It's a dream come true for cookery school date

As nights go, that's big by anyone's standards. We'll be inviting a small group of friends and colleagues to our cookery school tonight for an official launch. We bought the Brompton Cookery School and Bed and Breakfast towards the end of last year and have been working terrifically hard since then to make it our own.

The previous owners had created the business, after converting a number of outbuildings and barns on the Atcham Estate, at Attingham, near Shrewsbury. When she moved on, we moved in. It was a tough gig to win. When Brompton was advertised as being for sale, a huge number of people made offers. That didn't surprise Jenny or I. After all, who wouldn't want to buy Brompton.

It's in a stunning location, on the bucolic Attingham Estate. There's sensational produce from the National Trust land, just across the road, and we've got our own cottage garden. There's plenty of space for our kids to play. It has all the right ingredients.

Brompton Cookery School is based in a beautiful barn conversion within a collection of original farm buildings. A spacious, purpose built farmhouse style kitchen allows for the tuition of 16 people at four large workstations. There's also a chef's demonstration area and lower workstation for a wheelchair user.

The cookery school also has a stylish dining room for you to savour the dishes you create and as one of the most well equipped cookery schools, attracts foodies and cooking enthusiasts from all over the UK for enjoyable and informative courses.

The National Trust is the best neighbour in the world. Ever. Actually, it's better than that. We have a great relationship with it and it's a privilege to be here. When we wake up at Brompton, we feel like the luckiest people alive. As a passionate cook, there's also plenty for me to get my teeth into. Brompton has one of the best cookery schools in the UK. It was purpose built from scratch and the people who book sessions can use the best equipment. I also have access to a brilliant array of chefs and demonstrators.

Will Holland, from La Becasse, in Ludlow, is just down the road. The baker Robert Swift, from Swift's, is also close at hand. I'm fortunate that I can call on them and other people to take demonstrations at Brompton.

When I started cooking, I had one aim in mind. I didn't necessarily want to become a Michelin starred chef or work in the world's best restaurant. But I did want to be able to cook just about everything under the sun. English, French, Italian, Spanish, Chinese, Thai, Mexican – you name it, I was determined to master it.

I didn't just want to cook those things and be done. I wanted to cook them well. When Jenny and I took on the New Inn, at Baschurch, we came up with a varied menu. We focused on great local produce, of course – so my eggs from my mother-in-law's hens, or meat from Moor Farm Shop, which is around the corner, all featured prominently.

But I also tried to introduce a little variety. During 10 years, I worked hard to develop my skills and become the complete chef. And now it's a real honour to pass those skills on to others at the Brompton Cookery School. They are the same skills that I demonstrate when I'm cooking on ITV's This Morning, or on Channel 4's What's Cooking.

I get a real buzz from passing on my knowledge and experience and seeing people grow as cooks. I think a lot of my clients also like to learn from 'the guy off the telly'. So when I tell you it's the official launch for the Cookery School and Bed and Breakfast tonight, I'm serious about it being a really big night. Jenny and I feel as though we've spent all of our adult lives working towards this point. Hey, who knows, maybe I'll meet some of you soon at one of Brompton's courses.

@marcusbeanchef

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