Tuesday, 4 December 2012

My 2013 Food History Courses


An authentic Victorian Wedding Cake ornamented with gum paste motifs printed from original nineteenth century moulds . Make and decorate a cake like this on my Confectionery Course. This exanple was finished off in the manner of the day with hanging plumes of gum paste flowers.
For those of you who may be interested in attending one of my weekend cookery courses, I have now posted the course diary on my site Historic Food. You will find details of the courses and how to apply there. I have also published a course diary here with links to the details of each course. I have a lot of writing and television commitments in 2013, so will only be running eight courses. If you are interested, please let me know as soon as possible as places are limited. These courses are unique in the world and I am very proud of them. You could find yourself roasting a huge joint of venison with a clockwork spitjack, making the most extraordinary flummeries and jellies from an original eighteenth century mould or baking a spectacular Elizabethan or Victorian Pie. All courses are GB£300, which is amazing value as included in the price is all tuition, two lunches and a fantastic evening meal - all cooked by you of course! I have clients who regularly attend my courses who come all the way from Australia, New Zealand. Canada, the US, Japan and Europe. Many come back time and time again.  

A Belgrave Jelly made on my Jellies and Moulded Foods Course
A stunning Tudor marchpane made on one of my courses
A Christmas Pie made on my Taste of Christmas Paste Course
COURSE DIARY 2012
DATE
STATUS
COURSE
25-26 May 2013PLACES
15-16 June 2013PLACES
6-7 July 2013PLACESJELLY AND MOULDED FOODS
24-25 August 2013PLACES
14-15 September 2013PLACESPIE MAKING AND PASTRY
28-29 September 2013PLACESITALIAN RENAISSANCE COOKERY
12-13 October 2013PLACESPERIOD SUGARWORK AND CONFECTIONERY
16-17 November 2013PLACESA TASTE OF CHRISTMAS PAST

Click on one of the links above to find more details about individual courses. Go directly to the booking form to make a booking. 
A seventeenth century lumber pie made on my Pies and Pastry Course

Make a wonderful gingerbread like this from an original mould

4 comments:

  1. The most exotic and wonderful foods I have ever seen.

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  2. Beautiful job on everything!! I really want to make a marchpane! Where did you get such an elaborate mold??

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  3. I carved it. It is a copy of a 1580 mould in the Pinto collection.

    best

    Ivan

    ReplyDelete