I'm pretending to be packing as I'm moving house, but lost interest after box number 8 of tat that I've hauled from charity shops and I'm now returning. So instead I'm telling you about Suffolk's latest cookery school, Mrs Portly's Kitchen. Mrs Portly is the alter ego of food writer and recipe developer Linda Duffin. Linda is an expert cook and has teamed up with some of Suffolk's finest producers who will be joining Linda in teaching the cookery classes. A fabulous Tudor house setting awaits you and the chance to explore the kitchen gardens and orchard to glean produce for the classes. If it's too far to travel in one day then you can stay the night! Be quick and sign up for the next class on January 17th - Game, where Linda is joined by field to fork expert Steve Tricker from Truly Traceable. Learn about game prep and butchery, cook dishes to take home and ... drum roll ... there's the legendary Truly Traceable game pies for lunch.
Check out the new Kitchen Club Masterclasses at The Suffolk Food Hall! I took part in a game masterclass last week which was enormous fun. As well as being informal and informative I made five new foodie friends. I am glad that I arrived hungry because we were served coffee and croissants while we listened to the enthusiastic Food Hall team telling us about the Broxstead Estate produce. The provenance of the ingredients supplied for the days cooking, and used on site is incredible, with as much as possible sourced from the farm. Mikey from the butchery gave a great demo on preparing a pheasant. De-boning, rolling and tying up ready for the oven.Then it was up to us to practice what we had learnt and to remove the breasts off our birds to make our own Pheasant Kievs. Head Chef Steve Robson was on hand throughout the day to talk through the recipes and share his expert knowledge and tips. We made our own garlic butter to stuff the Kievs and were also taught the technique to confit the legs of the pheasants and confit a beautifully carved (by ourselves) piece of potato. Steve kept us busy as we went on to prepare a Red Onion Tart Tatin. This was a carefully thought out menu, perfectly timed, because after two hours of chopping, rolling and stirring we got to take our finished dishes up to the restaurant and enjoy a leisurely lunch. Time to chat, ask Steve questions and swap notes with each other. There was far too much to eat in one sitting, so leftovers are boxed up to take home to enjoy later. More coffee, then back to the kitchen (which had been tidied in our absence) then on to work on our dessert recipe which was a Chocolate Fondant with Blackberry Compote. By the afternoon we were really getting in to it and enjoyed the challenge of spicing up our own blackberry compote and seeing who could get the perfect gooey middle to their pudding. Puddings were revealed at 3.30pm, with lots of oohs and aahhs, as we went back up to the restaurant to enjoy our astonishingly perfect puddings and more coffee. A great day out, with absolutely everything provided including a fact sheet, recipes and I hear a little gift to be added too! Masterclasses cost £75 per person with a very generous discount if you book all four in advance.
- The Masterclass team
- Mikey the butcher
- Duck fat for confit
- Pheasant legs ready to confit
- Making tarte tatin
- garlic butter
- Head Chef Steve
- Simmering confit potato
- Chocolate fondant from the oven
The Cookery School at Braxted Park in Essex launch their brand new 8 week evening course - cook with confidence on 11th april.the course aims to provide a comprehensive introduction to a wide variety of essential cookery techniques from baking bread to knife skills.throughout the 8 weeks, participants will create an exciting and varied menu of dishes including fresh ricotta and spinach ravioli, fillet of trout with salsa verde, chicken noodle soup, steak and ale pie, and even the perfect roast dinner with all the trimmings. with eight sessions on a monday from 6.30pm until 9.45pm, the course costs £795 per person.
Want to learn how to prepare and cook fish? Billingsgate Market staff are running a Summer Seafood School for families with children aged 7 to 13 on mornings and afternoons in August. But they do all kinds of other events and training too...I feel a SuffolkFoodie outing coming on...
A day back at school for me, doing a Caribbean cookery session. Five lessons, eighty-five children, loud reggae and chicken with rice and peas.
As some of the first food bloggers to start writing in the UK our sixteen year old blog is noted by many in the industry for it's longevity and accuracy regarding the world of food. We are hospitality trained, between us worked as a hotel inspector, chef and a food taster and written extensively about food and food trends - how to cook, what to eat and where to go. Ruth continues to work as a freelance consulant to food led hospitality and tourism businesses. Take a look at her website here. We have been invited to attend promotions and contribute to feedback for many in the food industry over the years including the Suffolk Magazine Food and Drink Awards, the Suffolk Food Hall and and Broads Authority "Eating out on the Broads". We work with PR companies to promote new openings and food events. If you invite paying guests into your home then invite us to your supper club, or if you want to share a recipe, send it to us. Ruth is based in Suffolk and Claire spends much of her time in London, so we travel everywhere for good food - Abroad if necessary. We are always on the look out for new trends, exciting new producers and innovative businesses in the world of food and drink.
For many years Ruth has catered for interesting food events with a wide range of clients. Her speciality is cooking over a campfire in her South African Potjies. Ruth is a personal licence holder and holds a 5 star food hygiene rating. You will find her Little House of Cooking blog pages here.
If you would like to be·featured on the site, tell·us and we will do our best to promote you. We are always looking for a new Dish of the Day so submit your picture and your favourite recipe and it could be you. And if you do find something or somewhere nice, give other suffolkfoodies your feedback by telling us about it.