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The Kent Cookery School is based deep in the heart of Kent, in the picturesque setting of the Mersham-le-Hatch Estate, bordering the 190-acre deer park and 1000-year-old woodland. The school was the first purpose built cookery school in Kent. Established in early 2011 and makes use of the old listed barn.
When the school was designed they wanted students to feel welcome and feel at home - they want all the visitors to relax and enjoy themselves during their time on the location. The guests will not find any cold clinical stainless steel of a professional kitchen, instead, they will find rustic oak beams, antique furnishings and fine china.
The kitchen is fully equipped with everything they need to create a vast array of dishes from fine French pastries to fresh pasta, with dedicated work stations for up to 10 people.
- Course can take a maximum of 16 participants
- Large indoor preparation Kitchen
- External court yard barbecue area
- Situated in beautiful surrounding out side a town location
James Palmer Rosser is the director and chef at this location. He began working in a local fish restaurant Sankey's in Tunbridge Wells, here his passion for working in kitchen's was born and since then he has worked in a number of prestigious venues and cook alongside some famous names in the culinary world. His love of teaching has stretched from becoming a head chef then executive chef, to today where he enjoys sharing not only his skills but his wealth of culinary knowledge gathered over the years.
Olly Mills is also a chef at this location and passion lies in using great seasonal produce and using unfamiliar cuts to create new and exciting dishes. His love of teaching has stretched from becoming a head chef then executive chef, to today where he enjoys sharing not only his skills but his wealth of culinary knowledge gathered over the years. After moving home to England in late 2013, Olly now works with the team at Kent Cookery School sharing his passion for multi-cultural cuisine.