This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
COOKERY SCHOOL
INSPIRED BY WHAT’S IN SEASON AND GROWING ON OUR ORGANIC FARM, JOIN OUR TEAM OF PASSIONATE COOKERY TUTORS IN OUR BEAUTIFUL SCHOOL FOR AN UNFORGETTABLE DAY OF DELICIOUS FOOD, CULINARY INSIGHTS AND PLENTY OF FUN.
If you have a Cookery School voucher with an expiry date before 15 June 2023 please call The Cookery School on 01608 731 620 or send an email to thecookeryschool@daylesford.com
UPCOMING COURSES VIEW ALL COURSES
CHANGE THE WAY YOU COOK FOREVER
Let our Tutors teach you how to cook in tune with the seasons, whether you are a beginner wanting to learn new skills or a confident cook, our imaginative courses and in-depth masterclasses will inspire your cooking at home as you learn valuable skills, new recipes and artisan techniques.
COOKERY SCHOOL VOUCHERS
A wonderful way to give new skills, memorable experiences and encourage budding passions.
Fabulous Seasonal Dinner Party Course
"I absolutely loved the Seasonal Dinner Party course. Steve and James were both brilliant - the recipes were delicious and can definitely be tried at home. Their love of food and cooking is infectious! I would definitely do another course."
May 2022
Great Seasonal Dinner Party day!
"We spent a great day learning how to create a Seasonal Dinner Party along with various tips like knife skills and cooking techniques - James and James and their team were very informative, patient and relaxed and we came away with cookery confidence (and full tummies!)! It was lovely looking round the farm a little too! Thank you everyone!"
February 2022
The Perfect Evening!
"Excellent evening at the Daylesford Cookery School, where James, Ione and Sophie hosted our family dinner to celebrate Dad’s 60th. Food was fabulous and great to see the chefs prepare it in front of us. Outstanding presentation and flavours, James really facilitated our enjoyment and was very engaging, explaining each dish and the paired wine, he’s a master of his trade. I’d highly recommend the chefs table experience for anyone wanting to celebrate; a very memorable and lovely time. Thanks James, Ione and Sophie."
April 2022
Can't wait to come back
"I was finally able to do the Artisan Bread Course at Daylesford yesterday and it was so worth the wait!
I can’t believe how much we made, how much we ate and drank and how much we learnt. James is so knowledgeable and I learnt so many new kneading techniques and tips about bread making. Just ordered myself many kilos of their preferred flour and can’t wait to get on with some bread at home.
Honestly I would recommend their courses to anyone. It’s a highly enjoyable day and I can’t wait to book another."
February 2022
CONTACT US
Whether you are undecided on which of our courses to choose, are planning a special occasion or simply have a question about the Cookery School we would love to hear from you.
Call us on 01608 731 620
Email us thecookeryschool@daylesford.com
RECIPES
There is nothing that feeds our souls more than gathering friends and family around the table, or cooking something satisfying simply for ourselves. Over the year we gather inspiration from our farm and kitchens to share recipes that reflect our commitment to seasonal, nutritious food that is full of flavour.
Wild Garlic Frittata – a guest recipe by Tait Miller
Tait Miller will be joining us at our Summer Festival for a panel discussion and a live cooking demonstration.
"Elevated wild cooking with Tait's Kitchen", 11:30am, Sunday 18th June, Cookery School Tent
"Rethinking our Food: from Farm to Fork", 2:45pm, Sunday 18th June, Tent Talks
Discover Tait's top tips for wild cooking in our journal here.
Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
Pink Gooseberry & Elderflower Bakewell Tart
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
Lemon Curd Macarons
Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee.
Raw & Roasted Asparagus With Sauce Gribiche
A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.
Discover more seasonal recipes and cooking skills at our Cookery School.
Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
The Perfect Steak with Wild Garlic Sauce
A juicy steak is the ultimate carnivorous treat when you are craving something meaty.
We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri, plus some beautiful wild garlic from our estate.
Elevate your culinary skills at our Cookery School's Steak Night and learn the all important techniques and secrets to cooking the perfect steak at home every time.
Leek & Cheese Tart with Truffled Brie
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
Iced Tea with Grapefruit
This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.
High Protein Overnight Oats
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
Pancakes with Rhubarb Compote & Blood Orange
Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread.
Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
Open Buckwheat Crêpes with Wilted Greens & Ricotta
A guest recipe by Thomasina Miers.
KITCHEN ESSENTIALS VIEW ALL
