So when the opportunity to attend the much acclaimed Raymond Blanc cooking school came up, with trepidation, I eagerly accepted.

The first thing to know is school starts early, I think 8:45 to be exact. But when you roll like I do, Addie Lee to Marylebone (no chance in me trusting myself and the sat nav), train to Haddenham and Thame, a 45 minute journey, with a car to pick me up at the station (thanks le manoir!) and deliver me- on time- to my course, this really wasn't a problem.

After we did the meet and greet with my fellow students for the day (nice bunch, and they didn't even sniff me out!) we were transferred to the kitchen, where it was immediately apparent that this was one seriously slick operation; I felt like we were on a cooking program. Each pair of students had their own 'kitchen' complete with fully stocked cupboard (including truffle oil), hob, oven, first rate knives, cutting boards, and whatever else uber chefs use.

Our teacher Vladmir had several degrees (MSc Applied Human Nutrition), and seemed to have a very scientific background, a la Blumenthal. His training for the past five years though was pure Blanc, and you could see this from the menu, and care for all things fresh (dishes on courses are planned around seasonal ingredients available from their huge garden in the back).

After we donned our chef's coats, we set off to a day filled with demonstrations and practicals, broken up with bouts of tea and coffee. I left with a tart in hand (I made), mushroom ravioli under my belt (I also made), and a plaque under my arm. What fun.

Interesting tips I picked up:
Use Grape seed oil for roasting at a high temp.
Use olive oil when not cooking high temp.
Colour= flavour (hence, don't boil the life out of things).
28 days matured beef is the best; butchers don't promote this as it takes up too much storage. Ask for it; get to know your butcher.

If you really want to do it right, then book a room at Le Manoir after the course, so you can enjoy the grounds, and sample some of Raymond's cuisine for yourself.

A bit about Le Manoir Aux Quat'Saisons

What we say:
A beautiful country estate 10 minutes from Bista Village.

Highlights:
In the room- Rooms are all unique, but ours had a pink feather 'tree' in the reception (our room was more like an apartment), a brilliant working fireplace (ring down they light and tend to it), the huge marble bathroom (complete with speakers) and the 10 ply curtains- ain't no morning sun getting in here!

Other Bits:
The grounds are amazing. The backyard alone had a huge herb and vegetable garden, a Japanese garden complete with a mediating house, an old swimming pool (turned pond, very Grey Gardens), scattered stone statues, and stone hut that had been made into the florist's quarters.

And to eat?
If there's one thing you do here, it's book dinner to try the tasting menu. When handed the menu, don't get overwhelmed like we did (three different menus, all look so good!)- The Menu Decouverte - 'a voyage of discovery with new flavours and textures; all of these matched with lightness, seasonality and best produce" is where it's at.

Don't miss:
Dinner (obviously) and a nightcap in the bar. Feels like you're retiring in the main house on your own estate (one can dream).

Need to Know:
The car park is stacked- read jags, porches, and anything else very very expensive. If you like us have a vintage (okay, semi beater), you may want to look into the classic car club, or take the train instead. If you have no pride, than never fear, drive right in.