As 2016 comes to a close we must say thank you so much to everyone who has supported, visited and enjoyed Seasoned over 2016. We couldn’t have done it without you.
Christmas Baking with Ruth Clemens
Our December kicked off with a festive swing thanks to three days of Christmas Baking with Ruth Clemens. We change the content of our Christmas Baking course every year so there is always something new to learn. This year was the turn of Gingerbread Roulade, Mince Pies with a Viennese Whirl topping, Mini Pork Pies and a quick and easy Cranberry, White Chocolate and Pistachio Fudge.
Love your festive baking? How about an Easter Baking course with GBBO 2013 Beca?
Evening with Claire Hutchings
Once our last cookery course of the month was done and dusted, then to transform Seasoned into a pop-up restaurant for seven Evenings with Claire Hutchings. Guests were treated to a 5-course tasting menu with matching wines available.
Discover how to make the Thai Salmon with Cucumber Noodles dish served on the night with Claire’s recipe.
As we’ve mentioned before we like to go a long way to make sure things are right for guests. Our welcome drink at the Evenings with Claire Hutchings was a G&T. Not any old G&T, but beautifully aromatic Ophir gin & tonic served with a basil leaf instead of the customary lemon or lime. If you haven’t tried this gin, we wholeheartedly recommend it.
Pure pistachio paste is pretty special stuff and was one of the key ingredients for one of the desserts at our Evening with Claire Hutchings. The nut butter we use from Sous Chef is just pure pistachios with no salt or sugar added. Great for sweet and savoury dishes or, if you’re feeling extravagant, simply spread on toast.
As the year draws to a close and we walk through the crisp, frosty leaves on the Catton Hall estate we roll up this last Foodie Finds of the year Here’s to a fabulous food-filled 2017!