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 Turkish Kitchen Dishes include:
Baked Hummus- We all love a good hummus but why not go one better and have a baked version instead? This is an Eastern Anatolian specialty infused with cumin and topped with pine nuts and spiced butter.
Pide -– Daily fresh, warm bread, out of the oven and to the table is a comforting and homely Turkish ritual that still lives on today. Even more delicious is when the pide is filled with ingredients such as cheese, mince, egg, and spinach, baked till golden and crisp. Utterly delicious.
Hamsi -Well known in the black sea region of Turkey, are small anchovy/sprats style fish that are used in many dishes, from veiling rice to crushing as a dip or quickly fried and served with a simple squeeze of lemon. My favourite!
Firin Kebab - Turks know their kebab, literally meaning meats, fish or vegetables either grilled or roasted. This is a succulent and hearty version roasted in the oven. Cyprus potatoes and lamb kofte are enveloped in a rich tomato sauce with green peppers, herbs and onions. Hard to resist!
Imam Bayildi - The great thing about a Turkish diet is the mass of vegetables we eat and the many that we stuff. Imam Bayildi literally means the Priest that fainted! Probably from the sheer joy of such a divine dish of stuffed aubergines, packed full of flavour and perfect for vegetarians.
Nohutlu Pilav -– Every Turkish restaurant loves to serve their buttery, chickpea-packed rice. It works beautifully as an accompaniment to a kebab or vegetable dish and is a great crowd-pleaser.
Kadayif Baklava - If you know Turkish cuisine, then you'll be familiar with our love of sweet desserts. This is a moreish take on the traditional baklava (filo pastry style) dessert. Kadayif, or shredded wheat pastry, is filled with nuts and rolled in Filo then drenched in butter and sugar syrup. A worthwhile treat!
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.
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