cookery school

A PIECE OF
CAKE IN THE LAKES

By Amy Glendinning

It's a bright spring morning when I roll into the small Lake District village of Staveley to begin a gourmet baking course at LucyCooks.

Opened by committed foodie and restaurateur Lucy Nicholson in 2006, the school offers cookery courses ranging from Italian food, pies and fish dishes to Thai cookery.

Today, however, the emphasis is firmly on all things sweet as I don my apron in preparation for the day-long 'Classic Cakes and Bakes' class.

Before rolling up our sleeves there's time for a leisurely breakfast in the school's beautiful dining room, part of an old mill which looks out onto a river.

Fresh coffee and croissants turn out to be just the start of a day of gourmet delights as we head upstairs to meet our tutor Lisa in the vast, sunlight-flooded kitchen area.

She is endlessly encouraging, dishing out dollops of essential expertise and coming to the rescue when things go wrong.

After watching Lisa's enviably effortless demonstrations, we set to work in the immaculate, individual workstations equipped with all manner of gadgets and tools.

With ingredients already measured out it's easy to set to work and before I know it there's an orange and cardamom loaf rising happily in the oven next to a handsome tin of 'chocolate brodie', a rich chocolate cake made with a splash of the local dark ale.

Next up is 'lovers' loaf', a fabulous carrot, passion fruit and banana cake sure to captivate any hungry admirer.

Time flies by, and soon a group of flour-duted bakers are heading back downstairs to enjoy lunch.

It's the first warm day of the year and, with the patio doors open, we tuck into a delicious meal with the sound of a babbling brook in our ears.

Eyes firmly on the table, another of the school's chefs has created a gourmet spread including double-baked cheese souffles, Thai fishcakes and salads to enjoy over a glass of wine.

Back upstairs we continue with two extremely naughty treats. Melting large quantities of gourmet chocolate, it's difficult to avoid temptation and save the required amount for our next two recipes.

A rather horrifying amount of butter goes into a tray of chocolate brownies which are then saved from sickly sweetness by a dollop of tart damson jam.

The brownies' ditzier counterpart, raspberry blondies, made with white chocolate, prove to be the real showstopper of the afternoon.

With a tray of perfect cakes out of the oven, we use butter cream icing and more melted chocolate to decorate each one before packing them to take home.

The day has flown by, but thanks to Lisa's expertise I leave with five new recipes, endless hints and tips on how to adapt them and a new-found confidence and enthusiasm for baking.

As well as huge popularity with family and friends who get to sample your hard work, the course also proves that for even a novice Nigella like myself, baking really can become a piece of cake.

Factbox
Amy Glendinning took part in the Classic Cakes and Bakes course at LucyCooks in Staveley. Costing £110 it includes all ingredients, an apron, recipe book, breakfast and lunch. Lucy Cooks also offers demo and dine evenings from £30, half-day practical courses from £70 and other full-day courses from £110. You can contact Lucy Cooks on or visit lucycooks.co.uk

Article featured in Heywood Advertiser, 14th May 2009