Morocco To The Middle East
Midweek from £205 per person
In recent years Middle Eastern cuisine has seen a resurgence and we believe quite rightly so. Not only does the food look vibrant and colourful but also the textures and flavours excite the palate. Our travelling through recipes in this class takes us from the very south eastern coastline in Morocco past Algeria, Egypt, Israel and Lebanon to Turkey and Greece; countries where spices are key to balancing flavours and producing truly memorable food.
During this class we will teach you how to buy, store and use spice and through demonstrations and hands on cooking about how to use the flavour combination unique to these parts of the world to maximum effect.
Chef Tutor – Rob Cottam
- Courgette, mint and feta fritters, yoghurt and dill dip
- Roasted butternut squash and aubergine with tomato chermoula
- Pan-fried sea bream with harissa and rose
- Chicken souvlaki with chickpea flat breads
- Chocolate pistachio cake with Chewton Glen honey and orange blossom cream
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