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Course Dates

Cooking with Fungi

£110 per person

We are delighted to introduce you to our new class, Cooking with Fungi. Mushrooms are an incredibly versatile ingredient and their distinctive nutty, earthy taste is the perfect addition to more than just your pizza. Learn how to cook a fricassée of wild mushrooms and a wild mushroom velouté, these are just a few of the incredible recipes on the agenda. Chef Tutor, Steve Bulmer will provide you with plenty of handy 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 cook@chewtonglen.com

  • Wild mushroom velouté
  • Gruyère, ham and mushroom salad with creamed mustard dressing
  • Ceps and shallots on toasted brioche
  • Gigolette of chicken filled with mushroom and tarragon mousse
  • Preserved mushrooms
  • Fricassée of wild mushrooms

Dishes may be subject to slight changes to reflect the seasonal produce available.

Arrive – 10am 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 – 1.30pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!