Timetable

Sunday
4-5pm Arrive at Tresillian House - welcome, tea and cakes
6-8.30pm Cookery Demonstration - relax as Kate cooks you dinner
8.30 pm Dinner

Monday
8am onwards Breakfast
9-10.30am Introduction to the Walled Garden with John Harris
10.30-11.45 am Butchery Demonstration – Ivor to butcher 1/2 lamb
12 noon-1.45pm Cookery workshop with Kate Benson
1.45 pm Lunch
5-7pm Cookery Workshop with Kate
8pm Dinner

Tuesday
9.30-10am Harvesting the vegetables and herbs for the day
10am-1pm Celebrating Seasonal Vegetables Cookery Workshop with Kate
1.30pm Lunch
4-6pm Garden workshop with John
8pm Free; Dinner out at Jamie’s 15, one of Rick Stein’s restaurants in Padstow or in the local pub!

Wednesday
9.30-11am Garden Workshop with John
11-11.30am Tea/coffee break
11.30am-1pm Pasties and splits workshop with local expert baker Sara Boscombe
1.30pm Lunch
2.30-4.30pm Garden visit or beach
5-7.30pm Cookery Workshop with Kate
8pm Dinner

Thursday
7-9am Timing is tide dependent; Meet the fishing boat as it comes into Portreath Harbour to chose from the days catch
11am-3pm Hands on Fish workshop with Kate.
Eat as we cook
5-6pm Garden workshop with John
Evening free Dinner out at Jamie’s 15, one of Rick Stein’s restaurants in Padstow or in the local pub!

Friday
9.30-1.30am Final session in the garden with John
11am-1pm Cookery workshop with Kate
1.30pm Lunch
Review the week, pay outstanding bills, questions and answers.
2-3pm Pack, collect kitchen equipment, seedlings etc, & go home.

Recipes

Garden Salads and Vegetable dishes:
Grilled New potato salad with Cherry Tomatoes, Summer Beans and Basil
New Lettuces with ‘soft-hard-boiled’ eggs and spring onions
Pan Catalan (fresh tomato brushetta)
Pea and Spring onion tart
Radish, and broad bean salad
Raw Asparagus with Anchovy and Caper mayonnaise
Spinach, Asparagus and Fennel Salad
Tresillian's garden salad with a walnut dressing
Spring onion, sweet peas, white wine and spinach
Baked Carrots with cumin, thyme and Chardonnay
Sauteed Summer Beans and Cherry Tomatoes
Spring Tart with Asparagus and Red Onions
Salsa Fresca – Fresh Tomato Sauce
Asparagus with Tomato Dressing and Crème fraiche
Asparagus, rice and pancetta soup
Tomato and Bread Soup
Tomato and Apple Ketchup
Roasted Vegetable Salad with Rocket and Tomatoes
Salad of summer leaves and flowers
Deep Fried Artichokes with lemon, mint and anchovy dressing
Parsley gnocchi and parsley soup

Homemade Pasta:
Home made Taglitelle with Cherry tomatoes,
Ravioli of minted asparagus with potatoes and mascarpone

From the Cornish Sea:
Crab, Avocado and cucumber salad with dill and Maldon salt
Pan-fried Sea Bass with Shallot Dressing
Salt Baked Sea bream with Sauce Vierge
Salt Cod with Tomato, Fennel Saffron and Aioli
Grilled Mackerel with Spiced Cucumber Salad
Prawn and Pea risotto with basil and Mint
Sea Bass with Mint Tomatoes and Red Onions
Crab Cakes with Corn Puree and Chilli oil
Squid with peppers, red Wine and Wild Marjoram
Langoustines with cooked spinach, purple basil and tomato aioli
Salad of poached local bass fillets with black rice and watercress

Local Meat and Poultry:
Griddled Chicken Breast with Sorrel Cream
Braised Pigeon breast with Peas, lettuce and spring onions
Grilled Rump of Lamb with Asparagus and a salsa verde of lovage
Rabbit with Saffron, Cucumber, tomatoes and basil
Grilled Poussins with lemon, marjoram, flat bread and garlicky yoghurt
Cure a belly of pork ready for breakfast on Friday

Early Summer Puddings:
Fresh Mint Ice Cream with Chocolate and Bourbon Sauce
Pannacotta with Rhubarb and Raspberry Jelly
Gooseberry Ice cream with Elderflower Fritters