Morocco To The Middle East
£190 per person
We're travelling through recipes in this class taking you from the very southeastern 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.
Join us as we introduce you to the incredible flavours of this transcontinental cuisine. The speciality of dishes from Morocco to the Middle East is about the herbs and spices, and during this half-day cookery class, you will learn to cook some of the most exquisite dishes from pan-fried sea bream with harissa and rose, to chickpea flatbreads.
If you would prefer to book over the phone or are using a voucher as payment/part-payment please contact reservations on 01425 282212 or email your details to firstname.lastname@example.org.
- Courgette, mint and feta fritters, yoghurt and dill dip
- Pan-fried sea bream with harissa and rose
- Roasted butternut squash and aubergine with tomato chermoula
- Chickpea flatbreads
- Chocolate pistachio cake with Chewton Glen honey and orange blossom cream
Dishes may be subject to slight changes to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with your Chef Tutor and enjoy 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 by 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 – 3.30pm take home your creations and The Kitchen apron leaving the washing up for our cookery school team!