THE LOCATION

This hidden gem is based deep in the heart of picturesque Kent, in the stunning setting of the Mersham-le-Hatch Estate and its 190-acre deer park, near Ashford. Located in the country house’s listed barn (which has been spruced up inside), the school was the first purpose-built cookery school in Kent, established in early 2011.

Walk through the cobbled courtyard and discover an idyllic countryside haven packed full of other independent businesses like Terri Gilham Hair Spa, where we recently tried out its new Japanese Head Spa, and floated home afterwards.

You will also find other hidden gems like Anemone Blue florist, a frequent Muddy finalist and winner in our Awards, plus we have our eye on From Scratch Crafts where you can get to grips with a pottery wheel so consider this your new creative destination.

And our favourite part – there is LOADS of free parking making your trip extra hassle-free.

THE LOWDOWN

Husband and wife team, Autumn and James, are the dream team behind Kent Cookery School. James cut his culinary cloth at Sankey’s in Tunbridge Wells and has since worked with renowned names within the hospitality industry such as the Roux brothers plus helped to launch Michelin-starred restaurant Thackery’s in Tunbridge Wells and was the executive chef for Whiting & Hammond for several years.

We’re told Kent Cookery School was born after a conversation on a Mexican beach (there may have been a few Margaritas involved) as they wanted to spend more time together and avoid restaurant’s anti-social working hours so devised a plan to create a cookery school together.

Autumn devises the packed programme of events throughout the year and is very good at sussing out which classes will appeal to its clientele, so you have everything from East Asian Food (Korean Friend Chicken, alongside Chinese favourites such as Chicken Satay or Prawn toast as well as some healthy light snacks from Japan and Taiwan) plus they tie up with brands like Weber and Gozney to offer BBQ and pizza making workshops too.

Autumn and James also work with a medley of other guest chefs to host their specialist Curry, Sushi and Patisserie courses so you are in very safe hands – whatever class you plump for! In fact, the choosing is probably the toughest part.

THE VIBE

It is almost like going to a friend’s really cool kitchen as the space has vaulted ceilings with a customised chandelier aptly decorated with stainless steel cutlery. You won’t find the cold and clinical look of a professional kitchen, but you will find everything you need to create a vast array of dishes from fine French pastries to fresh pasta, so it is the perfect blend between practical and homely.

There are dedicated workstations for up to 12 people making it an intimate setting so are you never far from the action and you get to know the group around you, or you could just take it over for a private party with everyone taking part in the same lesson. In fact, I am storing that thought for my next birthday.

THE EXPERIENCE

It was an ever-rainy February half term, and I had two ten-year old girls on my hands who are creative and have probably done their fair share of slime workshops in the past, so I was looking for new experiences to keep them busy. A sushi making workshop was just the ticket for my sushi-mad daughter and the best part – no washing up or clearing afterwards.

Jethro was our sushi guide for the day who briefed us that we would be making, or maybe attempting, Californian Dragon Rolls, Maki and Sashimi and sushi cone rolls, during the two and half hour session. He’s a frequent visitor to Kent Cookery School so is well used to teaching the younger lot so was full of encouragement and helpful tips, plus soothed my fears when the knives came out as I was responsible for two chatty ten-year-olds.

We kicked off with key chopping skills with an array of colourful vegetables including peppers, radishes, avocados, cucumbers and radishes. There were lots of cool tips along the way including the ‘bridge’ technique tucking the fingers in to avoid a swift trip to A&E, and it was really rewarding to see how quickly the girls adapted to the new techniques and relished in learning them. In fact, I was more hands-off than hands-on as my fiercely independent daughter insisted, she had it covered.

I was impressed by how much the team entrusted the younger lot to do as we were taught techniques like how to remove the skin from the seabass which is no mean feat. When it felt challenging, help was at hand and Jethro helpfully reminded us that in Japan, you train for ten years to be a sushi chef, and our mini cooks would be ready in two and half hours.

The sushi rolling was a real highlight and played to little hands’ strength as both girls deftly delivered very tasty looking and picture-perfect rolls. We were given very generous portions of salmon, tuna and seabass so we could customise the sushi with their preferred ingredients, so it felt as much of an art experiment as well as a cookery class.

The group of twelve was a mix of fathers and mothers with their children and there was a feel-good feeling in the room as you could hear words of encouragement being shared to and fro between each duo. My daughter and her pal loved chatting together alongside each other as they went about their business, so it felt like a bonding experience too.

We had HUGE sushi platters to take home so go hungry and brief the family that you will be sorting dinner that night.

ANYTHING ELSE?

For Easter holidays, book ahead now on the following Adult/Child cookery classes with Mexican Cooking on 15 April, Curry Club on 16 April, Pasta Making on 17 April and Doughnut Workshop on 17 April. Plus later on in the year, there’s Adult/Child Sushi on 5 Aug & 22 Oct and Dim Sum on 5 Aug & 22 Oct. They get booked up VERY quickly so get ahead of the curve if you can.

Want a memorable date night? Try their best-selling Couples Cooking or Couples Mexican Street Food classes where you’ll whip up delicious mains and desserts side by side. Craving bold flavors? Dive into the Curry Club or Thai Street Food classes and master authentic recipes that pack a punch.

For those with a sweet tooth, the Macaron Masterclass and Ultimate Drip Cake Workshop promise delicious, Instagram-worthy results. Plus, there are plenty of “to go” options so you can cook, pack, and savour your meals at home.

THE DAMAGE

The cost of the Adult and Child making courses are £137.80 with an extra child at £37.10 but it can only be a ratio of one adult to no more than two children.

GOOD FOR? Parent/child bonding – it was refreshing and lovely to learn a new craft together plus open up taste buds to new tastes and experiences. I’d love to return with my husband for a Couples Class plus do a bespoke cookery session with a group of mates.

NOT FOR? Little ones as these courses are for 8 years upwards and you do need to bring your ‘listening ears’ with you as sharp knives are being used and it can get fiddly at times.

Kent Cookery School, The Courtyard, Mersham Le Hatch, Hythe Road, Ashford, Kent, TN25 6NH, kentcookeryschool.co.uk, 01233 501771, info@kentcookeryschool.co.uk

Review: Sushi making class at Kent Cookery School

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