The Chef’s Room fish and cookery school will open its doors for the first time to the corporate market in 2010.
The school, based in Abergavenny, offers a variety of different cookery and food tasting courses and boasts the latest state-of-the-art cookery equipment.
Set up by food writer, Lindy Wildsmith, the school is located in the world heritage industrial site of Blaenavon, and situated on the premises of the
luxury food wholesaler, Vin Sullivan.
The Chef’s Room can be hired out exclusively and can cater for up to 16 delegates at any one time. Each course and menu can be tailored to suit the needs of individual clients. There will be a focus for traditional and locally sourced ingredients and menus centred on Welsh and Italian style dishes.
On arrival, delegates will be tasked with creating a three course meal under the guidance of consultant chef, Franco Taruschio, of the legendary Walnut Tree, Abergavenny. Other options include team challenges, where delegates will compete against one another in a cook off style tournament, courses on filleting fish by British fish craft champion Jonny Jenkins or simply a food tasting experience.
Day delegate rates start from £75 which includes a full day’s teaching and a three course lunch.