The bluebells are poking though in the woods here on the Catton estate and there are lots of lambs in the fields. Spring is well and truly here.

Thermapen

 

Thermapens at Seasoned

 

No self respecting kitchen cook or chef is without a decent thermometer and we particularly love the brand Thermapen. They are great for not only making sure meat it cooked through but also essential for sugar work. It would be very difficult to run our baking courses without them.

Thermapens are super fast, accurate and the ones we use at Seasoned are waterproof.

Learn the art of patisserie on one of our courses with Will Torrent.

 

Easter baking

 

Easter baking with kids at Seasoned

 

April saw Easter weekend and most of the Seasoned team heading to our home kitchens to do even more cooking and baking. Clare headed to the kitchen with her young daughter to make delicious Pain au Easter. Think beautiful soft dough spread with spiced orange creme patisserie then sprinkled with mixed fruit, marzipan chunks and chocolate chips. Delicious.

Hodmedod

 

hodmedod split fava beans

We’re big fans of British produce here at Seasoned and Hodmedod’s are Britain’s pulse and grain pioneers. We were introduced to the brand by one of our chefs Jenny Chandler. Their split fava beans (small dried broad beans) are an essential ingredient for Jenny’s falafels that are made on our Middle Eastern – Meze & More course.

Find out more about Jenny and the courses she teaches at Seasoned. 

 

The Dragon – Willington

 

Chocolate flowerpot at Dragon Willington

 

The Dragon Pub in Willington is a favourite amongst the Seasoned team. The food is delicious and a mark up from your usual pub grub.  It has a beautiful canal side location and is also family friendly. Just like their sister pub, The Boot in Repton, they both do great puddings.

Jules is the type of person who looks at the dessert menu before picking her main and the Chocolate Cherry Flowerpot was going to be devoured no matter what. The 70% single origin chocolate mousse with sour cherries, edible flowers and milk sorbet was worth returning just to eat desserts for. A perfect chocolate-laden pudding for the Easter weekend.

May is going to be a busy month with the first of our Forage & Feast courses with Tim Maddams and if you’re waiting for Claire Hutchings dates to be released, watch this space…

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