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Review The UK’s Top 50 Cookery Schools selected by our expert independent panel

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The Journal

Browse through recipes and cooking tips for the Nation’s best Cookery Schools

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News & recipes Fresh from the NCSG Journal

NEWS & RECIPES FRESH FROM THE NCSG JOURNAL

sticky toffee pud

Lucknam Park’s sticky toffee pudding

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As the evenings grow dark and the weather turns cool, nothing lifts the spirits quite like a bowl of deliciously and sweet gloriously gooey hot calories. Here, Lucknam Park gives classic pub pud sticky toffee pudding the country house-hotel treatment (and a dollop of banana ice cream).

Divertimenti-meringue

Mastering meringues at Divertimenti

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After a mishap with his meringues, National Cookery School Guide editor Anthony Leyton seeks salvation at Divertimenti, where chef Samantha Harvey teaches him how to pull off the perfect pavlova – beautifully paired with rosewater cream and mango

York-seafood-pasta

Masterclass recipe: Spaghetti with mussels, clams and brown shrimp

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On the road with the NCSG Kenwood Chef Masterclasses, we picked up this splendidly summery (and staggeringly simple) seafood spaghetti dish at the Cookery School at Grand York – easy to cook and on the table in minutes…

Nurture,-Daylesford---panna-cotta-poached-rhubarb

Daylesford’s panna cotta with poached rhubarb, blood orange and ginger

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The perfect light dessert for summer dinners, Daylesford’s delicately zingy panna cotta features some of the best of the season’s bounty – punchy poached rhubarb and citrus-sweet blood orange

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