We have a few places available on some great cookery courses running this summer so why not use the opportunity to brush up on some useful kitchen skills, whether it be cooking meat, filleting fish, preserving your garden and allotment produce, or learning to forage for free food. Here’s what we’ve got with availability between now and early September:
Kitchen Essentials: Cooking Meat – 23rd July, 7-9pm.
Visiting chef Dom Clarke teaches you how to make the best of good quality meat. Poach chicken breast, make chicken adobo, and learn how to make pork chop Ssam.
Seafood One: Fish – 13th August, 6.30-9.30pm. (Sold out 2 hours after posting this blog, sorry!)
Visiting chef Lap-Fai Lee teaches you all his fishy skills, including preparation and cooking of round and flat fish in both western and asian styles. Cook and eat grilled mackerel, roasted bream or bass, thai fish soup, gridlled prawns, deep fried sole goujons, and steamed turbot.
In a Pickle: Basic Preserving – 20th August, 6.30-9.30pm.
Visiting preserving expert Rachel Carter of Cuffufle Preserves, teaches you how to fins success making jams, jellys, cordials, mustards, relishes, and other preserves. Take home the bounty!
Butchery: Perfect Poultry – 2nd September, 6.30pm-9.30pm.
Local organic butcher Steve Rossiter takes you through an enlightening night learning how to properly butcher poultry birds including chicken and poussin. Cook and eat chorizo-stuffed chicken breast wrapped in streaky bacon, chicken tagine, perfect chicken stock, griddled poussin with lemon and garlic, and chicken liver salad.
Forage and Cook – 3rd September, 6.30-9.30pm
Tom Baker takes you on a fun and educational foraging walk around the local area where you can expect to identify up to about 20 edible wild plants. Return to the cookery school to cook up a delicious wild feast using ingredients you have foraged.