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Dive into some foodie fun of our new unique cook along at this year’s Lymington Seafood Festival.

Led by Jen Williams with professional chefs Fiona Hill and Martin Dawkins we’ve created a range of brilliant classes focusing on cooking seasonal local produce that will get you inspired in the kitchen!

There both adult and kids classes and we are delighted to have Lime Wood’s Luke Holder and Callum Jellicoe from Balmer Lawn Hotel, plus TV foodie Chris Bavin will be making an appearance in the Cookery School.

At the heart of our ethos is the commitment to sustainability. We will be using fish sourced from the south coast and veg from Four Acre Farm with Kate Forrester also joining the line-up.

Each adult class will include a ‘drinks masterclass’ from our friends at Solent Cellar, Hattingley Valley and Lymington Gin.
Join us in a flavourful journey, pick up a few new skills and celebrate some of the best seasonal produce from the New Forest.

Meet The Cookery School Team


Jen is the founder of the multi award-winning Naked Jam.

Growing up in Wales where her mother taught her how to forage for flowers and fruits in a way we would now label ‘sustainable’ Jen was decades ahead of the world.

Naked Jam can be found adorning dishes in some of London’s most iconic hotels. With an unerring commitment to sustainable practices combined with a culinary genius that truly celebrates seasonal and local.


Aka The Rustic Chef, Martin brings over two decades in the kitchen and chalking up three rosettes and even a nod from the Michelin guide on the way!

It all started with Marcus Wareing at Petrus, then it was back to Hampshire at Le Poussin, under Alex Aitken’s wing and where he fell in love with sourcing and using seaonal and local ingredients.

It’s all about epic food with a sustainable twist and letting the flavours shine!


Owner of Barton based Real Food, Fiona started her training at Le Cordon Bleu London in 1977. Combing a knowledge of classical cooking with a simple twist that enthuses people to cook from scratch.

From delivering menus for high end weddings, intimate cookery classes or pitched in a field surrounded by the best local ingredients her experience is as extensive as her recipe list!


All classes need to be booked in advance and are additional to your festival ticket.

  • Adult Classes £45
  • Kids Classes £25


Friday Classes

Saturday Classes

Sunday Classes

Championing Incredible Local Suppliers


Four Acre Farm is local community project championing regenerative farming techniques, proving that food can be grown in alignment with mother earth, to give back to the ecosystem whilst also being harvested from it.

Launched by Kate Forrester and Mollie Taylor, they don’t need to use any synthetic chemicals, instead mulching with compost and using the odd seaweed or nettle tea and not disturbing the structure or digging it, we are beginning to build back soil.

Growing over 60 different speciesof edibles alongside each other; flowers, herbs, vegetables, and fruit all with an acre of market garden.


Led by the evergreen Dan Tanner, Sopley Farm sits on the edge of the New Forest growing around 20 different types of fruit and vegetables. Supplying some of the leading restaurants with the freshest ‘in season produce’.

Sopley Farm is also renown for their ‘pick your own’ as well as a recently refurbished farm shop and bakery.

Booking Notes

  • Classes are approximately 45mins long and need to be booked in advance.
  • Please arrive 15mins before the start of your class. If you’re late the class will start and the team will make a decision if you can join.
  • Children must be aged 7yrs and over and be able to take part without parental assistance. There will be viewing space for family or friends at the back of the marquee.
  • Everyone will receive a Lymington Seafood Festival cooking apron and a certificate signed by award-winning TV foodie Chris Bavin.
  • Children will receive a finger guard thanks to Flint & Flame.
  • There is a maximum of 24 people per class and you’ll be sharing a workbench. No encroaching and be as tidy as possible!
  • When booking, please advise us if you or your child has any allergies, intolerances or additional assistance needs. Please note, classes are planned and allergens are highlighted in bold