Since the 12th century, Cyprus has been under the successive domination of the French, the Italian, the Turkish and the British Empires. All of them influenced and eventually shaped the island’s cuisine into a mixture of Greek-Mediterranean, Oriental and European cuisine.

This half day course transports you to one of the UK’s favourite holiday & food destinations.

Cypriot (with a little Greek!) has boundless recipes, utilising meat, fish & vegetables…. from summery Octopus with squid ink lentils, rich & dark beef rib & onion or fresh peas, feta & mint salad.

All you need is a casual 33c climate to complete the day (weather not guaranteed) great food is though…..

Duration: 10:00-13:30

Maximum student to tutor ratio: 8-1

Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a tea or coffee and tasty Philleigh Way treat.

The Day: The course includes a variety of demonstrations and practical elements, also making your lunch and having plenty of side dishes demonstrated but also to take home.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the course activities and may vary depending on the season as well as the group’s interest.

Sample dishes

Pork fillet, smoky white beans & pickled apricot salsa

Braised leeks, burnt butter hummus & lemon (v)

Bulgar wheat & vermicelli noodles

Red mullet & cannellini bean stew

Grilled Octopus with squid ink lentils

Slow cooked runner beans & tomato (v)

Filo cigars

Saffron & almond pie

Dishes are examples, depending on season and availability may change

Age suitability: 16+ or 13+ if accompanied by a paying adult.

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