A course for those wanting some new inspiration for the Festive season. The recipes covered will offer some refreshing interpretations of the more traditional dishes, creating a selection of options for a three course meal.
The course includes lunch, which partners and friends are welcome to join (advance booking required)
Dishes typically included are:
Ballotine of Salmon with Savoy Cabbage, Lardons
and Rosemary Beurre Blanc
Venison Bresaola with Celeriac Remoulade
Royale Roast Preparation
(boned and rolled bird within a bird)
Roast Turkey, Sauces, Vegetables and Garnishes
Caramel Soufflé with Prune, Hazelnut & Armagnac Parfait
Apple, Walnut & Mincemeat Slice
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.