Two Day Workshops

Forget work/children/chores and immerse yourself in the joys of vegetarian cooking. Our Two Day workshops offer a chance to pick up new ideas, inspiration, improve your practical cooking skills and enjoy the company of like-minded people. All are welcome - whatever your own diet or level of expertise - and the emphasis is on enjoying new tastes, textures and techniques.

Practicalities
Two Day Workshops workshops begin on Saturday morning at 9.15am and finishes on Sunday at approximately 2.30-4pm.
Accommodation is en-suite single rooms, with some twin. Prices are inclusive of all meals, accommodation, handouts and tutoring.

Al Fresco Days - Now specially adapted to suit vegans (formerly called New Mediterranean)

After a successful run of our previous Mediterranean courses, we continue this weekend theme with new recipes embracing the best of the Mediterranean region. Special focus is on regional foods and fresh ingredients from your holiday memories. Recipes range from simple nutritious foods to gourmet Five Star dinner party menus. Let Chico Francesco explain the secret techniques and theories behind this successful cooking style.

Cruising the Amalfi Coast
9-10 August 2008,
This weekend will bring alive some of the Amalfi Coast’s finest foods and ingredients as, historically, this coastal region has been a focal point of some of Italy’s most interesting and celebrated foods. Tutor, Chico Francesco will also include foods from neighbouring Sicily and Sardinia, drawing in their distinctive culinary identity from the islands Moorish past. Dishes range from Lemon and Herb Pasta, Black Pepper and Almond Biscotti, Hot Sicilian Sauce, Fresh Pasta Ribbons to Hearty Bean Soup.

End of the Silk Road
14-15 June 2008,
Mediterranean food is so well suited to vegetarian cooking that this course is simply not to be missed! As well as learning how to make Dolmades, Almond Soup, stuffed flat breads from Turkey, Roman Lentils, Data Halva, Chickpea Croquettes from Maghreb and Sweet Semolina Cake to name but a few, Chico Francesco will explain the history of the famous Silk Road and how it has enriched our lives.

European Festive Feasts

15-16 November 2008
Festivals in the name of history, Saints, religion and even superstitions, are celebrated in all European countries and cultures in a fascinating and variety of different ways. This weekend will uncover some of Europe’s finest and most traditional festive foods along with explanations of their history. Tutor, Chico Francesco will also share some of his recipes collected from more remote places as well as show you how to make starters, snacks, hearty main courses and, of course, fine sweets and pastries. If you’re seeking new and inspirational ideas for December festivities, then this weekend will no doubt be an absolute treat. Ideal also for vegetarian Guest Houses opening over the Christmas period and wanting to make it an extra special time.

Far Eastern Workshop
13-14 September 2008,
If you have ever wondered what to do with bean curd, then take your inspiration from Japan, Thailand, Malaysia and Indonesia, where they really know how to make the most of this versatile, nutritious and tasty ingredient. It’s not all bean curd, as this course also features ingredients such as kaffir lime leaves, tamarind paste, date syrup, ginger, papayas, holy basil and lychees. What’s more – after you’ve learnt the secrets of the delicate and exotic flavours of the east, you can sit back and enjoy a demonstration of fruit and vegetable carving.

Introduction to Vegetarian Cooking
27-29 June 2008, 20-22 August 2008
This two-day course is packed with demonstrations, hands-on workshops as well as advice on a vegetarian diet and an introduction to menu planning. You will be introduced to a variety of vegetarian ingredients and flavourings for both sweet and savoury dishes and show how vegetarian meals can be interesting and delicious as well as nutritious. As well as an opportunity to make your own bread and short crust pastry, you will learn how to make the best use of tofu and have an introduction to making soups, pates, tarts and puddings.