Saturday 25th April 2026 • Promotional Content
Learn to cook in Devon
There’s a cookery school tucked away in the Devon countryside where it doesn’t feel like you’re in a lesson
From the moment guests walk through the door at Devon Cookery School, something shifts. T e aprons go on, the utensils come out and what- ever anxieties someone had about not being a natural cook tend to disap- pear fairly quickly. T e school was founded in 2020 by
Dane and Jazzi, a couple with a shared belief that cooking is one of the most valuable and enjoyable skills a person can have — and that anyone can learn to do it. Jazzi is the lead chef, with the kind of background that makes you pay attention. She spent years cook- ing and teaching in London, including time as a professional instructor at Jamie Oliver’s cookery school — ex- perience that gave her both technical depth and a real understanding of how to teach. She brings that same patience and enthusiasm to every class in Devon and it shows: nervous beginners tend to feel more confi dent within the fi rst 30 minutes. Dane runs the creative and operational side of things, and between them they have built something that feels genuinely welcoming rather than intimidating. T at word — welcoming — is im-
portant. Devon Cookery School op- erates an open-door approach. No- body needs to arrive with experience, confi dence or any particular cooking background. Classes are kept small and intimate, which means every guest has their own workstation, their own ingredients and the real atten- tion of the chef throughout the day. It never feels like a lecture. It always feels like cooking. T e range of classes on off er refl ects
that same spirit of adventure. Guests can spend a morning making fresh pasta by hand, baking artisan bread or getting to grips with fi sh fi lleting. For those drawn to world cuisines, there
are classes in Japanese, Vietnamese, T ai, Mexican, Korean, Jamaican and Chinese cooking. Pastry, sushi, beef wellington, bistro classics — the pro- gramme is constantly evolving and new menus are added throughout the year. Many guests come back again and again simply because there’s al- ways something new to try. T e school also runs dedicated chil-
dren’s classes, designed to get younger cooks into the kitchen with the same hands-on approach. It’s less about fol- lowing a recipe and more about build- ing a relationship with food from an early age — something that tends to stay with a child long after the wash- ing-up is done. At the end of every session, guests
sit down and eat what they have made together. It’s one of those simple things that makes an enormous dif- ference. Food tastes better when you have cooked it yourself — and it tastes even better when shared with a room full of people you have just cooked alongside, each of whom has brought something to the table and all genu- inely proud of what they have created. T ere’s real value in learning how to
cook. Not just for the obvious reasons — eating well, saving money, impress- ing friends and family — but because it’s one of those skills that quietly im- proves almost every part of daily life. Devon Cookery School has built its en- tire off ering around that idea.
Food & Drink
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Readers save 10% on any class. Use code COOK10 at checkout.
Off er valid until 31 May 2026
T: 01392 759004
devoncookeryschool.com
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