River Cottage Chefs' School
Chefs’ School launched in spring 2013 with the primary objective of delivering qualifications and accredited training that embody the River Cottage food values. There are a range of programmes and courses available for learners of all levels of ambition and competence.
Choose from a twelve month Young Chef Apprenticeship Scheme, one day accredited training courses, Professional Cookery Level 2 or Level 3 Qualifications. We have created a catalogue of unique and engaging courses that are recognised by City & Guilds as being of national standard.
Stand out from other chefs in the industry
There are 11 accredited one day courses and qualifications in professional cookery at level 2 and 3 available. Do you want to strengthen your culinary credentials and improve your craft skills to propel your career in hospitality?
Increase profitability in your business
We have extensive experience working with a variety of businesses, both new and established, helping them to operate a more sustainable operation, increasing profitability.
Learn from the best in the industry
Our Chef Tutors have a wealth of experience working and competing at Michelin, Culinary Olympics, Salon Culinaire, Bocuse D’Or , BBC Master Chef and many other prestigious establishments, events and competitions. These experiences, combined with a passion for sustainable and seasonal food procurement has created something we believe is new and exciting in the world of culinary education.
Benefit from our relationships with expert partners
In addition to our in-house experience, we have teamed up with other experts to create and offer courses that are world class. Our friends and partners the Sustainable Restaurant Association have helped us to build a course in sustainability to help those wishing to source and cook food that is more considerate to the environment but is also financially viable. A team of Olympic coaches and athletes have helped us to develop our Essential Eating course, aimed at people interested in nutrition and keeping their bodies at peak physical performance.
Don't just take our word for it
Angela Hartnett: "The enthusiasm of Hugh and the team at The River Cottage is infectious, you can’t help but be inspired by their approach to beautiful natural produce. The River Cottage cookery school is a wonderful way of teaching other chefs to use the fantastic local produce that we’re so lucky to have in the UK.”
Jon Noakes, Head of Food Quality and Kitchen Productivity at Mitchells and Butlers, said: "If you’re looking for a place to inspire chefs of the future, then the environment at River Cottage would be hard to beat. The passion of the team, combined with the unique setting, creates something truly special.”
Alex Burden, Proprietor, The Ferry House Inn, said: "My chefs and I had a thoroughly enjoyable experience on Monday when we attended your One Day Accredited Bread Course. Quite frankly my chefs were blown away to be mentored by Gary in the Farmhouse kitchen."
Sam Lomas, Rising Star Champion 2013 and chef apprentice, said: "I could never have imagined all the things I’ve done and learned. I can now pretty much pursue any career related to River Cottage’s work I should choose, completely down to my time with River Cottage and the apprenticeship scheme. It’s obvious the apprenticeship scheme has gone from strength to strength despite how relatively young it is and I have no doubt it will continue to do so. Thank you so much for my year."