White Pepper

Nominated Start up Business of the Year 2013

Luke Stuart — Wed, 22 May 2013 16:57:09 +0000

The White Pepper Team was absolutely delighted to hear this week that we are one of three finalists……

nominated for Start up Business of the Year 2013 by Blackmore Vale Media, who’s catchment extends to Dorset, Gloucestershire, Wiltshire and Somerset.

The competition is stiff but we keep our fingers crossed!

More about the awards here

Potato Gnocchi Recipe

Luke Stuart — Tue, 21 May 2013 07:49:34 +0000

Potato Gnocchi with Basil & Rocket Butter:

Serves 4.

250g floury potatoes
100g strong flour
1 tbsp parmesan, grated
1 egg yolk
Salt & pepper
Basil & Rocket Butter
40g butter
Basil leaves, torn
25g rocket, small leaves
To serve: Extra parmesan, oven dried tomatoes, toasted nuts

1. Quarter the potatoes (leaving skin on) and place them in cold salted water. Gently bring to the boil and simmer until completely soft, but not broken.
2. Drain well and allow to completely cool. Gather the other Gnocchi ingredients.
3. Remove the skin from the potato and mash with a fork until smooth. Sift the flour into a work surface and make a well in the centre. Place the egg yolk in the centre and sprinkle over the potato and parmesan.
4. Use the fork to combine the Gnocchi ingredients – take care not to over work the mixture.
5. Once a dough is formed, divide into 4 and roll each piece to a sausage (chipolata sized).
6. Use a knife to cut small pieces from the sausage, approximately the size of a sugar lump. Use a fork to make a grove on each piece. Dust with extra flour.
7. Place the Gnocchi in a pan of water with a rolling boil. Cook for 2-3 minutes, allow them to rise to the surface and cook for a further 30 seconds. Drain well.
8. Heat a frying pan and melt half the butter. Add the Gnocchi and fry until lightly golden brown. Add the basil and rocket and cook briefly.
9. Remove the Gnocchi and add the remaining butter. Cook until the butter turns a nutty brown – take care not to burn the butter.
10. Place the Gnocchi and wilted greens on a serving plate and drizzle with the brown butter. Garnish with a little extra basil and rocket, extra parmesan and black pepper.

White Pepper’s Top Tip: Take care not to over work the mixture or the Gnocchi will be heavy and stodgy. The best Gnocchi is made with freshly cooked potatoes, rather than left over potatoes.
Variations: Substitute the basil and rocket for wild garlic.

A Great Gift for a Loved One

Luke Stuart — Mon, 20 May 2013 07:00:03 +0000

This cookery experience is a perfect present idea. We provide gift vouchers in all nominations.
You needn’t know their diary, simply give the voucher and allow them to choose from the White Pepper portfolio

Your recipient can use the voucher against the cost of a course or simply exchange for a course, depending on the value.

To request your gift voucher click the link below and simply fill in the form. We will be straight back in touch to swiftly arrange your gift.

Request a gift voucher or telephone 01202 971292

Foraging Courses with John Rensten

Luke Stuart — Sun, 19 May 2013 11:17:02 +0000

Our NEW hedgerow and shoreline foraging day in our secret Dorset location starts this June!

When is it a bad time of year to go foraging? …Never

That’s right, it’s never a bad time of year for a basket or bucket full of free, delicious, healthy food. You just need to make sure you’re in the right place at the right time and as a good friend of mine says, ”…there’s no such thing as bad weather, just inappropriate clothing.”

It’s January 2nd and it’s pretty cold outside but plenty of the Spring greens are already awake and excitedly putting up new shoots and tender edible leaves. My picture features fourteen of these that I picked in about as many minutes this morning and made into a tasty salad. Ok, the cold weather may lend itself more to a hearty soup or stew but the combined nutritional value and health giving properties of this lot will go toe to toe with any hot pot and the amazing array of wild flavours puts the tasteless lettuce and spinach on sale in the shops so far in the shade it may as well be winter all year long. Oops, time to stop ranting and get on with it.

The above article and images are extracted from John Rensten’s blog and was posted in January 2013.

If you are interested in all kinds of foraging, check out our courses:

Foray in Summer (estuary and hedgerow)

Forage Fungi

Our courses include expert tuition, snacks, a cookery workshop, lunch and wine.

Feedback from 1,231 students in 2012

Luke Stuart — Mon, 06 May 2013 11:52:28 +0000

To start with 100% of our 2012 students said they would recommend White Pepper to a friend.

1,231 students in 2012 with the following feedback:

92% Excellent Experience

89% Excellent Chef Tutors

81% Excellent Content & Skills Learnt

80% Excellent Facilities & Equipment

(In the categories: Excellent, Very Good, Good, Poor).

Other Awards in 2012:

UK Cookery School Awards 2012 – Best Short Cookery Course (Finalist)

UK Cookery School Awards 2012 – Best Community Focused Cookery School (Finalist)

Young Entrepreneur of the Year 2012 – BVMBizAwards (Winner)

British Cookery School Awards 2012 – Best Community Engagement (Finalist)

Gluten Free Recipe

Luke Stuart — Sat, 04 May 2013 14:36:05 +0000

Charlotte Pike runs gluten free courses at White Pepper Cookery School and shares with us a fantastic recipe below…

Charlotte says ”There are times when you just can’t beat an American pancake. They are fantastic to make for breakfast, when you have time, or make a gorgeous dessert which can be whipped up in a matter of minutes, and which mainly uses store cupboard ingredients.”

This is a recipe for gluten free American pancakes which we regularly enjoy. They can be a little more fragile than pancakes made with wheat flour.

The hardest part of making these is deciding what you would like on top. My favourite is maple syrup and fresh blueberries.

American Pancakes

Serves 2, generously!
200g self raising flour (I use Doves Farm gluten free blend)
50g caster sugar
Pinch salt
30g butter, melted
1 large egg, beaten
300ml milk
Extra butter or sunflower oil for cooking
Toppings of your choice

1.Sift the flour into your mixing bowl. Add the sugar and salt and stir well.
2.Whisk the butter, egg and milk together and pour into the flour.
3.Whisk well until smooth.
4.Allow to sit for 10 minutes.
5.Now, heat the butter or oil in a large frying pan.
6.Pour in blobs of mixture according to the size of pancake you would like.
7.Cook on a high heat for around 1-2 minutes on each side until browned and the pancake comes away from the pan cleanly.
8.Flip, cook on the other side.
9.Serve immediately with your favourite toppings.

More about Charlotte Pike here

Charlotte’s short cookery courses here

Charlotte’s 1 day cookery courses here

Meet a Michelin Starred Chef

Luke Stuart — Sat, 04 May 2013 11:16:14 +0000

A rare opportunity to see a Michelin Starred chef in action, book your tickets now…to avoid disappointment.

Chef Russell Brown will be demonstrating 4 course menus at White Pepper Cookery School in 2013, don’t forget to book your places before we sell out!

More information HERE…

Image provided by www.richardbudd.co.uk

‘Yes Chef’ Competition Semi Finals

Luke Stuart — Tue, 12 Mar 2013 10:30:20 +0000

White Pepper Cookery School was delighted to host and help judge the semi finals of Dorset’s…… ‘Yes Chef’ competition, organised by Enterprise and Skills Company and supported and sponsored by Harvest Fine Foods.

Pictured above are 4 of the 8 semi finalists, all budding chefs who displayed great composure and skills during the competition.

From left to right: Jess Burgess, Harley Argentino, Connor Claxton and James Sawyer.

The semi finalist were given a selection of ingredients and had to produce 2 courses for 2 people in 2 hours.

Pictured above is a dessert that helped put Lucy King into the finals of the competition.

Macarons Masterclass

Luke Stuart — Sat, 09 Mar 2013 07:53:43 +0000

An informal but hugely informative session taught by Claire Alexander-Brown of Tante Marie Culinary Academy

More about Claire here

Macarons Course Details

Nation’s Best Watercress Recipe

Luke Stuart — Sun, 03 Mar 2013 07:46:17 +0000

The winner will be given a chance to cook their recipe live at the festival on Sunday 19 May 2013 as well as receiving £2,000.

The annual National Watercress Festival in Hampshire have added an exciting new element to find the nation’s best watercress recipe.

Entries are open to everyone, and Candidates simply need to upload their recipe to www.watercress.co.uk or send to info@watercress.co.uk.