What’s on the Menu?
Using as many locally produced seasonal ingredients as possible, you will learn anything from how to make a perfect soufflé to filleting fish, boning a duck or even brush up on your pastry skills with a classic French tarte.
Below is just a few examples of our most highly requested recipes from Grahams archive of tried and tasted menus:
Starters
Roasted Beetroot Risotto with Goats Cheese
Using the King of risotto rice, Carnaroli, you will learn how to prepare authentic Italian risotto whist using locally grown, earthy beetroot, then topped with locally produced goats cheese.
Tempura Prawns with a Chilli, Garlic and Coriander Dipping Sauce
Here, you will prepare large fresh prawns whilst learning the Japanese art to making a perfectly crispy tempura batter. With many varieties of soy sauce, you will also learn about these types, and which dishes to use them for.
Mains
Fillet of Sussex Beef Stuffed with an Exotic Mushroom Duxcelle, Potato Rosti & Red Wine Reduction Sauce
Using the best local aged beef you'll learn how to cook the perfect steak dish and make a reduction sauce, with fresh beef stock & red wine. During this, you'll also learn how to make a fresh beef stock.
Individual Monkfish Wellingtons with Mussels and Fish Velouté
Meaty Monkfish is ideal for this style of dish because of its firm texture that stands up well to, and compliments other flavours. You will prepare a local Monkfish tail, wrap in basil leaves, parma ham and filo pastry. Steamed mussels in Velouté sauce are served to compliment.
Desserts
Tarte Tatin
Classic French dessert first served by Stéphanie and Caroline Tatin at their hotel in Lamotte-Beuvron in the early 1800‘s. The recipe we use is inspired by them, taken from their original recipe that we were given by the hotel, when on holiday in France a few years ago. Fresh butter pastry, team together with British apples and caramel in a rustic tart that’s cooked upside down.
Lemon and Gin Posset, Lemon Sherbert, Lavender Shortbread Biscuits
Classic lemon dessert given a gin twist. Cooked with double cream, unrefined sugar, fresh lemon and local gin. To compliment the dessert, lemon sherbet is made and delicious lavender all butter shortbread biscuits are baked.