Wine, food, cooking and accessories

The following cookery school dates have just been announced for your diaries: May 10th : Beginners Cookery Course May 21st : Fish and Seafood May 28th : Home Cookery Course May 29th : Champagne & Chocolates June 24th : Chocolate Desserts July 17th : Beginners Cookery Course July 23rd : Fish and Seafood June 26th [...]

Wild food is the ultimate in seasonal, local and sustainable produce. No fossil fuels are expended to till the soil, sow seeds or harvest these plants, neither are fertilisers, herbicides or insecticides used to promote their growth. We have just 2 places left on our Foraging Course with TV expert Miles Irving on 24th April [...]

Ingredients: 454g  Plain flour, 140g Icing sugar, 225g Butter, 1 Egg, 1tbs Milk, 2 drops Vanilla essence, Jam Frangipane: 112g Butter, 122g Sugar, 92g Eggs, 83g Ground Almonds, 42g Plain Flour Equipment : Electric mixer with paddle or large mixing bowl Weighing scales Large spoon Saucepan Cling film Method: Put flour, icing sugar and butter [...]

We have announced a new date for the 4 week Level 2 General Cookery Course for Monday 27th September. The cost per student is £220.00. Each week you will complete 2 of the following sample dishes : Week 1 : dinner party canapes and flavoured breads Week 2 : fresh and Smoked Salmon Terrine, French [...]

Just a brief story from the Daffodil ball that David Fyfe ran at Baldwins on Saturday. Traditionally they have had a large Easter Egg delivered via Frank Miller but this occasion they were unable to obtain one so on Thursday I got a call from David asking if we could help. Janet and Simon set [...]

Regulars will know my love of the sausage so it was great to see them being made by sausage-guru Chris Wildman of Paganum in our kitchens. The pork was butchered from a half carcass only an hour before being turned into a sausage. Mixed with apricots and cranberries and free of preservatives this is as [...]

Team Coghlans captured before the race and before turning bright red. Rumours of our team using Rangemaster omelette pans and the other teams being given cast iron Le Creuset frying pans were sour grapes. Team Gilders were all smiles before they saw the length of the course and the steep incline up Bridge Way. Team [...]

Cutting a carcass to size is a dangerous business – have you seen the size of the knives and hatchets they use? Our top tip to prevent loss of finger, hand or arm when using a saw is to place you hand through the saw as shown above during our recent butchery demonstration. Should you [...]

Today’s random thought – is gruel legal?

Have fun and raise money for charity with our pancake race on Tuesday 16th February 2010. In relay teams of 4 we are setting off from our cookery school at 12.00 noon on Bridge Way at Sheepbridge down to VW Gilders car showroom next to the A61 slip road and back again… about half a [...]