Friday 06 March 2020


Spring is here and it’s time to open the dining room and invite friends for a catch-up supper. Angela has based your menu on the season’s larder, using some rich flavours coupled with some fresh, zesty notes to contrast nicely. A good range of skills will be exercised throughout the day and will include, preparing fish, brining, barbecuing, creating flavour bases and much more.

The recipes are taken from Angela’s Spring Recipe book and all attendees will receive a signed copy at the end of the day.

The menu is fabulous, and it will serve 4 people:

· Little Spring Herb and Nettle Velouté Soup Shots

· Chinese Duck, Roasted on the BBQ

· Asian Dressed Spring Green Vegetables with Noodles and Toasted Sesame

· Deep Filled Fillo Custard Tarts topped with Caramelised Oranges

· Lunch – Hot Smoked Stuffed Fish Fillets with Potato Gratin, cooked on the BBQ

Please bring the following to take your food home in-

· 2 x 1L containers

· We will wrap your duck

· 1 cake tin/box or plate for your 4 individual custard tarts



5 places available