Seasonal Entertaining

Class details

You will make a three course dinner, with one canape, that will both impress your guests but are cleverly thought out to allow you plenty of time with them (rather than squirreling away in the kitchen!).

Some dishes will be your lunch but the rest will be yours to take home.

March Class

• Canapé: Feta cream and caramelised cherry tomato filo tartlets
• Starter: Scallops with crème fraîche and chorizo baked in their shells
• Main course: Venison loin fillet with a blackberry sauce and Dauphinoise potatoes
• Dessert: Pot au chocolate

May Class

• Canapés – Halibut ceviche on tosaditas
• Starter -Twice Baked Cheese Souffles
• Main – Roasted lamb loin with a redcurrant and mint gravy, Garlic and rosemary roasted baby potatoes
• Dessert – Gooseberry and elderflower posset, Traditional homemade shortbread

Class notices

Includes a light lunch which may be of dishes made. The rest will be yours to take home.