Private and bespoke classes available for celebrations and corporate events.
Email us firstname.lastname@example.org
Cookery classes are hands on and you will learn tips and techniques from professional chefs. A number of starters, mains and puddings are created using the finest ingredients.
Classes run 6.30-9.30pm.
Dishes listed are an indication of the foods that will be prepared.
Book online or phone 0117 973 6569.
All 3 hour classes £75 to include food & wine.
Cookery Class Timetable Winter/ Spring 2014
Winter in Venice – Thursday January 16th 2014
Crostini with Radicchio, pancetta and mascarpone, sweet and sour sardines, lamb with anchovies, griddled polenta, chocolate and chestnut tart.
Alpine Suppers and Winter Warmers – Thursday January 23rd 2014
La Polee (a traditional French farmhouse soup with bacon, ham hock, sausage and beans), duck confit tartiflette, a winter salad, apple and prune brioche tart.
Mediterranean Breads and Sweets – Thursday February 13th 2014
Olive and rosemary focaccia, rough puff pastry, pissaladerie, baci di dama, hazelnut and blood orange tarts, fennel and sunflower seed Brioche.
Papadeli suppers, salads and desserts – Thursday February 27th 2014
One of Papa’s favourite seasonal salads – Winter bitter leaf salad with pomegranate, orange, walnuts and Manchego, seafood soup with saffron, spatchcock poussin, celeriac rosti, rhubarb and custard tarts.
Spring in Tuscany – Thursday March 13th 2014
Crostini with chicken liver pate, crostini with artichoke pate, foccacia, ravioli di ruccola with goats cheese and garlic, Tuscan seasonal salad, ricciarelli and pears poached in red wine.
Spring in Provence – Thursday March 27th 2014
Red mullet salad with pastis , aubergine caviar, herb and pork terrine with sweet onion confit, daube de Provence, tarte au citron.
An Italian Easter Celebration – Thursday April 10th 2014
Fried artichokes, insalata di polpo, braised spring lamb with braised lentils and salsa verde, lemon gnocchi with peas and spinach, torta di ricotta.
Seafood of Spain – Thursday April 24th 2014
Seafood Paella, aioli, fresh baby squid with chorizo, parsley and feta, piquillo peppers stuffed with salt cod brandade, rioja Pear Cake.
An early Mediterranean Summer Thursday May 8th 2014
Crisp squid with Caponata, Summer herb cannelloni , Ciabatta, broad bean and wild garlic dip, apricot tarte tatin.
Provencal Markets Thursday May 22nd May 2014
Anchoiade and pistou, fougasse, stuffed courgette flowers with ricotta and parma ham, moules marinieres, lavender crème brulee