Made in Yorkshire - A Yorkshire Feast

Dates
Time	8.30am - 4.00pm
Chef	Matthew Benson-Smith
Cost	On request
Places	Email enquiry

Yorkshire's rich, wonderful culinary heritage forms the basis of this exceptional course using the finest Yorkshire ingredients and recipes.

Inspired by our beautiful dales and rugged coastlines, you will learn how to use some of the very best produce our county has to offer.  There are two courses to choose from.

Friday 23 April 2010

On this course you will prepare a flavoursome Whitby Fish Pâté; a delicious Yorkshire Fettle Cheese and Tomato Tartlet.  You will rise to the occasion by producing truly amazing Mini Toad-in-the-Holes to accompany a locally sourced Sirloin Steak served with seasonal Yorkshire vegetables and Thyme Gravy.  This Yorkshire feast will be rounded off with a tangy Cointreau-laced Yorkshire Rhubarb Cream.

Tuesday 13 July 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.

Learn how to prepare a savoury Wensleydale Cake with creamy Pear Mayonnaise, along with Tempura of Scarborough Woof (lightly battered tempura) and Tartare Sauce.  This will be followed by a succulent Roast of Driffield Loin of Lamb with The Cooking School's own Yorkshire Stuffing.  For dessert, a sensational Yorkshire Curd Tart.