A Spring feast, it's a chance for us to share our favourite recipes from Southern France, Italy, Greece and Spain.
The choice of dishes will depends on the seasonal ingredients. In Spring, asparagus, artichokes and baby broad beans, wild herbs and flowers and Cheddar strawberries.
We will make, for example, rosemary and sage focaccia to eat with basil or wild herb pesto, stuffed asparagus fougasse, a broad bean & artichoke paella, asparagus and Goats curd salad, tiropetes filled with Greek cheeses and saffron, strawberries in a mint & rosewater syrup or a rich honeyed baklava.
The course will be a mixture of demonstration and lots of hands on.
We will taste and cook throughout the day and finish with a shared three course meal which we will have made together, accompanied by Organic wines or juices.
You will receive a recipe pack full of tips and ideas at the end of the day.