NEWS & UPCOMING EVENTS
Happy New Year everyone!
I hope you had a great time, that the mince pies haven’t done your waistline too much damage and that you’re feeling all chipper as 2019 gets under way.
A quick heads up for the next few weeks. Remember that chaps are just as welcome as chapesses, and these courses are in the evening which may make them more enticing.
Super simple suppers – 17thJanuary. EVENING – 3 spaces
We’re going to make some brilliant dishes and talk about easy and genius techniques and make loads of great food. Nothing takes longer than 20 minutes. There’s chicken with honey and tomato, steamed seabass with spring onion and ginger, roast halibut (or cod) with a pesto or salsa verde crust, the simple rules of great stir fries, a moules marinieres and a couple more recipes up my sleeve
A flavour of Greece - 25thJanuary – EVENING - 4 spaces
I’ve had a request to put on a Greek course – anyone welcome, but the first three spaces are already taken. This is a homage to some of my favourite Greek food – colourful and flavourful and nostalgic for summer - and it’s just what we need in the depths of the Winter doldrums.
Courgette fritters, taramasalata, tyropitakia (mini cheese pies), slow cooked Greek lamb with tsatsiki (cucumber yoghurt) and a chickpea salad or Greek salad. It should be really delicious, and I won’t make you drink Retsina with it - there's some decent wine and some beer in the fridge.....
Let me know if you can come –
Jumping on the bandwagon of the hottest trend in restaurants at the moment, this involves tiraditos and ceviches, carpaccios. tartares and salsas. It's fabulously simple but seriously classy. I have two people wanting to do this course so I need to put in in the diary - if you want to do it as well, let me know and again, we can find a suitable date for all. £60 per head.
Bread and Pastry Making
I have people waiting to do this course too - it involves making bread (obvs) and puff pastry as well as sweet pastry and choux - and all the lovely things you can make out of them, from toast to profiteroles and eclairs. You eat well here and you get plenty to take home as well as having plenty to take home. It's a real full on course - roll up your sleeves and get stuck in. Let me know if you're keen and we'll schedule. £60 a head
D of E ers
The next D of E course is about to begin. I have 2 spaces left for anyone who wants them, Call me if you're interested.