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, f ollowed by a delicious desserts made by Steve.
2014 SUPPER EVENING
DATES AND DISHES
6th November 2014
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
Course dates for 2015:
23rd January 2015
Understanding Thai spices and flavour balancing:
Authentic Thai Curry with Fragrant Rice
Pineapple Tarte Tatin with spiced syrup
5th February 2015
The Perfect Steak, Chips & Bearnaise Sauce
Hazelnut Parfait with Agen Prunes
23rd April 2015
Moroccan Chicken Tagine
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.