Chefs, recipes, restaurants and menus. Everywhere you look there's food staring you in the face, whether on television, in books or newspapers. I defy you to pick up a women's magazine and not find a cookery section. Food in all its incarnations is a current obsession. So where does that leave those who have yet to master the art of boiling an egg?

You could argue the more we watch food being prepared on the small screen the more we think we can cook successfully. To admit to not being able to rustle up a gourmet meal might be slightly embarrassing. So why not sneak off to one of the many cookery schools that have risen alongside the burgeoning interest in food.

There are cookery schools to suit all palates. Maybe you just want to learn the basics. Perhaps your heart is set on baking the perfect soufflé. Mastering the art of the cordon bleu meal might be the goal. Or, how about, just for the fun of it. Which, let's face it, is what cooking is really all about. And of course it always makes a novel holiday choice. Whatever the reason there's a school out there that will do the trick, but the hard part is choosing.

One school that should be at that top of everyone's list is Ashburton Cookery School. Set in a Georgian town on the edge of Dartmoor, its skills teaching were voted as the best by the BBC's Good Food magazine and one of the five best in the world by Waitrose Food Magazine. Somewhere you definitely won't leave still burning the toast.

Aldeburgh is all about fresh local produce. So, tides and weather permitting, they walk to the beach and buy fish from the local fleet.

Ashburton was set up in 1994 and has a simple approach to cookery. They use the best organic, local seasonal food. Courses range from one day to four weeks covering all levels. Whether you don't know which end of a paring knife to use or can cater for a dinner party of eight there will be something for you. Over 40 courses cover everything from a complete beginner's weekend through to French classic cuisine, canapés, desserts and much more. The icing on the cake is the opportunity to book into one of the school's rooms on site and wallow in a bit of Georgian splendour once you've brushed the flour off your hands.

If you fancy traveling further afield then you could do no better than visit Ballymaloe in County Cork, Ireland. This long established cookery school was set up by well-known Irish chef Darina Allen. It's very much a family concern; all are talented chefs with books or television programmes to their name.

Ballymaloe is set in 'ten acres of organic market gardens, orchards and greenhouses, which, in turn, are surrounded by 100 acres of organic farm. By now you should be getting the picture. This is not only a cookery school that comes with an impeccable pedigree but also one that's passionate about 'growing it, preparing it, cooking it, eating it, and crucially enjoying it'.

There are over 30 short courses and a 12 week certificate course. The 2005 winner of BBC's MasterChef, Thomasina Miers, was a Ballymaloe graduate. She said, "Going to Ballymaloe changed my life. It gave me a whole new perspective on food and cooking and opened up the career I had always dreamed of."

The Irish craic and fresh country air create a warm welcome with the promise of culinary delights, and like Ashburton, there's the opportunity to stay on site at Ballymaloe House. A destination in itself, it's the perfect complement to a day over a hot stove. Or you always choose to stay in the self-catering cottages. If you're looking for a cooking holiday this might just be the one.

Nick Nairn will guide you through his take on new Scottish cookery. That means enjoying the delights of filo baskets with mussels, bacon and brie or parmesan, honey and whiskey ice cream.

Staying with the Celtic theme, but traveling to mainland Britain, a cookery school that's gone from strength to strength is the Nick Nairn Cook School in Stirling, Scotland. Food aside, this has to get top marks for location, set in the foothills of the Trossach mountains and in the heart of some of the most breathtaking scenery you'll find in Scotland. You can enjoy learning from chefs who have trained under Anton Mossiman and take masterclasses from the man himself. Nick Nairn will guide you through his take on new Scottish cookery. That means enjoying the delights of filo baskets with mussels, bacon and brie or parmesan, honey and whiskey ice cream. And for him 'produce is king'. So it's fresh organic herbs and vegetables from the garden, eggs from his hens, and smoked salmon from his own smokehouse.

Moving much further down the coastline, a stop on the culinary map has to be the Aldeburgh Cookery School. Based on the coast in Suffolk, it's run by Thane Prince, food writer and chef, and Sarah Fox, local restaurateur, who runs The Lighthouse Restaurant, recommended by the Michelin Guide amongst others. Aldeburgh is all about fresh local produce. So, tides and weather permitting, they walk to the beach and buy fish from the local fleet. Courses focus on purchasing the best ingredients and how to prepare them. Groups of ten will prepare and cook lunch from scratch. And a pre-lunch glass of fizz helps the proceedings. A question and answer session follows later and there's still time to explore the heritage coastline.

You can of course travel much further afield and enjoy the challenges of cooking food in different countries. And the choice is yours. Maybe you want to learn for fun or pursue a new career. Whatever the reason there's something about being taught in homegrown cookery schools. Maybe it's the familiarity that produces that warm glow and yet they all have a buzz of something new and novel. With the focus on local produce, local talent, and the inspiration to explore beyond the obvious, trying your hand at a British or Irish cookery school of your choosing might just revitalise those tastebuds.

Useful Links

Ashburton Cookery School

Ballymaloe

Nick Nairn Cookery School

Aldeburgh Cookery School

By Michele Nevard