down
shellfish as well as great recipes:
• Atlantic – Favourite dishes from Britain
and Northern France made with Haddock,
Mackerel, Sole and shellfish.
• Mediterranean – Flavourful, sun-filled dishes
reminiscent of holidays in Provence, Liguria
and Andalucía.
• Pacific Rim – Fragrant recipes featuring the
distinctive spices of Thailand, Japan and India.
Game (Day Course)
Steve will teach you how chefs create delicious,
tender game dishes. Includes preparation, boning
and portioning techniques for easy serving,
as well how to make a game sauce and all the
traditional accompaniments.
Italian Cookery (Day & Half Day Courses)
Three courses to cover key cookery techniques
as well as regional specialities:
• Italian for Beginners (Half Day course) –
Essential techniques for making pasta, risotto
and seasonal pesto, with a delicious zabaglione
to follow.
• Northern Italian (Day Course) – Rich
flavourful dishes featuring the wild mushrooms
and game of Piedmont, Venetian fish dishes
and Tuscan baking.
• Southern Italian (Day Course) – Dishes
redolent with sunshine and sparkling seas,
featuring the delicious seafood and verdant
produce from Amalfi, Capri and Naples.
Dishes typically included on each course are listed on our website
The Courses
Course Themes
Middle Eastern (Day Course)
The ‘hot’ cuisine of the moment, featuring
the fragrant spices and exciting flavour
combinations of Morocco, Tunisia and the
Lebanon, including classic dishes like Pheasant
Pastilla and Iman Bayeldi.
Modern British (Day & Half Day Course)
Traditional local and seasonal ingredients
recombined with imagination and flair to create
appealing new dishes.
Spanish Cookery (Half Day Course)
Learn to make a classic Paella and a range of
Tapas dishes that showcase the intense flavours
of Spanish cuisine.
Tastes of South East Asia (Day Course)
From street food to dim sum, learn the
techniques to make authentic Oriental dishes
Thai Cookery (Half Day Course)
Understand how to use indigenous ingredients
such as tamarind, lemongrass, galangal and
fish sauce to create the distinctive balance
between hot, sour, salty and sweet flavours that
underpins authentic Thai dishes such as Pad Thai
and Green Curry.
Ultimate Sunday Lunch (Half Day Course)
Discover the secrets of making the perfect
Sunday roast lunch, including how to get all the
elements ready at the same time.
Prett Tejura –
Indian Masterclass Day Course
23rd August, 20th September
& 25th October 2014
Prett’s Indian Masterclass
is a hands-on one day
class, designed to teach
you the essential skills
that underpin Indian
cookery. With dishes
covering a range of
breads, curries, vegetables
and desserts, you will
understand the key
combinations of spices, herbs and specialist
ingredients that will enable you to create
authentic Indian meals. Dishes that will typically
be covered during the year include:
• Chettinad Chicken Curry
• Gulab Jamon
• Lamb Rogan Josh
• Celebration Biryani
• Indian Roast Chicken
Chris Bax & Stephen Bulmer –
Wild About Food Day Course
16th October 2014 & 8th May 2015
Foraging for wild ingredients has never been
more popular. Nothing beats the excitement
of finding your own wild ingredients, collecting
them at the peak of freshness and turning them
into a delicious meal. Knowledge is everything,
however, to identify what is safe from what isn’t.
Well known expert forager Chris Bax leads the
course, to give us the benefit of his expertise.
Course Structure
The course starts at 10am and includes both
hands-on practicals and demonstrations. Lunch
is served at the cookery school demonstration
table and the course ends around 3pm.
Course Structure
After coffee at 9:30am, the course starts at
10am with a morning foraging expedition in
the Parkland led by Chris. Guests then return to
the cookery school to create delicious goumet
dishes from their finds with Stephen Bulmer,
which are eaten as they are made, before the
course ends at 3:30pm.
£140 per person
£120 per person
The Courses
Themes
Primarily featuring dishes based on French
Michelin-starred cuisine, we have added a
second course featuring a stylish take on Italian
classics, building on Steve’s experience working
with the Michelin-starred Georgio Locatelli.
Dishes typically include:
French Cuisine
• Braised Lemon Sole with Scallops, Lemon
Sabayon and Noilly Prat Jus
• Poached, Stuffed Chicken with Wild Mushrooms
• Chocolate Plate
Stephen Bulmer Two Day
‘Star Quality’ Course
Summary
These two-day hands-on courses are aimed
at the experienced home cook who will
typically have attended several cookery
courses previously.
Showcasing restaurant-style dishes and
professional presentation techniques, these
courses provide an opportunity to study
a subject in depth, covering a wider range
of skills than is possible in a single day and
including dishes that need advance or twostage preparation.
6
Italian Cuisine
• Hake with Fennel and Cimi de Rappa
• Pork with a Mustard Fruit Crust, Borlotti Beans,
Tomato Sauce
• Torta della Nonna
Please see website for more details.
Course Structure
Day One: Arrive at 9:30am for coffee, for
the course to start at 10am. Guests will cook
throughout the day, stopping for a light lunch
served at the demonstration table. From 3:30pm
to 7pm there is a break for guests to relax, enjoy
the hotel facilities and change for dinner, before
returning to the cookery school to help put
the finishing touches to the day’s work before
enjoying a relaxed dinner in the Cookery School
Dining Room.
Day Two: The course resumes at 10am with
a day of cooking with a break for a light lunch
at the demonstration table. The course ends
at 3:30pm.
£310 per person.
Partners are welcome to join the class for dinner on day
one and lunch on day two, subject to availability.
Pre-booking essential.
Partner’s Lunch – £35 per person
Partner’s dinner – £45 per person
The Courses
Stephen Bulmer Half Day Course
These hands-on morning classes feature the
preparation of a delicious three-course menu.
Stephen Bulmer One Day Course
Summary
A one day, hands-on course including lunch.
Covering a variety of themes, the six dishes
featured in each course will give you a wide
range of technical skills and recipe ideas.
Steve has selected dishes that will teach a core
technique from which several variations can be
made. With a lifetime of teaching experience
and recipe ideas gained from working in top
restaurants all over the world, Steve will
send you home confident in your new skills
and brimming with ideas to expand your
recipe repertoire.
Courses are graded according to the level of
experience necessary, but the majority of day
courses are aimed at those who are regular
home cooks and do not require any specific
prior knowledge. Our ‘Cooking with Star
Quality’ courses cover more advanced skills for
experienced home cooks.
Course Structure
The day starts with coffee at 9:30am, before
the class begins at 10am. The course will
be a combination of hands-on cooking and
demonstrations, featuring six dishes, followed
by lunch served at the cookery school
demonstration table, ending around 3:30pm.
‘Star Quality’ Day Course – £175 per person,
Weekend Day Course – £160 per person,
Mid Week & Beginners Courses – £140
per person
Book all four “Dishes for Seasonal
Entertaining” courses at the same time,
for a whole year’s repertoire of dishes, and
receive a 10% discount on the total price.
Menu themes are based on the great cuisines
of the world including French, Italian, Modern
British, Spanish, Thai and our ever popular
Ultimate Sunday Lunch. Each dish is selected to
demonstrate a core technique, with further ideas
to provide a range of variations.
Menus of the dishes typically included are
available on our website.
Course Structure
The day starts with coffee at 9:30am, before
the class begins at 10am. The course will end
at approximately 12:30pm when lunch will be
served in the cookery school dining room or at
the Demonstration Table.
£80 per person (From 1st January 2015: £95
at weekends, £85 weekdays)
Partners are welcome to join the class for lunch, subject
to availability. Pre-booking essential.
Ultimate Sunday Lunch, 12s and under - £17.50
Partners are welcome to join the course for lunch, subject
to availability. Pre-booking essential.
The Courses
Thursday Cookery Club Mornings
& Supper Evenings
Deerhouse Cook & Lunch Course
During the Spring and Summer we offer a
barbecue cookery course and lunch at the
Deerhouse, where guests can assist with grilling
the meat, fish and vegetables for lunch under
Steve’s careful tuition. Non-cooking adults and
children are welcome to join the cooks for lunch.
Dishes typically include:
• Asian-Style Crisp Pork Belly, Pad Thai Salad
• Lamb Kofte, Cous Cous with Spices, Seeds &
Herbs, Mint Yoghurt
• Grilled Chicken Paillard, Classic Caesar’s Salad
• Grilled Masham Sausages,
Grilled Halloumi Cheese (vegetarian)
• Selection of Grilled Vegetables
Followed by a choice of seasonal desserts.
Cooks one hour course and lunch – £40
Non-cooking lunch guest – £25
Child’s lunch (12 years and under) – £15
Please see page 10 of the hotel pages for
Deerhouse Suppers.
8
Master a classic restaurant dish at these regular
Thursday courses, with Steve at the helm to
explain the key techniques step by step. He will
show you how the professionals make it look so
easy, using tried and tested recipes from some of
the best restaurants in the world.
Cookery Club Mornings
Club Mornings run during term time and start
at 11am with an hour’s cooking followed by a
convivial lunch. Why not come with a friend and
make it a regular event?
£35 (5% off for a series of four)
15% discount on Thursday spa treatments of one hour or
more, for Cookery Club guests.
Supper Evenings
Supper Evenings start at 7pm with an hour’s
cooking followed by supper around the
Demonstration Table, including one of Steve’s
delicious desserts and coffee.
£40 per person
Cookery Club and Supper Evenings focus on
one classic restaurant dish for each course.
Dishes on this season’s calendar include:
• The Perfect Steak, Chips and
Béarnaise Sauce
• Authentic Green Thai Curry
• The Secrets of Making Great Pasta – Ravioli
of Butternut Squash, Sage Butter
• Preparation and Cooking of a Game Bird –
Roast Partridge with all the trimmings
• Classic Spanish Tapas
Professional Development Courses
Stephen Bulmer: Professional Development Courses
12th-16th January, 26th-30th January 2015
In addition to courses for amateur cooks, Stephen Bulmer also runs cookery
courses for professional chefs and cooks, the commercial focus of which will
also suit those looking to develop a career in the catering industry. These
courses will give smaller businesses and less experienced chefs ideas to
improve the range and quality of the dishes they offer, to make their menus
more appealing, as well as new techniques to help them deliver consistent
quality, reduced wastage and improved profitability.
Steve has that rare combination of skills to unlock their potential. He has
trained to the highest standards at Michelin-starred restaurants, but also
has hands-on, commercial experience from running his own restaurant
and cookery school. He can help deliver effective, practical solutions for all
types of catering businesses.
The courses are aimed at those with regular experience of professional
catering, so are fast paced and intensive. Subjects offered include:
Two Day (Monday & Tuesday): £300 per person
• Meat, Poultry and Game
• Baking and Desserts
Three Day (Wednesday-Friday): £450 per person
• Bread Making
• Fish & Shellfish
• Mediterranean and Middle Eastern Food
Taken together as a five day course: £600 per person
Dishes typically included can be seen on the website.
Preferential accommodation rates are available on request.
Children’s Cookery Courses
Children’s Half Day Courses
It’s never too soon to start learning to cook.
Maggie Harvey will inspire children to develop
a love for home-made food and explore new
tastes while having fun in the kitchen. Running
each half term and in the Easter and summer
holidays, courses are divided by age and ability,
to enable young cooks to develop their skills. All
children will take home an apron, certificate and
recipes at the end of their course.
Private Children’s Bookings
Mini-Chefs – 6-9yrs
£50 per child
Lots of hands-on experience as children master
the basic skills. An afternoon session, with goody
bag to take home.
Basics for Beginners – 10-14yrs £60 per child
Designed to build confidence in the kitchen,
teaching techniques children can try at home
such as bread making and essential knife skills.
The children will eat what they have cooked
during the class.
Confident Cooks – 10-14yrs
£60 per child
For those who have been on a Basics course or
have sufficient experience in the kitchen to be
able to cook with confidence and, for simple
tasks, work unsupervised. This course will inspire
a young chef to experiment with more styles
and themes of food than before, and cover some
fairly complicated techniques. The children will
eat what they have cooked during the class.
Dates
Mini Chefs: 25th August, 27th October 2014,
16th February, 30th March, 25th May 2015
Beginners: 26th August, 28th October 2014,
17th February, 31st March, 26th May 2015
Confident Cooks: 27th August, 29th October
2014, 18th February, 1st April, 27th May 2015
10
Private Children’s Courses & Parties
If the scheduled dates don’t suit, or if you would
like Maggie all to yourself for a birthday party or
private children’s event, then courses for groups
of up to ten children can be booked privately.
Teenagers’ Courses
Cookery Lifeskills for Teenagers – One Day Course
28th & 29th August 2014, 19th & 20th February, 2nd & 7th April 2015 with Maggie Harvey
Hands-on day courses run by Maggie for older teenagers*. The course runs from 10am-3:30pm and
includes a light lunch, served at the cookery school demonstration table.
Basic Cookery Skills: This is a course designed to give novice teenage cooks the essential skills to
make delicious and wholesome meals. This is ideal for today’s busy lifestyles, when family members
come home at different times and for those going to college or university and living away from home
for the first time.
Maggie will teach the class all the basic techniques that underpin day to day cookery, from simple
grilling and pan-frying to a roast dinner and delicious puddings.
Intermediate Cooks: This course will enable proficient teenage cooks to improve their technical skills
and expand their recipe repertoire, as Maggie leads them through a seasonal dinner party menu.
£120 per person (*aged 15 years and over).
Teenagers’ Bootcamp – Two Day Course
7th-8th July 2014 with Stephen Bulmer, 27th-28th July 2015 with Maggie Harvey
This two day course provides older teenagers* with a total immersion in cookery skills. If they are
going away to university, travelling on a gap year or setting up home on their own, this course will
equip them with the basic knowledge to buy, prepare and cook meals for themselves. Starting from
scratch, with plenty of hands-on cooking, the skills and techniques covered will include:
• Putting a menu together – balance and nutrition
• Hygiene – essential guidelines
• Cooking with eggs
• Mince-based dishes and sauces
• Bread, pastry and simple desserts
• Shopping – budgeting and seasonality
• Safe and effective knife skills
• Grilling and pan-frying meat and fish
• Vegetable preparation and cooking methods
Bunk Barn Accommodation
Course Structure: Each day will start with coffee from 9:30am, ready for the course to start at 10am.
A light lunch is served in the cookery school and the course ends at 3:30pm.
Overnight accommodation for teenagers aged
18 and over can be booked at the bunk barn at
Swinton Bivouac, the glamping campsite on the
Swinton Estate just a few miles from Swinton
Park. The café serves breakfast and evening
meals, with shuttle minibus service available.
£220 per person (*aged 15 years and over).
www.swintonbivouac.co.uk
Demonstrations & Dining Experiences
Mini Demonstrations
Saturday afternoon dates throughout 2014
Our mini demonstrations are an opportunity to
sit back and watch a top chef at work, creating a
delicious seasonal dish which also demonstrates
a key culinary technique. Having worked at top
restaurants all over the world, Steve has an array
of skills and anecdotes to entertain you.
Chef’s Table
£55 per person (including a seasonal aperitif).
Selected Friday and Saturday evenings
Wine and other drinks charged separately. Guests staying
at the hotel on a DB&B basis can attend the Chef’s Table
as an alternative to dinner in the restaurant.
The Chef’s Table is a set menu demonstration
dinner served in relaxed and informal
surroundings of the Cookery School. The menus
are based on different cookery themes such
as Thai, Modern British, Italian and Seasonal
Dinner Parties.
Dinner is cooked by Cookery School Chef
Director Stephen Bulmer, and guests enjoy the
unique experience of seeing an expert at work
while at the same time being able to savour a
delicious meal.
What is unique about the Chef’s Table at
Swinton Park is that Steve cooks just for the
guests at the Demonstration Table, without the
usual distractions found in a commercial kitchen.
Guests have his undivided attention and are
able to converse freely with him throughout the
evening, picking up top tips from the Michelin
restaurants he has worked at.
12
Guest Chef Tables
A series of Guest Chef Tables in 2015 will
feature some Michelin-starred chef friends
cooking at Swinton Park. Please see page
14 of the hotel pages for more details.
Course Structure
Join us from 4-5pm and enjoy a cup of tea at the
cookery school demonstration table, while you
watch Stephen at work.
£30 per person
Pre-Dinner Wine Tasting &
Canapé Demonstrations
Saturday evening dates throughout 2014
Come and join our wine experts for an informal
tasting of a range of wines selected to match our
current menus, with complementary canapés
by Steve.
The tasting takes place from 5:30-6:15pm in
the relaxed surroundings of the Cookery School.
Perfect for a little early evening entertainment
before dinner.
Marcus Eaves
£20 per person.
Cookery School Courses: Additional Information
Accommodation
We appreciate that our rural location, lovely
though it is, is quite a distance to travel for some
of our guests. With this in mind we have created
a special accommodation rate for cookery school
guests attending 2-day and 1-day courses:
From £110* per night, including breakfast, for
Sunday to Thursday nights. Standard rates
apply to Friday and Saturday nights, but a
complimentary upgrade will be given.
For those wanting a more rustic alternative,
the Bivouac at Druid’s Temple glamping
destination is just a few miles from the school
and offers Bunk Barn, Yurt and Woodland
Shack accommodation.
Spa Treatments
For guests who are attending a one day or
two day cookery course and their partners, a
10% discount* is available on spa treatments.
For guests attending Thursday Cookery Club
mornings, the spa discount is 15%.
Partners’ Meals
Drinks and Refreshments
Partners are welcome to join the cookery course
for lunch on one day and half day courses, dinner
on the first day of two day courses and lunch on
the second day of two day courses. Depending
on numbers on the course, meals will either be
served around the cookery school demonstration
table or in the cookery school dining room.
Refreshments will be served either at the
beginning of or during most courses, at no extra
charge. A complimentary glass of wine will be
served with lunch and dinner on one and two
day courses. Additional drinks will be charged
for separately.
The rates for partners’ meals are £35 for
lunch and £45 for dinner.
Recipes
Ultimate Sunday Lunch children’s price
£17.50 (12 yrs and under)
Deerhouse barbecue lunch non-cooking
guests £25, children £15.
All Cookery School guests will receive a recipe
folder or card and certificate at the end of all two
day, one day and half day courses. Children are
also given aprons to take home. Please also sign
up to the Friends of Swinton Park on our website
for our monthly seasonal recipes.
Pre-booking essential
Many thanks to Andy Sutcliffe, Tim Green and Drew Wilby for their photography.
*Applies to new bookings only, for one or two cooks sharing a room. Maximum
of 2 consecutive nights. Non cooking partners charged at £50 per night.

The Courses - Swinton Park

Transcription

Similar documents

here - Loch Lomond Springfest

View our Events Brochure

catering rating (cr)

Rappie Pie Lunch

my mom died when i was 21. i became an expert at not talking about

Non-Fiction - Pan Macmillan Australia

Mahoneys Irish Pub

Thursday Arrive in the Big Apple, New York, NY!

Non-Fiction - Pan Macmillan Australia

SNU Rally at the Fallon Cantaloupe Festival September 2012