Course Programme
Flexitarianism – eating predominantly but not exclusively vegetarian is one of the trends of of the moment according to World Foods.
We’re all aware that eating responsibly is good for our planet, animals and our own health and this short course is a good excuse to focus on the wealth and variety of veggies. Indeed this course is all about simple, modern, seasonal recipes. Take a look…
£175.00Book now
With plenty of tuition and guidance along the way from Mark (1 Michelin Star), why not try your hand at some of our signature vegetarian recipes to include a light snack, starter, main and dessert.
£175.00Book now
Skills Covered
- Local seasonal produce
- Modern vegetarian cookery
- Making your own Dukka
- Building flavours and textures
- Sauces and seasoning
- Derivatives from classic recipes
Typical Recipes
- Potato Gnocchi, Dukkah, Oyster Mushrooms & Goats Curd
- Roasted Cauliflower Salad, Golden Sultanas, Turmeric & Cashew Nuts
- Twice Baked Butternut Squash Souffle
- Walnut Sponge, Candied Nuts, Caramelised Apples
- Lightly Spiced Oranges, Star Anise, Rosemary & Cinnamon
£175.00Book now
What’s Included
- Beverages and biscuits from the bar
- 75% hands-on practical cookery
- Interactive demonstrations
- Live feed TV screens to capture expert skills
- Professional tuition and qualified advice
- Sit-down lunches
- Complimentary glass of wine (or non-alcoholic alternative)
- Local Dorset ingredients
- Use of WhitePepper training kitchen
- No weighing up
- No washing up
- Colour recipe packs to take home
- Certificates given on completion of the course
