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First update from our French Cookery Holiday

We've just finished our first day on our French Cookery Holiday in southern France and I wanted to share a few photos and notes from what we've been up to...

At Chateau Ventenac, sunny day, blue skies, swifts soaring around above, the wisteria in full bloom and the rosemary too.

Wisteria on Chateau Ventenac

The countryside is looking superb and lush, after lots of spring rain. Vines are pale green, and the fields are full of red poppies and the purple irises.

In the market, Asparagus, broadbeans, peas and artichokes are at their best.

Peas, broad beans & asparagus

Supper outside, first time this year and warm enough to sit out to 11pm, fuelled by the local red wine.

Supper on the terrace at Chateau Ventenac

We made our favourite salad with green asparagus, broadbeans, peas and fresh goats curd. Goats curd is bought in liquid rather like mozzarella and is soft and blanchmanche like in consistency, subtle goaty flavour and delicate.

green asparagus, broadbeans, peas and fresh goats curd

A large rustic pissaladiere to go with purple potatoes, that are purple all the way through with a dense consistency, tomato and basil salad and green beans with pinenuts.

French Purple potatoes

For pudding a wheat free almond and orange cake with local French strawberries and crème fraiche.

a wheat free almond and orange cake with local French strawberries and crème fraiche

To drink a Limoux bubbly,  and carafes of red and rose from the cave in Ventenac.

You can keep up with our French Cooking Holiday on Twitter, Facebook and Flickr.

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