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| Learn to make a Yorkshire Christmas Pie on my A Taste of Christmas Past Course |
Below is the course diary for the period cookery courses I am offering in 2014. Click on the individual links to read more about each course on my website. If you would like to book a course there is a link to the booking form at the end of this post. All 2014 courses are £310 per person. Please book soon as places are limited and they quickly fill up.
COURSE DIARY 2014
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DATE
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STATUS
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COURSE
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| 8-9 March 2014 | PLACES | LATE MEDIEVAL ENGLISH COOKERY |
| 29-30 March 2014 | PLACES | TUDOR AND EARLY STUART COOKERY |
| 26-27 April 2014 | PLACES | ITALIAN RENAISSANCE COOKERY |
| 24-25 May 2014 | PLACES | GEORGIAN COOKERY |
| 14-15 June 2014 | PLACES | VICTORIAN COOKERY |
| 5-6 July 2014 | PLACES | ADVANCED SUGARWORK |
| 23-24 August 2014 | PLACES | PIE MAKING AND PASTRY |
| 13-14 September 2014 | PLACES | JELLY AND MOULDED FOODS |
| 27-28 September 2014 | PLACES | ROASTING AND BROILING |
| 11-12 October 2014 | PLACES | PERIOD SUGARWORK AND CONFECTIONERY |
| 15-16 November 2014 | PLACES | A TASTE OF CHRISTMAS PAST |
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| Use original confectioners moulds like this to create a remarkable sugar paste neo-gothic church from the time of Lord Byron on my new Advanced Sugarwork and Confectionery Course |
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| Forget about the Great British Bake-off. Try something more demanding than the 'Great Cupcake Challenge' |
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| Learn how to make Tudor and Stuart confectionery as it really was made, with original equipment |
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| Learn how to make extraordinary period jellies and ices on my Moulded Foods Course - Bompas and Parr did |
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| My clients come from all over the world. This is Philipp from Vienna, a regular attendant who has just finished off 'jagging' the crinkumcranks on the rim of Daniel Welstead's eighteenth century apple pie |
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Most of my courses cover the vast, unfathomable depths of British period cookery, but I also have a working interest in the early modern Italian kitchen. This is a loin of veal roasted in an original sixteenth century cradle spit and cooked according to a recipe from Bartolomeo Scappi (1570). The joint is spiked with sage, drenched in malvasia wine, sapa and agresto and roasted over ember-roast onions, prunes, rose vinegar and more malvasia. Amazingly delicious!
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| Maestro Martino's ravioli in tempo di carne, being cut with an original Italian Renaissance pastry wheel. Try this out on my Italian Renaissance Cookery Course |
Read an account of one of my courses written by a particularly satisfied customer
Read a newspaper review of my Taste of Christmas Past course
Read a newspaper review of my Taste of Christmas Past course
I know you will post the description of the advanced sugarwork class later this year, but time is moving so slowly in anticipation!
ReplyDeleteHi Elise, the details are now posted - click on the new link above. Cheers Ivan
DeleteJust saw them. OOOOH! Ragged comfits and decorating trenchers!
ReplyDelete