Some would see January as being a quiet month, recovering from the excess of December; That hasn’t stopped the Seasoned Team from getting out and about discovering new fabulous foodie things.
Cape Town & the Winelands, South Africa
January started with Clare jetting off for a well earned break in South Africa. While there she had an amazing meal at Ryan’s Kitchen in Franschhoek serving contemporary South African cuisine. Vineyards and seafood restaurants were also high on the agenda. South Africa is an amazing place for a winter sun break with exceptional food and with temperatures of 28-34 degrees it’s a great way to start the year!
Snow & Patisserie
We finally saw our first proper snow of the year, but this didn’t stop the keen bakers getting to our popular Patisserie course with Will Torrent. Everyone went home with some fabulous gateaux opera, almondines and a lemon meringue & yuzu tart. Will is a fabulous tutor, based in London, he trained with Heston Blumenthal at the age of 16 and his current ‘day job’ includes developing desserts and chocolates for Waitrose alongside regular TV appearances.
Join us and Will Torrent on one of his courses.
Inverroche Gin Amber
Continuing on the South African theme Jules has been sampling Inverroche Gin Amber. This dark gin with hints of caramalised apple and Rooibos tea is the perfect warmer on these cold nights when paired with a slice on orange.
Discover some of Britain’s finest food, gin and whisky on our Forage & Feast course with Tim Maddams.
Tartine Baker – Chad Robertson
Tartine Bread is a new cookbook for the Seasoned staff bookshelf as recommend to us by Tim Maddams. Clare’s 2017 culinary aim is to improve her bread making. The results are currently being devoured in her home kitchen by her husband and two children.
Salmon & Hollandaise Sauce Tart
Keep an eye on the blog for the next recipe. A great, quick comfort dinner for all year round. A great way for using up leftover salmon and perfecting your sauces.
February brings some busy weeks to Seasoned. We’ll be welcoming customers on to a huge range of courses from curing and smoking to mastering knife skills in a afternoon. Will you be joining us soon?