The Cookery School at Braxted Park, combines a stunning location with award-winning chefs and a diverse range of courses to suit all abilities. We aspire to provide a high-quality service and an experience that you will never forget.
DurationThe Italian Street Food menu includes
Pizza Fritta.
This dish reflects the nature of its place of origin. Fried Pizza “ Pizza of the people”
The most traditional fried Pizza is prepared with a few simple ingredients, Ricotta Cheese, Smoked Cheese, Pork Crackling or pancetta..
Friciulin Verd
Friciulin Verd are a delicious specialty of the “ Piedmont” region. Prepared with Green leafy Vegetables, Salame or ham depending on the recipe
Erbazzone
The Erbazzone is thin flattened with an intense Green filling. Enclosed between two sheets of dough.
Apfelbrot
Sweet Apple Bread.
The recipe has Germanic origins, it is part of the great tradition of Italian Alpine bread and it is popular in Trentino-Alto Adige, where the apple bread is recognized as a traditional food product.
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.
Our Seafood cooking course is a true and passionate approach to cooking seafood from the Adriatic coast, Sicily and Naples where I truly had the pleasure of working in some delightful restaurants. All our seafood is fresh and responsibly sourced by our local fishmongers.
Cooking Together evenings are as much about chatting and relaxing as they are about learning and eating – the perfect blend of meal out and cookery class, we call it sociable foodie fun. One ticket is for 2 people, and you will cook your meal together.
Spend time with us at our Cookery School. Learn new skills and techniques with our expert chefs and experience a warm welcome from our friendly front of house team.
An impressive yet easy dinner party with a cold seafood prepare ahead platter, Chateaubriande, Bernaise sauce, sautéed potatoes, creamed spinach and a Pear and almond cake for dessert.
Start your class off by learning how to make your on pizza dough from scratch, watch this prove for an hour in between this hour, you'll make a healthy tomato pizza sauce.
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