This is one of our most popular courses offering fast, seasonal and easy to make food. The dishes we cook will use the best of what's in season, with an emphasis on local ingredients which we source from our suppliers Eades and Castle Farm, as well as wild food and produce from our own garden.
Our Spring recipes are light, green and full of anticipation for the lengthening days. We will make light vibrant dishes using the freshest Spring vegetables, such as watercress, purple sprouting broccoli and salad leaves. We'll also dip into foraged goodies with wild garlic and explore sweet and savoury ways with rhubarb.
We'll make a menu of around ten dishes, all of which are easy to make. The dishes themselves will depend on what's available, but expect recipes like
The course involves a mixture of demonstrations, knife skills and hands on cookery in small groups, and is led by our experienced chef tutors who can answer all of your quick cooking questions.
We will also focus on essential and unusual store cupboard ingredients, how to achieve a balanced vegetarian diet and chefs tips to save time and increase your confidence in the kitchen.
We will cook & eat as we go along, with lots of tasting, and finish with a late lunch with organic wine.
Time: 10am - 4:30pm
Really good selection of food that I will definitely cook again!
Really enjoyed cooking the variety of food that we cooked.
Food was really nice and varied and so delicious!