As my Christmas present this year Mr Owl bought me (us) the River Cottage Experience one day cookery course and meal at the actual River Cottage itself down in Dorset. There are not words to say how excited I was at this present, I have been looking forward to it for ages, and 2 weekends ago the day finally dawned. We were staying at the fantastic Wyke's Farm who I will mention in their own review as they thoroughly deserve it. However from there we could walk slowly (up a big hill) to River Cottage HQ for the start of the course at the very respectable time of 11.30 for 12. We were there a little early so had time to do photos by the sign much to the amusement of the tractor driver waiting to take us down to the farm itself- yep you start with a ride on a tractor!!
The course is held in their cookery workshop and runs with about 20 people. While most people were in pairs there were a few individuals too, and the friendly atmosphere and the communal cooking stations meant they weren't alone for long. The cooking school is all glass on one side so you can enjoy looking out over the river and down the valley and miraculously the day we went the sun was shining making it even prettier. The day started with a 'snack' to get us all ready, a mustardy salad with bull's blood black pudding and focaccia. It tasted delish! (they do cater to any dietary requirements if any vegetarians reading this are put off). Then it was an introduction to our chef for the day Andy and his behind the scenes helpers. To maximise cooking time there was a whole team of washing up fairies to help us during the day, I definitely need to get me one for at home! We started off by beginning a loaf of bread which we would return to throughout the day as it proofed. Then having left some yoghurt in the fridge to start slowly, drippingly turning into cheese we went off to explore the farm, meet the animals and forage some nettles for later.
Once back, it was a lesson in making pizzas, where we each got to practice our own and then cook them in the outdoor pizza oven to have for lunch, prompting much discussion of the feasiblity of somehow building a pizza oven into our little garden at home. When we discovered later that half a pig was being smoked in their outdoor smoker the garden makeover plans had to be started all over again! The afternoon was a flurry of activity, including continuing the bread, making beetroot hummus, profiteroles and starting our own bacon curing after a course in butchery! I was surprised at how easy the profiteroles were, though I have yet to master creme pat. It was brilliant to do so many different and varied items, all of which would then be incorporated into our evening meal.
One of the main appeals of the River Cottage Experience course was the fact that the whole thing ended with a three course meal in the farm cottage itself. The meal used many of the components we had cooked during the day, but was finished and assembled by the chefs, while we recovered from it all with a glass of sparkling elderflower. The nettles we had foraged earlier were used in one of the canapes with scallops and chorizo. To start we had our Labneh yoghurt cheese with the beetroot hummus and our bread. The main was the smoked pork shoulder with squash and roasted veg. To finish it was the profiteroles stuffed with a cherry liqueur chocolate cream- heavenly! Unfortunately I was so busy eating it all that by this point I forgot to take any photos. Apologies- but trust me it was amazing!
I would not hesitate to recommend this course to anyone even vaguely considering it. I loved the fact that we got to do a variety of different things, meaning even if you are keen cook there will probably be something new to you, but nor was it so 'cheffy' that an absoloute beginner wouldn't enjoy it too. The whole feel of the day was very relaxed and we were kept very well fed and watered throughout (top tip- don't have a full English for breakfast that morning!!) and the meal in the evening was the perfect culmination to a perfect day. Now I just need to figure out when we can go back to do another one!!
The course is held in their cookery workshop and runs with about 20 people. While most people were in pairs there were a few individuals too, and the friendly atmosphere and the communal cooking stations meant they weren't alone for long. The cooking school is all glass on one side so you can enjoy looking out over the river and down the valley and miraculously the day we went the sun was shining making it even prettier. The day started with a 'snack' to get us all ready, a mustardy salad with bull's blood black pudding and focaccia. It tasted delish! (they do cater to any dietary requirements if any vegetarians reading this are put off). Then it was an introduction to our chef for the day Andy and his behind the scenes helpers. To maximise cooking time there was a whole team of washing up fairies to help us during the day, I definitely need to get me one for at home! We started off by beginning a loaf of bread which we would return to throughout the day as it proofed. Then having left some yoghurt in the fridge to start slowly, drippingly turning into cheese we went off to explore the farm, meet the animals and forage some nettles for later.
Once back, it was a lesson in making pizzas, where we each got to practice our own and then cook them in the outdoor pizza oven to have for lunch, prompting much discussion of the feasiblity of somehow building a pizza oven into our little garden at home. When we discovered later that half a pig was being smoked in their outdoor smoker the garden makeover plans had to be started all over again! The afternoon was a flurry of activity, including continuing the bread, making beetroot hummus, profiteroles and starting our own bacon curing after a course in butchery! I was surprised at how easy the profiteroles were, though I have yet to master creme pat. It was brilliant to do so many different and varied items, all of which would then be incorporated into our evening meal.
One of the main appeals of the River Cottage Experience course was the fact that the whole thing ended with a three course meal in the farm cottage itself. The meal used many of the components we had cooked during the day, but was finished and assembled by the chefs, while we recovered from it all with a glass of sparkling elderflower. The nettles we had foraged earlier were used in one of the canapes with scallops and chorizo. To start we had our Labneh yoghurt cheese with the beetroot hummus and our bread. The main was the smoked pork shoulder with squash and roasted veg. To finish it was the profiteroles stuffed with a cherry liqueur chocolate cream- heavenly! Unfortunately I was so busy eating it all that by this point I forgot to take any photos. Apologies- but trust me it was amazing!
I would not hesitate to recommend this course to anyone even vaguely considering it. I loved the fact that we got to do a variety of different things, meaning even if you are keen cook there will probably be something new to you, but nor was it so 'cheffy' that an absoloute beginner wouldn't enjoy it too. The whole feel of the day was very relaxed and we were kept very well fed and watered throughout (top tip- don't have a full English for breakfast that morning!!) and the meal in the evening was the perfect culmination to a perfect day. Now I just need to figure out when we can go back to do another one!!
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