We head north to Swinton Park Cookery School for a cookery lesson
21 February 2012
Well what does one do in February? We decided to head north and discover the delights of a cookery course in a castle - with a celebrity chef of course!
Swinton Park Hotel is home to a charming cookery school based in a former stable block. It hosts hands-on classes with the charismatic Rosemary Shrager who has starred in several prime time television programmes, including Rosemary Shrager’s School for Cooks which was filmed at Swinton Park.
The Castle, complete with turrets, gatehouse and sweeping drive is easy to find. It’s well signposted from the delightful village of Masham, an historic market town in lower Wensleydale close to the Nidderdale Area of Outstanding Natural Beauty and Yorkshire Dales National Park.
We received the warmest of welcomes as we scuttled out of the rain and were led into reception, then invited to relax by a roaring log fire. David, our concierge whisked luggage away and took charge of the car then re-appeared with refreshments. We sipped coffee and chatted as everyone assembled.
The course was one of a variety hosted at the school. There’s everything from two day Fish & Seafood or Italian & French, to Dinner Party and Indian and Sushi classes. Our course was a one day master class in bread making.
The school itself is homely and light - a lovely big country kitchen where everyone assembles round a huge work table with ledges underneath for paperwork and chopping boards.
Perched beside an Aga, Rosemary welcomed us and explained the format of the day. She introduced her assistant Jilly, who periodically disappeared to a lower prep room via a stairway.
“Any bread machines amongst you?” Rosemary asked. Hands went up cautiously. “Counter Clutterers!” She bellowed and slapped the granite work surface with her folder.
We kicked off with an informative discussion on types of flour and varieties of yeast and in no time had a loaf of soda bread ready for the oven. 
“The trick is to make the mix like porridge!” It wasn’t difficult.
The mixture was grey, lumpy and wet but the baked result was amazing. We moved seamlessly through wheaten and sour breads as Rosemary barked out instructions and Jilly glided round the kitchen fulfilling Chef’s demands for bowls, trays and oil.
Working in pairs we learnt how to knead.
Forget everything drilled into you in domestic science at school - the buzz words now are “Pull! Roll! Turn!” Heaven help you if you don’t…
“Get the length! Don’t be frightened!” Length achieved and nerves in tact we were rewarded with “Perfect! Isn’t that gorgeous?” We had to agree - it was.
Throughout the morning, bread of every shape, texture and flavour began to magically appear from the ovens, glazed and beautifully baked. We moved onto plaits and brioche followed by fougasse and focaccia.
“Flour Hands!” Rosemary squawked and made us dip our hands, tap off the residue then pull, roll and turn our way again through the rest of the breads.
“Jilly!” Rosemary yelled for drinking water. Jilly rose like the dough from her subterranean store. Reminded of an early Fanny and Johnnie Cradock, I looked round for the gin…
Soda bread scones were my favourite and I shall forever dream of the delicacy of 
the dough and the warm floury smell as it gently puffed up on a hot skillet, shrouded in a damp cloth to create moisture and humidity. Heaven!
Rosemary is a brilliant teacher. She’s earnest in her endeavour to ensure that you learn as much as you can and understand the science and methodology. An extrovert with fanatical enthusiasm she is also amazingly kind.
As the breads cooled on the window sill, the sun came out and a golden light caressed our efforts.
The course ended with a scrumptious three course lunch and wine (including of course a selection of our wonderful breads). It was delightful to relax and discuss the day with the interesting folk who’d shared the happy experience.
We wandered back to the hotel, checked into a charming and spacious room then unwound in the Spa, exclusively reserved for an hour before dinner.
Swinton Park is gracious and the walls ooze history. One can imagine the generations that haunt the corridors, as they stare down from paintings which hang throughout. Attention to detail is predominant wherever you wander, whether in the drawing room, library, bar or boot room or out beyond the beautiful parkland, kitchen garden and lakes that surround the magnificent property.
Dinner in Samuel’s was sublime. Chef creates little tasters between courses to surprise and stimulate. They’re entertaining and fun. The staff are inconspicuous yet attentive and by the end of the night I was so relaxed, it was a struggle to crawl away from the fire to the comfort of my room. If I wasn’t comatose then, I soon would be. The bed was turned back, lights dimmed and a gift lay on the pillow. Classical music played softly and I felt like a team of fairies had sprinkled magic dust on the day, so perfect had it been.
Go to Swinton Park Hotel if you can. Wonderfully managed and in private hands, it’s blissful. A cookery course will teach and entertain you and you’ll come away feeling that you’ve experienced something very special.
That’s because you have...
Review by Caroline James
For details of the Cookery School click here Cookery School
Please mention ‘Celebrity Chefs UK’ when booking
For details of the Swinton Park Hotel click here Swinton Park Hotel
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On 24 February, 2012, Elise said:
Am inspired to try this course, sounds amazing