Classic BritishGreat British dishes re-imagined with a light touch
Great British dishes re-imagined and cooked with a light touch. Please note: the dishes below are examples. The workshop changes throughout the year with the seasons. Please contact me a week before if you want to know exactly what we will be cooking. It is easy to forget our rich culinary heritage – we are world cuisine ‘magpies’ yet we have so many dishes to be proud of and call our own. We cook kedgeree, steamed steak and onion pudding with buttered carrots, cabbage parcels, salmon fishcakes with lemon butter sauce, perhaps a raised pie, a soup (in the winter pheasant) and a pudding. We will put care and thought into how we present our dishes, so everything will look as good as it tastes!
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste everything we cook, but you will have some food to take home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.