ONE DAY SPECIALITY COURSES 9.30am – 3.00pm (all courses are for six students unless otherwise stated)
Summer Entertaining
Everything you will need for relaxed ‘al fresco’ dining this summer.
Students will prepare a menu perfect for that long lazy lunch in the
sun, or a candlelit supper party on the lawn.
£105.00
Sample menu:
Char Grilled Vegetables Marinated in Olive Oil & Basil
Monkfish & Scallop Spiedini with a Sicilian Cous Cous Salad
Roasted Chicken Roulade Filled with Roasted Peppers, Spinach & Mushrooms
Baked Lemon Tart with a Fresh Strawberry Salad
15 May, 24 May, 5 July, 5 August
Summer Kitchen Garden
By early summer those kitchen gardens will be bearing fruit, vegetables and salad leaves......learn some new ways of serving up those delicious fresh ingredients, straight from garden to plate.
£95.00
Sample menu:
Artichokes Preserved in Olive Oil • Courgette Flowers in Pastella • Artichoke, Pea & Broad Bean Frittata • Beetroot Soup with a Chive Creme Fraiche • Courgette & Prawn Risotto
14 June, 17 July, 13 August
Seafood (4 students)
The course will
concentrate on fresh fish; preparation, filleting and cooking. The
students will look at shellfish and crustaceans; preparation and
recipes for local crab and lobster, scallops, cockles, clams and
mussels. Lunch will be accompanied by wine carefully selected to
accompany fish.
£110.00
Sample menu:
Seared King Scallops with Wild Rocket, Crispy Pancetta and a Balsamic Glaze
Fresh Tagliatelle with Lobster Bisque
Oven Baked Sea Bass Stuffed with Fresh Herbs and Lemon
26 February, 11 March, 12 April, 5 June, 12 August
3 Day Seafood (4 students)
This
course has been designed for real seafood enthusiasts who would like to
delve into the sea's harvest in more detail. Students will spend one
day looking at flat fish, one at round fish and one at lobster, crab
and shellfish.
£310.00
28-30 July
Smoke & Spice
If it’s the barbeque you turn to when the sun comes out, this is the course for you. Combining the best local meat and seafood with fresh herbs, marinades and vegetables for a fabulously simple outdoor feast.
£105.00
Sample menu:
Sea Bass Stuffed with Lemon & Herbs • Sicilian Fennel Seed Sausages • Chicken with a Lemon & Thyme Marinade
Mediterranean Vegetables with Basil, Garlic & Oregano • Fish Kebabs with Salmoriglio • Calamari with a Chilli & Parsley Dressing
28 June, 8 August
Fresh Pasta, Pizza & Italian Breads
Perfect for those who love all things Italian. The morning session will need some serious muscle with plenty of pizza and bread dough to be kneaded! Whilst the afternoon will look at delicious biscotti.
£85.00
Sample menu: Ravioli with Broad Beans & Ricotta • Potato Gnocchi with a Fresh Tomato & Basil Sauce • Pizza with Buffalo Mozzarella, Parma Ham & Rocket • Foccacia with Rosemary & Sea Salt
4 March, 22 April, 6 May, 16 June, 28 August
Perfect Picnics
For all those who
love to picnic. Spend the morning preparing a gourmet picnic which you
can then take away with you for lunch! An early start, but then meet up
with that special person and surprise them with your ready made feast.
This is a morning only course, 9am-12.30pm.
£75.00
Sample menu:
Wild Mushroom Tart with a Rocket Salad
Crab & Samphire Salad • Lobster, Cherry Tomato, Basil & Rice Salad
Raspberry & Nectarine Brioche with a Rich Vanilla Cream
3 July, 20 July, 2 August, 26 August
Cooking with Herbs
This course will look at the use of fresh herbs, mostly from the School’s herb garden, in a variety of dishes.
£75.00
Sample menu:
Grilled Monkfish Medallions on a Soft Herb Risotto; Fresh Tagliatelle with Basil Pesto
10 June
Sicilian Cooking
Enjoy a day of cooking Sicilian style. Join Giuseppe in creating dishes taught to him by his mother and grandmother, exploring the delicate flavours and delicious ingredients of this beautiful mediterranean island.
£95.00
Sample menu: Arancini (Sicilian rice balls) • Caponata • Spaghetti Con Le Sarde • Granita al Limone • Cannoli Siciliani (pastries filled with sweet ricotta)
5 February, 15 April, 8 July, 16 August
Summer Puddings 9.30am - 12.30pm
Students will be hands on in the kitchen preparing an array of tempting summer desserts. This morning only course is perfect for those with a sweet tooth!
£75.00
Sample menu: Elderflower & Champagne Jelly • Pistachio & Rose Water Parfait • Summer Berries with Zabaglione
19 June, 12 July
MEAT COURSES - these three hour courses are designed to refresh people's approach to cooking with meat, using different cuts or possibly even a different kind of meat altogether. Whether you get a box of local meat from your local farmers co-operative or are tempted by some delicious Dorset veal at the butchers, this is the course for you. Students will be shown how to prepare different cuts and joints and how to cook them to perfection. All courses, £55.00.
Veal 9.30am-12.30pm
British veal is raised under strict controls giving the animals better living conditions than once associated with this meat. The result is a fantastic, tender rose veal. Dishes to include veal ossobuco with a saffron risotto.
28 February
Beef 6-9pm
One of Giuseppe's favourite meals is a
wonderful juicy fillet wrapped in bay and pancetta, but it's all in
the cooking, getting it just right. This course will show you how to do
just that, rare, medium or dare I say it, well done! Alongside other mouthwatering beef dishes is a Sicilian spiedini filled with sultanas, pinenuts and pecorino.
25 March
Lamb 9.30am-12.30pm
Although this course will look principally at some delicious alternatives for lamb, including braised shoulder of lamb with artichoke, potato and rosemary it will also touch on the much overlooked mutton and hopefully revive some interest here too!
9 April
Pork 6-9pm
Following the success of our Italian Christmas porchetta we are hoping many of you will have been getting your local butcher to prepare you a fabulous loin and belly of pork - too good to save that recipe just for the festive season! If that has got the taste buds tingling, how about a pork escalope topped with aubergine, sauteed mushrooms and mozzarella?
18 April
THREE DAY SEASONAL COURSES
9.30am – 12.30pm daily followed by lunch
Summer Beginners Course
This course is an introduction to essential kitchen skills from preparation through to presentation. It includes interpreting recipes, how to handle knives, preparing meat and fish, bread making, sauces, use of gelatine and desserts.
£210.00
Sample menu: Flowering Courgette & Goats Cheese Risotto • Baked Sea Bass with Cherry Tomatoes, Lemon & Basil Fresh Raspberry Crème Brûlée
28-30 April
Summer Intermediate Course
This
course assumes a basic knowledge of cooking and will cover more
advanced skills such as classic pastries, warm salads and emulsion
sauces. The focus of this course is to learn new ways of preparing and
presenting seasonal produce.
£210.00
Sample menu:
Millefeuille of Fresh Portland Crab & Croquant Vegetables
Roasted Salmon with Young Spinach, Girolles & Courgette Flower Fritters
Meringues with Fresh Cream & Dorset Blueberries
9-11 May
Summer Advanced Course
This course
assumes a considerable knowledge of cooking and will include advanced
kitchen techniques such as working with gelatine, soufflés and sugar
work. Once again the focus will be on the wonderful bounty of local
seasonal produce.
£210.00
Sample menu:
Courgette Flowers Filled with Mozzarella & Basil in Pastella • Terrine of Langoustine & Baby Leek in Aspic with a Saffron Vinaigrette
Chargrilled Turbot Fillet with Gazpacho Sauce & Samphire • Raspberry Soufflé with a Chocolate Sauce
11-13 June
FOUR WEEK EVENING COURSES 7pm - 8.30pm
From Zero to Hero
Designed for men
who would love to venture into the kitchen but have yet to refine their
culinary skills! Some knowledge of cooking useful but not essential,
the pace of the course will be set according to the level and ability
of the students involved. Each evening the students will prepare a main
course and dessert for two, which they will then take home for supper.
£180.00
Sample menu:
Veal Saltimbocca with a Marsala Sauce • Sautéed Green Beans & Rosemary New Potatoes • Baked Honey & Ricotta Cheesecakeevery Monday evening, 6.30-8.30pm, commencing 25 February, finishing 10 March & commencing 9 June, finishing 30 June
every Sunday afternoon, 3-5pm, commencing 13 April, finishing 18 May (excluding 3 & 11 May)
PRE-UNIVERSITY COURSE, 5 days, 1-5 September, 9.30am-12.30pm
This course will equip young people with the basic skills for healthy, balanced and cost effective eating whilst away from home. Whether it’s poaching an egg or making a fresh pasta sauce, students will leave with a recipe folder full of straight forward yet delicious dishes. (residential accomodation can be arranged)
£350.00
Sample menu: Grilled Chicken Marinated with Lemon & Thyme • Sautéed Green Beans & Rosemary New Potatoes • Wild Mushroom Risotto • Tagliatelle with Basil Pesto • Leek & Potato Soup