My 2014 Cookery Courses

Learn to make a Yorkshire Christmas Pie on my A Taste of Christmas Past Course

Below is the course diary for the period cookery courses I am offering in 2014. Click on the individual links to read more about each course on my website. If you would like to book a course there is a link to the booking form at the end of this post. All 2014 courses are £310 per person. Please book soon as places are limited and they quickly fill up.

COURSE DIARY 2014

DATE STATUS COURSE

8-9 March 2014PLACESLATE MEDIEVAL ENGLISH COOKERY

29-30 March 2014PLACESTUDOR AND EARLY STUART COOKERY

26-27 April 2014PLACESITALIAN RENAISSANCE COOKERY

24-25 May 2014PLACESGEORGIAN COOKERY

14-15 June 2014PLACESVICTORIAN COOKERY

5-6 July 2014PLACESADVANCED SUGARWORK

23-24 August 2014PLACESPIE MAKING AND PASTRY

13-14 September 2014PLACESJELLY AND MOULDED FOODS

27-28 September 2014PLACESROASTING AND BROILING

11-12 October 2014PLACESPERIOD SUGARWORK AND CONFECTIONERY

15-16 November 2014PLACESA TASTE OF CHRISTMAS PAST

Forget about the Great British Bake-off - try something a bit more demanding than the 'Great Cupcake Challenge'

Learn how to make Tudor and Stuart confectionery as it really was made, with original equipment

Learn how to make extraordinary period jellies and ices on my Moulded Foods Course - Bompas and Parr did

My clients come from all over the world. This is Philipp from Vienna, a regular attendant who has just finished off 'jagging' the crinkumcranks on the rim of Daniel Welstead's eighteenth century apple pie

Most of my courses cover the vast, unfathmable depths of British period cookery, but I also have a working interest in the early modern Italian kitchen. This is a loin of veal roasted in an original sixteenth century cradle spit and cooked according to a recipe from Bartolomeo Scappi (1570). The joint is spiked with sage, drenched in malvasia wine, sapa and agresto and roasted over ember-roast onions, prunes, rose vinegar and more malvasia. Amazingly delicious!

Maestro Martino's ravioli in tempo di carne, being cut with an original Italian Renaissance pastry wheel. Try this out on my Italian Renaissance Cookery Course

Read an account of one of my courses written by a particularly satisfied customer
Book on a course now