Demo & dine

Cookery demo & dine with Nick Galer

Learn to cook like a professional chef at home!

Friday 20 March
Artisanal Miller breads & butters

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!

Be the first to know about forthcoming events: join our cookery demo community

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

Demo & dine 2020

Friday 24 January 2020
Shellfish & sauces – clams, cockles, mussels
Wednesday 26 February
Alpine mountain dishes – fondue & tartiflette
Friday 20 March
Artisanal Miller breads & butters
Wednesday 22 April
Native crab – crack, prepare, cook
Friday 22 May
Asparagus – steaming & chargrilling
Wednesday 17 June
British strawberries – tips & recipes
Friday 17 July
British wild fish – prep and cooking
Wednesday 9 September
British beef – steaks, cuts & cooking techniques
Friday 9 October
British games – birds & garnishes
Wednesday 4 November
Pot roasting & dumplings
Friday 11 December
Christmas desserts including Miller Christmas Pudding

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