Brompton Cookery School Open For Business
A new state-of-the-art cookery school on the National Trust’s Attingham Estate, near Shrewsbury, has opened its doors to cookery enthusiasts from all over the country.
The first of its kind in Shropshire and the surrounding area, Brompton Cookery School was devised by Philippa Home - tenant at the National Trust’s Upper Brompton Farm where she already runs a successful Bed & Breakfast - and made possible through the support of the Trust and a £22,500 Redundant Building Grant from the Rural Development Programme for England through Advantage West Midlands.
A series of derelict barns on the farm have subsequently been transformed into a cutting edge professional kitchen with a 16 head capacity, an elegant dining room seating 24 people and a well stocked pantry featuring meat, game and fresh produce from the Attingham Estate and speciality products from local companies including Wenlock Edge Farm, Shropshire Cheese Company, Tanners Wine Merchants and Great Ness Oils.
In addition to building numerous local supplier relationships, the cookery school has captured the imagination of prestigious brands such as AGA Rangemaster, Kenwood, Fired Earth, Bang & Olufsen and Le Creuset who have sponsored the venture with the highest quality cookware and equipment.
The building project, which was managed by Balfours on behalf of the National Trust, also included various sustainable measures including a ground source heat pump which provides environmentally friendly heating.
Riding high on the renewed wave of interest in food and cooking, Brompton is perfect for those wanting to pick up new tips and techniques or enhance their advanced skills. Courses range from half a day to a week and there are also sessions aimed at students and children, as well as special corporate days.
Brompton runs evening and social events like their dazzling Demo and Dine nights starring a rota of Michelin standard chefs, and Brompton is now available for conferences and business meetings. Seating up to 24, the dining room is ideal for presentations and a full catering menu is offered, ranging from full English or continental breakfasts, through to business lunches and homemade light refreshments.
Chris Barber, chef to HRH Prince Charles for 11 years and managing director of Prue Leith's Cookery School in London, heads up the Brompton team of talented chefs.
Ian Edwards, Partnerships Team Leader at the Rural Development Programme for England, said he was excited for the future of Brompton: “Our RBG scheme is designed to provide financial assistance in helping productive use. This is an extremely innovative project that will ultimately create jobs and boost leisure and tourism in the area, not to mention helping people to improve their cookery skills.”
For further details please visit: www.bromptoncookeryschool.co.uk or contact Philippa Home on 01743 761629.
Date Posted: 17th November 2009