- Bread - The Next Level
- No Smoke Without Fire
- The Kitchen Garden
- The Seafood Chef (Pacific)
- Curries of The World
- Sizzling Meats
- Cooking with Confidence
- Man Food
- The Seafood Chef (Atlantic)
- Italian Road Trip (Venice to Tuscany)
- Glorious Game
- Baking Greats
- Showstopper Cakes for Glamorous Gatherings with Mich Turner MBE
The Kitchen Garden
£190 per person
Flourishing, fresh and ready to consume. We're extremely proud of our sustainable homegrown produce and we invite you to cook with us from The Kitchen Garden. With more of us opting to grow our own vegetables, this class will show you how to create delicious dishes at home using your own produce fresh from the soil.
With an abundance of vegetables available to us on the grounds of Chewton Glen, our Chef Tutor, Steve Bulmer will not only talk you through how to cook some amazing recipes but will also offer expert tips and advice throughout the day.
If you would prefer to book over the phone or using a voucher as payment/part payment please contact reservations on 01425 282212 or email your details to firstname.lastname@example.org.
Arrive – 9.30am for refreshments, meet and greet with the Chef Tutor 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 – 3.30pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!
- Red onion tarte tatin
- Gnocchi with pesto sauce
- Cheese souffle
- Iman bayeldi with griddled halloumi
- Stuffed red pepper with couscous and seeds
- Cauliflower and potato fritters with Indian spices
- Sweet curry sauce
- Vegetable stock
- Pear and nut crumble
Dishes may be subject to slight changes to reflect the seasonal produce available.