Step into our Mediterranean Kitchen where Angela will share some of her favourite recipes from her days working in the South of France. You will learn some great skills as you work through the day creating a menu that’s perfect for a special, delicious supper.   Here is your menu:-

• Classic Spring Minestrone with “Music Sheet” Crisp Bread
• Chicken Breasts Stuffed with Wild Garlic Pesto finished with a San Danielle Ham Wrap
• Hand Made Papradelle Pasta, Shredded Greens and Lemon Butter
• Panna Cotta with Pink Rhubarb and Blood Orange
• Lunch will be a Minestrone Soup, demonstrated by Angela with a Wild Garlic Pistou Swirl, delicious breads and French Cheeses.

 

Please bring suitable containers to take your food home in-

• 1 x 1L container for your soup
• We will wrap your bread
• 1 x 1L container for the chicken breasts
• 1 x 500g container for the pasta
• 1 300ml container for the Rhubarb and orange sauce
• We will provide take-away moulds for your panna cotta