Spring Cookery May 20th 2019
Arrive 9.00am to 9.15am. Start your day with a coffee and an informal registration. 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. Spring dishes may include new season milk fed Lamb, Rye Bay Scallops and many more. Learn skills and tips from chef, Paul Webbe.
Spaces Left: 6