Harthill Cookery School honoured at British Cookery School Awards

Cheshire-based cookery school Harthill has received the Highly Commended Award for Best Small Cookery School UK 2013.

The announcement was made during last week’s British Cookery School Awards in London as hundreds of applicants from across the UK were whittled down to a shortlist of just seven for the final.

Brian Miller, chef patron at Harthill gave his thoughts, saying: “We are absolutely delighted to win the award. This was our first attempt after only being open for two years. It was stiff competition as many of the schools are well established and to be Highly Commended in such renowned company is fantastic.”

Housed in a previously closed beautiful grade II listed Victorian School building, the Cookery School rapidly became the number one activity in Chester and Cheshire on the well-known review website Trip Advisor.

Offering a wide variety of cooking courses from two hour tasters through to week long ones for all ages and abilities, the cookery school has a bit of everything for everyone. Food enthusiasts can choose from baking, bread making, seafood, game, knife skills or international cuisines courses to open gift vouchers that are proving to be very popular.

Brian continued: “We have been blessed with wonderful clients who aren’t afraid to giggle when things go a bit amiss and whoop with delight when they see their creations work They then spread the word about us and tell their friends about their great experience.

“This award is not only the recognition of our work but a thank you to everybody who entrusted us with their time, their birthdays, anniversaries, Christmas, dinners, evenings… and even children. It is a wonderful feeling to be able to bring this title to Cheshire, surrounding communities and to this School.”

Part of the judging panel was Radio 2 presenter Nigel Barden and he commented: “It was difficult to decide the finalists and the winners, all seven are unique, extremely dedicated to what they do and very passionate about food and passing on skills.

“In the end we introduced a special award for some categories where it was difficult to decide between the first two.”