May has been a busy month with new courses and new ingredients to play with. You can read more about our new course with Tim Maddams – Forage & Feast, on the blog.
Food Photography with Joan Ransley
In May welcomed award-winning food photographer Joan Ransley back to Seasoned. The weather was perfect for food photography and everyone who attended the course took some fabulous photos using a range of cameras from smart phones to digital SLRs.
Chocolate and Cardamom Cookies
We take our job seriously and when we wanted to change one of the recipes on our Chocolate Patisserie course Jules volunteered to double check the recipe. Any excuse.
The chocolate and cardamom cookies that now appear on the Chocolate Patisserie course with Will Torrent are so good Jules struggled to share.
Find out more about our patisserie courses with Will Torrent.
If you’ve attended one of our baking courses recently you may have noticed how we’ve changed the lunches we serve. Instead of the cold meats and cheeses, we now serve a steaming bowl of pasta with freshly made tomato sauce, pesto, Parmesan and more often than not a slice of Clare’s delicious sourdough.
Garofalo have kindly sent us a huge box of their finest pasta (traditional and gluten free) that we’ll now be using. Keep an eye out on the blog for the pasta sauce recipe we use on these days.
Discover the perfect baking course for you.
The eggs we use on courses come from the free-range hens at Clare’s farm. It’s that time of year when the new flock has arrived and this usually means an influx of pullet eggs and double yolkers.
These eggs bring a lovely richness to baking, however even though they have two yolks you still treat them as one egg in recipes.
Greenhouse – Mayfair
Clare made a whistle stop trip down to London for lunch at two Michelin starred Greenhouse in Mayfair early in the month. Like many top end restaurants the lunch menu can provide great value for money.