Keeping yourself well fed and the energy levels up is harder in the winter but this course will teach you some great ways to keep the cold at bay. Cooking at winter time tends to become heavier as seasonal flavours become richer with game and the winter root vegetables coming through. Slow cooked meats and stews become more popular and the warm sticky desserts like toffee pudding and crumbles using winter fruit really tempt at this time of year. You will learn how to keep cooking in winter with fresh fruit and vegetables, create wholesome family meals, heart-warming desserts and accompaniments.
Some course examples are
- Somerset goats cheese, butternut squash and walnut pithivier, roasted onions and carrots
- Smoked Brecon lamb fillet, ratatouille provencale, boulangere potato
- Sticky toffee pudding, toffee sauce, clotted cream ice cream
- Caramelised braeburn apple, blackberry and macadamia nut crumble, vanilla custard
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron. This is a full day course which costs £175 per person.
Courses available on Tuesday 11th October, 8th November and Thursday 15th December 2016;
8:30am arrival; course starts at 9 am. Course finishes around 4:30pm.