Tewinbury Cookery School, receive ‘Centre Of Excellence’ award for quality teaching and facilities, awarded by leading industry body ‘ICSA’.
Tewinbury Cookery School is located within the picturesque 700 acre working Tewinbury Farm, located 25 miles outside London. The Cookery School has been awarded a prestigious accreditation for their exceptional teaching standards and facilities, from leading regulatory body, the Independent Cookery Schools Association (ICSA).
Tewinbury Cookery School delivers a wide range of cookery classes focusing on homegrown, fresh regional and seasonal produce, sourced from their extensive range of local, regional and British suppliers, which also supply the cookery school, farm, on site restaurants and accommodation complex, supporting the overall guest experience.
The cookery school provides a hands-on, immersive learning environment for its leisure and skills-based students for individuals of all levels of expertise. Each class is expertly created and overseen by Head Of Cookery School Lee Maycock. Lee brings previous and extensive range of skills and experience from working within professional kitchens including two Michelin Star Le Manoir aux Quat’Saisons, in Oxfordshire, The Ritz, London as well as Cooking for TV and Movies, including Hollywood Stars around the World with Lucas films, alongside providing meals and nutrition for the England men’s football team at two World Cups. Lee is also a Fellow of The Craft Guild of Chefs.
Chef Lee’s classes cover a variety of specialisms, from World Cuisine gathered from his extensive travels, through to meats, fish and knife skills. During the Summer they also host outdoor BBQ and smoking courses. Each showcasing and sharing the extensive skills Lee has gained throughout his career, and offering in-depth industry insights, and knowledge gleamed from working within Michelin starred kitchens and on locations around the world.
ICSA accredited cookery schools undergo rigorous assessments to ensure consistent delivery of excellence in cookery skills and training alongside equipment levels and facilities, as well as other criteria such as adhering to strict standards of environmental sustainability and continued support for British farmers, suppliers and seasonal produce.
Accreditation from a recognised industry body such as ICSA is also vital for aspiring chefs to be able to choose their cookery school to further their professional careers within the hospitality industry and other related culinary professions. Aspiring domestic chefs can also gain new transferrable skills to improve their culinary knowledge and applications in their home kitchens on leisure cookery classes including knife skills, world food courses and nutritional understandings for both young and old.
James Day, Director of Operations at ICSA, said: “The depth and knowledge of Head Of Cookery School Lee is second-to-non. Lee’s experience at all levels of hospitality and catering have equipped him with the impeccable knowledge and skills to adapt, and deliver an excellent range of cookery classes. Experience does not always guarantee to make a good teacher, however Lee’s ability to adapt and deliver clear concise instructions to his students, with excellent two way communications, was evident during our intensive assessment.
The state-of-the-art cookery school has been expertly designed by Lee and team to deliver a professional cookery experience, set with in this stunning location on a working farm, adjacent to a chalk stream right outside the door. It is certainly a unique location and experience.
“I was personally impressed by Lee’s shared knowledge, style and approach to teaching, underpinned by clear passion and enthusiasm for the process and delivery of dishes by his students, many of which had returned from previous courses with Lee, which is always a good sign.
“Teaching standards are key to an ICSA accredited cookery school. High levels of teaching provided by our Chef Tutors and their teams are essential. Chef Lee was extremely approachable, knowledgeable and able to blend professional teaching with a relaxed atmosphere. The feedback from the students was very positive, many sharing the transferable skills they had learned and had clearly enjoyed their day, as did I. We are delighted to award the team our coveted ‘ICSA Centre of Excellence Award’.
On receiving his award, Head of Cookery School Lee Maycock {pictured} commented “Tewinbury are delighted to be recognised by ICSA for our quality teaching standards and facilities. It is always daunting when you are being assessed, but James and the team at ICSA have been very approachable and supportive in recent months, and we welcomed their visit and valued feedback. I am personally honoured to receive this prestigious accreditation of ‘Centre of Excellence’, joining some of the greatest and most respected accredited cookery schools in the UK.”
For more information on Tewinbury Cookery School and a link to their courses visit here
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