Webbe’s Cookery School


Chef Paul Webbe has been foraging since before it was fashionable, scouring the Sussex coast and countryside for mushrooms, wild garlic and more to fuel the kitchens of his aptly named restaurant, The Wild Mushroom, just outside Hastings. Twenty years later, that ‘best of Sussex’ ethos now informs his mini-empire of four restaurants scattered across Hastings and Rye – and one cookery school.

Based in Rye, but offering occasional fish mornings in Hastings, Webbe’s Cookery School is landscape-led and strictly seasonal in focus, offering informal, easygoing instruction in how to transform the best of field, forest and fishing boat into show-stopping dishes – and then eat them, by way of finale. Paul’s passion for the region is palpable in both the tone and content of the courses: mushroom foraging in autumn; Rye Bay scallops in winter, Romney salt march lamb in spring, and fresh sustainable fish year-round.

The school’s students range from keen amateurs and team-building day-trippers to professional cooks, and although no one walks out the door with a certificate, they invariably leave with a new-found appreciation for the link between food and the landscape it comes from. Passion is contagious, after all.

Classes from £120pp

17 Tower Street, Rye, East Sussex TN31 7AT

Web: www.webbesrestaurants.co.uk
Email: info@thefishcafe.com
Tel: 01797 222226


IGNORE THIS – portfolio controlled from MASTER

Nick Nairn Cook School

Other Schools

Sauce by the Langham

The Cookery School at the Grand, York

Cambridge Cookery School

Kent Cookery School

The Kitchen Cookery School

Rick Stein’s Cookery School

Lesley Waters Cookery School

Nick Nairn Cook School

Webbe’s Cookery School

Divertimenti Cookery School

The Vegetarian Society Cookery School

The Novelli Academy