Inside Sri Lanka
£175 per person
Inspired by her two months of travelling through southern Sri Lanka with her young family, Georgie Soskin will guide you through some of her favourite dishes she discovered on her travels. Sri Lankan food offers a vivid array of flavours using rice, coconut, native tropical fruit and Maldivian fish as the building blocks. Much of the Sri Lankan culture revolves around food and cooking for guests meaning Georgie was able to get to know local families who shared their recipes and cookery techniques.
Guest Tutor - Georgie Soskin
- Hoppers: a cross between a pancake and a crumpet they are golden and crisp at the edges and doughy in the centre with an array of delicious savoury fillings
- Sri Lankan prawn curry
- Quick okra curry
- Pol sambol: traditional coconut accompaniment
- Red Split Pea Dhal
- Brinjal moju: aubergine pickle
- Beetroot Curry
- Sizzling coconut green beans
- Turmeric and coconut pancakes with kithul syrup
Dishes may be subject to slight change to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with the Georgie and a run through of the day.
In the middle of the day we will break for lunch around the chef’s demonstration area. With many of the classes you will be tucking into the food you have cooked and for some we will provide dishes from The Kitchen restaurant, all accompanied with a glass of wine. During the day we will show you around our kitchen garden and pop into our beautiful greenhouse, introducing you to our gardeners if they are tending to the beds at the time.
Finish – 3.30-4.00pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!