Spring Cookery 30th April 2018 FULLY BOOKED
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 and the first foraged foods. 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.....
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