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Digital Subscriptions > delicious. Magazine > April 2018 > Delicious TEST REPORT



WHERE Swinton Cookery School, Yorkshire (

THE COURSE Spanish Tapas Temptations, £85 for one-day course, including a light lunch prepared during the class, plus tea and coffee

TESTER Rebecca Almond

YORKSHIRE TAPAS In a grand setting, tutor Kevin Hughes inspires at Swinton Cookery School

WHAT IT’S LIKE It’s a rare occasion when you get to cook a Spanish tapas feast in an imposing British castle, but this was one such day. Driving into the Yorkshire Dales National Park, the first glimpse of the 20,000-acre Swinton Estate is nothing short of breathtaking. The long driveway snakes past manicured lawns where deer graze freely, and up to the turreted castle.

The cookery school is in the converted stables. I fell instantly for the kitchen. There’s space aplenty, bright but not stark lighting, and though the induction hobs and granite worktops look professional, the ambience feels more country kitchen.

WHAT I LEARNED Tutor Kevin Hughes is an advocate of simple, delicious food. “There’s no point in complicating cooking,” he says. A former chef-lecturer at Leeds City College, he joined Swinton in January 2017 and is entirely at ease in his role as head cookery school tutor.

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About delicious. Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.