Modern British Cookery – Half Day Course

Modern British Cookery – Half Day Course

« Back to course list - Intermediate

Chef: Stephen Bulmer
Duration: Half Day
Theme: Modern British
Level: Intermediate
Price: £80

Traditional local and seasonal ingredients recombined with imagination and flair to create appealing new dishes for lunches, suppers and informal dinners.

Dishes typically included:

Bridlington Mussel & Cockle Broth

Pan-Fried Duck with Cherries and Sweet Potato

Custard Tart

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.

Course Dates

No course dates available.

Booking

This course can be booked online:

Book this course now

Alternatively, contact the Cookery School:

Email: cookeryschool@swintonpark.com
Tel: 01765 680969

Booking Information

Please visit our Course Structure, Rates & General Info pages to find out more about partners joining courses, special accommodation rates, course timings and booking conditions.