Using as much local produce as possible Graham will create an exciting daily menu that is both interesting and fun to cook. Each day there will be a different three course menu, when you will learn anything from filleting a fish, to boning a duck or how to make the perfect soufflé. Something you won’t use on one of their courses is a stock cube! They always make and use fresh stocks in all of their dishes, it’s something that Graham feels just can’t be replicated and is so important when you are cooking with quality ingredients.

Here is a small example of typical dishes cooked on their courses, they are designed to show different preparation and cooking techniques that are easy to re-create at home for family and friends.

First course:

Twice Baked Sussex Cheese Soufflé with Wild Rocket, Balsamic Dressing & Toasted Sunflower seeds
We use three wonderful local cheeses in this recipe, learning the art of making a perfect soufflé

Tian of Smoked Trout & Prawns with Crème Fraiche and Pickled Cucumber
A Tian is a tower of different flavours layered in individual mousse rings to create a first course to impress. This lovely recipe is uses both hot and cold smoked trout together with large prawns and refreshing cucumber, pickled in sherry vinegar from Jerez in Spain.

Warm Salmon and Roasted Fennel Tart
You will make and blind bake an individual crisp all butter pastry tart, filled with fresh organic salmon and roasted fennel. The filling will be encased with double cream flavoured with fresh lemon zest, egg and then gently baked until the egg mixture is set the pastry crisp and the salmon perfectly cooked.

Roast Rack of Herb Crusted South Downs Lamb,
Rosemary Infused Reduction
You will learn how to fully French trim a rack of lamb, ready to be topped with a fresh herb crust ready for roasting. The dish will be served with a reduction sauce using fresh stock together with red wine and fresh rosemary.

Roast Fillets of Crispy Skin Sea Bass with Spinach, Garlic & Cream
You will prepare a whole sea bass, filleting the fish and learning how to make a fresh fish stock.
The sea bass is cooked to retain a crisp skin and succulent flavour, is served with stock reduction with wilted spinach and chateau potatoes.

Fillet of Sussex Beef stuffed with a Wild Mushroom Duxcelle,
Red Wine Reduction and Glazed Baby Vegetables
Using the very best local aged beef you’ll learn how to cook the perfect steak dish.
We will also make a fresh beef stock to use in the red wine reduction sauce.

Breast of Duck with Cointreau Poached Kumquats
Firstly the duck will be boned and the breast marinated. The fat is rendered from the carcass and the carcass turned into stock. A reduction sauce will be made using the marinade and duck stock together with the poached kumquats.
You will also learn the art of making confit of duck using the fat from the carcass.

Dessert Courses:

Cinnamon Filo Basket with Bramley Apple Fool and Calvados Fudge Sauce
Crisp baskets with the cool apple fool, teamed together with the apple brandy fudge sauce

Tart au Citron
You will learn how to make pâte a sucre (sugar pastry) using organic flour, butter, free range eggs and unrefined sugar. You’ll line and bake blind a large pastry case, before filling with a classic lemon tart mixture of eggs, sugar, double cream and of course lots of fresh lemons.

Sticky Toffee Banoffi Pudding
This is our version of the famous Banoffi Pie which was invented in 1972, just 14 miles from Thackerys, in Jevington, East Sussex. We have adapted the dishes to include the three main flavours of Banoffi Pie (toffee, coffee & banana) and created a hot dish to rival the famous sticky toffee pudding.
You will make individual banana puddings topped with a sticky toffee coffee sauce.

Chocolate, Raspberry & Amaretto Roulade with Raspberry sauce
The combination of the chocolate and almond flavored liqueur, with the freshness of the raspberries, is wonderful in this dessert.