MAY COOKERY DEMONSTRATION

learn a range of professional skills – from working with delicate kataifi pastry and perfecting a scotch egg, to crafting flavour-packed purées, infusing truffle into dumplings, and mastering light, elegant desserts

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Thursday 22 May

Join us for our Seasonal May Cookery Demonstration at The Olive Branch – a celebration of tapas-style, small plate dishes, brought to life in a fun, informative two-hour showcase, followed by a delicious lunch.

The day begins at 10am with coffee, before Head Chef Ben Fisher takes to the stage to demonstrate a specially curated seasonal menu. This month’s menu features a vibrant mix of flavours and techniques designed to inspire and delight.

You'll discover how to prepare crispy golden prawns wrapped in kataifi pastry, served with a bright and zesty lemon dressing. Ben will also show you how to craft a cod belly scotch egg – a refined take on the classic, with tender cod belly encasing a perfectly cooked egg. Next, learn the secrets behind a light dumpling filled with succulent chicken and the earthy aroma of truffle. The demonstration continues with a dish of smoky, charred tenderstem broccoli, beautifully balanced with a silky pine nut purée. Finally, finish on a sweet note as Ben reveals how to create a light, fluffy pineapple doughnut.

Throughout the session, Ben shares a wealth of time-saving tips and expert techniques, making this not just a demonstration, but an opportunity to elevate your own cooking at home.

After the demonstration, you’ll sit down to enjoy the same menu, freshly prepared for you and your fellow guests by Ben and his kitchen team. Lunch is served around the communal table in The Barn, accompanied by a complimentary glass of wine.

Every guest leaves with a copy of the menu, recipes, and notes – the perfect memento to revisit the experience and recreate the dishes at home.

If you would like the details of any future events please e-mail us - events@theolivebranchpub.com