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Newsletter October 2008
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| As we enter the darker nights and colder weather, I start dreaming about Lamb Shanks (!) and other warming winter main courses. Beef Stew and Dumplings, Slow-Cooked Pork Shoulder, Cassoulet and much more. These are some of the dishes we will be cooking at The Cooking Experience this winter. We will be highlighting as much local produce as possible to fit in with the season, (I can’t wait for Brussels Sprouts, Parsnips, Cabbage, Good Mashing Potatoes and all the other veggies we associate with the cooler season). We will be featuring more really heart-warming soups to reflect what is available (have you ever thought of Celeriac and Leek Soup with a poached egg dropped in it?). We will also introduce into the courses different terrines, pates, and perhaps a Ham Hock Brawn (anyone remember Brawn?). |
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| We have been working on 2 new courses for you to try... |
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Tapas. Originally a Spanish idea, but we have decided to include food from all over the world, so be prepared to cook Thai, English, French, Italian and other cultures.
We will create at least 20 different things all designed as grazing food rather than meat and 2 veg! We can guarantee a fun day with plenty of wine and food to taste.
The first date for this course is Saturday October 18th, book soon, at the time of writing there are only 4 places left!
Cooking Experience Dinner Party; Mark David cooks, you look and eat! We are holding a really delicious dinner party at The Cooking Experience on Friday November 28th 2008. You are greeted with bubbly and nibbles and then treated to a lively demonstration by Mark David, who will cook and serve your dinner, complete with wines for each course. You simply Look, Eat and Drink!! There will be seafood, meat and vegetables, all locally sourced. You will leave with recipes and memories of a convivial evening, and you won’t have lifted a finger except to eat and drink. Book soon as places are limited.
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| Plans for the future |
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A word about 3 musketeers, our loyal and innovative chefs. Simon Cook, Didier Piot and Ken Parker have already contributed hugely to the success of The Cooking Experience, and will continue to do so. We had a meeting recently and soon new ideas and recipes will come flowing. The feeling was that we should get back to the wonderful old-fashioned things that mums used to cook, eg Oxtail, Osso Buco, Steak and Kidney Pudding, Beef and Ale Pie, Treacle Tart, Apple Pie and much more. So keep and eye out on “Most Popular Courses” on the website. There you will find some examples of the above, woven into our many themes.
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| !! Stop Press !! |
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We are creating a new course probably entitled “Sauces and Soups (I AM TRYING TO THINK OF A MORE INTERESTING NAME!!?). This is designed to focus on the sauces rather than the meat or fish they go with. Have you struggled and given up with Hollandaise, did you know that a white wine and butter sauce takes 5 minutes and enhances many a piece of meat or fish? Keep an eye out on the website for dates.
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| Corporate Days |
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We have been running these for 5 years and continue to build up a reputation for our unique style. Instead of the ubiquitous Paint Balling and Karting, you can bring your team from work to Suffolk or we come to you anywhere in the UK. Lots of team-building and co-operation, fun and inspirational and competitive. Just call Annie or Mark and they will discuss your particular requirements.
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| Corporate Days |
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We have been running these for 5 years and continue to build up a reputation for our unique style. Instead of the ubiquitous Paint Balling and Karting, you can bring your team from work to Suffolk or we come to you anywhere in the UK. Lots of team-building and co-operation, fun and inspirational and competitive. Just call Annie or Mark and they will discuss your particular requirements.
London
We have a brilliant East London venue which we use near Hoxton Market. It’s a fully equipped cookery school near Old Street, within sight and sound of The City, fully equipped for a cooking session, complete with well stocked bar and nice eating area.
Another brilliant venue we use is The Aga Shop in Knightsbridge, round the corner from Harrods. Fully air-conditioned and spacious with a separate boardroom for eating, we can cater for 12/14 people for a Hands-On Team-Building session with a meal.
Suffolk
1 mile down the road from The Cooking Experience is the unique and beautiful Kersey Mill and Maltings, owned and run by the Kerr-Mellor family. They have just re-vamped an wonderful old maltings building , heavily beamed and full of character and created a superb venue for corporate events, weddings, dinner dances and conferences. We can therefore take a group of anything from 30 to 80 people for a hands-on cooking session. We also work in conjunction with the Kersey Mill team to put together combined cooking and “other activity” sessions such as Raft Building, Japanese Bo Combat Sessions and much more.
Bedford
The Bedford Corn Exchange is a very spacious and central venue which offers a large kitchen area with masses of cooking space, very efficient air extraction, and an adjacent dining room which seats 40 or more for a meal. You can combine a cooking session with a seminar/conference. All other facilities are on site including all beverages (alcoholic and non-alcoholic).
We can also come to any location in the UK and beyond using conference venues or large Community Halls, in fact anywhere with the barest of facilities. All we ned is running cold water and an electricity supply. Even that isn’t necessary if the venue is a specially hired marquee, we just hire a generator!
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