|

|
 |
Cookery Courses and Food Safaris
with
Carolyn Chesshire
Food safaris, tours and cookery courses for all with a passionate
interest in regional, artisan food and drink...Herefordshire,
Shropshire, Worcestershire
and Wales on a Plate!
Read More....
Read More.... |
www.cookinggood.co.uk
~
www.foodtourism.co.uk
Cookery Courses and Food Safaris
with Carolyn Chesshire at Lower Buckton.....
Cooking Good Cookery Courses and Food Safaris
off the beaten track at Lower Buckton Country House, on the
north Herefordshire/south Shropshire borders, where England meets
Wales!
Cookery Courses…… cooking with taste and flavour……
Carolyn is passionate about good, local and seasonal food from
small-scale artisan growers and producers and over her years of
cooking at Lower Buckton, she has constantly been asked for her
recipes, to write a cook book or at least impart some of her cooking
secrets, tips and ideas to guests, visitors, friends and neighbours
who've shared convivial meals and get-togethers. Whether it's a
hands-on practical approach or just sit back and watch, the day
courses are planned around a theme to suit the time of year and
ingredients available
The courses are inspired by produce available ‘on the day’ creating
dishes to be enjoyed in convivial company. A combination of
demonstration, hands-on and practical, the courses include visits to
Henry’s productive kitchen garden which supplies the house with
year-round ingredients which form the basis of the workshops in the
sunny farmhouse kitchen – fresh food for fresh ideas…………. by
discovering the flavours of Herefordshire and its surrounding area,
Carolyn demonstrates her own style of cookery with spontaneous
recipes to create sensational tastes, inspiring people to “think and
cook local”.
Designed to follow the seasons and using the freshest of local
produce available and in the best tradition of Lower Buckton's
house-style, the day courses are for up to six people in the sunny
country kitchen. Equipped with a four oven AGA, a six burner gas top
with gas oven and a conventional electric oven, there is plenty of
scope for all styles of cooking.
The Cookery Courses begin with morning coffee and homemade biscuits
between 10.00 -10.30 am followed by the morning’s session, a latish
lunch of all the delicious things made, local wine, beer, cider,
perry or cordials, afternoon tea with homemade cakes, recipes of the
day, personalised local food list of your area, foodie treats to
take home and a Cooking Good cotton apron. The day normally ends
around 3.30 – 4.00 pm. Price £75.00 each
Courses for 2010.........
Farmhouse Breakfast Week 2010 - Sunday 24th - Saturday 30th
January
Lower Buckton celebrates the most important meal of the day by
organising a series of "Best Breakfast Cookery Courses"
Current courses during Farmhouse Breakfast Week are on the following
days............
Monday 25th January
Tuesday 26th January
Friday 29th January
All @ £75.00 each person
These courses are also run throughout the year and are designed for
anyone either running or considering setting up a bed and breakfast
business and for anyone who'd like fresh ideas for feeding the
family at breakfast time. Scroll down this page for more
details...................
General courses run throughout the year............please
email
carolyn@lowerbuckton.co.uk for details or with your specific
requirements.......
 Food
Safaris, Tours and Adventures ………
Herefordshire, Shropshire, Worcestershire and Wales on a
Plate............
These fully-chauffeured Food Safaris visit small-scale, local food
producers, farmers and artisans: magical mystery tours and food
adventures discovering the area’s food and drink heritage and
culture through walks, talks, tastings and demonstrations. Days out
visiting local food producers, farmers and artisans. Discover their
special crafts, sample their food and drink and take home more than
a memory. An "on a plate" food tour includes morning coffee, lunch
‘off the beaten track’ and afternoon tea at an award-winning
tea-shop plus an in-car goodie hamper and all transport from and to
the agreed meeting point. These are bespoke days out for four to six
people and can be tailored to your own specialist interests or
chosen area. They cost £120.00 each person up to six people.
Visit our specialist website
www.foodtourism.co.uk
Come for the day or stay – we offer bed and award-winning breakfasts
with delicious dinners all year round!
 Do you run a bed and breakfast business or
are you thinking of starting a bed and breakfast?
Would you like to learn how Carolyn consistently wins awards and
prizes for her amazing breakfasts at Lower Buckton?
Come and stay at Lower Buckton, experience an extremely comfortable
night’s sleep and attend a Master Class in producing a classic
Proper Country Breakfast that will have your guests returning for a
repeat performance.
One night’s midweek dinner, bed and breakfast with a Breakfast
Cookery Course: £150.00 each person.
Lower Buckton’s Best Breakfast awards………
Lower Buckton has won Flavours of Herefordshire Best Breakfast Awards in 2006, 2007, 2008 and 2009
Midlands Winner of the Best Farmhouse Breakfast award 2005
Henry and Carolyn are members of Slow Food
(slowfoodherefordshire.org.uk) and support its ethos for sustainable
living.
All FOOD at LOWER BUCKTON is HOME GROWN, PRODUCED & PREPARED or
LOCALLY SOUGHT, BOUGHT & CAUGHT within a 10 MILE radius.
Carolyn regularly gives demonstrations of her food and talks about
her food philosophy to clubs, societies, private groups, corporate
and business clients. Please contact her for more information.
DIARY DATE for
2008.............
The Ludlow Marches Food and Drink Festival is on Friday 12th, Saturday
13th and Sunday 14th September.
What did Carolyn do at the 2007 Food Festival?
Sat on a panel chaired by Henrietta Green for an open debate on Local
Food v Organic Food.
Took part in the highly hilarious pantomime produced by the Local to
Ludlow team.
Demonstrated some Slow Food themed recipes with Therese Savarin from
France.
CIAO BABY! ITALIAN STYLE BRUNCH IS ON
THE MENU FOR SUNDAY'S COOKERY DEMONSTRATION FROM LOWER BUCKTON.
Sunday 10 September in the Food Festival's Demonstration Marquee at
11.00 am.
Slow Food aficionado, Carolyn Chesshire from Lower Buckton Country
Guest House is off to the International Salone del Gusto, Turin,
Italy in October to attend the Terra Madre as one of 30 cooks
representing the UK and to celebrate she'll be introducing some
Italian-style recipes to her Slow Food Brunch demonstration this
Sunday at Ludlow Marches Food and Drink Festival. On the menu will
be ingredients from Lower Buckton's Kitchen Garden and this
Thursday's Local to Ludlow Market plus luscious pork from her own
"Lower Buckton Berkshires in the Back Yard". Carolyn says that she
intends to blend the freshest, local produce using an Italian
influence to create recipes from food which is "good, clean and
fair" - the essential components of food quality and the theme of
this year's Slow Food Festival in Italy
LOW FOOD MILES = SLOW FOOD!
SLOW FOOD - KEEP IT LOCAL!
LOCALLY SOURCED, BOUGHT and CAUGHT!
 Please note that Lower Buckton is a multi-national, supermarket-free
zone!! We do NOT shop in huge, 'out of town food stores' whose names
I will not mention here! We prefer to spend our money within the
local business community, with people we know and have a connection
with the food they sell - also at a competitive price.
Apart from growing and producing our own Free-Range, rare-breed
Berkshire Pigs which turn into the most delicious Pork, we keep a
few hens for eggs, have fruit trees and an extremely plentiful
vegetable garden.
Game, including venison, pheasant, partridge, quail and rabbit come
wild from the forest, local estates and farms.
We love fish but don't serve a lot of sea-fish because we feel that
it doesn't really sum up our 'local food' ethos. However, we do
serve a lot of locally fished rainbow trout, brown trout (when we
can get it), wild, organic or smoked salmon and make delicious
home-cured gravadlax.
We take pride in all our food cooked at Lower Buckton, vegetables
are served in season, the meats are top quality and the other
ingredients carefully chosen. Obviously we use some imported foods -
where would we be without wonderful pungent spices, coconuts and
lemons for example? But our philosophy is to use what we can in
season throughout the year. The anticipation of Seville oranges
arriving for marmalade-making after Christmas, autumnal figs and
September pineapples at their best, the best Hunza apricots are all
examples of the Food Calender. Our style of cooking is simply
Classic Country with a Twist. Let us know what you like and we'll
devise a menu to suit from what's available at the time of you
visit.
 |
TOMATOES
During the natural British season for
Tomatoes we grow our own and buy from local growers - as you can
imagine, you won't find an imported Spanish or Dutch tomato at Lower
Buckton.
Therefore I was so pleased to come across this latest addition to
our Local to Ludlow theme in all that's good to eat. This
wonderful, smooth and flavoursome Tomato Juice from Drews at Little
Witley has solved the problem of "tomatoes out of season". for
Winter breakfasts.
Served really well chilled in small shot glasses with Worcestershire
Sauce available as required and you can even have a slug of Vodka to
cure that 'morning head'!
|
Our LOCAL SUPPLIERS are -
The Dairy House at Weobley - lots of organic yoghurts, try
the Damson! Organic Jersey cream, curd cheese, crème fraiche,
Cheddar cheeses and Herefordshire butter.
Bartonsham Farm Dairy, Hereford - Herefordshire Milk and
Cream delivered to Leintwardine.
AH Griffiths, Butchers, Leintwardine - award winning
sausages, traditional homecured bacon and locally reared beef, lamb
and poultry - this butcher has its own slaughter-house at the rear
of the premises)
Leintwardine Village Shop - for General Groceries and
Deliveries of Swifts' Bakery Breads.
Leintwardine Garage Shop - "open all hours!" and good for
general groceries, newspapers, magazines, petrol, diesel, plus it
stocks all my favourite Dairyhouse products and Tyrrels Crisps!
The Mouse Trap, Ludlow - an amazing specialist cheese shop
with loads of local ones including all the cheeses they make
themselves at the Monkland Dairy which include Little Hereford &
Hereford Sage. Ragstone, an unpasturised goat's milk cheese and
Finn, an organic unpasturised cow's milk are from the Neals Yard
Creamery, Dorstone, Herefordshire. The Malvern Cheesewrights Company
in Worcestershire make a much commented on sheep's milk cheese,
called funnily enough, Malvern! We're also very fond of Mrs
Appleby's Cheshire cheese, confusingly made at Hawkstone in
Shropshire using unpastursised milk from the family's herd of dairy
cows. We normally have a good cheese selection which is served with
our special homemade oat cakes and homemade chutney.
The Organic Smokery, Clunbury - fabulous smoked salmon &
organic salmon & wild salmon - all things good and fishy from the
best possible waters.
Tickmore Farm, Brimfield Common, nr Ludlow - home-pressed
apple juices with NO additives!
Kirkennel Fruit, Nr Ludlow - for strawberries in season.
The Fruit Basket, Church St, Ludlow - for local vegetables &
fruit when our garden's a little thin!
The Ludlow Nut Company, Ludlow Market - all manner of dried
fruits, nuts and seeds including a fab mix called Fruits of the
Forest.
Richard Swift, Bakers - shops in Ludlow, Clee Hill & Tenbury
Wells - specialist bakers for all my bread supplies and they
deliver to Leintwardine Village Shop. My favourites are an organic
white with soya and sunflower seeds and Shropshire Brown, a sweet
and delicious malty loaf - try them both at breakfast time!
Bacheldre Watermill, Churchstoke, Shropshire - artisan
millers of exceptional flours - simply the best for all cooking and
baking - the ONLY ones to use!
Tyrells Potato Chips, Stretford Bridge, Leominster - for
crisps not as you know them! Try the hand-fried Mixed Roots or the
salt-free Naked Crisps - we serve them before dinner!
Osmin Olives, Ludlow Market - specialist suppliers of all
manner of marinated olives, peppers and award winning oils. A small,
committed company based in Leintwardine - I just love them! Try some
before dinner!
Shepherds Ice Cream, Hay on Wye - deliciously flavoured ices
made from sheep's milk.
Tipsy Fruit Gins, Tipsage Farm, Tenbury Wells - the only
alcohol for your hip flask!
Harry Tuffins, Knighton or Craven Arms - not really like a
super-market, just a giant shop run by a local family for local
people and very good at stocking local produce alongside the usual
stuff - has a great £pound£ shop too!!
Penderyn Distillery, Breconshire - for Brecon Special Reserve
Dry Gin which has been distilled in the Brecon Hills and just
perfect for 'ice and a slice' and makes a fab refreshing G&T Jelly!
Poultry - our lovely friends, Ali and Chris raise poultry in
their orchard just a few miles up the road. These chickens and ducks
find their way to our Aga, pot and freezer. The taste is of
something vaguely remembered from childhood - of what chicken used
to be - true flavour long forgotten! When did you last see light and
dark meat on a super-market chicken or even a supposed 'free-range'
one? The stock obtained from the carcasses makes the most amazing
soups too.
Farmers' Produce Markets - there is a monthly "Local to
Ludlow" Farm Market in The Square, Ludlow and a regular Farmers'
Market in Knighton - good hunting-grounds for local honey & jams
(for if mine are in short supply!)
11.00 am Saturday 10 September - BREAKFASTS IN
A DASH
Carolyn Chesshire, of Lower Buckton, Leintwardine, demonstrates some
of her award-winning breakfasts, all made from local ingredients
DEMONSTRATION-DAY DIARY! plus RECIPES
An early start............I think that
was the 'dash' bit...........tearing over to Ludlow from Lower
Buckton after having cooked and served breakfast to our weekend
house party guests. They had, very wisely, bought their sausage
trail tickets weeks ago and were aiming to be in Ludlow for 10.00 am
so as not miss out on any tempting tastings.
Mine was the first demonstration of the festival in the new kitchen
demo area. I always forget something no matter how much 'meticulous'
planning is done and this year it was the milk. A willing helper was
despatched to the streets of Ludlow to search for a cow! After what
seemed like an age our milk-maid had not returned and time was
getting on. So Henry decided that in a crisis one should call in the
British Army! Luckily the chefs from the 143 West Midlands Brigade
were camped in the next door tent and they had done the milking that
morning..............so jug of milk was sent over and the Army had
saved the day!
I decided to cook up a Sunday Brunch type menu starting with some of
Griffiths' fat pork sausages and their deliciously traditional
homecured bacon. Placed on a rack above field mushrooms and garden
tomatoes, it was all left to cook in a medium hot oven while I
started on the first recipe...........
SAVOURY MUFFINS
400F/200C/Gas Mark 6/top oven of Aga
2 x12 hole mini-muffin tins and 24 mini-muffin cases.
Sieve 275g/10oz Plain Flour, one level tablespoon of Baking
Powder, pinch of Salt and grind of Black Pepper
into mixing bowl.
Whisk together One Egg & 230ml/9fl.oz Milk in a jug.
Next fold in carefully with a metal spoon the egg/milk mixture into
the flour (but leave a little with which to brush the tops of the
uncooked muffins).
Halve the gloopy mixture into another bowl and very carefully fold
in a different flavouring to each. Spoon the mixtures into greased
tins or tins with paper cases or silicon moulds and brush the tops
with the left over beaten egg/milk and bake for 10 -20 minutes or
until risen and golden - keep an eye on them!! Eat as warm as
possible.
Ideas for flavours...........
1/ Finely chop and sauté until soft a couple of Shallots or a
small Onion in a knob of Butter with a splash of Olive
Oil added to prevent burning. When soft add a few crushed and
shredded fresh Sage leaves for a few seconds to release the
flavour. Grate about 50g/2oz of some hard Cheddar type
cheese and add the onions and cheese to the muffin mix.
2/ Melt butter & oil in a pan and soften a small Red Onion
add to 50g/2oz of soft Goats's Cheese and some leaves
stripped from a 2" sprig of Rosemary fold into the muffin mix
3/ 25g/1oz chopped Parma Ham, 25g/1oz chopped Sundried Tomato
and some torn Basil leaves - add to muffin mix
For Sweet Muffins - to a small batch of muffin mix add half a
handful of some delicious dried Forest Fruits (tiny
strawberries, raspberries, blue berries & blackberries)
Next on the menu were some
SPECIAL LOWER BUCKTON PORK BALLS
Place 250g/8oz of good quality minced Pork in a bowl
with a finely chopped Onion, a handful of finely chopped
Mixed Herbs, 25g/1 oz of Dried Fruit (Raisins/Apricots etc)
which have been soaked in a little Apple Juice, 1" grated Fresh
Ginger and some Sea Salt & Black Pepper. Mix in well and
form into golf-ball size balls and place on a baking sheet, slightly
flattening each one with your hand. Bake in a hot oven for about
10/12 minutes until brown.
It's good to have something fishy and
these little cakes always go down well at anytime! Serve them with a
sweet chilli dipping sauce for a little 'punch' first thing in the
morning............
FISHY CAKES
Place 250g/8oz Mashed Potato in a bowl and add about 50
g/2oz of flaked Cooked Fish (Salmon, Trout, undyed Smoked
Haddock etc) handful of finely chopped Parsley, a good
spoonful of Crème Fraiche, a grind of Sea Salt and
Black Pepper and a squeeze of Lemon or Lime Juice,
combine all the ingredients and form into little flattened rounds at
a size to suit you and sauté gently in 25g/1oz Butter and a
little Olive Oil in a heavy based pan until lightly golden
and turn them over to brown the other side and then flip out onto a
serving plate lined with some peppery wild rocket or water
cress.........delicious!
Scrambled Eggs with Organic Smoked
Salmon and Dill
Pull apart about 50g/2oz of Smoked Salmon and soak in a bowl
with a little Milk. Toast some good quality Slices of
Bread and stand in a rack in a warm place. In a heavy-based
well-seasoned cast-iron pan or a non-stick pan melt a largish knob
of Butter with a splash of Extra Virgin Olive Oil,
crack into this half a dozen Free-range Eggs, break them up
with a whisk or fork, stir and fold the eggs gently to cook and when
still quite runny fold in the Salmon & Milk plus some chopped
fresh Dill and a grind of Black Pepper to taste and
continue to cook to amalgamate the eggs and fish. Turn out onto the
warm toast and serve.
Having laid out some bowls of muesli;
I mix mine using equal quantities of different cereal varieties
(toasted wheat flakes, jumbo oats, barley flakes, mostly organic -
there're a lot about from which to choose), mixed dried Forest
Fruits, hazel nuts and sunflower seeds. Serve with
bowls of organic yoghurt and stewed fruits of
whatever's in season and don't forget bottles of lovely, local
Apple Juice.
|
