News
2013 Off to a Flying Start…
The cookery school has had a very busy start to 2013, with Stephen Bulmer beginning his series of new two day, one day and half day cookery courses. Home Cooking expert Gilly Robinson has also expanded her course range to include adult and family home cooking courses. Given current issues about meat traceability in processed foods, what better time for the family to learn to make wholesome, delicious meals from scratch?
Special Late-Booking Offer
To encourage all you keen and would-be cooks out of winter hibernation, we have a late booking offer this week for several March cookery courses – join us on one of the dates below and we’ll give you a £20 voucher to spend on another course later in the year. Eligible course dates are:
Monday 4th March - Baking - Gilly Robinson, half day £70
Tuesday 5th March - Cooking for One - Gilly Robinson, half day £70
Thursday 7th March - Clever Cooking - Stephen Bulmer, full day £60
Mon 11th March - Cooking to Freeze - Gilly Robinson, half day £70
Fri 15th & 16th March - Italian Cookery - Stephen Bulmer, 2 days £295
So there’s no excuse now for not being ready for summer entertaining!
This offer closes on Thursday 28th February at 5pm.
Don’t delay and miss out!
Terms & Conditions: This £20 voucher offer applies to new bookings for the above cookery course dates, made before 5pm on Thursday 28th February 2013. It does not apply to existing bookings for these courses. The £20 voucher cannot be redeemed on bookings for the above course dates, but will apply to an additional cookery course booking for any two day, one day or half day cookery course made within 6 months from the date of voucher issue. It is not valid for Chef’s Tables, Cookery Demonstrations or Curry Club Dinners, nor can it be combined with any other offer from Swinton Park or third parties. All bookings are subject to availability.
Chef’s Table – Demonstration Dining
Steve is also be running a new range of Chef’s Table dinners – where you can watch Steve prepare a themed gourmet dinner menu, while you relax in the informal surroundings of the Cookery School Demonstration. Our new sommelier David Borwick is selecting flights of wine you can order to accompany the menu, enhancing a unique dining experience.
Indian Cookery Dates
Prett Tedjura is back with us in 2013 with an extended range of one day Masterclasses and Curry Club demonstration dinners, taking us on a journey around Indian regional cuisine. Prett’s first date, for Northern Indian Cuisine, sold out fast. There are still some spaces for remaining 2013 dates:
Western and Goan Cookery – Friday 5th April
Southern Indian Cookery and Seafood – Friday 7th June
Eastern Indian Cooking – Friday 23rd August
Celebration & Festive Cooking – Friday 4th October
Please see our 2013 events calendar for a full list of cookery course dates and demonstration dining events.
Recipe
One of the first delights of the New Year is the early forced rhubarb that is a speciality of West Yorkshire, coming mostly from the ‘Rhubarb Triangle’ between Wakefield, Morely and Rothwell. This early rhubarb is pinker and more tender than outdoor rhubarb, making a delicious, refreshing desert that can be enjoyed on it’s own, or as as an accompaniment to rice pudding and other winter puddings.
New Season Yorkshire Rhubarb with
Orange, Vanilla and Mascarpone
Serves 4
Ingredients:
2 kilo New Season Yorkshire Rhubarb, washed, cut into 3 inch batons
800g Caster sugar
2 Oranges, zest of
1 Vanilla pod, split
For the Garnish:
1 Mascarpone, small tub
Method:
Combine all the ingredients except the mascarpone in a shallow pan with a lid and toss (you can use a roasting tray for larger amounts and just cover with tin foil). Make sure the rhubarb is evenly distributed in the pan.
Place in the oven at a moderate heat 190°C for 15 minutes. When you start to see bubbles appearing around the edge of the pan, its time to take out as it will continue cooking (set the lid ajar to help cool the pan down). Allow to cool then serve in a bowl with the juice poured over the rhubarb and topped with a spoonful of mascarpone.
Chef’s Note:
You can replace the Vanilla with grated ginger.
Reviews
John was excellent, the whole day was excellent! Mr Parker – Intermediate Dinner Party day course, Sept 2012
Today was fantastic. Chef, John and Assistant, Johnny were great – very helpful and knowledgeable. Cooking with only three other people was also very good. N Mitchell, Intermediate Dinner Party day course, Sept 2012
We attended a Chef’s Table with twelve of us. John was great, very professional, enthusiastic and knowledgable about his subject. He cooked us a fantastic seven-course Taster menu which was thoroughly enjoyed by all of us. Simply delicious. Thank you again to John, Johnny and the other lovely waiting staff who were very attentive all evening - Chef’s Table Dining Experience, Aug 2012
The course was just right, chef (John) was very enthusiastic – excellent. Thai Private Company Event, June 2012
I had a fabulous day, thoroughly enjoyable, staff friendly, informative and excellent advice, thank you! Intermediate Dinner Party Day Course, June 2012
I attended the Butchery course at Swinton Park Cookery School on 17th June and it was an informative hands-on day that was very enjoyable. Throughout the day chef, John Rogers was an inspirational professional, we were all very impressed as we learned a number of cooking techniques in addition to the butchery. I would strongly recommend Swinton Park and the Cookery School. Many thanks John – Phil T, June 2012
`Thanks so much for today, we thoroughly enjoyed ourselves. I feel inspired and going to pick some nettles and wild garlic and make a simple pasta dish with pine kernels….we’ll be back to try the Chef’s Table’ – Wild about Food Foraging Course, May 2012
`I just thought I would drop a line to say how much we enjoyed our Chef’s Table. We were fortunate enough to have booked on the night thath John had decided to do the Taster Menu, it was superb. Thank you, John for the recipes and thanks also to Gilly and Alice, we will be back soon’ – Chef’s Table Dining Experience, May 2012
`Many thanks again for a wonderful course on Saturday. We didn’t know what to expect but the day was so relaxed….the whole setting at Swinton Park was great and we had a brilliant weekend.’ – Beginners Dinner Party Course, April 2012
`Great fun, hard work, very informative. Chef’s were excellent and faultless, superb. Can’t praise it highly enough.’ – John Rogers Residential Course, March 2012
`Very, very good course – had a great time and learnt lots! Thank you’ - Rosemary Shrager British Classic – March 2012
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