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.
I believe that hands-on cooking classes are the best way to learn new skills in the kitchen. I know how much the British public love watching cookery programmes and reading food magazines but I’m also aware that many are daunted at the prospect of having a go themselves
Tagliatelle masterclass with sausage ragu
Treat your little angels to our lovely kid’s class.
In this entertaining and informative evening class you will learn to make classic pasta dough from scratch and create a delicious Italian inspired dinner. Buon appetito!
Are you looking for new and exciting recipes for your next Christmas celebration? Do you love the welcoming and rich flavours of Italy?
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