Forage And Feast @ Harts Barn Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics,
Forage And Feast @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
So I’m really happy to announce that I will again be working alongside the cookery school in 2022, on what they regularly refer to as one of their favourite classes: Forage and Feast. Whilst some events will still be run by the wonderful cookery school principal, Yvette Farrell, this year I’m really looking forward to again be working alongside Joe Parke, in his new role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School – along the hedgerows, through woodland, orchards and nearby meadows. What we find – and later go on to cook – will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
(Friday) 10:00 am - 3:00 pm