You will be warmly greeted as you pull up in my driveway by Sophie, my beautiful golden retriever who will lovingly escort you to the front door where delicious aromas are emanating from my kitchen. The open plan setting, beautifully set dining table and kitchen laden with fresh produce is ready.
Canapes and refreshments are served to you as you don your aprons and take your place in my kitchen. Here we read through our menu and recipes and begin our preparation and cooking. During this time I will teach you tips and tricks of the trade. You will gain knowledge using and storing ingredients and equipment, knife skills, pan frying techniques and food styling among many other tips.
As we finish each course we adjourn to the table to eat and discuss the balance of flavours and textures. We are constantly eating all day. You can ask as many questions as you like and take as many photos as you like and like so may before, you will vow to return for next seasons menu and to bring others you know who will love this experience too.
Sample Menu
• Quail with Brandy - Quail, de boned, pan fried to crispy then served with a Brandy, raisin, pomegranate and pine nut sauce and crispy sage leaves.
• Confit salmon salad Niçoise with an olive tapenade - Crispy skin fresh fillet and king prawns served with a beurre blanc sauce, herbed smashed crispy potatoes and a watercress French salad
• Crepe suzette - French crepes bathed in an orange & Grande Marnier sauce served with vanilla bean ice cream