We invite you to an introductory 3 hour session to discover if making fermented food and drink is something you want to learn more about. We will make a super tasty...
Join us at The Ground Up Cookery School and create a range of tasty food and drinks using foraged, seasonal and local ingredients. Based within the beautiful Dartmoor National Park in...
An interactive one day course lead by award winning Charcutier and Butcher Marc Dennis of Duchy Charcuterie. Marc will work alongside our very own Colin Wheeler-James to bring a fun and...
We invite you to join us for a day of Pheasant and Cider. Quintessential seasonal produce from the Devon countryside. You will learn several techniques and recipes to make best use...
Join us for two hours of festive fun and go home with a delicious twist on a Christmas classic; Chocolate and Cardamom Christmas Pudding! You will learn how to make your...
This course is available at a reduced rate for children attending with a full paying adult. Each adult may bring one child. The pair will work with one set of ingredients...
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Ground Up Cookery School
I.O.Shen knives are our number one recommended tool in the kitchen. They are designed in the UK by Natalie Clifton and handcrafted using Japanse steel. Recommended by professional chefs and discerning home cooks alike, these...
Ground Up Cookery School
Our super sexy denim apron. Great for working indoors or out. This apron is very hard wearing with copper rivets and buckle. 70% cotton, 30% polyester 86cm long, 72cm wide Machine wash...
Having grown up in a fishing and farming community on the Isle of Coll in the Inner Hebrides, Colin has always been surrounded by the finest seasonal ingredients and driven by the necessity to make the most of them. Over 30 years as a professional chef has seen Colin work in a variety of different roles from charter yachts and boutique hotels to leading catering companies this has given him the opportunity to showcase his skills to the most discerning of guests.
Having grown up in a fishing and farming community on the Isle of Coll in the Inner Hebrides, Colin has always been surrounded by the finest seasonal ingredients and driven by the necessity to make the most of them. Over 30 years as a professional chef has seen Colin work in a variety of different roles from charter yachts and boutique hotels to leading catering companies this has given him the opportunity to showcase his skills to the most discerning of guests.
We were so pleased to have such positive feedback from our first two corporate team days in July. Both companies were so impressed that they are already both discussing dates for their next day with us.... you can’t beat that for good feedback!
A wonderful first week at the cookery school. Come out foraging with us.
Japanese Knotweed - Fallopia Japonica was introduced to the UK by the Victorians as cattle feed and as an...
Weed or Gem? Dandelions are one of the most versatile finds of the season. Read and enjoy.
Spring is here and so is Wild Garlic. Find out about its delicious uses here.
Well, The Cookery School is rapidly taking shape, the spaces both internally and externally are at the stage where...
It has been funny old winter so far, such warm weather in February has seen some plants appear weeks,...
During a night of great food, wonderful company and a little alcohol an exciting plan was hatched...just over a...
