SEPTEMBER COOKERY DEMONSTRATION

Pick up plenty of useful kitchen skills while working through a seasonal three-course menu. Learn how to make the most of ripe paddock tomatoes, balance them with whipped feta, pickled shallots and basil, then move on to perfectly roasted duck breast with braised chicory, pomme Anna and berry sauce. To finish, discover how to make a plum and almond frangipane tart with crème fraîche ice cream.

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Thursday 17 September

Join us for our Seasonal September Cookery Demonstration at The Olive Branch – an engaging two-hour session followed by a delicious three-course lunch.

This month’s menu makes the most of late-summer produce and combines fresh flavours with useful techniques you can take back to your own kitchen. You’ll learn how to prepare a paddock tomato salad with whipped feta, pickled shallots, croutons and basil, bringing together contrasting flavours and textures.

For the main course, discover how to cook roasted duck breast and serve it with braised chicory, crisp pomme Anna and a rich berry sauce. To finish, you’ll see how to make a seasonal plum and almond frangipane tart, accompanied by crème fraîche ice cream.

The day begins at 10am with coffee before Head Chef Ben Fisher takes to the stage to demonstrate the specially created three-course menu.

Throughout the session, Ben shares practical kitchen tips, professional techniques and advice on preparation, helping you get more from the dishes you cook at home.

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

Every guest leaves with a copy of the menu, recipes and notes, so you can recreate the dishes at home.

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