Saturday saw the 2nd annual Coghlans Burns night Supper at Romaldkirk Reading Rooms in County Durham.

A special menu was served accompanied by the bagpipes and over 70 guests were seated on 2 large block tables decorated with Heathers and Black Watch Tartan.

The menu of Isle of Ewe smoked Salmon with the traditional accompaniments of grated eggs, capers, horseradish, fresh lemon and gherkins accompanied by freshly baked granary bread followed by haggis, neeps and tatties with a rich Whisky gravy and a shot of Whisky rounded off with a boozy Cranachan and a liqueur coffee to round off the evening.

The Toast to the haggis was theatrically delivered by Pete Blakeman with Dave Braithwaite reciting the Selkirk grace. All in all a great night and all are looking forward to next year’s event

Thanks also to village organiser Joan Anderson and service team led by Mark Price with Becky Richmond, Danny Richmond and Simon Lilley and Janet Coghlan hosting the Kitchen brigade

Picture of head chef Simon Lilley presenting the haggis at the Coghlans Burns Night on Saturday 28th January 2012

The day was made extra special with the provision of personalised Chefs hats. This added to the sense of occasion and made everyone smile. A great time was had and a follow email was welcomed :

“Hi Andrew,

Just wanted to thank you and your staff for a really enjoyable day on Saturday. Everyone present had a great time and lots of fun was had by all.

The staff we a credit to you, nothing was too much trouble and they were knowledgeable and very welcoming.

I’m sure we will definitely be coming back to see you in the future but until then we wont be giving up the day jobs!

Thank you again”

Anne Bagshaw, Taylor Wimpey

Book online or further details from Janet on 01246 453131

Spend time with Janet learning the art of sugar paste work, royal icing and marzipan features and a 2 course lunch on this full day cake decorating course.

Further details from Janet on 01246 453131 or online

The experience far exceeded my expectations and I am delighted with the skills I learned.  The course was varied and interesting and Simon and Bryan were first class tutors.  Always happy to discuss, explain and answer questions. 

The lunch that Bryan cooked for us was delicious, and the variety of meat I was able to take home was impressive.

This was a present for me, and I am aware there are cheaper courses available, but I am certain they do not represent the value that this course did.  I was delighted and hope to return soon.

I would be delighted to be kept updated of future courses.

Thank you very much for such a wonderful experience.

Regards,

Rick Webb.

“I hope we didn’t keep you too late but I think everyone was having so much fun at lunchtime we didn’t realise the time!! The active cooking session was perfect, Simon and Russell were fantastic, very helpful and knowledgeable!

“I thoroughly enjoyed it and I know the rest of the team did as well, we can’t thank you and your team enough for a wonderful day.

“Hope to see you again very soon.

Kerrie

“The course was a steep learning curve for me. but the chef’s teaching style made the challenge enjoyable. I had a wonderful day and plan to came again soon.  As a disabled person it is difficult to find accessible courses of this type and standard and i can not put into words what it means to me to have been able to attend. I have been in contact with several places that would not allow me to bring an assistant.

“So for your company to not only allow my husband to come along but to also make NO charge (even for his lunch and coffee) is a big deal.  I am planning to attend again but recognise that this may have been a 1st for the company so if in the future you decide to make a charge to cover the extra cost of Dave being their we would find that acceptable.  Please pass on our thanks to the team.

Yours most sincerely

T.Heron

Further details on our deals for disabled access cookery classes from Janet Coghlan email : food@cookingexpert.co.uk

A fine piece of steak cooked to perfection has no equal – not even lemon posset gets close. Whether you like to waft the steak in front of a candle at 20 paces or you stick it in the oven for a week at gas mark burnt Coghlans will guide you to steak heaven.

The course also covers making your own complimentary sauces from scratch. No packets. No jars. Just honest, tasty sauces made from scratch to drizzle over your chunk of beef.

Further details and booking on the steak & sauce course

Here we see Neil and a keen group for his Charcuterie demonstration. What he can do with half a pig is staggering … not a bacon butty in sight!

This evening will see over 60 guests attending the Moreson Diner based around Neil’s work and their wines (see previous post for menu)