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 COOKING COURSES
Cookaway Food Break, cooking courses usually extend over one or two days and involve demonstrations, shared hands-on food preparation and practical work either in pairs or individually.
Ensuite accommodation is included. If they wish, guests can cook their own breakfasts with or without guidance. When the bedrooms in Meadow Barn are all occupied, guests are accommodated in the very comfortable local B&B establishments.
The two day Weekend Break cooking course is perfect for those wishing to escape into the countryside on a Friday evening. Arrival is any time after 6pm. Guests can either eat out before they arrive or, after settling in, join a communal table at a local inn at 7.30pm, (a mini-bus is provided) - please advise if this is of interest to you. Two 3 course lunches and one 4 course candlelit evening meal will be prepared during the cooking course, which ends after Sunday lunch at approximately 3.00pm. Please note that the cost of the meal at the local inn on night of arrival is not included in the Course fee.
Typical Daily Programme of the cooking courses
Saturday
During the morning, cake for tea and a simple lunch are prepared. There is a coffee break every morning.
Lunch might include a soup, bread, a risotto or savoury tart or other pastry dish, and varied salads, fresh fruit, local cider and apple juice. Weather permitting, lunch is served in the garden with splendid views over the surrounding countryside.
The afternoon involves the preparation of a memorable four-course evening meal. This involves a variety of cooking skills, using seasonal ingredients, to create dishes suitable for entertaining, but “light on the pocket”. Thought will be given to timing, advance preparation and last minute completion - including suitable garnish, so as to create a delicious meal while allowing the host or hostess to feel relaxed and sociable, yet still in control.
At approx. 4pm there will be a break for afternoon tea and cake, sometimes followed by wine tasting, a butchery demonstration, a walk and talk on edible wild plants and fungi, or a tour of the vegetable garden. Guests can then relax until dinner at 7pm. A couple of complimentary glasses of wine are included. Guests can also bring their own wine if they wish.
Cooks can help to put the finishing touches to the evening meal.
After dinner guests can sit and chat or read in front of the fire.
Sunday
Guests spend the morning preparing a large 3 course lunch. There is a coffee break at 11am and a chance to purchase some cookware. Lunch is at 1pm and guests depart by 3.00pm, unless they wish to stay over longer to enjoy the area.
The occasional pre-arranged one day mid-week Course for groups
Occasional week day courses for groups of 10-12 friends, or colleagues, can be arranged. This involves an enjoyable morning preparing a delicious meal, home made bread and, if desired, fresh pasta making. There will be a break for coffee at 11am, and a late lunch will be at approx. 1.30pm. Departure is at approx. 3pm. Guests can book to stay the night before, and cook their own breakfast if they wish, with or without guidance.
Skills
Each Cookaway Food Break cooking course aims to consolidate as many different skills as possible, with suggestions for the introduction of new flavours or unusual ingredients to create variety, and tempt the taste buds. All the ingredients used are easily obtainable and economical, which makes Cookaway's tried and tested recipes a great favourite when guests return home. Every guest will receive a file of recipes and Sarah will clearly illustrate basic techniques. On booking guests can indicate skills, or a dish, they may like to have covered on the course and we will do our best to include them. Sarah's enthusiastic approach towards explaining recipes is designed to put students at ease and gain confidence.
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Each Cookaway Food Break cover a wide range of skills and techniques including many of the following activities:-
- Bread, pastry, and fresh pasta making
- Cakes and baking
- Meat, game and fish preparation
- Sauces and relishes
- Garnish and the use of herbs
- Varied uses of vegetables and fruit
- The many uses of eggs and dairy products
- Ice cream, meringue, preserves
- Economy in the kitchen with no wasted food
- Meal planning, time planning and organisation
- Working together as a group
- Developing confidence in handling food
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Guests can inform Sarah in advance if there is a particular recipe they would like to cover and she will try to include it either in conversation or in the list of dishes to be prepared. Sarah must be notified of any food allergy well in advance. Vegetarians are welcome and suitable dishes can easily be incorporated into every meal and enjoyed by all! Regretfully special diets cannot be catered for on the Breaks.
Recipes covered will change slightly from month to month and more obviously with the seasons, so that foods in season can be introduced. However the variety of skills covered will be kept consistently wide in order to cover as much as possible.
General Information
Group Parties
A group of up to 16 friends, room sharing, may join a Break together, and if pre-arranged with Cookaway Food Breaks, as long as 10-12 friends are cooking at any one time, time spent between cooking and exploring the local countryside can be flexible. For example while some of the group cook on the first day, others can explore the area and return for meals. On the second day some of those who cooked might explore, while the explorers of the first day cook. For information please click on the "Course Dates" icon.
Accommodation
Accommodation is included in the fee. When the bedroom accommodation is full at Meadow Barn, the pretty farm cottage is used and a very comfortable local B&B establishment.
Non-residential
If you live locally, or would like to attend a course for just one of the two days, possibly including an evening meal on the Saturday, you can apply for non-residential rates. Or you could book a day's course as a gift for a friend.
A non-residential Course on Saturday, which runs from 9.15am to 9.15pm after the 4 course candlelit evening meal is £180. A Sunday course, which runs from 9.15am to approximately 3pm after a 3 course lunch, is £80. The price includes all tuition, ingredients, a 3 or 4 course meal, coffee break, a Cookaway Food Breaks’ apron, recipes, and on a Saturday - afternoon tea and, on certain ocasions, an evening talk.
Children
Interested children of over 12 years of age can take part. They must be accompanied by an adult and be happy to join in the evening meal.
Cookaway Food Breaks’ Apron
Fees for a cooking guest include a Cookaway Apron to take home.
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General
Cookaway Food Breaks suit any ability, especially new cooks, and each guest will have plenty to do and watch. Recipes covered will change slightly from month to month and, more obviously with the seasons with the use of seasonal foods, sourced locally whenever possible. There is always a welcome to any new cook to any Cookaway Food Break. Perhaps the cooks amongst you can have a break at Meadow Barn, away from the kitchen, while your partner learns new skills!
We believe that, as well as cooking, guests have come to enjoy a stress free break, so the majority of ingredients will be weighed out before hand, and our team will do most of the washing up. A Cookaway Food Break could be a perfect opportunity to meet others with a similar interest in food or the great outdoors.
No smoking is allowed in the building.
For safety and comfort please wear flat heeled shoes, which cover the toes, whilst cooking.
Typical Dishes
Here are just a few of our dishes. New ones are being introduced all the time - meaning that you can return to a Cookaway Food Break Course and enjoy some new recipes every time. If there is a particular recipe or skill that you would like to cover, please let Sarah know in advance.
Spring:
- Home Reared Roast Pork with Apricot Stuffing
- Bacon Rolled Stuffed Chicken Breast; Beef Bourguignon
- Cheese and Apple Tart; Butternut Squash Risotto
- Stir Fried Pak Choi with Spinach; Carrot and Orange Soup
- Rhubarb and Orange Puddings; Brown Bread Ice Cream
- Chocolate Truffle Cake; Lemon Curd
- Stuffed Rainbow Trout with Rhubarb Sauce
- Steamed Syrup Sponge with Syrup and Lemon Sauce
- Lancashire Hotpot with Pearl Barley
- Boned Stuffed Roast Leg of Lamb with Nettle and Mint Sauce
- Wild Garlic Soup; Rosemary Focaccia Bread
- Pot Roast of Beef with Herby Dumplings
- Fish Pie topped with Creamy Potatoes
- Roast Leg of Welsh Lamb with Rosemary
- Pan fired Liver and Onions with Crispy Bacon
- Wholemeal Brown Loaf; Victoria Sandwich with Sugared Flowers
- Cherry and Almond Tart; Almond Biscotti
- Boiled Bacon with Savoury Suet Pudding and Pease Pudding
- Bacon Rolled Stuffed Chicken with Lemon Cream Sauce
Summer:
- Baked Salmon with Watercress Creamed Sauce
- Baby Beetroot au Gratin; Watercress Soup
- Olive Focacia Bread; Tomato Puff Tarts
- Pork and Bacon Terrine; Strawberry Ice Cream
- Gooseberry Cake; Carrot Cake; Mini Meringues
- Broad Beans and Bacon; Smoked Haddock Risotto
- Mussels in Cider with Tomato Tagliatelle
- Spicy Lamb with Cous Cous; Roast Beef & Real Yorkshire Pudding
- Goosebery Cream Brûlée; Blackcurrant Mousse
- Traditional Cornish Pasties; Traditional Cornish Pasties using Beef Skirt
- Elderflower Sorbet; Blackcurrant Jam
- Twice Baked Goat Cheese Soufflés
- Green Salad with Summer Flowers and Balsamic Vinegar Dressing
- Rich Lemon Tart; Iced Chelsea Buns; Chocolate Mousse
- Summer Salsa; Courgettes with Tomatoes and Onion
- Potato Salad with Spring Onions & Home Made Mayonnaise
- Baked Rasberry Cheescake; Blackcurrant Jam & Scones
- After Dinner Cheese Biscuits
- Dundee Cake with Almonds
Autumn:
- Duck Breasts in Blackberry Sauce
- Creamed Potato with Spring Onion and Apple Mash
- Salmon Pie with Flaky Pastry; Ratatouille
- Damson Ice Cream with Tuile Biscuits
- Sweet Potato Raviolli; Roast Pumkin
- Apple and Lemon Tart, Apple and Lavender Jelly
- Plum Jam with Star Anise; Cider Sorbet
- Red Pepper and Courgetter Frittata; Raised Pork Pie
- Pot Roast of Leg of Lamb with Seasonable Vegtables
- Tagliatelle with Creamy Mixed Mushroom Sauce
- Apple Creme Brûlée; Bread and Butter Pudding
- Braised Jointed Chicken in Masala Wine with A Cheesy Garlic Topping
- Beef Olives; Roasted Cherry Tomatoes with garlic
- Welsh Bara Brith; Pecan & Caramalised Cream
- Curried Parsnip & and Apple Soup; Potato Lyonnaise
- Tart Tartin; Plum and Almond Cake; Vanilla Ice Cream
- Tomato & Chilly Relish; Chicken & Mushrrom Rough Puff Pie with Cider
- Chocolate Brownies with Pears in Cardamon and Lemon Syrup
- Red Pepper Fricassee with a Tangy Chilly Sauce
- Grilled Aubergine Salad; Cous Cous & Roast Vegetable Salad
- Beef Olives Stuffed with Sausage and Black Pudding
- Pork in Cider with Apricot & Cider Dumplings
Winter:
- Boned Stuffed Turkey with a Rich Red Wine Sauce
- Pan Fried Stuffed Pheasant Breast
- Nutmeg Ice Cream; Chocolate Truffles; Traditional English Trifle
- Rich Cheese Bread; Apple Relish; Roast Parsnips
- Butternut Squash Soup; Venison Casserole with Redcurrant Jelly
- Braised Red Cabbage; Sticky Figgy Pudding
- Fish Chowder with Corn Bread; Glazed Baked Ham with Cumberland Sauce
- Chocolate Mousse Roulade; Pears in Red Wine Glaze
- Ginger & Syrup Suet Pudding with Home Made Custard
- Cranberry Sauce; Economical Canapies; Cauliflower Puree with Parmesan
- Filo Pastry Tartlets; Smoked Mackerel Paté
- Stuffed Pheasant Breasts; Leek and Potato Soup
- Raised Game Pie; Chicken Liver Paté; Cranberry Sauce
- Steak and Ale Pie; Pork, Apricot and Pheasant Terrine
- Apple, Walnut and Red Grape Salad
- Home Made Pizza with a Fresh Tomato Sauce
- Savoury Canapes; Plum and Almond Crumble
- Lemon, Almond and Polenta Cake; Boozy Mincemeat
- Butterscotch Ice Cream; Mulled Wine
- Smoked Mackeral Paté with Melba Toast
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Click on the image above to download a Cookaway Food Break Booking Form.
Click on the image above to view just some of our clients comments.
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