Cookery School

Church Farm Cookery School 2009

Individual modules ~ £65.00 per Module

5 week Course  ~ £340.00
(includes dinner for a guest at Module 5 Dinner party)

There are only 4 places available on each module so book early! 

Call Mel on 01952 251927 to discuss your requirements.

Courses run 2pm - 6pm

Please Note that full payment is required when booking to confirm your place.

Wednesday 4th February 2009 ~ Module 1 Meat 1 PLACE LEFT

Wednesday 11th February 2009 ~ Module 2 Fish NOW FULL ON THIS DATE

­

Wednesday 18th February 2009 ~ Module 3 Vegetables 1 PLACE LEFT

Wednesday 25th February 2009 ~ Module 4 Desserts 1 PLACE LEFT

Wednesday 4th March 2009 ~ Module 5 Dinner Party 1 PLACE LEFT

More 2009 course dates

• MEAT ~ Friday 6th February ~ Wed 11th March ~ Friday 13th March
  
• FISH ~ Friday 13th February ~ Wed 18th March ~ Friday 20th March
  
• VEGETABLES ~ Fri 20th February ~ Wed 25th March ~ Fri 27th March
  
• DESSERTS ~ Friday 27th February ~  Wed 1st April ~ Friday 3rd April
  
• DINNER PARTY ~ Friday 6th March ~  Wed 8th April ~ Friday 10th April

Meat (Module 1)

• Afternoon/evening course, to include a basic grounding in cuts of meat, from various animals, including game and how to buy.
• Techniques covered will be roasting, pan frying, curing, braising, hot smoking and poaching.
• Dishes demonstrated will include starters and mains. We will prepare and make basic gravy and sauces and cover what accompaniments go with various types of meat to introduce an appreciation of what is needed both to cut, the various flavours and contrast with them in terms of texture and sweet/sour/richness to enhance the dining experience.
• All ingredients are included and delegates will be able to sample all dishes prepared at the end of the course. Recipe cards will be available to make personal notes and take home.

Fish (Module 2)

• Afternoon/evening course, to include a basic grounding in the types of fish available, white, oily, flat, game and shellfish and what to look for when buying fish (and what to be wary of!)
• Demonstration and instruction, on the preparation, and filleting of various fish and shellfish.
• Demonstrate and experience various cooking techniques including poaching, pan-frying, steaming, curing, smoking and roasting. We will also cover accompaniments including dressings and sauces and what to match to each type of fish when preparing a menu.
• Prepare a selection of starters and main courses.
• All ingredients are included and delegates will be able to sample all dishes prepared at the end of the course. Recipe cards will be available to make personal notes and take home.

Vegetables (Module 3)

• Full day or afternoon/evening course, to include a basic grounding of vegetable groups and their seasonality.
• Preparation and cooking of starter and main course vegetarian meal options as well as potato and vegetable accompaniment dishes. These will include vegetarian tart, tart tatin, and risotto dishes, salads and heartier main meals. Accompaniments will include vegetable panache, dauphinoise potatoes, perfect roasties, Yorkshire puddings, pea puree, spinach and mushroom fricassee.
• All ingredients are included and delegates will be able to sample all dishes prepared at the end of the course. Recipe cards will be available to make personal notes and take home.

Desserts (Module 4)

• Afternoon/evening course, to include hot and cold desserts.
• Basic principles, handy guides, presentation techniques, garnishes and chefs tips.
• Pastry do’s and dont’s including foolproof recipes for short and sweet pastry.
• Hot desserts to include soufflés, chocolate fondants, sticky toffee pudding. Cold desserts to include crème brulee, parfait/ice cream, pavlova/lemon meringue, baked cheesecake. Any other desserts can be included subject to prior discussion.
• All ingredients are included and delegates will be able to sample all dishes prepared at the end of the course. Recipe cards will be available to make personal notes and take home.
  

­Dinner party (Module 5)

This module accompanies one or more of the previous 4 modules.

Having pre-selected a dinner party menu for the day, from either one of the selection available or one mutually decided by the group, the delegates will prepare and cook a three course meal with accompaniments.

The meal will use a broad selection of the skills gained over the previous four weeks. The group can either decide to do this just for themselves or can decide to prepare the meal for their partners as well. (additional cost of c. £25 per head for guests)

Once the meal is served the delegates are free to sit down and enjoy the meals themselves. We will serve coffee and leave you alone so you can fully enjoy the meal. We will recommend a selection of wines, which you can either buy yourselves to enjoy with the meal or we will arrange for you at cost.

At the end of the night, walk out the front door and we will clean everything up for you just like in a proper restaurant so you do not have to!  

A perfect end to a kitchen voyage of discovery!

Courses include a light dinner cooked from the products of the day.

All courses will discuss the merits of organic and free range products and will include a discussion regarding ethical food supply and buying locally and seasonally where possible. You will be encouraged to ask as many questions as possible and to tailor your course by thorough discussion before you start in order to include dishes which you want to eat and cook.