A passion for seasonal fresh food!


Using as much local produce 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. Something you will not use on one of their courses is a stock cube. Each day fresh stock is made, it’s something they believe just can’t be replicated, and is so important when cooking with quality ingredients to create delicious food.

 

Here is an example of typical dishes cooked on the courses.
They are designed to show different preparation and cooking techniques
that are easy to recreate at home.
(Please note that ingredients will change with the seasons)

 

 

First courses:
Twice Baked Sussex Cheese Soufflé
Learn the art of making a perfect soufflé using three wonderful local Sussex cheeses

Tian of Smoked Trout & Prawns with Crème Fraiche and Pickled Cucumber
A Tian is an impressive tower of different flavours layered to compliment each other.

Local Asparagus Risotto
Cook and serve a perfect risotto. Using freshly picked asparagus from a local farm, together with fresh vegetable stock, finished with butter and Parmesan style cheese both produced in Sussex.

Tempura Prawns with Chilli & Lemongrass Dipping Sauce
Learn the secret of how to make a perfect tempura batter ready to coat and fry large prawns to a light golden crispness.
The dipping sauce is made and served together with the prawns.


Main courses:
Breast of Free Range Chicken Filled with Slow Roasted Mediterranean Vegetables on a Pesto Mash
The chicken is boned and a fresh stock made. The chicken is filled with slow roasted vegetables, wrapped in dry cured smoked bacon and roasted. Fresh pesto is made and combined perfectly with mashed potato.

Fillets of Crispy Skin Sea Bass
Prepare a whole sea bass, fillet the fish and learn how to make fresh fish stock. The bass is cooked to retain
a crisp skin and succulent flavour and served with a stock reduction sauce, fresh samphire and chateau potatoes.

Herb Crusted Rack of South Downs Lamb, Rosemary Infused Reduction & Glazed Baby Vegetables
Learn how to French trim a rack of lamb, make a fresh herb crust and roast perfectly pink.
Lamb stock is made for the reduction sauce and baby vegetables are glazed.

Classic French Fish Mousse served hot with Prawns & Beurre Blanc
Fillet and skin a whole locally caught plaice, using the fillets to make the mousse and the bones to make stock. The mousse is cooked in individual portions and served hot with a classic beurre blanc and large lemon butter cooked prawns.

Fillet of Sussex Beef stuffed with a Wild Mushroom Duxcelle
Potato Rosti & Red Wine Reduction Sauce
Using the very best local aged beef you will learn how to prepare and cook the perfect steak dish.
Fresh beef stock is made and used in the sauce.

Roast Monkfish with Saffron Infused Roasted Red Pepper Dressing
Potato and Spinach Tower.
Learn how to prepare the monk fish and how to make a fresh fish stock together with sweet red pepper dressing and potato and spinach tower.

Confit Leg and Marinated Breast of Duck
Celeriac Mash
The duck will be boned and the breast marinated. The confit leg is cooked using the fat from the carcass and the carcass turned into a rich stock. A sauce will be made with the marinade and duck stock together with Cointreau poached baby Clementine’s.


Dessert Courses:
Classic Chocolate Tart
Make pâte a sucre (sugar pastry) and blind bake, fill with a classic chocolate tart mixture of high quality dark chocolate together with eggs, sugar and double cream then slowly bake to perfection

Sticky Toffee Banoffi Pudding
This is our version of the famous Sussex Banoffi Pie. I have created the dish to include the three main flavours of Banoffi Pie (banana, toffee, coffee) and created a hot dish to rival the famous sticky toffee pudding.

Tarte Tatin with Calvados Cream
Fresh butter pastry is made and cooked with apples and caramel in a rustic tarte that’s cooked upside down.

Chocolate, Raspberry & Grand Marnier Roulade with Raspberry sauce
The combination of chocolate and the orange flavoured liqueur, with the freshness of raspberries
is wonderful in this dessert.