Join Nathan Eades, Head Chef from The Wild Rabbit for a special culinary event in The Cookery School at Daylesford.

Discover the inner workings of an award-winning kitchen as Nathan reveals the secrets to his signature style. On this full-day course you will learn how to create seasonal dishes using the finest ingredients that celebrate traditional British cooking with a contemporary twist.

Throughout the day, Nathan will be guiding you through the following menu (please note, due to this being a one-off event we cannot cater for any dietary requirements):

Hand dived scallop tartare with cucumber ketchup, pickled black radish with a cucumber, horseradish and buttermilk sauce.

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Tagliatelle with Leoubé extra virgin olive oil, autumn truffle, Daylesford award winning cheddar.

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Sea bream with potato scales, curried leeks and a red wine sauce

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Pumpkin pie soufflé with vanilla ice cream

On arrival, you will be welcomed with freshly made tea and coffee before you enjoy a series of demonstrations and guided hands on cookery sessions. Throughout the day you will have the chance to try everything you make around our Chef’s Table, accompanied by a glass or two of wine from our sister estate in Provence, Chateau Léoube.


Date: 1st November

Location: The Cookery School, Daylesford, Stow-on-the-Wold, Gloucestershire GL56 0YG

Time: one day course, from 9.30am to 3.00pm

Price: £195 per person, includes practical and demonstration cookery sessions, lunch, refreshments and all course material

Places are limited and booking is essential.

book now