If you don’t know your kimchi from your kombucha or your sauerkraut from your sourdough, Fabulously Fermented fairy Lucie Cousins is poised to get your tummy tingling with friendly flora at a series of fermenting workshops hosted by Combe Grove this summer.
Educated as a biologist right here in Bath, Lucie has a particular passion for gut health, plant-biology and fungi; join her on a tour around her world of beneficial bacterias as you try your hand at fermenting and take away some practical skills and recipes to continue at home. The workshops are perfect for anyone keen to master the art of fermentation, building your confidence and revolutionising your cooking repertoire as you go.
The Introduction to Fermentation workshop on Saturday 23 June teaches us all about the science behind fermentation, the many health benefits and how to include beneficial bacteria, yeasts, antioxidants, vitamins and enzymes into our diets as you discover and sample sauerkraut, kimchi, kombucha, water kefir, milk kefir and cultured nut cheese. On Saturday 28 July, Lucie will concentrate on the ancient art of making sauerkraut and Korean kimchi, and at the Herbal Alchemy workshop on Saturday 18 August Lucie will guide you through the process of making your own herbal teabags and how to forage for herbs in the wild before creating your own vinegars, infusions and herbal oils.
Each workshop starts at 2pm and finishes at 5pm, and cost just £60 per person, per session (£55 for Combe Grove Club Members.)
Are you ready to learn why fermentation is indeed the fabulous way forward? To make that all-important booking, call 01225 834644 or click here.
Lucie Cousins/Bath Culture House was recently featured as a Food Hero in The Bath Magazine – read the full feature here… oh, and look out for our updated review of Combe Grove, which should go live any day now.
Peter Testo’s gorgeous little home-from-home cookery school In the Kitchen (based above the Tasting Room on Green Street) has to be one of the loveliest new additions to make a splash on the Bath independent food scene this year. Home to all manner of easygoing cookery classes presented in a casual, easygoing style, there’s absolutely loads of tasty stuff on Peter’s December schedule, including classes based on – of course! – a festive theme (specifically, a Mince Pie and Mulled Wine class on Saturday 9 December), a very special treat for fans of Scotch Eggs and Sausage Rolls (Saturday 2 December), seasonal meat-free meals (Sunday 10 December) and a very splashy focus on fish (Saturday 16 December.) But hey, that’s enough about all we want for Christmas!
As we’re all gearing up to fill Christmas stockings for family, friends and special people in our lives, a voucher for an In the Kitchen class solves all manner of gifting conundrums. There’s something for everyone from absolute beginners to wannabe MasterChef winners already trending on Peter’s 2018 line-up of delights, including Italian, Tapas and Pie/Pasty-tastic classes, a Pasta and Gnocchi blowout and even a Vegetarian Quiche day, alongside intensive 2-day courses, classes specifically aimed at students living away from home and Peter’s highly-acclaimed Chalet Catering Course, perfect for those who intend to slalom down a whole new, exciting career path in 2018.
Visit the In the Kitchen website for full details on all forthcoming classes and courses, and make that all-important booking today.
Have you ever wondered what it would be like to take to the ski slopes on a professional basis? If so, there’s more to life on the piste than the obvious ski instructor route suggests, as many successful chefs (including In the Kitchen head honcho Peter Testo) will testify. Now Peter is keen to share his experience catering for chalets in resorts across the world courtesy of his Chalet Catering Course, which offers a realistic view of how to run (and work in) a chalet kitchen and offers a City and Guilds level 2 Food Safety and Hygiene Certificate on completion.
Peter’s Chalet Cookery Course is perfect for those looking to work in a resort over the ski/summer seasons, but is equally appealing to folk wishing to build their CV or merely improve their confidence and cookery skills in general. The intensive 5-day course covers topics including menu planning, budgeting, cooking and knife skills, dealing with specific dietary requirements, serving wine, table laying, chalet etiquette (yes indeed!), plus practice in preparing and cooking breakfast, afternoon tea, canapés and 3-course meals. It may sound like a packed schedule to manage, but Peter promises that, once this course is undertaken, participants who take the experience away with them will still be able to find time to build up maximum slope time and season enjoyment as well as gaining all the necessary skills needed to be confident cooking gourmet meals for clients or family and friends.
The In the Kitchen Chalet Cookery Course runs for 5 days (Monday-Friday, 9am-5pm) and costs £550 per person. A £150 deposit is required to secure a space on the course, and start dates in the pipeline for this season are as follows: September 18, October 2, October 23 and November 6 – slalom over to the In The Kitchen website for more information and to make that all-important booking.
Peter Testo’s gorgeous little home-from-home cookery school In The Kitchen (based above the Tasting Room on Green Street) is home to all manner of easygoing cookery classes presented in a casual, easygoing style. There’s absolutely loads of tasty stuff on the current schedule but we’re getting really excited about the Seasonal 3-Course Menu day on Saturday 12 August, which focuses on devising and presenting restaurant standard dishes at home. Explore how different flavours and textures compliment each other in a seasonal 3-course feast created from locally sourced produce and ingredients including fresh fish landed in St Ives. And to finish? Peter will share the secrets behind making the ultimate chocolate fondant before the group sits down to enjoy their banquet they’ve created accompanied by wine to match the flavours. Fancy joining the fun? Space is strictly limited, so book today.
Summer isn’t over yet, but it’ll soon be the start of term time once again. So, send the student in your life back to school before they go back to school at Demuths Vegetarian Cookery School on Tuesday 29 August for the rather ingenious Student Cookery Class (£65pp), which is specifically aimed at at young people aged 16-20 who are about to leave home.
Packed full of tips and ideas for cooking a balanced, varied and healthy vegetarian diet on a budget, this 3-hour course (11am-2pm) covers simple time saving cookery techniques, key vegetarian ingredients and how to get the best from them, lots of money- and time-saving tips and speedy knife skills as the group prepares a variety of dishes including authentic curries, filling pasta dishes, tasty stir fries and speedy snacks. No experience is necessary and each participant will receive a Student Survival Kit of recipes to take away with them, resulting in a fly-the-nest gift that keeps on giving.
What are we having for dinner tonight? Ah, it’s an eternal conundrum, isn’t it? So go forth and give your inspiration and your tastebuds a bit of a reboot at Peter Testo’s gorgeous little home-from-home cookery school In The Kitchen (based above the Tasting Room on Green Street)… and prepare to revamp, revitalise and gently overhaul you own at-home menus in tastefully easygoing style.
Forthcoming classes trending right now on the In The Kitchen schedule of events includes the Seasonal 3-Course Menu on Saturday 8 July, described by Peter himself as “a course that’s all about restaurant standards, with a focus on slightly more complex dishes and presentation skills, with seasonal produce pushed to the fore.” Peter will explore how different flavours and textures can compliment each other and create exciting dishes. And (this is the part we’re really excited about), he’ll be sharing the secrets of how to create the perfect chocolate fondant at the finish. Yay!
Next up: Peter will take the fear out of cooking fish at a dedicated Fish Class on Sunday 16 July. Learn how to fillet fish at home (and how to put those scraps to good use) before going on to bake and fry whole and filleted fish, and make your own classic crispy skinned fish dish served with scrumptious vegetables accompanied by wine that perfectly compliments your creation. All the fish used in this class will be sourced directly from the English coast, and all other ingredients used will be sourced as locally as possible.
Get cooking, Piggies!
The small print: Seasonal 3-course Menu, £75. Fish Day, £85. Both classes 11am-2pm. Booking essential and spaces strictly limited, so clickety-click right here, right now to secure your place at the hob.
We’ve waxed lyrical about the myriad delights of going In The Kitchen with spiffy chef Peter Testo at his charming Green Street cookery school HQ (find it above the Tasting Room) on several occasions – and indeed, why wouldn’t we? Learning all you need to know about your preferred dish of the day ITK-style is indeed a lovely, lively experience: refreshingly fuss-free, informal yet very informative, and always properly good fun. There’s a fabulous array of something-for-everyone cookery class experiences trending right now on Peter’s forthcoming schedule of events but, tantalising though they all may be, the one we’re currently most excited about is the Midweek Beginners Basics class on Wednesday 21 June.
This 4-hour session (11am-4pm) aims to build participants’ confidence with knife skills and different cooking techniques whilst creating simple, tasty dishes that can be easily tweaked in order to bring something lively to the at-home table every day of the week. All the dishes will be created from locally sourced produce and, towards the end of the session, there’ll be plenty of time for everybody to sit down and tuck into the fruits of their labours with a glass of wine (or several…). And even the small print brings some equally tasty news to the party: to join in the fun for the whole, delicious day costs just £50pp – bargain! So what are you waiting for, piggies? Book today – and prepare to put an end to that infernal conundrum “what shall we have for dinner tonight?” for good.