In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Would you believe that using leftovers and food waste is the latest trend amongst fine dining restaurants. Now let's get this straight, they're not scraping up food that has been left on the plate, but they are using up food that is cheap, seasonal and plentiful. Here in Wiltshire there are boxes of windfall apples left out with a sign saying 'Help Yourself' so why not throw a few in your bag and give this tasty recipe a go.
800g any type of apples, peeled, cored and cut into 1cm dice
350g soft brown sugar
2 onions finely diced
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
350mls cider or malt vinegar
- Put all the ingredients in a large heavy bottomed pan
- Bring to the boil then turn down the heat and leave to simmer for 30- 40 minutes, until the mixture is thick and pulpy
- Meanwhile, wash out and sterilise some jam jars (this recipe will fill 4 x 370g jars) by put in a medium oven to heat up
- Pour hot chutney into warm jars. Put on the lid and leave to cool. This will seal it and preserve the contents.
- Keep for at least 2 weeks before using for flavour to mature - but difficult not to to be tempted to try some straight away!.
- This is a method of preservation and your chutney will keep for a long time, providing the seal isn't broken. Write date made on the label to remind you.