Taste Of The Mediterranean (3 Part Series)

Select a class from the dropdown list below:

Fresh ingredients and bold preparations are the cornerstones of eating across the Mediterranean. Expand your culinary repertoire. Join us on a tour of tastes - from Spain to Italy to Morocco - as we explore the techniques and flavors that make this cuisine among the healthiest and most loved in the world. We will use the very best authentic ingredients and guide you through new styles and old traditions of each region, creating of a series of traditional and delicious menus.

Moroccan – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

Packed with the heady fragrances of the spice market, spend an evening with us preparing a typical Moroccan meal. Great fun to cook, the theatre of the feast comes alive with a main course tagine and couscous, followed by an aromatic desert of apple and pear parcels.

Sample dishes may include:
  • Feta with olive and preserved lemon dip with Moroccan flat bread
  • Chicken pastilla with almond and cinnamon
  • Lamb and orange tagine with caramelised onions served with couscous
  • Pear and apple cinnamon parcels

Italian – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

Experience the culinary diversity of central Italy as you make fresh pasta, cook chicken the Italian way and taste the flavours of traditionally used herbs such as sage and rosemary. Finish with a refreshing and light dessert to round off the series in style.

Sample dishes may include:

  • Hand-cut tagliatelle with pesto verde
  • Pollo soffritto with cinnamon and lemon served with steamed potatoes and green leaf salad
  • Amaretti semi-freddo
  • Cantucci almond biscotti

Flavours of Spain – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

Spanish cuisine makes for a perfect feast or an eclectic tapas party. We will use the unique flavours Spain: fresh seafood, cured jamon along with sherry, olives, paprika and saffron to make a selection of beautiful and mouth-watering dishes.

Sample dishes may include:

  • Braised chicken with Manzanilla olive sauce
  • Amanda salad with king prawns, caper berries and peppers
  • Paella with broad beans and artichoke hearts
  • Spanish chocolate truffles with a twist

Our hands-on classes include all food, equipment, and free flowing specially selected red and white wine and soft drinks. You will cook around our oak banquet table, followed by enjoying your feast together, finished with tea and coffee.

As there is a choice of dates (you can find these on the website typically Mondays or Friday evenings), please say when booking which dates you would like to take, they can be taken in any order.