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Hands-on Cooking Courses 2010 By Executive Chef Paul Webbe & Guests
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Tuesday 19th January | Great British Classics Winter Warmers for the family. Hands on Cookery day preparing Potted Pheasant and Wild Mushroom, Steamed Hogget Pudding, Venison and Beetroot Faggots, also Ox Tongue with Cucumber Relish and a classic Bread & Butter Pudding. | One Day £85 |
Monday 8th February to Friday 12th February | Good Food Hunting & Cooking Week/Days Each day Treasure Hunt for your own local foods with your chef, then return to prepare and cook your finds, visiting the local Fish Market, our renowned local organic Butchery, and other local treats! Click here to read more | One to Five Days £85 per day 3 days £230pp |
20th/27th January also Weds 17th February & 10th March 21st Apr 26th May | Source to Sauce Fish Mornings, Webbe's Rock-a-nore Source your freshest fish from the Hastings boats then cook and prepare lunch | One Day Course £50pp |
WEBBE'S SCALLOP SCHOOL - FIFTH YEAR! | ||
Mon 22, Tues 23, Weds 24 February & Monday 1st March | Rye Bay Scallop and Seafood, Celebrating the scallop and local seafood species. Prepare and EAT a six course luncheon enjoying wines too!. Dishes including, pan fried Scallops with a Cider Jus, Grilled MSC Dover Sole with Sauce Vierge to name just a few! | One Day £85 |
Sat 27 & Sun 28 February | Scallop Demonstration and Four Course Luncheon Paul Webbe will demonstrate the versatility of this prized mollusc (including an arrival cocktail and 4 course luncheon) | £25 per person |
Monday 15th March | Bread & Desserts How to make bread, our famous way, including Grissini, Focaccia panattone breads.Dishes to include Mint Choc Chip Souffle, Warm Chocolate Fondant, Steamed marmalade Sponge Pudding. Including luncheon and wines | One Day £85 |
Monday 29th March | Spring Cookery Spring is an exciting season for chefs and cooks. Out with slow cooked meats and heart warming winter dishes; make way for new season treats, the first foraged food. Morels and St George mushrooms and Wild Garlic. Dishes to include New Season milk Fed Lamb, Rye Bay Scallops Jerusalem Artichoke Timbale, Salmon with Oyster Sauce, Roast Rhubarb with Vanilla Mousse. | One Day £85 |
Monday 12th & 13th April | Catch of the day The best ways to source, prepare and cook local species of seafood. We take the freshest catch,and surprise you with our inventive ideas. Enjoy lunch andd wines. | One Day £85 |
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Summer Term 2010
Foundation Cooking Week – a week or days | ||
Monday 10th May | Sauces, Salsas, Marinades & Their Uses | One Day |
Tuesday 11th May | Meat Cooking Techniques & Recipes | One Day |
Wednesday 12th May | Fish Cooking Techniques & Recipes Visit Hastings Fish Market, where we will source and prepare the freshest catch in a range of delicious recipes | One Day |
Thursday 13th May | Pastry, Bread & Baking Techniques | One Day |
Friday 14th May | Italian Cooking | One Day |
Monday 17th May | Canapés & Tapas Small dishes with big flavour | One Day |
Monday 14th June | Summer Cooking Six course menu using the best market produce from canapés to dessert | One Day |
Tuesday 15th June | Canapes & Tapas Small dishes with big flavour | One Day |
Monday 5th July | Lobster & Shellfish Ways with crustaceans | One Day |
Tuesday 13th July | Catch of the day The best way to source cook and prepare the seasonal catch | One Day |
Monday 26th July to Friday 30th July | Gap Foundation Cooking Week Certificate Course for Gap, University & Life. Renowned, complete hands-on foundation for the essential life skills of cooking & balanced eating developed by Cutting Edge Food & Wine School | Five Days |
Monday 2nd August | Lobster and Shellfish Ways with Crustaceans | One Day |
Tuesday 3rd August | Catch of the day The best way to source cook and prepare the seasonal catch | One Day |
Monday 9th August | Catch of the day The best way to source cook and prepare the seasonal catch [text[text] | One Day |
Tuesday 10th August | Meat Cooking Techniques, including Butchery, stocks and sauces. | One Day |
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Autumn Term 2010
Monday 13th September | Catch of the day The best way to source cook and prepare the seasonal catch | One Day |
Tuesday 14th September | Italian Cooking Produce the famous italian breads, produce a six course menu | One Day |
Friday 17th September | Catch of the day Guest Chef Tom Kime, award-winning author of 'Fish Tales' and patient teacher, will teach hands-on, exciting new fish & seafood recipes prior to demonstrating with Paul Webbe at the Hastings Seafood Festival. | One Day |
Monday 11th October | Mushroom Forage and Autumn Cooking | One Day |
Saturday 16th October | Taste of Rye Demo Lunch Featuring the best in locally sourced ingredients. Four course luncheon £25.00 | One Day |
Monday 18th October | Taste of Rye Autumn Cooking | One Day |
Tuesday 19th October | Taste of Rye Autumn Cooking | One Day |
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Winter Term 2010
Tuesday 2nd November | Catch of the day The best way to source cook and prepare the seasonal catch | One Day |
Tuesday 16th November | Game Cooking | One Day |
Wednesday 17th November | Game Cooking | One Day |
Tues 23rd & Wed 24th November | Festive Cooking Christmas treats and ideas for the Festive Season | One Day |
Tuesday 7th December | Winter Classics Utilising the best winter ingredients | One Day |
Wednesday 8th December | Chanterelle Forage First we forage for Chanterelle in local forests, then create a game and wild mushroom menu | One Day |
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In addition to scheduled courses the following courses are available on request by individuals and groups. Enquire today phone 07747 654680
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One to Four Week | From 2 hours to a day |
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Head Office: Woodgate House, Westfield Lane, Westfield, East Sussex, TN35 4SB
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