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Christmas Courses

Festive Fare

.2nd, 8th & 9th December

A Day Course with Cookery School Head Chef, John Rogers, for those wanting some inspiration this season. The course offers some refreshing interpretations of the more traditional dishes, along canapés for drinks parties and Boxing Day recipes for the leftovers. The day course ends early afternoon in time for a three course lunch in the cookery school dining room.

As a sample of what dishes a typical Festive Fare course would include :

Olive Oil and Parmesan Bread
Cinnamon and raisin fruit loaf
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Parsnip, Honey and Blue Cheese Veloute
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Confit of Salmon with Cucumber salad, Parmesan Crisp and horseradish cream,
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Poached and Roasted Pheasant Breast, Parma Ham, stuffed with Pear, Cranberry and Pork Stuffing, Cauliflower Puree, Potato Fondant, Sage and Shallot Jus, Spiced Sticky Red Cabbage
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Dark Chocolate and Orange Tart, Brandy Ice Cream

Christmas in a Box

4th, 5th & 6th December

Be one step ahead of the crowd with this novel and stress free approach to Christmas Dinner. Join Gilly Robinson for an afternoon of cooking and prepare the entire meal for six, all of which can be taken away and frozen to be served at a later stage at your convenience. Be the one to enjoy Christmas this year to the full! Additional servings (in multiples of six) can be prepared – advance booking required.

The 2012 Christmas in a Box Dinner menu :

Sweet Potato Veloute
Yorkshire Ham Hock Terrine, Shallots, Capers and Parsley
Boned and Stuffed Free Range whole Turkey, Celeriac Mash, roasted Vegetables, Parsley and Parmesan Crumb, Bread Sauce and Turkey Jus
White Chocolate Panna Cotta, Cranberry and Orange Soup
Christmas Flapjack

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