Escape to rural Suffolk and spend time with us cooking and relaxing with like-minded people.
It doesn’t matter what level you are, just come along and enjoy the experience! You'll learn how to make delicious bread, stress free main courses, impressive starters and tempting desserts.
Our cooking experiences make it possible for everyone to recapture or ignite their passion for cooking.
You will gain cooking confidence, we don’t put you on the spot as we want you to relax and have fun whilst conjuring up a gastronomic feast that you never thought you could do!
Our courses make it easy to meet up with friends and like-minded people. You'll leave with lots of new recipes, a collection of happy memories and new friends!
A great idea for grazing! We will prepare about 20 different things to eat including bread using locally milled flour, Garlic Prawns, Halloumi in a crust, Calamares, Hoi-Sin Beef, Hoummus, Grissini Sticks, Fresh Herb Tortilla, Chicken Satay and much more, all washed down with nice wines in a convivial atmosphere around the Cooking Experience table.
Saturday October 18th 2008, 10am to 5pm
Date Added: 08/09/2008
CHRISTMAS WITHOUT TEARS
It’s a bit soon but you need to plan Christmas and we can help! Our 2 Hands-On Christmas Without Tears Day Courses (Sunday November 9th and Saturday December 6th) will put your mind at rest and give you some good tips for the Big Meal and what to do with the leftover turkey! The “Piece de Resistance” for these course will be the “Ballotine”.
We will bone out 3 birds including pheasant, duck and turkey (for the November course I will get a large capon instead). The pheasant will be in the middle, then the duck and on the outside the turkey/capon. Each bird will be spread with Mark’s own special chestnut and local sausage stuffing. We will then roast and eat it!!!
All the recipes and others too will be in your folders. Your Christmas will be organised and fun as a result.
Date Added: 08/09/2008
GAME ON!! SATURDAY NOVEMER 15TH
Join us for a great day with some superb game.
Mark will feature local venison, locally shot pheasant and partridge, wild duck. He has also been given some wild venison joints which are in the freezer. These are mainly haunch (thigh) and shoulder. We will slow-cook these into casseroles.
Recipes will be simple and reflect the fact that the meat speaks for itself. The game will be supplied by James (friend of ours down the road), most of it shot by him, and he will spend 30 minutes with us explaining how they are shot, and how to pluck, draw etc.
The Chapel House, 9 High Street, Hadleigh, Suffolk, IP7 5AH | Tel: 01473 827568 Fax: 01473 828523 Email:info@cookingexperience.co.uk
