The headquarters of this acclaimed sustainable-food empire is nestled on the Devon-Dorset border, where it’s run by Hugh-Fearnley Whittingstall of River Cottage TV show fame. The fun begins with a tractor ride down to the schoolover rolling green hills, passing local heritage breed livestock that supplies the cottage. Depending on the class you choose, a forage in the garden and farm may be in order. Once in the kitchen, you’ll don your apron, learn all about quality ingredients and enjoy lunch cooked by the HQ chefs using produce from the farm and surrounding region. Courses offered range from the basics of making bread and cheese, to more specialist subjects such as bee-keeping, foraging, meat-curing and cider-making.

Located in 19th-century stables on the stunning Welbeck Estate in the heart of Sherwood Forest, the School of Artisan Food is a not-for-profit organisation dedicated to teaching the many aspects of artisan food production. Courses – from baking, brewing and butchery to curing, foraging and preserving – suit all skill levels and range from half-day tasters through to week-long masterclasses. As well as learning how to prepare exceptional meals, guests are encouraged to question why food is produced the way it is, and examine the entire food chain, not just the ingredients in front of them.

Michelin-starred chef Nick Nairn (who is also a TV presenter and author of countless cookbooks that have become kitchen bibles) set up his first school nearly two decades ago with one very simple idea: to get more people cooking by teaching them the skills to make them feel confident in the kitchen. His founding school is in the idyllic Trossachs National Park; his second is in inner-city Aberdeen. Together, through more than 20 ‘friends of the school’ expert teachers, you’ll learn everything from how to cook the perfect steak to Thai street eats. Classes taught by Nairn are in high demand, so it pays to be quick when booking your spot.

With ingredients such as native lamb, beef, red deer and guinea fowl, together with delights from the larder, creamery, bakery and smokery, the produce alone at this picturesque cookery school makes it worth the visit. Dozens of classes range from classic to specialised and include Simply Healthy, the Perfect Christmas Table, Butchery ‘Nose to Tail’, Best of British, Fish & Shellfish and Artisan Bread-Making. The bonus is the beauty of your surrounds; the school sits in almost 10 square kilometres of organic Cotswolds farmland. Classes are on the pricier side, but worth every pound.

Dubbed ‘Padstein’ by the locals, there’s no better place to learn all things seafoodrelated than at Rick Stein’s cooking school. The fish doesn’t get any fresher, and the view from the Camel Estuary, where the school is based, is unbeatable. You won’t just learn how to cook seafood, you’ll also leave able to prepare it expertly – scaling, boning and filleting are the beginning of classes that teach fundamentals in a relaxed atmosphere synonymous with the school’s founder. It’s not just about fish; there are also day classes in diverse cuisines, from Mexican and Italian to Indian and Far Eastern.

You can gain a qualification or just some inspiration at this cookery school and working farm, but whichever you decide, you will definitely become more connected to food than you ever thought possible. For more than three decades, founders Darina Allen and her brother, Rory O’Connell, have given their students valuable food skills established by a respect for the land, seasons and nature, and based around slowfood principles. The very first thing students of Ballymaloe’s 12-week certificate course do is plant a seed on the farm. A multitude of other courses run for as little as half a day up to five weeks. Whatever your pick, an enriching experience is assured.

Divertimenti, London, England. An impressive kitchen shop filled with everything a passionate home cook could want to squeeze into their suitcase. Its classes are taught by renowned chefs and cookbook authors. Coombeshead Farm, Cornwall, England. A collaboration class in foraging and cooking with Michelin-starred chef April Bloomfield and chef-farmer Tom Adams. You may need to book well ahead, as classes fill up quickly. Cookery School at Little Portland Street, London, England. Famous for using only high-quality, sustainable, primarily organic ingredients and equipment that can be found in most home kitchens. Field & Fork Farm by Charlotte Pike, Oxford, England. A pop-up cookery school by award-winning cookbook author Charlotte Pike, who has set up a food education social enterprise that aims to teach anyone, no matter their budget, top-quality culinary skills. Made in Hackney, London, England. This community-based group believes everyone should have access to healthy, affordable food that’s not only good for people but the planet, too. The exceptional and affordable classes are taught by well-known cookbook authors and chefs such as Rachel de Thample