This Masterclass is a great opportunity to learn from one of the best chefs championing vegetables.
Mark from Cafe Maitreya in Bristol will be cooking with wonderful seasonal produce, and his freshly picked wild mushrooms. You will learn how to make spiced fragrant broth with saffron and fenugreek, red spit lentils and bobby beans, served with chilli oil and pistachio chorizo and old Winchester choux pastry gougere with sauté wild mushrooms, sage cream, fresh apple and rowan jelly.
Mark learnt his trade from the bottom up with stints at Hodgson’s in London and a variety of restaurants in Bristol. For seven years he’s been heading up the kitchen at Cafe Maitreya and leading a renaissance vegetarian cuisine. Under Mark’s direction, Cafe Maitreya has been recognised as one of the UK’s best vegetarian restaurant with awards from the Observer Food magazine and the Vegetarian Society along with accolades from national and local press, and food guides. Mark sees his cooking as modern vegetarian with British and French influences - vibrant, full flavoured dishes using local, seasonal ingredients to full advantage.
This evening is a combination of demonstration and hands on work and we will finish the session by eating all that we have made, accompanied by delicious organic wines or soft drinks. At the end of the evening you will be given a folder of all the recipes we have made to take home.
Cost: £45 per person from 6.30pm-9pm
This is a past course but let us know if you'd be interested in this course in the future.