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 customerBook on a course now