We have some of the most amazing produce available to us here in Britain and we want to show you how to make the most of it. With the change of the seasons, chefs’ can use many home-grown ingredients including some of which come straight from our kitchen garden. Head of the Cookery School, Ben Taylor, will guide through a range of techniques to create a traditionally British menu.
Some course examples are:
- Welsh lamb loin, Marlborough mushroom risotto, spring peas and mint
- Cornish seabass, salsa verde, crab and courgette fritter, tomato fondue
- Rhubarb soufflé, ginger ice cream