OPENING again 18th June
Smaller numbers will allow for social distancing, hand sanitising stations will be available on entry plus we have the usual access and attention to hand washing. Face masks will be available.
Please check our website for new dates + Autumn/Winter programme.
Emails and phone calls are being monitored if you want to get in touch.
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Suggested Wedding Menus
All accompanied by baskets of heritage grain breads and butter or dips of your choice.
Sharing platters as starter
Mezze of homemade houmous, olives, Mediterranean marinated slaw with an olive oil & lemon dressing, falafels, flat lavash bread vegetarian)
Antipasti of Italian cured meats, roasted red peppers, local buffalo mozzarella
Creole blackened squid, slow cooked vine tomatoes, chipotle pepper aioli
Roasted cumin seed & fennel pakora’s, mango chutney, bitter leaf salad (vegetarian)
Sharing platters for Main course
Syrah & bay leaf braised Chorizo, smoked paprika patatas bravas, grilled peppers de Padron
Middle Eastern spice rubbed Wiltshire pork smoked and slow cooked for 24 hours, maple & rosemary roasted beetroot, garlic parmentiers
Blood orange & thyme marinated corn fed chicken, chargrilled courgettes, peppers, cauliflower A la Grecque
Crispy filo tart of aubergine, preserved lemon, sumac & feta, pomegranate & apple slaw, sundried tomato & saffron hummus, Spanish olives V
Slow cooked blueberry marinated shoulder of lamb, caramelised fennel bulbs, cumin sweet potatoes
Jerk chicken, red onion, coriander & satsuma salad, rice & black bean fritters
Locally grown quinoa croquettes, maple roasted butternut squash, semi dried herb tomatoes, candied beetroot and mustard aioli V
We have loads of ideas and examples and awe are always coming up with new flavours and dishes, as we cant list them all please get in touch for more.