Chef from Swinton Park Wins Best Tutor at Top Industry Awards

Stephen Bulmer, Michelin-trained Chef Director, at Swinton Park Cookery School won the title of Best Tutor at the British Cookery School Awards 2014 at Porchester Hall in London.

Nigel Barden, head judge of the British Cookery School Awards, which is headline sponsored by Kenwood, said: “The overall winner of the Best Tutor category had to be a sublime all-rounder. We were looking for an individual that stands out as a top tutor by how they engage with students to get first class results and feedback. The winner also needed to provide evidence of new services, systems and innovations that they have spearheaded, as well as showing why they are simply the best in terms of continually delivering unrivalled service. Being a chef is one thing, being a tutor is another. Our winner is most definitely a rare breed. One who manages to bridge very separate worlds with ease.”

Following catering training at Rotherham College, Stephen started his career in local Yorkshire hotels before entering into the Young Chef of the Year competition. He got to the regional final, where Michel Roux and Paul Gayler noticed his talent and advised him to move to Michelin-starred restaurants to progress his career.

Stephen then worked his way up through the Box Tree, Ilkley; Marco Pierre-White’s Harveys and the three-star Georges Blanc in Burgundy. In 1990 he came home to join Le Manoir aux Quat’Saisons, where he spent 10 years cooking on every section of the kitchen. While working at Le Manoir, Stephen was a national finalist in Young Chef of the Year 1992 and 1993 and a finalist in the Roux Brothers Scholarship 1992. After several years in London followed by six years running the Raymond Blanc Cookery School at Le Manoir, Stephen joined Swinton Park in 2013 to run the cookery school.

Stephen has only been at Swinton Park just over a year but his presence has made a great difference to the school and his irrepressible personality has led to a significant expansion in the external activity undertaken by the cookery school where his demonstrating skills are now in high demand. Stephen has also been instrumental in bringing the unique benefits of Swinton Park into the cookery school. Foraging trips on the Swinton Estate are now a regular part of most cookery courses. Similarly, the abundance of fruit, vegetables and wild ingredients growing on the Estate has inspired Stephen to create a range of jams and chutneys.
www.swintonpark.com