Discover the Beaverbrook cookery school

Become a master of cookery

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Time to roll up those sleeves

The School of Cookery is where you can learn tricks of the trade, master the most delicious of recipes, and work side-by-side with our team of professional in-house chefs to perfect your cooking skills. From pasta making and sushi masterclasses to sessions focusing on the art of cooking game, each lesson is hands-on, down to earth, and lots of fun.

Kaz Suzuki

Head Chef at The Garden House

Kaz was born in Japan but grew up in New Zealand. His career has seen him gain a wealth of experience cooking food from a range of cultures, and before joining us at Beaverbrook, he worked as a private chef in southern France, Spain, Indonesia, the Pacific Oceans and Japan.

Taiji Maruyama

Head Chef at The House

Taiji is something of a pioneer in Japanese cuisine. He trained at Tokyo’s much-lauded Kojyu, honing his understanding of Kappo-style dishes. His notable roles include extensive periods of time at Nobu’s addresses throughout London and Monaco, and he came to us following a hugely successful chapter as Executive Chef and Founder of Kiru in London.

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