Kitchen Harvest Seasonal Cooking Class
During this full day cooking class you will pick your own fresh ingredients from the garden, make butter, hand make pasta, and conjure up a delicious three course feast using our own meat and the best and most abundant ingredients the season has to offer.
A favourite with guests since 2012, our day starts with tea, coffee and cake in the kitchen. Then it’s off to the rambling and highly productive garden (cultivated using adapted French market garden techniques such as permanent beds and intensive plantings) where you will pick the fresh ingredients for our meal.
Back in the kitchen with our baskets of produce, cooking is hands on and shared with a focus on good technique and simple, delicious food. Many hands make the best kind of work, and once we are done in the kitchen, there is plenty of time to enjoy our food and each other's company around the big old table.
Menus are different for every workshop, reflecting the changing textures and flavours of the seasons.
Suitable for passionate cooks at any skill level.
Dietary requirements: These classes are a genuine celebration of what is best and most bountiful in the garden on the day. How and what we'll be cooking is crafted to reflect this, and the dishes we'll prepare are served on large sharing platters in the centre of the table, so it is very difficult for us to accommodate individual dietary needs Vegetarian guests - there is generally only one meat based dish on the menu, served as part of the main course along with a salad and one other vegetable based dish. Gluten intolerant guests - we will do our best to provide wheat free options where possible however cannot guarantee that every dish will be wheat free.
Recent menus include:
Handmade orrechiette with broad beans, asparagus and mint, home grown and butchered Scotch fillet with chioggia beetroot, leek and walnut salad, and rose petal jelly with rhubarb compote.
Handmade ravioli with spinach and ricotta made with milk from the house cow, coq au vin using farm roosters and pumpkin pie with preserved apricots.
Handmade chestnut pasta with rosemary and walnuts, hot smoked farm pork with garden salads and tart tartin using wild apples.
Leek tartlets, our own 12 hour pulled pork with a salad of fennel, orange, edible flowers and ‘weeds’ and roasted rhubarb with orange and cardomom icecream.
Stinging nettle tagliatelle, home grown and butchered rump roast with garden greens and lemon and lime curd tarts.
What our guests say about their Kitchen Harvest experience:
"I'm still talking about your wonderful and generous spirit in sharing your home, kitchen garden, what you know, the ups and downs of living off the land. Such a treat, not to mention the brownies!" Debbie
"Just wanted to say from all of us how much we enjoyed Saturday. What you have built there, and the day you put on, are a great inspiration to folks like us. Thanks again…and hope we can all keep in touch." Bruce
"I wanted to thank you for such a special day. Both mum and I loved our day and are still talking about it. The day was a lovely mix of being able to be hands-on as well as relaxing amongst great company with scrumptious food. I can still taste each dish and can't wait to make some of that delicious crab apple lemonade to go with prosecco! Thank you for being such a generous host (you're a natural) and letting us experience a little slice of your world". Philippa