Modern British Cookery

Modern British Cookery

« Back to course list - Adult Cookery Courses

Chef: Stephen Bulmer
Duration: One Day
Theme: Modern British
Level: Intermediate
Price: £160 weekends, £140 mid-week

Gutsy, flavourful dishes featuring the best of local produce, served in an informal, gastro-pub style.

Dishes covered in this course typically include:

Trout Fritters with Black Sheep Beer Batter, Foraged Salsa Verde

Hot Yorkshire Cheese Soufflé

Bridlington Mussel & Cockle Broth with Leek and Yorkshire Cider
garnished with Quails Eggs

Duck with Cherries, Sweet Potato and Five Spiced Sauce

Custard Tart with Seasonal Fruit

Techniques featured in this course are:

  • Filleting fish, making a batter, frying
  • Soufflé making, including whisking skills
  • Preparation of shellfish and making of a fish stock/broth
  • Poaching of multiple eggs together
  • Cooking of the duck – rendering down the fat to make the skin crisp, how to tell when meat is cooked
  • Preparation of the Five Spice sauce and variations with this method
  • Making a custard, flavouring options for different seasons, fruit compote methods and flavourings 

The following 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, in line with availability of produce.

Course Dates

Saturday 28th February 2015
Saturday 6th June 2015
Saturday 4th July 2015
Friday 25th September 2015

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.