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French Cookery Courses & Holidays in France with Simon Scrutton

Routes de Confolens, Lesterps, France, 16420
Learn to cook top-class French country-style dishes, on half/one day or three days courses – and take your cooking to a higher level - from a chef who has won Restaurant of the Year for Great Britain in one of Egon Ronay's prestigious annual guides.
Delicious food! Many dishes are quick - whilst those that take longer, their time is largely unattended, are saved for our 3 day courses, all recipes leave you free to continue your normal routine.
Half day morning classes are offered, mainly aimed at people living locally who love to cook - who want to increase their repertoire of dishes to cook. If you stay for at least two nights in one of our gites, we offer a FREE half day cookery class!
One day courses, when you will leave with extra skills - and bags of confidence and passion to recreate the many recipes and ideas that you have learned on family and friends – or help you run your own restaurant.
Three day (4 night) residential courses - accommodation being offered in one of our gites, or at comfortable local B&B's. You can chose just to have cookery in the morning - leaving the rest of your day free - our make a day/s of it.

Simon is now based near Limoges – which has cheap flights to London Stansted, Southampton, Bristol, Gatwick, Manchester & East Midlands airports – plus cheap car hire from .
His 3 day courses can be built into your holiday whilst you enjoy our beautiful part of Charente, at the same time!
Courses re-start in September 2017, after a summer break – more will follow n the Spring of 2018.

For course reviews - see the bottom of this page - and for more information, and to arrange a course to suit you, contact and we will keep you informed without obligation. To see more about our Gites, look up 'Gites' on the Gourmet Britain 'Places to Stay' section.

Next Courses, including a 'Half Day/morning' -starting in March 2018 - based on French-style Tapas dishes, excellent for drinks party's or delicious starters for your next dinner party.

More courses will follow.

Half day courses from 80 euros pp (70 euros, f two or more people booking together). Three days (4 nights) courses by arrangement 250 euros or 550 euros if including 4 nights B&B nearby. Courses to be repeated subject to demand. Signed copy of ‘Foolproof Entertaining’ by Simon Scrutton for all completing courses. All courses can be tailored.

A typical 3 days poultry course schedule - Day One – including light lunch
Two Ways to dissect a Chicken
Step One - Poulet/Coq au Vin in marinade
Step One - Dark Chicken Stock (base for soup & sauces)
Dessert for Lunch
Step One - Marinate of Traditional Confit of Duck
Step One - Marinade for East meets West Duck Confit
Step One - Lady Llanover’s Duck (Starter)
Make Chicken Liver Paté
Chicken in Gremolata Crumbs
Prawn-Stuffed Chicken Leg & Thigh with Seafood Sauce
Day Two – including light lunch
Step Two - Cooking Traditional Confit
Step Two - Cooking Poulet au Vin
Steam Whole Duck (for Duck Salads/crispy duck etc)
Dessert for Lunch
Chicken Breast en Papillote
Chicken & Lobster Sausage with Lobster Sauce (Starter)
Chicken Risotto (Starter or Main Course)
Marinate Chicken Wings (Finger Food or Starter)
Day Three – plus Early Tasting Supper
(Lady Llanover’s Salt Duck, Chicken Liver Paté, Poulet au Vin, both types of Duck Confit + Dessert)
Cooking Confit East meets meets West style
Cook Lady Llanover’s Duck (like duck Parma Ham)
Dessert for Lunch
Turn Chicken Stock to Sauce
Cook Chicken Wings
Make Crisp Chicken Crackling (for salads)
Finish Dark Chicken Sauce
Sauce Variations
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Reviews / Comments

( 5 out of 5 average rating)

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Mon 27th March 2017 by Joyce


What did you like about the Cookery School?

Excellent course, although a lot to take in. Simon even found time for extra technique - ravioli, this one filled with Confit Duck.

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Sat 25th March 2017 by Tim Gray


What did you like about the Cookery School?

Have just completed this course with my partner – which we most enjoyed. Stayed in a small gite on site on a DIY B&B basis. We are keen cooks, so knew some things already, but most was very new & easily repeatable at home – which we certainly will.

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Sat 14th January 2017 by Simon


What did you like about the Cookery School?

Formerly in ‘Restaurants of the Decade’ Byrons Restaurant – Good Food Guide
Simon Scrutton – ‘Shades of Raymond Blanc’ – Good Food Guide

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Simon Scruttonnut cutletsbearnaise saucefish & seafood dishesbrandade
Simon Scruttonnut cutletsbearnaise saucefish & seafood dishesbrandade


Contact Details

Address: Routes de Confolens, Lesterps, France, 16420
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