Journey Through Asia
Midweek from £205 per person
With so many countries and styles of cuisine spanning Asia and the Far East it was a difficult but enjoyable task whittling down our favourite recipes to make this class. During this cookery session you will learn how to balance the key hot (as hot or as mild as you like), salty, sweet, and sour flavours key to these cuisines. Plus we will take you through our extensive range of chillies we grow in our kitchen gardens.
Classical cookery techniques have been given contemporary recipes so that you can apply your new found skills across a huge variety of recipes. Whilst many believe that Asian desserts are nothing special we beg to differ with our fusion of Asian flavours.
Chef Tutor – Rob Cottam
- Steamed pork and crab wontons with soy chilli dipping sauce
- Salmon, mint and coriander spring rolls with nuoc cham (lime and green chilli) dipping sauce
- Coconut braised duck leg Penang curry
- Lemongrass and coconut rice
- Vietnamese carrot and cucumber pickled salad
- Steamed banana pudding with palm sugar caramel sauce
Dishes may be subject to slight change to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with Rob 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!
Midweek course £205 per person
Weekend course £225 per person