2nd December 2026
This meat and poultry cooking class addresses how best to select and cook with a vast range of meat and poultry. You will learn about different types and cuts of meat and poultry, and which cooking methods — from roasting, grilling, and braising to pan-frying and poaching — are most appropriate for each.
Whether you’re a beginner looking to expand your repertoire or an avid home cook refining your skills, this hands-on class will build your confidence in working with meat and poultry, helping you create delicious, well-balanced dishes that showcase the best qualities of every cut.
All of our courses are delivered by our resident master chef. The classes take place in our stunning country kitchen with breathtaking views of the Swinton Estate grounds and the Yorkshire Dales.
Dishes may include – Roast Duck with Pak choi , ginger and coriander, Lamb Navarin, Chicken Cordon Bleu.
A hands-on cookery session led by a Swinton Cookery School chef tutor
Recipe cards to take home
The opportunity to enjoy your dishes with a soft drink, beer or glass of wine
All ingredients and equipment provided