cookery school

Daytime Practical Course

Despite the diversity of Italian cooking the one unifying factor is the freshness of the ingredients. Italian cooking is strongly regional – the dishes of Florence, Venice, Genoa, Piedmont, Rome and Naples all have their own character and it would be impossible to give you a taste of everything.

However, on this course you’ll be guided through making a classic Italian meal from start to finish. Plenty of tips and ideas to ensure that whatever you make has more than a pinch of the dolce vita.

Dishes you may be creating:
A simple Prima consisting of pasta – such as a pesto tortellini showing the art of pasta making and shaping
Ravioli with spinach and a butter and sage sauce
Making proper buschetta
chicken with lemon, garlic and olives served with panzanella
Ricotta slice

Skill Set:

Pasta making
Knife skills
Blending alternative ingredients
Identifying different seasoning
Meat preparation

During your day -

Arrive at 10.00am. Enjoy a hot drink and homemade snack in our welcoming riverside Aga room where you can meet and chat with your fellow cooks.

At around 10.15am move upstairs to the fully equipped cooking and demonstration area. Each cook will have their own ‘galley’ style kitchen to work from. There are also facilities for those with disabilities and for children of varying ages.

Your course will start with a demonstration by your chef. You will then return to your kitchen, copy what they have shown you and start cooking…..

Lunch is a social affair back in the Aga room. Something light and delicious accompanied by a glass of wine.

The afternoon session is some more watching, learning and doing, with a refreshment break somewhere along the way.
The course finishes at around 4.00pm. You will be able to take your creations home with you so you may want to bring some plastic containers on the day. You will also be given a booklet containing all the day’s recipes.

Saturday 09th July 2016
10.00am - 4.00pm
£145

Please call for late availability bookings on this course.