History

Essential Dates

Hands-on Cooking Courses 2017 By Executive Chef
Paul Webbe

On a full cookery day we always include, Coffees, Bottled Water, glass of wine and a delicious lunch, hands-on private tuition. All ingredients and equipment, aprons supplied & washing-up done for you! Recipe folder to take home. Whatever the theme, we always make bread and end with a seasonal dessert too....

Webbe's Cookery School, Rye, days start from £105 per person 9am-4.30pm including lunch

A Fabulous present for all occasions.
Buy a Voucher today 01797 222226

Source to Sauce Days in Hastings start from £60 per person, 9am-12.30pm followed by lunch

Please see Webbe's Rock-a-nore page for dates and information. Click Here for Source to Sauce Dates



       


 

Spring Term 2017  


Tuesday 31st January
2017
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 innovative ideas. Enjoy lunch and wines.
One Day
Monday 6th March
2017
Sustainable Fish
The best ways to source, prepare and cook local species of  sustainable seafood. We take the freshest catch,and surprise you with our innovative ideas. 
Six course lunch including, Bouillabaisse, hot smoked mackerel, crab with apple dressing, MSC certified dover sole and many more..... 
One Day
 


WEBBE'S SCALLOP SCHOOL - Twelfth YEAR! 2017


Mon 6th, Mon 20th, Feb &
Tues 21st Feb  
Rye Bay Scallop and Seafood,
Celebrating the scallop and local seafood species. Prepare and eat a seven course luncheon enjoying wines too!. Dishes including, Carpaccio of Scallop, Scallop Cerviche, Scallop with Vietnamese Dressing,Pan Fried Pork Belly with Scallops, to name just a few!........
One Day
18th, 19th, 25th February


SCALLOP DEMONSTRATION AND LUNCHEON
.......THIS IS NOT A COOKERY SCHOOL........
View an informative demonstration of SCALLOPS by Chef Paul Webbe. Enjoy a Drink on arrival. Followed by 5 course Luncheon including 2 glasses of Claude Val Wine per person. Coffee included. Full payment upon booking. £60 per person.


£60per person
Monday 20th March 2017
Catch of the day
The best ways to source, prepare and cook local species of seafood. We take the freshest catch that is available ,and surprise you with our innovative ideas. Enjoy lunch and wines.
One Day
Tuesday 25th April 2017
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. Ways with crustaceans
One Day
Monday 8th May
2017
Catch of the day
The best ways to source, prepare and cook local species of seafood. We take the freshest catch that is available ,and surprise you with our innovative ideas. Enjoy lunch and wines.
One Day
Monday 22nd
May 2017
Canapes & Tasters
A full day of small dishes, perfect for your home entertaining. Small dishes with big flavours from finger food, bowl food and tasters. Crab and mango Tian, Stonegte goats cheese with pickled beetroot, Pollock Tempura
One Day
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Summer Term 2017

MORE               
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  innovative  ideas. Enjoy lunch and wines
One Day
DATES
Sustainable Fish
The best ways to source, prepare and cook local species of sustainable seafood. We take the freshest catch,and surprise you with our innovative ideas. Enjoy lunch and wines
One Day
TO     
Lobster and Shellfish
Cook and prepare a six course shellfish luncheon
One Day
FOLLOW
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  innovative  ideas. Enjoy lunch and wines
One Day
SOON


Summer Cooking
Create a seven course Gourmet Luncheon with the best ingredients of the season.
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Lobster and Shellfish
Cook and prepare a six course shellfish luncheon
One Day
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  innovative  ideas. Enjoy lunch and wines
One Day
Summer Cooking
Create a seven course Gourmet Luncheon with the best ingredients of the season.
One Day
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Autumn Term 2017

DATES
Sustainable Fish
The best ways to source, prepare and cook local species of sustainable seafood. We take the freshest catch,and surprise you with our innovative ideas. Enjoy lunch and wines
TO   
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  innovative  ideas. Enjoy lunch and wines
FOLLOW                 
Porcini Forage
Join us on a mushroom forage looking for prized fungi, learn how to identify and pick wild mushrooms. Then back to the kitchen where we will prepare some delicious recipes for lunch. 
SOON
Autumnal Cooking
Featuring the best locally sourced ingredients of the season 


Game Cooking 
In East Sussex we have  abundance of wild game, learn how to butcher, prepare and cook a variety of species including mallard, pigeon, pheasant and venison and Wild Boar.
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Winter Term 2017

MORE DATES
Chanterelle Forage
Join us on a mushroom forage looking for prized fungi, learn how to identify and pick wild mushrooms. Then back to the kitchen where we will prepare some delicious recipes for lunch.
TO

 
Canapes & Taster
prepare and create delicious morsels for the festive season
 FOLLOW
SOON


Festive Cooking
Christmas treats and ideas for the Festive Season
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In addition to scheduled courses the following courses are available on request by individuals and groups.
Enquire today, phone  01797 222226

 

For Special Events or Corporate Teambuilding,  half or full day
Special Cookery Courses:

- Chocolate!
- Fantastic Fish
- Sauces & Salsas
- Easy Entertaining

and many more courses to choose from

Body...

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Head Office: Woodgate House, Westfield Lane, Westfield, East Sussex, TN35 4SB
 
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