Residential Courses
Residential Courses
The two day residential cookery course is designed and run by Rosemary Shrager and concentrates on the classical preparation of food, and mastering the essential techniques. These would include patisserie, baking, sauces and soufflés, boning and filleting, amongst many others.
The programme for each course is extremely versatile and suits all interests and levels of experience and ability. Guests of all ages are welcome, but please bear in mind that much of the day is spent standing and comfortable footwear and clothing are strongly recommended.
The kitchen is always busy and you will be amazed by the scope of each course – Rosemary's underlying philosophy is that the only way to learn is by hands on experience and she ensures that every guest cooks to the best of their ability.
We are often asked what is involved on each course, which can be very hard to illustrate as so much is involved! During the course of a day, each dish for the day's meals will be prepared and each cooking session is also interspersed by a master class - concentrating on a particular ingredient and various ways of cooking with it or on one dish and all its variations - or a demonstration. Lunch will be a fairly light two course meal, whilst dinner is a more formal three course meal.
The two day courses are themed on various styles of cooking, such as French & Italian, Mediterranean Food, Fish and Seafood and Modern British.
The courses start either on a Sunday or a Wednesday afternoon at 4.00pm and the first cookery session ends that evening with dinner served in the Cookery School. On the second day the class will cook morning and afternoon, with lunch and dinner served in the Cookery School, and free time in the afternoon to relax and enjoy the hotel's facilities (such as a treatment in the spa) or take a stroll in the grounds. The course ends on the third day after a morning's cooking and lunch served in the Cookery School.
A typical selection of dishes for dinner on a Modern British course would be :
- Seared Sea Bass on a Bed of Saffron Risotto served with Parsnip Crisp
- Roast Duck Breast with Jerusalem Artichoke Dauphinoise, Pak Choi and Ginger and Walnuts
- White Chocolate Mousse with Raspberries topped with Bitter Chocolate Mousse served with Coffee Anglaise
A typical selection of dishes for dinner on the Mediterranean Food course would be :
- Rosemary Focaccia
- Gazpacho
- Seared Tuna with Hot Sauce
- Roast Loin of Lamb with Garlic Sauce and Provençal Gnocchi
- Ratatouille
- Red Fruit Jelly with Basil and Sauterne Sabayon
- Orange and Almond Tuile
During all the residential courses, breakfast is served in the hotel, with lunch and dinner in the cookery school dining room.
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