Sessions last four hours and include a three course meal, wine and a folder of recipes and ideas.

Courses:

£40 per head for groups of 8 or more. We will divide into smaller groups to make canapes, ideal for parties. Wine included.

£50 per head for groups of four or more.

£60 per head for couples, who can have a tailor made session designed for them.

£75 per session for individual tuition.

February Programme

Special offer: only £45 per head: Boozy food for winter nights. Now fully booked. Tuesday February 21st, 6.00 – 10.00:
Smoked trout pate with vodka
Duck breast in a quince gin glaze
Apples in fudge sauce with calvados cream

March programme

Sunday March 4th, 11.00 – 3.00
Watercress soup with sorrel infused oil and pine nuts
Guinea fowl in local cider from Dick Willow
Rhubarb cooked in mead with a creamy topping

Tuesday March 13th, 6.00 – 10.00      
Baked Bath soft cheese in puff pastry, with home made sweet chilli sauce
Pork fillet rolled around delicious Homewoodcheese halloumi
Creme brulee made with wonderful Hurdlebrook Guernsey cream
        
Thursday March 29th, 6.00 – 10.00 
Dorset Down mushrooms with melting marinated sheep's cheese from Homewood cheese
Lamb fillet with pesto topping 
Chocolate truffle cake

April Programme

Sunday April 8th, 11.00 – 3.00. Seasonal treats for spring
We will start with asparagus en croute with beurre blanc – a real treat for the spring. Then we will smoke our own sea trout, and serve it with new potatoes, home made creamed horseradish and fresh sorrel from my garden. Finally we will make a delectable chocolate and sour cherry torte.

Thursday April 19th: Thai meal
This version of Thai food is for those who love the flavours of Thailand, but who don‛t want too much heat. We will make sweet and crispy prawn cakes to start with, followed by an aromatic duck curry. For our sweet course we will poach pineapple in a gorgeous syrup.

Tuesday April 24th, 6.00 – 10.00. Great British food
We will start with roast garlic and local goat‛s cheese, then we will make cheesy crusted new season lamb with mint pesto. Finally we will make a seasonal fruit charlotte, served with home made crème Anglaise.