Instinctive Cook
The Instinctive Cook is Thyme's long standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Think cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.
In the class, we explore the fundamentals of flavour to give guests the confidence to go beyond our recipes and cook instinctively with the season's best available produce, learning a variety of skills, tips and techniques along the way.
INCLUSIONS
Expert guidance from our chef teacher
All ingredients and equipment (including one glass of champagne).
Class recipes to take away.
Baa Bar drinks are chargeable in addition to the class.
Recipes subject to seasonality.
The Instinctive Cook is Thyme's long standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Think cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.
In the class, we explore the fundamentals of flavour to give guests the confidence to go beyond our recipes and cook instinctively with the season's best available produce, learning a variety of skills, tips and techniques along the way.
INCLUSIONS
Expert guidance from our chef teacher
All ingredients and equipment (including one glass of champagne).
Class recipes to take away.
Baa Bar drinks are chargeable in addition to the class.
Recipes subject to seasonality.
The Instinctive Cook is Thyme's long standing, flagship cookery class. The class begins with a walk to the kitchen gardens, harvesting whatever is in season and at its best. Cook a main course and a dessert along with a fruit cordial (to enjoy with a glass of English champagne). Think cherry and rose cordial, chard and ricotta ravioli with crispy sage butter followed by a raspberry meringue roulade.
In the class, we explore the fundamentals of flavour to give guests the confidence to go beyond our recipes and cook instinctively with the season's best available produce, learning a variety of skills, tips and techniques along the way.
INCLUSIONS
Expert guidance from our chef teacher
All ingredients and equipment (including one glass of champagne).
Class recipes to take away.
Baa Bar drinks are chargeable in addition to the class.
Recipes subject to seasonality.
