Walled Garden Cookery School programme
Ultimate Preparation for Christmas
Friday 9th to Monday 12th November 2012
Tuesday 13th to Friday 16th November 2012
(as featured in Delicious magazine Dec 2011 issue)
Festive feasts, canapés, edible gifts, table and cake decorations, wreaths and garlands.
Three days of brilliant Christmas food and table ideas at Cornwall’s top cookery and gardening school.
Fabulous food, inevitably. Beautiful Georgian mansion. Magnificent gardens. Comfy rooms. Excellent company. House party atmosphere.
Come and get ready for Christmas with us! The programme for both the weekend and mid-week courses is the same.
Both courses run over three days and nights, starting at 4pm on the first day, ending at 4pm on the last.
• What people have said who have been before: “Inspirational, Excellent, Brilliant”
• Your three days and nights on the course costs £675 all inclusive.
• The cost covers everything while you’re with us - that's all of your tuition, food, wine and accommodation.
• Bring your non-participating partner, spouse or friend who can join us for breakfasts and dinners for an extra £200.
Timetable
Friday/Tuesday
3-4pm Arrive at Tresillian House – welcome, tea and cakes
6-8.30pm Cookery Demonstration – relax as Kate cooks you dinner
8.30pm Dinner
Saturday/Wednesday
8am onwards Breakfast
9-10am Introduction to the walled garden with John
10.30-2pm Cookery workshop with Kate – food for Christmas 1
after lunch free
5-7pm Cookery workshop with Kate - canapes
8pm Dinner
Sunday/Thursday
9-10am Garden workshop with John
10.15-12am Cookery workshop with Kate – food for Christmas 2
1.30-4pm Foliage workshop with visiting expert – wreaths and table decorations
5-7pm Edible gifts workshop with Kate - preserves
Monday/Friday
9-10.30am Garden workshop with John
11-3pm Edible gifts workshop with cake expert Monica – Christmas cake and goodies
3-4pm Review, say goodbyes, pack and depart Tresillian House
Recipes: some Christmassy, some just because they're yummy
Sweet Pastry
Edible Christmas Tree Decorations
Walnut Wreath
Stocks’ Golden Rules
Red Lentil and Chard Soup
Twice-Baked Goat’s Cheese and Thyme Soufflé
Beetroot Cured Salmon with Potato Cakes
Crab, Avocado & Cucumber Salad with Dill & Maldon Salt Flatbread
Perfect Roast Potatoes
Christmas Sprouts
Potato, Parsnip and Porcini Gratin
Spinach Salad with Tangerines, Red Onions and Sesame-Ginger Vinaigrette
Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
Savoy Cabbage, Capers & Parsley
Braised Lentils
Gratin of Jerusalem Artichokes
Spinach, Aubergine and Chickpea Curry
Old-Fashioned Raised Game Pie
Confit of Duck with Blood Orange and Fennel Salad
Best Fish Pie in the World
Pear and Ginger Tarte Tatin
Dark Chocolate Truffles
White Chocolate Truffles
Cranberry and Clementine Marmalade
Gremolata
Hot Onion and Mustard Relish
Chicken and Olive Fry-Up
Vin Chaud