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Cook and Dine

About your team activity:

A 'cook and dine' experience is one of our most popular team building activities as it is perfect for a team to get to know one another better in a short period of time whether it be morning, afternoon or evening.
Your team will be welcomed by home-made refreshments before meeting your chef in our spacious purpose built kitchens. After each chef demonstrations your team will cook a starter, main and dessert, which you will enjoy throughout the activity in our dining room. 

Typical highlights include:

- Mushrooms croquettes with aoli
- Pan fried seabass with salsa verde and gnocchi
- Lemon curd souffle

You can choose a menu prior to the day to allow for team favourites and any specific dietary requirements.

We can tailor our courses to suit groups from 8 - 24. Full, half or evening activities with a meeting can also be arranged.

Here is what Amanda Reid from InterContinental Hotel Group has to say about her Cook and Dine experience:

"Thank you for a wonderful team for the lovely day yesterday. We all really enjoyed it and although i don't think i'll be de-boning a chicken any time soon, i'm pleased to be able to say i've tried.
Thanks again for a super day!"

Please call 01283 810 275 to talk about  your ideas and how we can help you. Alternatively please e-mail info@seasonedcourse.com.

Our venue, for all of our team building activities is the courtyard of Catton Hall is ideally located for teams travelling from across the country. Located just 30 minutes from Birmingham, we have ample free parking and are within easy reach of Birmingham International Airport, East Midlands Airport and Lichfield station.

If you would like to look for other team building activities we offer then click here! 
Course Information:

Most full day courses run from 10:00am until 4:00pm 

If different, this will be stated on the course page

Lunch & refreshments throughout the day are provided


We will take care of the washing up so you can enjoy the day

Free on site parking is available.

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