A Special Day At The Cooking Experience

From £180 per head (based on 6 to 8 guests) 

With Mark David and his wife Annie in Hadleigh Suffolk

Special cooking days are bespoke for guests / tailored to order

Example features: wine tasting and simple meat and boning filleting techniques

Wine is served in all the breaks and with dinner back at Stay Barn

Fresh local fish from Lowestoft is a special feature

Circa ten dishes are prepared per day

SAMPLE ITINERARY for The Cooking Experience

FRIDAY 
 
7:30pm  -  Welcome to The Cooking Experience in Hadleigh, Bubbly and canapés.
9:00pm  -  Return to Stay Barn in Kersey

 
SATURDAY
 
10:00am - Welcome to The Cooking Experience Hands-On Cooking Session
10.20am - Briefing, Health and Safety and Running Order
10.30am - Aprons On, Get Cooking!

~

12Noon - Break for grazing and wine
12.30am - Continue Cooking

~

2pm Second break, eat some of what has been cooked

2:30pm - Continue cooking

~

3.45pm - Lunch with wine

~

5pm - Cooking session finishes. Return to Stay Barn in Kersey

7.30pm - Mark and Annie will arrive to serve your food up to you at Stay Barn.

SUNDAY (optional 2nd day at £140 per head) 

11am - Welcome to 2nd day at The Cooking Experience
11.15 - 4pm Cooking Session commences (itinerary as for Saturday)

~

16:30 - End of the cooking session. Guests return to Stay Barn.

EXAMPLES: FOOD TO PREPARE AND COOK

Fish and meat terrines
Twice-Cooked Cheese and fresh herb souffle
Fresh herb and fresh spinach tartlets
Oriental Vegetable Filo Parcels
French Onion Soup
Brilliant Caesar Salad
Home Made Bread (both days)
King Prawn Risotto
Home Made Ravioli
Fabulous Fishcakes
Proper Ciabatta

Roast Ribeye of English Beef with Bubble and Squeak
Chicken Thigh Parcels with a delicious sausage and fresh herb stuffing
Lamb Cutlets in Filo Pastry
Slow-Cooked Belly Pork with apple and root vegetables and a white wine jus
Fresh Bass Fillets on a bed of Oriental stir-fry vegetables
French Fish Pie (Topped with toasted croutons instead of the usual mashed potato)
Fresh Salmon Fillets , baked and finished with a fresh lime, honey and balsamic dressing
Whole English Lamb leg studded with fresh rosemary and garlic, slow-roasted with drizzles of Madeira and served with pan-juices and dauphinoises potatoes.
Slow-cooked mutton and lambs kidney puddings with braised gem lettuce and petit pois

Passion Fruit Crème Brulee
Dark Chocolate Fondante Puddings
Tower of profiteroles stuck with caramel, decorated with spun caramel and served with dark chocolate sauce and whipped cream
Raspberry Pannacotta with raspberry coulis
Mini meringue Tower built with chestnut puree and scattered with forest fruits
Sharp Lemon Pots with shortbread
Chocolate Torte

Prepare for The

Performance of a lifetime on Mark David's gourmet weekend!

Artist Frans Groenwald www.vespaghetti.co.za

   Enquire here or

call 0044 (0)7825 155277