At the end of a full day of cooking, everyone’s efforts will be rewarded with a glass of wine and a sit-down meal that has been cooked during the day, where hints and tips can be shared with the group while enjoying the food that you have prepared.
DurationThe day begins at 9.30am and we invite you to join us with a welcome tea or coffee in the cookery school at 9.15 am, where you will have a chance to meet your fellow delegates and chef. Your chef will talk you through the class menu and how the day will run before you are assigned a workspace in our fully equipped kitchen, overlooking the beautiful estate at Braxted Park.
The step-by-step tuition is fun and easy to follow and the cookery school team will be available to assist you throughout the day.
Dishes include:
Smoked Haddock Souffle
Crab ravioli with prawn cream sauce
Baked Salmon fillet parcel with fresh basil pesto
Grilled Gilt Head Bream Fillets with sage hollandaise sauce
Potted shrimp set in lemon and nutmeg butter
At the end of a full day of cooking, everyone’s efforts will be rewarded with a glass of wine and a sit-down meal that has been cooked during the day, where hints and tips can be shared with the group while enjoying the food that you have prepared.
Please note that the dishes listed may vary due to the availability of fresh produce as a result of seasonal changes.
Braxted Park was first recorded as a Deer Park in 1342 when it belonged to the Countess of Pembroke. Some three centuries later, Thomas Darcy II, abandoned the old house situated close to Braxted church, and built Braxted Lodge on the site of the present house in 1680. Peter Du Cane, a cloth merchant and entrepreneur subsequently lived at Braxted Lodge until 1803 when his son inherited the park carrying out extensive alterations to both the house and grounds. In 1841 the estate was passed on to a cousin, Charles Du Cane, who maintained it until, following his his death in 1889, the estate went into a gradual decline.
Braxted Park was eventually sold by the Du Cane family to William Boulton in 1919, who then sold it to The Plessey Company in 1947. The house was occupied by Sir Allen Clark, chairman of the company and subsequently by his son, Michael Clark. In 1955, 45 acres in the north-west of the old park was developed as a private golf course and this continues to flourish today. The estate is now owned and managed by Sir Allen Clark's grandson, Duncan Clark who, along with his wife Nicky, devote all their energies full-time to making Braxted a thriving and self-sufficient diversified rural business.
This easy-budget batch cooking lesson is aimed at students and anyone looking to cut costs, save time and look for inspiration to eat delicious, quick, tasty and healthy food.
So that get the most out of our time together, we’ll discuss your goals for the session(s) as well as any dietary requirements and I’ll develop a course that is truly bespoke to your needs.
These evening cooking classes are a great way to brush up your skills in the kitchen. They take place one night a week, for five weeks. We hold both Beginner’s and Intermediate courses.
ur cookery courses in the East Midlands include a short demonstration followed by "hands-on" cooking with tutoring to your own specific requirements.
The way with fish cooking class is a half day courses are the perfect taster for our cookery school and include three chef demonstrations and hands-on cooking for two dishes. You’ll get to enjoy eating everything you cook.
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