Set 20 minutes outside Bristol in the rural Gloucestershire countryside, The Gables School of Cookery provides a great environment for inspiration-hungry cooks and aspiring chefs to learn new skills. Classes are run by chef Fran Winston, a passionate and enthusiastic teacher who has been passing on her expertise for 12 years, and a team of hard working professional staff.

Set 20 minutes outside Bristol in the rural Gloucestershire countryside, The Gables School of Cookery provides a great environment for inspiration-hungry cooks and aspiring chefs to learn new skills. Classes are run by chef Fran Winston, a passionate and enthusiastic teacher who has been passing on her expertise for 12 years, and a team of hard working professional staff.

The website allows potential students to learn more about each of their cookery courses, sample menus, the working environment, and the follow up support once students have left the cookery school. 

The cookery school has successfully trained more than 1,000 cookery students from all over the world. Students keep in touch and you can read many of their case studies and real life experiences and find out where they are now and what they are doing.

The cookery school offers a wide range of cookery courses. Their aim is to pass on to cookery students our enthusiasm, experience, practical knowledge and skills, which have been gained from all over the world. 

Their four-week residential cookery courses are designed to turn out competent and confident chefs who can cook to a good restaurant standard. Then their one-week and one-day classes cover specific skills: easy dinner party dishes, bread-making, pastry and international cuisines. The school gets people aged 17 up to 80 in our kitchen, and a mixture of complete beginners and those with more intermediate-level skills.  

As well as developing its broad range of classes, the cookery school has recently branched out with a new recipe book. Designed to inspire all home cooks, “Simply 3 – 5 : A Collection of Cookery Recipes Using Only 3, 4 or 5 Ingredients” by Fran and her sister Kathy, puts all the school's practical advice into print.

“There are thousands of books out there but a lot of the recipes we've come across don't work,” points out Chris. “The key feature of the recipes in this book – which have been tried and tested – is that each uses no more than three to five ingredients to create delicious and exciting dishes”.

The 500 page book contains over 200 recipes and can be purchased online through the website as a digital download PDF edition, and also in soft cover format. They are also running quick and easy cooking courses to support the introduction of the book and demonstrating the recipes to show that anyone, no matter what their starting skill level, can achieve something.

Posted by Eric Ward on 1/11/10

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