Starting on 2nd June we’re having a series of hands-on classes and demonstrations intended to push the boundaries of what’s seen as home cookery. Session by session we will be introducing techniques and ideas in dairy making, curing, baking, charcuterie, preserving, slow food, smoking and molecular gastronomy. The result will be food you can be proud of! Specialist ingredients will be provided as part of the entry fee and all techniques will be possible to achieve in a standard home kitchen. No experience is necessary but a keen interest and a big appetite are essential. Please don’t be afraid, great food is easy,
Numbers will be limited to a maximum of fifteen people per session. Class fees will be £8 per person although occasionally there may be a supplement where ingredients cost more. These events are being held on a strictly not-for-profit basis and any excess proceeds will be donated to a local food bank.
During each session we’ll start with a friendly chat and a glass of wine or beer then we will look at the history and science of the topic of the day followed by hands on demonstrations and the knowledge and skills to take it home and DIY.
Session 1: Rogans Books 2nd June: Butter making. In this class we will be looking at the remarkably simple process involved in making butter. Using various different bacterial cultures we’ll see why butter can vary in taste so much. We’ll also see how easy and rewarding it is to make at home. Ingredients will come from Ouse Valley Dairy available at Foods of Italy.