November 5, 2012

Learn to make cheese from an expert!!

It is very rarely that we get to enter the world of food experts. Every time I am privileged enough to do so I come away with more knowledge and a better understanding of what makes great food. With this in mind  we decided to try and persuade our food heroes to let us into their world for a short time.

They said yes!!!

This year we are really happy to be able to offer courses with four of these experts, giving you the chance to learn their skills, and gain the knowledge you need to produce great products at home.

Goats Cheese on the farm.  Tutor.  Steven Akrigg

Steven is a cheese expert,  his Yellison Farm Goats cheese is used by chefs including: Rick Stein, Nigel Howarth, and Micheal Caines.  It was recently served to, among others, David Cameron at the Olympic banquet showcasing great British food.

The skill of cheese making has been in our culture for over a thousand years. The process of turning fresh milk into beautiful cheese is both natural and magical.  On our new cheese making course you will follow and be involved in the whole process from milking the coats to rolling the cheese.

Find out more

Deer in a day   Tutors.  Alan and Colin  Huttons butchers.

Learn butchery from two of the leading expert butchers in the area. Colin and Alan will demonstrate the skills involved in butchering a Roe deer from the whole gutted carcass into the main joints and cuts. You will be able to get hands on experience skinning, cutting, jointing, deboning etc..  Your tutors are also master sausage makers so you will leave with both a bag of venison sausages and the skills to make them at home as well as a joint of meat.

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Back to basics bread   Tutor.  Tom Baker

This hands-on course led by baker Tom Baker takes bread back to its essential ingredients – flour, water, salt and yeast – and teaches you a great repertoire of beautiful breads based on these basic building blocks. During the course you will make rustic white loaves, wholemeal seeded rolls, sourdough bread, ciabatta, fougasse and pizza, which you’ll eat for your lunch. You’ll also make an enriched brioche dough for you to take home and bake the next day.

Tom is an passionate and inspiring teacher, a perfect person to teach you to produce great bread every day!!!

find out more

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