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Below you'll find details of all the demonstration we
held last year (2006)
Click on a title for more information
Click on a title for more information
Thurs 9th March: Spring Fish
Thus 29th April : Bread & Baking
29th April - 1st May Bates Green Art Exhibition
Thurs 11th May: Spring Foods
Thurs 22nd June: Fish for Summer time
Thurs 6th July: A Vegetarian Feast
Thurs 7th September: Preparing Pork
Thurs 5th October: Feast of Mushrooms
Thus 19th October: A new look at Game
Turs 9th November: Fish for the Winter Season
Thurs 9th December Cooking for Christmas
Thursday 9th March 2006
Spring Fish
Using a selection of fish available at this time of year such as sea bass, squid and whiting. John Botterell from Seafarers in Rye will be advising on the selection of fish and preparing them for us to cook.
Spring Fish
Using a selection of fish available at this time of year such as sea bass, squid and whiting. John Botterell from Seafarers in Rye will be advising on the selection of fish and preparing them for us to cook.
Thursday 20th April 2006
Breads and Baking
Come and learn how to make the best bread, scones, pastries, tarts and cakes and tortillas. A variety of methods will be demonstrated and we will be using flours, milled locally at Michelham Priory's water mill.
Breads and Baking
Come and learn how to make the best bread, scones, pastries, tarts and cakes and tortillas. A variety of methods will be demonstrated and we will be using flours, milled locally at Michelham Priory's water mill.
Saturday 29th April - Monday 1st May 2006
(Spring Bank Holiday weekend)
Art Exhibition
Following last year's great success we are pleased to be holding another art exhibition featuring the work of local talented artists. This event coincides with the annual Bluebell Walk which runs approximately from Friday 14th April until Sunday 14th May. (Bluebell Walk dates to be confirmed please look on the website www.bluebellwalk.co.uk).
(Spring Bank Holiday weekend)
Art Exhibition
Following last year's great success we are pleased to be holding another art exhibition featuring the work of local talented artists. This event coincides with the annual Bluebell Walk which runs approximately from Friday 14th April until Sunday 14th May. (Bluebell Walk dates to be confirmed please look on the website www.bluebellwalk.co.uk).
Thursday 11th May 2006
Spring Foods
The day will include some of natures produce, such as wild garlic, sorrel and young nettle leaves in exciting dishes and also featuring some local, welfare friendly 'rose' veal. To compliment these recipes we are pleased that Grant Brickell from Wellingham Herb Garden has agreed to visit us again with his wonderful herbs and inspire us on the best selection of culinary herbs for your garden.
Spring Foods
The day will include some of natures produce, such as wild garlic, sorrel and young nettle leaves in exciting dishes and also featuring some local, welfare friendly 'rose' veal. To compliment these recipes we are pleased that Grant Brickell from Wellingham Herb Garden has agreed to visit us again with his wonderful herbs and inspire us on the best selection of culinary herbs for your garden.
Thursday 22nd June 2006
Fish For Summertime
John Botterell returns for the seasonal summer fish. He will be bringing a variety of fish available at this time of year including red mullet, huss, lemon sole and lobster. We will be showing you the best sauces to compliment the fish.
Fish For Summertime
John Botterell returns for the seasonal summer fish. He will be bringing a variety of fish available at this time of year including red mullet, huss, lemon sole and lobster. We will be showing you the best sauces to compliment the fish.
Thursday 6th July 2006
A Vegetarian Feast
The abundance of fresh vegetables offers a great opportunity for new recipe ideas. We will show you pasta making, vegetable risottos, frittata and using local cheeses such as the award winning Golden Cross goat's cheese and Sussex High Wealds halloumi cheese. This course will definitely give any vegetarian and carnivore lots of inspiration for you to take away and try at home.
A Vegetarian Feast
The abundance of fresh vegetables offers a great opportunity for new recipe ideas. We will show you pasta making, vegetable risottos, frittata and using local cheeses such as the award winning Golden Cross goat's cheese and Sussex High Wealds halloumi cheese. This course will definitely give any vegetarian and carnivore lots of inspiration for you to take away and try at home.
Thursday 7th September 2006
Preparing Pork
There's now an 'R' in the month, pork is back on the menu. We will demonstrate various styles of cooking pork, from quick recipes, braising dishes, making herbv sausages, raised pork pies to roasting a joint with perfect crackling. To compliment these recipes we will be serving and using Hidden Spring's local organic apple dry cider.
Preparing Pork
There's now an 'R' in the month, pork is back on the menu. We will demonstrate various styles of cooking pork, from quick recipes, braising dishes, making herbv sausages, raised pork pies to roasting a joint with perfect crackling. To compliment these recipes we will be serving and using Hidden Spring's local organic apple dry cider.
Thursday 5th October 2006
Feast Of Mushrooms
Anne Yarrow from Wilderness Woods returns to lead us into our bluebell wood to hunt for fungi. She will again guide and show us the best mushrooms to eat and cook with (and the ones NOT to cook with). We will then demonstrate how to cook and turn them into exciting new dishes.
Feast Of Mushrooms
Anne Yarrow from Wilderness Woods returns to lead us into our bluebell wood to hunt for fungi. She will again guide and show us the best mushrooms to eat and cook with (and the ones NOT to cook with). We will then demonstrate how to cook and turn them into exciting new dishes.
Thursday 19th October 2006
A New Look At Game
Extend your repertoire and learn how to create new and exciting game recipes. David Douglas from South Brockwells Farm, Little Horsted returns with his tasty game and show us the choice that is available now.
A New Look At Game
Extend your repertoire and learn how to create new and exciting game recipes. David Douglas from South Brockwells Farm, Little Horsted returns with his tasty game and show us the choice that is available now.
Thursday 9th November 2006
Fish For The Winter Season
Scallops, dabs and plaice are just a tew of the fish that John Botterell will be bringing along with him. He will show us how to select, fillet and skin both flat and round fish and preparing scallops, which we will turn into delicious and imaginative selection of recipes.
Fish For The Winter Season
Scallops, dabs and plaice are just a tew of the fish that John Botterell will be bringing along with him. He will show us how to select, fillet and skin both flat and round fish and preparing scallops, which we will turn into delicious and imaginative selection of recipes.
Thursday 7th December
Cooking For Christmas
This course will give you great ideas for entertaining at Christmas as well as practical and tasty suppers for visiting family and friends. Recipes will include cooking a joint of ham, roasting goose with our favourite stuffings and several different alternatives to the usual Christmas pudding.
Cooking For Christmas
This course will give you great ideas for entertaining at Christmas as well as practical and tasty suppers for visiting family and friends. Recipes will include cooking a joint of ham, roasting goose with our favourite stuffings and several different alternatives to the usual Christmas pudding.
Disclaimer
Although we do our best to organise and fulfil the programme, circumstances can change. Therefore we reserve the right to alter the programme at any time. If we unfortunately had to cancel an event, we would of course give you a full refund.