We have just finished 2 wonderful days full of fun, cooking and wild food with Tim Maddams; former head chef of the River Cottage.

Tim is best known for his time spent as head chef in Devon at the River Cottage where he worked alongside Hugh Fearnley-Whittingstall. His true passion lies with wild, foraged food and we were very excited to bring this to Seasoned Cookery School on two fantastic day courses.

Dishes on the day included:

Freshly baked bread- stunningly simple and delicious- a great versatile skill.

A simple, yet delicious curd cheese using fresh milk from Clare’s farm in Tutbury, smothered in herbs and olive oil.

 

Wild mushroom croquettes served with salsa verde, using freshly foraged mushrooms by Tim himself.

Homemade white spelt pasta with a slow braised partridge ragu using fresh game from the Catton Hall Estate.

Hot smoked partridge breasts – deliciously simple.

Here is what people on the course had to say….

“A relaxing, fun environment with a great mix of people and good conversation, all helped by the wonderful Tim who was instructive, supportive and generated a wonderful atmosphere making everyone feeling valued and ensuring they left the course with a tremendous sense of achievement and personal pride”- Amanda Brooke

“Not only was it informative and interesting, but more importantly we had a great deal of fun!  Tim’s enthusiasm and passion shows in the way he teaches. Clare and all of her staff were fantastic hosts. The venue is superb and a lot of thought and detail has been put into the decor and organisation of the kitchen”- Anne & Jim Robson

 

After the success of the two days, we are pleased to announce that we will be running another course ‘Masterclass with Tim’ on 14th April 2014, as well as launching An Evening with Tim Maddams on the weekend of the game fair in April 2014.

If you would like any more information on the courses with Tim, please contact us.

Please visit Tim’s website: http://www.greensauce.co.uk/ & follow him on Twitter @greensauce.

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