3.00pm - 11.30am
£220 per person
All skill levels
Class details
New for 2021! We are thrilled to welcome Pascal Watkins to the cookery school to lead our first residential sourdough making experience.
Pascal runs an award winning (they got Bronze in this year’s White Rose Awards!) Guesthouse and Sourdough Cookery School in Pickering. Pascal is from an acclaimed hospitality family, his father was reputed to be the Godfather of the Gastropub, and Pascal helped run The Angel Inn at Hetton whilst running a wine importing business on the side of the pub.
His favourite dishes are ‘comfort food classics’ just simple food cooked really well and his favourite wine region is Burgundy where he did the grape picking and vinification during the Vendange in 2002.
The Plan!
Day One
- Arrive 3.00pm – Welcome glass of Prosecco and Canapés
- Witness Pascal tip out a ready proved loaf and bake
- An introduction to the “starter” and explanation of the feeding cycle of your starter
- Guests to mix ingredients and then leave 30 minutes to autolyse
- Demonstration of how to make pinwheels tasted at welcome
- Sourdough removed from oven and shared to taste
- Guests mix 5 minutes with addition of salt and then 1st two bench folds 15 minutes apart
- Tea and cake
- 4.30pm – Further fold
- 5pm – Break
- 6pm – Further fold
- 7pm – Two course dinner with wine tasting (3 white wines and 3 red wines)
- 9pm – final fold and place in fridge overnight to retard the dough and finish for evening
Day Two
10am meet in cookery school to bake loaves.
Finish 11 – 11.30am
The price is for one person but double rooms are available for those who wish to attend as a couple. Please conatr the office to book this option. Price – £400
Class notices
Please note this is a residential class but please do contact the office if you wish to attend daily.
Double rooms available for those who wish to attend as a couple - 01377 270607.
Date: 16th March 2021
