Frequently Asked Questions - with Answers!
GENERAL QUESTIONS ABOUT THE COURSES
For questions specifically about the chilli course - please see Cooking With Chillies FAQ
Is this a proper cooking school?
Yes. Although the classes take place in a home kitchen, it is a large kitchen that is fully equipped and designed specifically for running cookery courses [it is not a kitchen that was designed long
before courses started being run] Every participant will prepare and cook recipes rather than watch someone else do it. There is a separate area for dining and relaxing during day courses. Groups are
small - often only 4 for courses for young people and maximum 8 for indoor courses. Everyone will undertake a range of cooking techniques that are appropriate to their course. The courses are planned
so that every participant receives the maximum attention possible and does as much cooking as possible in the time allowed.
Do you have Public Liability Insurance and an approved kitchen?
Yes. We worked with the local Health Inspector when we set up the school and we have appropriate public liability insurance and fully trained staff. We also have all the appropriate equipment
required to run our courses but, at the same time, make sure that what we do is possible for the home cook.
Have you undergone a Criminal Records Bureau [CRB] Check?
Yes. This was completed in June 2009 for Sarah and Jon and can be seen by anyone who wishes to see it.
Will I be taught by a proper chef?
Yes. You will be taught by Sarah, a Cordon Bleu qualified chef. Sarah has been teaching cookery [at The Manor School of Fine Cuisine prior to opening up her home kitchen] since February 2006 and many
of her guests return again and again. She has undertaken lots of training in specialist areas such as chocolate, fish cookery, bread baking and Thai cuisine and she works with food 6 days a week [and
often still cooks on her day off!] Sarah is sometimes assisted by her partner, Jon, [our expert in skills such as fish filleting, squid preparation and chicken jointing] - so you are in safe hands at
Courses For Cooks. For every course the recipes are tested and re-tested using different brands of ingredients, different methods of cooking and at different quantities so that we know that they will
work every time thereafter. Background updated research is constantly undertaken to make sure that we can explain the use of all ingredients fully and take you through all the different cooking
techniques in a clear and understandable way. This is a friendly, relaxing and more informal cooking school than some, but we make sure that we offer the best training that we can to our guests. If
we don't understand it or if we think it's no good - then we won't teach it! Read the guestbook to see proof of our achievements!
Do I need to know how to cook well to come on these courses?
The range of courses caters for beginners and enthusiastic and competent amateurs alike and are designed to show you how to use unusual ingredients in sometimes simple [but often surprisingly
impressive] dishes. Some courses are more suitable than others for beginners and there are also courses that are aimed at more competent cooks - please contact Sarah for advice on which course is
best for you.
How many people will be on the course?
Usually there are up to 8 people [with 2 members of staff plus washing up help] on indoor courses and up to 16 on outdoor courses [with 3 members of staff and 2 or 3 washing up helpers]. Teenager
courses have often only 3 or 4 students working with Sarah and 1 of our washing up helpers. Please ask about individual course dates if you have any concerns.
How much cooking will I actually do and how much will be watching someone else cook?
A few dishes or parts of recipes may be demonstrated - but these will be the very simple ones that it is not worth you spending valuable time on during the course. The vast majority of your day will
be spent 'doing'. Some of the dishes will be cooked as a 'team effort' but you take part in them being prepared. You will not be sat watching me all day but will get a regular sit down and a break
while you taste the results of your labours. I have designed the courses to give you variety but to get you cooking as much as possible.
Will I have to wash up?
You will not be expected to do any washing up.
Full Day or Short Course - which is best for me?
The main differences between full day and our occasional shorter classes are pace and type of recipe - we have to get the food on quickly, so it can be hectic in a shorter class. On taster classes you will also enjoy an informal "tasting" at the end - of dishes that do not need lengthy marinating or slow cooking. On the full day classes there is more time to relax over the cooking [although the first session is always busier], there is more time to prepare and cook recipes that need to rest, rise or marinate, and time spent sat down is in relaxed sittings throughout the day - so the pace seems slower although much more is covered.
I want a sociable class - which is best for me?
Either is fine - the taster courses include a sociable "tasting" at the end and the full day courses include several opprtunities to sit down and enjoy athe food and chat with fellow guests.
Do I need to bring anything?
Just yourself, your tastebuds, a desire to learn and an open mind.
What do I wear?
Please wear sensible shoes [with covered toes] that are non-slip. Please also avoid wearing anything you value and don't want spoilt - we will be in the kitchen all day and inevitably things are
occasionally spilt or someone splashes you with produce. Comfortable casual clothes are best, without 'flappy' sleeves [as these have a tendency to 'dip' into the food].
FOOD AND DRINK ON THE DAY
What do you mean when you say dishes depend upon seasonal produce available?
The menu will vary slightly according to produce in season at the time of the course. For example; the types of fresh chilli we can use on the chilli course depends on which varieties are available
at the time. Also Fish courses rely on on availability of fresh [and preferably sustainable fish] so this course will change throughout the year.
What if I don't like some of the things we cook on the day?
Hopefully you will enjoy eating the dishes as well as cooking them. Time-permitting, we will cook a wide range of recipes. For example - on the chilli course we cook some hot and spicy dishes and
some milder recipes. On a number of the full day courses we will often cook a meat, a fish and vegetarian options - so if you don't like one dish hopefully you will enjoy the next. You won't starve!
The most important thing is that you complete a booking form and detail your allergies/intolerances and dislikes well in advance of your course - we can then let you know if the menu is not
suitable.
I'm a vegetarian, is it worth me coming on the course or will everything include meat?
VEGETARIANS WELCOME ON SEVERAL COURSES - participants work as a team on the day and extra vegetarian dishes can sometimes be included on the menu if I am aware in advance! There are some
courses where this cannot easily be accommodated but please ask and I will try to adapt the classes to meet those who would like to come on them where possible.
I have a food allergy - can you work around these?
I do my best to work around most things. We have worked around wheat allergies on the chilli course and wheat and dairy allergies on the Around The World Street Food course in the past. I do my best
to accommodate most allergies if I have some notice. The best thing to do is to speak to me to discuss the most suitable course for your needs.
Will there be wine with lunch?
No. A lot of our guests travel a long way to come to courses and they bring their cars so would not be able to drink alcohol and drive anyway. There will be soft drinks and tea/coffee though. For
group bookings you can bring your own wine to drink with your meal.
BOOKING
How can I pay for the course? Can I use a credit card?
You can use your credit card to purchase a gift voucher through this web site. Unfortunately I am unable to accept credit cards direct but you can use direct banking to put money into my account or a
cheque is fine. Please enquire and I will tell you where to send it once I confirm your place is available for the course date of your choice.
Can I book the course as a surprise for someone else?
Yes. Please contact me and let me know where you want the confirmation to be sent and who is attending and I can organise what you need.
Transport and Travel
Is it easy to find the venue?
A map and directions are available on this web site and I provide paper versions if required. There is a local train station and plenty of buses if you don't want to drive - again see the menu to the
left for the Public Transport page. Just ask and I will advise further.
Is it easy to park nearby for my course?
We are in a residential area so parking can be an issue - although there is always somewhere to park if you don't mind walking a few yards. We ask that you do not all try to park directly outside the
house or my immediate few neighbours' houses so that we are not asked to move cars during classes. You can park further down the road and walk back up or you can park in Blenheim Drive [the road that
is almost opposite the top of our road]. There is plenty of public transport too - just ask and we can provide details.
I live further away and would not be able to travel on the day - can you suggest anywhere for me to stay?
It depends on your budget but if you tell me how much you are looking to spend on accommodation I will try to advise. There are a couple of options closeby or I can give you ideas for places to stay
in Nottingham City Centre - including self catering, bed and breakfasts or hotels.
Accommodation in Nottingham - you could also try this site for places to stay in Nottingham.
I can't make the dates on offer - will there be more dates added?
I will be adding more dates according to demand. Let me know when you would like to come on the course and if there is enough interest I will add a date.
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