Selecting & preparing Sea Trout, preparing loin of Lamb, caponata, confit potato, the fundamentals of perfect Raspberry Soufflé

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Thursday 23 May

Our seasonal Spring Cookery Demonstration at The Olive Branch - an enlightening and amusing 2 hour demonstration followed by a wonderful 3 course lunch.

The day begins at 10am with coffee, after which our Head Chef Ben Fisher demonstrates this specially chosen seasonal menu. At this months demonstration you'll learn about how to recognise good quality, fresh fish, how to prepare the fish and balance the flavour.. You will learn how to prepare and cook loin of Lamb, how to make caponata and get the seasoning right. Finally you will learn the fundamentals of soufflé making, the folding techniques and how to make the fruit based sauce. Ben and his kitchen team will then prepare and cook the same menu for your lunch along with other guests, which is served around the table in The Barn all with a complimentary glass of wine.

Ben provides a continuous stream of time-saving hints and tips through-out the demonstration. Guests leave with a copy of the demonstration menu, recipes and notes for the featured dishes.


If you would like the details of any future events please e-mail us -

At a glance...

Coffee: 10:00am

Demonstration: 10:30am

Lunch: 12.30pm


Sea Trout tartare, grapefruit

Loin of Lamb, caponata, confit potato

Raspberry soufflé, white chocolate

Ticket: £80 per person

Booking Essential: 01780 410 355

Buy a Voucher: Demonstration Voucher


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