Course Programme
Flexitarianism – eating predominantly, but not exclusively vegetarian is going to be the biggest food trend of 2017 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…
£79.00Book 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.
£79.00Book 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
- Hummus, Seasonal Vegetables & Textures
- Spaghetti with Beetroot, Roasted Dukka & Micro Herbs
- Spiced Chick Pea, Smoked Paprika, Sweet Potatoes & Red Lentil Casserole
- Creamy Pumpkin, Truffle Aroma & Sage Penne Pasta
- Caramelised Bananas, Almonds, Pecan & Chocolate Sauce
£79.00Book 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
Frequently Asked Questions
Please take a look at our FAQs before your visit. Here you’ll find useful tips on location, free parking and what to bring.
