Whether you’re a vegetarian looking to extend your repertoire or a meat eater looking to increase the amount of vegetables in your diet this course will appeal. Cooking meals using only vegetables can be both a creative and liberating experience. On this course you’ll also learn some vegetarian mezze or tapas dishes, a style of eating which lends itself very well to vegetarian cookery.
Max student to tutor ratio: 8/1
Tutor: Philleigh Way head chef George Pascoe
Welcome: Meet your host and tutor, see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day: The course includes five demonstrations and four practical sessions. All equipment, aprons, food and drink is provided including a glass of Prosecco mid-morning and wine with lunch.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the day’s activities and is by no means set in stone and will vary depending on the season as well as the group’s interest.
– Twice baked cheese souffle, spinach, cream sauce
– Herb roulade, sun dried tomato, rocket pesto
– Blue cheese and sherry linguine
– Stuffed cabbage leaves, celeriac puree
– Griddled aubergine, quinoa, spiced feta
– Pasta making
– Sauce making
– Knife skills
– Souffle making
Age: 16+ or 13+ if accompanied by a paying adult.
Please Note: This course is not suitable for vegans