We run a series of four Seasonal Entertaining Courses throughout the year. Each makes the most of delicious, local produce that is redolent with the flavours we associate with each season.
All our dinner party courses will teach you how to prepare your menu ahead of time and cook multiple portions together, to enable you to spend less time in the kitchen and more time with your guests. Steve will also talk through variations for the dishes featured on each course - suggesting alternative fish, meat, vegetables, nuts, spices and herbs - to give you an even wider selection of recipe ideas.
DISHES FOR SEASONAL ENTERTAINING - SPRING
Spring Vegetable Soup with Local Trout and Fresh Herbs
Risotto Primavera with Spring Lamb
Poached, Stuffed Chicken Leg with Wild Garlic, Tagliatelle of Leek,
Spring Mushrooms, Mashed Potato and White Port Sauce
Vanilla Panacotta with Fruit Compote
‘Mirror’- Glazed Chocolate Tart
DISHES FOR SEASONAL ENTERTAINING - SUMMER
Sun-Dried Tomato Bread
Gazpacho – three ways
Globe Artichoke, Mustard Vinaigrette
Sea Bream with Ratatouille Stuffed Pepper with Cous Cous, Spices, Seeds & Coriander Oil
Fruit Soup with Red Wine, Port, Vanilla, Mint and Basil
DISHES FOR SEASONAL ENTERTAINING - AUTUMN
Chorizo & Gruyère Bread
Jerusalem Artichoke Soup
Fricassée of Wild Mushrooms
Pumpkin & Mustard Fruit Tortelloni with Sage
Roast Pheasant with Lentils & Pancetta
DISHES FOR SEASONAL ENTERTAINING - WINTER
Spring Vegetable Soup
Risotto Primavera with Trout
Boned, stuffed chicken leg with Spring Mushrooms, Mashed Potato, Leek Tagliatelle & Wild Garlic
Sweet Cicely Pannacotta, Yorkshire Rhubarb
Nantais Sable Biscuit
The above dishes are representative of the recipes taught on these cookery courses. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.
If you are looking to book a course within 48 hours of the course date, please call Swinton Park on 01765 680900 so we can confirm places are still available.