Demo & dine

Cookery demo & dine with Nick Galer

Learn to cook like a professional chef at home!

23 January, 11.30am ~ British fish to eat in winter; prep & cooking techniques

Two hour demo followed by lunch with Nick. Demos start at 11.30am sharp and we’re all finished by 1.30/45pm.

Join us for live lunchtime cookery demos led by our award winning chef Nick Galer. Demos will follow a seasonal theme and be followed by a 2-course signature lunch with a glass of something perfectly matched. Nick will join you for lunch to talk all things food, produce provenance, recipes and cooking great tasting food. With recipes to take home, your family and friends will be queuing at the door!

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£40 per person including a 2 course lunch and wine. Please arrive in plenty of time for the start of the demo!

Demo & dine 2019

23 January 2019
British fish to eat in winter – prep & cooking techniques
13 February
Pickling & preserving – make the most of your food, short & long term
20 March
Potatoes – choosing the right ones & perfecting potato dishes
24 April
Native lobster & crab – prep, cooking & garnishes
22 May
Spring lamb & how to use the whole carcass
12 June
Alternative salad leaves, herbs & dressings
17 July
The great British pea – prep & cooking variations
11 September
Game season – an introduction & classic game garnishes
9 October
Miller bread – new recipes & techniques
13 November
Classic British pies – from steak & kidney to pork pie
11 December
Mulled wine & cider – Christmas classics done well

PLEASE NOTE
Full payment is required at time of booking. Cancellation policy: 50% refunded up to a week prior.
Cancellations within 7 days are non-refundable.

Previous demo & dine themes included:

  • Soups that aren’t boring!
  • Seasonal artisan breads, including Miller Bacon Brioche
  • Prime UK wild fish: prep, seasoning & cooking
  • Spring vegetables: purchase & prep, including asparagus & Jersey Royals
  • Fresh egg pasta: lasagne, tagliatelle & noodles
  • Salads that incorporate meat
  • Introduction to game season: what’s best to eat, when & how
  • Simple smoking techniques: vegetables & poultry
  • Braising: oxtail/beef plus perfect pairings

Limited numbers! Book your place at the table: 01491 872829