Great course for beginner chocolatiers. Lots of yummy chocs to bring home and enjoy.
I booked this for me and my hubby for valentines day. It was really informative and we learnt lots and had a great few hours together trying some new recipes
This day of Fermentation and Preservation techniques with Colin was completely extraordinary and utterly marvellous! For a start we must have tasted about 40 or more very unusual and dramatically delicious fermented and preserved things which I had never thought/heard of (coffee ground miso, fermented egg yolks, smoked herb infused vinegars, fermented green pinecones, brined apples, tapache, fermented banana etc. etc.). It was like being in Willy Wonka's fermentation factory and a huge eye opener as to the way we might sustainably use every scrap of the food we forage and grow to elevate the meals we make, support our gut health and develop our local cuisine. As a fellow Devon resident with a big garden and a lot of people to feed I found it incredibly exciting to plunge into this 'nose to tail' approach to plant based foods. There is nothing worthy and dull about Colin's approach, it is absolutely top-flight culinary excellence putting every bit of local produce to use making outstanding food that tastes of the place we live in.
The scope of the day is pretty huge and the pace is fast. You need to be fairly confident with the basics of preservation to benefit but the quality of the teaching was so good that even though it was potentially overwhelming I came away with a lot of clarity about the things that instantly appealed to me. We made a traditional Kimchi in the superbly equipped and beautifully appointed kitchens We were given a very good Wild Garlic soup for lunch and plenty of teas and some very tasty biscuits throughout the day. We were given some printed notes, which were helpful although not completely aligned with what we tasted, I don't think this mattered, it was the gist of the experience written down. I wish I had taken a bit more care to write better notes myself as I struggled to remember everything by the time I got home. But quite frankly I'd be happy to do the whole day over again. I will be unpacking the contents of this outstanding day of teaching for many months and years to come - it just pushed me into a more experimental mindset and widened the scope of my cooking in the most remarkable way. Very, very highly recommended.
Excellent tuition and a lot of fun, we had delicioius chocolates to take home
Good fun and I was very pleased with the taste and look of my “shop like” chocolates
Great fun and lots of chocolate, what’s not to like!
I just attended the 1 day Basic Cookery course and found it to be excellent. Mikael is obviously an experienced chef but also a great teacher. The course is a great foundation for beginners and certainly builds confidence.
I loved this day, the foraging was so interesting, Colin was great at explaining the abundance of edible plants in a small area. Back at the cookery school Colin talked us through his array of foraged and fermented produce, lots of tasting of his ingenious creations and then we all cooked a delicious meal together! Great space, beautiful surroundings and Colin is a really engaging leader. Already plotting my next visit!
Extremely interesting and enjoyable day from start to finish. Learned lots - head was buzzing by the end of the day! Looking forward to getting to the beach to do some foraging.
I loved this course - Colin was so knowledgeable and generous with his knowledge. His passionwas evident throughout the day. I liked the balance of foraging, tasting and cooking - it meant the day was varied and fun. The workshop is beautifully set up with a wonderful array of intriguing jars of fermented and foraged ingredients. The pace was relaxed but purposeful and the feast at the end of the day was amazing. I would highly recommend this course.
We loved it. Great teacher and gorgeous food. We have cooked it again for Sunday lunch today.
I had a wonderful morning at the Ground Up Cookery School. I learned how to make ganache, temper chocolate, and create a beautiful selection of truffles, clusters, and chocolates. I was amazed by the variety of techniques we learned, and the finished chocolates looked absolutely stunning. I was also paired with a lovely lady, and it was really nice getting to know someone new while enjoying the class together.
Attended the workshop with a couple family members. We really enjoyed our morning. It’s a fantastic setting and we all took some top tips away with us. Now to practice more at home. Thank you
A great morning which was very informative and good fun. The school is in a good position and well equipped to enjoy the delights of cooking. Look forward to visiting again.
My husband and I attended the session together. It was a great experience and we learned tons! Highly recommend Introduction to Fermented Food and Drinks!
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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.
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Discover the chocolate moulds, coloured cocoa butter, thermometers and chocolate we use at Ground Up Cookery School to create beautiful artisan chocolates. Whether you're a beginner or looking to upgrade your equipment, this guide includes our recommended supplies and links to help you get started at home.
With so many cookery courses to choose from, finding the right one can feel overwhelming. Here’s how to choose a cooking course that fits your skills, curiosity and love of good food.
Looking for gluten free cooking classes that focus on real food and proper technique? Learn how Ground Up Cookery School teaches confident, from-scratch gluten free cooking, plus which courses can be adapted to suit gluten free diets.
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Why Ultra‑Processed Foods (UPFs) are a major issue—and what you can do about it.
A summary of Essential Cuisine's Chef Team training day at Ground Up Cookery School. They learned all about foraging, fermentation and reducing waste in menu design from industry leader; Colin Wheeler-James.
Elderflower is a symbol of what’s possible when you begin to see the wild edges of your world differently.
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Great course for beginner chocolatiers. Lots of yummy chocs to bring home and enjoy.
I booked this for me and my hubby for valentines day. It was really informative and we learnt lots and had a great few hours together trying some new recipes
This day of Fermentation and Preservation techniques with Colin was completely extraordinary and utterly marvellous! For a start we must have tasted about 40 or more very unusual and dramatically delicious fermented and preserved things which I had never thought/heard of (coffee ground miso, fermented egg yolks, smoked herb infused vinegars, fermented green pinecones, brined apples, tapache, fermented banana etc. etc.). It was like being in Willy Wonka's fermentation factory and a huge eye opener as to the way we might sustainably use every scrap of the food we forage and grow to elevate the meals we make, support our gut health and develop our local cuisine. As a fellow Devon resident with a big garden and a lot of people to feed I found it incredibly exciting to plunge into this 'nose to tail' approach to plant based foods. There is nothing worthy and dull about Colin's approach, it is absolutely top-flight culinary excellence putting every bit of local produce to use making outstanding food that tastes of the place we live in.
The scope of the day is pretty huge and the pace is fast. You need to be fairly confident with the basics of preservation to benefit but the quality of the teaching was so good that even though it was potentially overwhelming I came away with a lot of clarity about the things that instantly appealed to me. We made a traditional Kimchi in the superbly equipped and beautifully appointed kitchens We were given a very good Wild Garlic soup for lunch and plenty of teas and some very tasty biscuits throughout the day. We were given some printed notes, which were helpful although not completely aligned with what we tasted, I don't think this mattered, it was the gist of the experience written down. I wish I had taken a bit more care to write better notes myself as I struggled to remember everything by the time I got home. But quite frankly I'd be happy to do the whole day over again. I will be unpacking the contents of this outstanding day of teaching for many months and years to come - it just pushed me into a more experimental mindset and widened the scope of my cooking in the most remarkable way. Very, very highly recommended.
Excellent tuition and a lot of fun, we had delicioius chocolates to take home
Good fun and I was very pleased with the taste and look of my “shop like” chocolates
Great fun and lots of chocolate, what’s not to like!
I just attended the 1 day Basic Cookery course and found it to be excellent. Mikael is obviously an experienced chef but also a great teacher. The course is a great foundation for beginners and certainly builds confidence.
I loved this day, the foraging was so interesting, Colin was great at explaining the abundance of edible plants in a small area. Back at the cookery school Colin talked us through his array of foraged and fermented produce, lots of tasting of his ingenious creations and then we all cooked a delicious meal together! Great space, beautiful surroundings and Colin is a really engaging leader. Already plotting my next visit!
Extremely interesting and enjoyable day from start to finish. Learned lots - head was buzzing by the end of the day! Looking forward to getting to the beach to do some foraging.
I loved this course - Colin was so knowledgeable and generous with his knowledge. His passionwas evident throughout the day. I liked the balance of foraging, tasting and cooking - it meant the day was varied and fun. The workshop is beautifully set up with a wonderful array of intriguing jars of fermented and foraged ingredients. The pace was relaxed but purposeful and the feast at the end of the day was amazing. I would highly recommend this course.
We loved it. Great teacher and gorgeous food. We have cooked it again for Sunday lunch today.
I had a wonderful morning at the Ground Up Cookery School. I learned how to make ganache, temper chocolate, and create a beautiful selection of truffles, clusters, and chocolates. I was amazed by the variety of techniques we learned, and the finished chocolates looked absolutely stunning. I was also paired with a lovely lady, and it was really nice getting to know someone new while enjoying the class together.
Attended the workshop with a couple family members. We really enjoyed our morning. It’s a fantastic setting and we all took some top tips away with us. Now to practice more at home. Thank you
A great morning which was very informative and good fun. The school is in a good position and well equipped to enjoy the delights of cooking. Look forward to visiting again.
My husband and I attended the session together. It was a great experience and we learned tons! Highly recommend Introduction to Fermented Food and Drinks!
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