With the growing requirement for knowing where our food comes from, seasonality is key. Cooking with locally sourced British produce, we will spend the day making an array of tasty dishes for you to use over the coming months from hearty soups in the winter to a delicate prawn and watermelon salad in the summer.
Hearty, root vegetable dishes such as soups in the winter to lighter green vegetable dishes such as split pea and asparagus salad in the summer, we love cooking with the seasons and using ingredients when they are at their best.
We change the courses recipes every two months so they stay nice and seasonal and so we cook everything when it is at it’s best. While this gives you a good idea of what we will make if you would love to add something to the recipes (maybe something you have always wanted to make) then give us a call – we are really flexible and will add it into the days recipe pack.
All you need is you, a big smile and a big appetite! We make between 6-9 recipes on all the courses and you take lots home so you will be all sorted for dinner… The course runs from 10am through until 2.30pm and it’s as much fun as anything else, we don’t take ourselves to seriously!
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