Traditional local and seasonal ingredients recombined with imagination and flair to create appealing new dishes for lunches and suppers and informal dinners.
Dishes typically included:
Bridlington Mussel & Cockle Broth
Pan-Fried Duck with Cherries and Sweet Potato
Techniques included are:
- Preparation of shellfish and broth
- Cooking of duck - searing, pan-frying, rendering, resting
- How to tell when meat is cooked
- Pastry making
- Technique for making fresh egg custard
The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.