Build your cookery skills and go out for dinner at the same time in the stylish, informal surroundings of Swinton Park Cookery School.
Join our convivial Thursday Supper Evenings and cook a delicious main course, learning the key techniques behind a classic dish with Michelin-trained chef Stephen Bulmer.
After your hard work, sit down and enjoy the dish you have created, followed by a delicious desserts made by Steve.
2014 SUPPER EVENING
DATES AND DISHES
The Perfect Steak, Chips & Bearnaise Sauce
Hazelnut Parfait with Agen Prunes
Understanding Thai spices and flavour balancing:
Authentic Thai Curry with Fragrant Rice
Pineapple Tarte Tatin with spiced syrup
The Secrets of Making Great Pasta:
Ravioli of Butternut Squash with Mustard Fruits, Sage Butter
Amalfi Lemon Tart
Preparation and cooking of a Game bird
Roast Partridge with all the classic garnishes – Braised red cabbage, game chips, roast parsnips, celeriac purée, port jus
Tarte Tatin with Calvados Crème Fraiche
Arrive at 7pm and get straight into cooking. Dinner is served at around 8pm followed by coffee, with the evening ending around 9pm.
Dishes subject to change, as circumstances dictate.
Special dietary needs can be accommodated, but requirements must be advised when booking.