NEW CLASS FOR 2020!
Join your Chef tutor for our new Curing Basics class!
Re-discover some of the age old techniques of food preservation and how they can create, innovate and inspire you in the kitchen.
This class does come with a health warning: once you have acquired the skills of curing it will become addictive.
A mixture of hands on and demonstration
You will cover:
- curing bacon
- making pancetta
- crepinettes (a french sausage)
- black or white pudding
- Beetroot Gravalax
Cured Lunch Provided
A guest blog post by Max Didcote.
The life of a university student includes being confronted with a myriad of challenges that catch you off guard and leave you wishing you were back in the safety of your home. Okay that was a bit dramatic, but it does come with plenty of new obstacles to overcome, one of which is the kitchen. Coming from somebody who has set fire to spaghetti on more than one occasion I’d suggest you take a little time to acquire some basic cooking skills before setting off on your new educational adventure.
As a third-year university student, I’ve gone through highs and lows in the kitchen and I’ve seen others go through much lower. Here are some of the biggest factors that deter students from cooking:
Feast or Famine
Happy New Year to you all.
Are you someone who starts dieting in January after the Christmas festivities?
Do you find you are under the weather, feeling blue and as hard as you try you can’t lose those pounds or even have the willpower to lose those gained pounds?
I find it impossible to shift any weight, unless I eat just a lettuce leaf, at this time of year and just make myself feel miserable due to the failure of not being able to lose weight.
Don’t be too hard on yourself as this might be nature intervening.
Christmas Greetings From Yvette
I am sitting in the warm watching icicles form on a frosty window with deep snow outside.
All is looking very Christmassy even though we have two weeks to go before the big event.
What does Christmas mean to you?
I enjoy the tinsel, red berries on the holly, robin red breast, ice, good food but more importantly the season of good will to all men.
The Harvest Festival and the Month of Plenty
Are you feeling blue with the evenings drawing in, children back to school and the prospect of winter coming?
Well pick yourself up as we are in the month of plenty!
September is the best month for an overflow of produce from gardens, hedgerows and fields. This is the month of the Harvest Festival and a celebration of fresh, seasonal, local food. Traditionally there would have been church services followed by barn dances with cider a plenty at this time of year. The whole community would have been involved with bringing in the harvest before the winter storms broke. We all know the cry ‘Too many marrows what can I do with them?’! Not only are we in the month of harvest but it is also the month when there is a frenzy of preservation: bottling, pickling, fermenting, dehydrating and freezing.
The National Vegetarian Week Challenge
This year, for National Vegetarian Week, the campaign asked people to go vegetarian for a week. We thought this was a great challenge and asked friend of the cookery school, Howard, if he’d be up for the challenge and he said YES!
Howard loves his meat – so much so, that he even breeds his own! On his smallholding they keep chickens, ducks, sheep Autumn to Spring, pigs occasionally and also he makes his own cider and perry.
Howard’s all-time favourite meal is roast lamb, followed by scouse, a hearty meat stew and on average will eat some meat maybe up to four times a week (some of that will be leftovers from previous meals) oh and he loves a bacon sandwich!
Creativity in the Kitchen – Food Intolerance and Allergens
As part of Coeliac Awareness week we asked Principal of Harts Barn Cookery School, Yvette Farrell, on her thoughts and experiences of cooking for people with allergies or intolerance.
How do you deal with food intolerances running a Cookery School?
Working in the catering and food industry it is European law that we have an understanding of the 14 registered allergens and the conditions they can effect.
We take this responsibility seriously and use the free training available from the Food Standards Agency and also have an allergen statement. We always ask attendees to cookery or baking classes, parties, supper clubs, chef hire and other events to let us know if there are any allergies or intolerances that we need to be aware of. By knowing in advance, we can then accommodate these requirements into our menus.
Ask the Expert – Tips for Gluten Free Baking and Gluten Free Cooking
To support Coeliac Awareness Week we put some questions to our “Free From”and Vegetarian Expert, Chef Erin Baker. Read below to find out more about Erin and the great tips and advice she has to help you cook or bake Gluten Free.
Erin runs our Gluten Free Baking Class at Harts Barn Cookery School as well as a range of incredibly popular and diverse range of Vegetarian Cooking classes.
Read below for some top tips on Gluten Free Baking and Gluten Free Cooking.
Let us know if you have any questions and we’ll answer them all this week over on our Facebook Page as we support the #glutenfreevolution
Wild Boar and British Pie Week
This week, we have been embracing British Pie Week here at the Cookery School and collating some wonderful pie recipes that are true celebrations of ‘Britishness’. I’ve been demonstrating a suet based vegetarian pie, getting kids to make their own cheese and onion pasties and buying fresh rhubarb to make a real British classic – rhubarb pie with custard – to enjoy after Sunday lunch this weekend.
Then it got me thinking, what pie could represent the Forest of Dean? I had a few on my list but if I’m honest, one stood out above all the others – The WILD BOAR PIE.
Julia shares her experience of a Valentine’s Day with a difference – at our Cookery School!
Last night mark and i benefited from our Christmas present from my parents: a cook and dine event at Hart’s Barn Cookery School. I thought we were going to learn how to make pasta and then eat a 3 course meal that included our pasta but it turned out to be WAY better than that!
We were offered complimentary drinks on arrival so i opted for hillside brewery’s pale ale, pinnacle. Yvette Farrell was very welcoming and once the third couple had arrived she took us through to meet the lovely Erin Baker, our teacher for the evening. Erin was enthusiastic about the Italian food she was going to get us to cook and got us started with tiramisu so it would have time to chill before we ate it.