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)
A poll on BBC Wiltshire resulted in a resounding 77% of voters opting for serving home-made roasties with Christmas Dinner, rather than using frozen ones. Here's a quick and easy guide to making it stress-free and easy to day to put home-made roasties on the table without wearing yourself out in the process.
A day or two before get your potatoes prepped when you are not under pressure:
- Peel potatoes and cut into cubes (approximately 5 cms). Allow about 225g potato per person
- Put into saucepan and cover with cold water. Add 1 teaspoon salt and bring to the boil.
- Cover with lid and boil for 10 mins.
- Drain potatoes, put back in saucepan, put on the lid and gently shake, so that the outside of the potatoes get 'fluffed up'.
- Transfer to a roasting tray, drizzle over a generous ampunt of whatever oil you have in the cupboard and toss the potatoes round in it with a large spoon or your (clean!) hands. We use local cold-pressed rapeseed oil. Duck fat or goosefat are also popular choices at this time of year and, whilst they have a lovely flavour and give good crispiness, we're trying to make this stress free so you don't have to go searching for any special ingredients.
- Cover (tea towel/beeswax cloth/greaseproof if trying to cut down on clingfilm) and put in the fridge.
- On Christmas Day, take out of fridge early to allow to come to room temperature.
- Season potatoes with sprinkling of salt and a few grids of pepper and put in preheated oven 220C/200Fan/Gas 7 and cook for 20 - 30 minutes until golden brown and crispy.
- Serve with pride