Philleigh Way Cookery School
Their next generation farmhouse cookery style is inspired by recipes handed down over the generations, fantastic local produce and experience gained working in some of the top kitchens in Cornwall and around the globe. Their creativity, knowledge and enthusiasm make it the perfect place to reconnect with the land and sea, learn some old and new recipes and cook with some of the freshest seasonal ingredients Cornwall has to offer.
The courses are all hands on and practical and include Cornwall in a Day (think pasties and clotted cream), bread baking, fish cookery, pig in a day, game, cake baking, foraging, BBQing, cheese making and many more.
Throughout the spring and summer the cookery school also hosts regular outdoor feast nights called the ‘Woodfired Sessions’. Based on the Argentinian Asado style of cooking, the freshest locally sourced meat, fish and shellfish is cooked in front of diners in an outside kitchen over a huge wood fired Parrilla and in a purpose built wood oven. The menu is fixed but is always delicious and plentiful with the chefs giving the diners a summary of the menu at the start of the evening covering the provenance of the food and how it is cooked.
Monthly Supper Clubs held inside the Cookery School throughout the spring, autumn and winter months provide the opportunity for smaller groups to enjoy a delicious taster menu with elements of each course cooked in front of them by resident Philleigh Way chef George Pascoe.
Private group bookings welcome for courses and dining events.
October 2017 Events at Philleigh Way Cookery School
Forage for Fun at Philleigh Way
Located in an ideal environment for foraging with a mixture of open pasture, ancient oak woodland and river estuary on its doorstep, this October why not enjoy a day foraging for fun and fungi at Philleigh Way Cookery School!
During the day you will be taken on a foraging excursion around Court Farm, the home of Philleigh Way, where you will explore many different environments – including hedgerow, pasture, woodland and tidal estuary. You’ll learn about the whole wild food larder dealing with herbs, roots, shoots, berries, flowers, nuts and fungus. At the end of the foraging course, you should be able to easily identify a minimum of ten edible plants that you will be able to forage in your own time.
The course is fun and informative and run by the hugely knowledgeable Matt Vernon. After the foraging session you will be welcomed back to the cookery school kitchen to dine on a menu inspired by wild and foraged food.
Pig in a Day at Philleigh Way
October sees the return of Philleigh Way’s hugely popular Pig in a Day course. During this fun, hands-on course, butcher and sausage connoisseur Gavin Roberts, owner of The Kernow Sausage Company, will take students on a culinary snout to tail journey of all things Pig! Students will gain a sound grounding in pork butchery, sausage making and pork curing. By the end of the day, you’ll understand the importance of fine ingredients and craftsmanship, and will be well equipped to create your own delicious sizzling sausages and more at home.
Supper Clubs at Philleigh Way
October sees the start of Philleigh Way Cookery Schools series of autumn/winter indoor dining events. Held inside Cookery School, the Supper Clubs are interactive dining experiences where you will not only be able to enjoy a delicious taster menu but you will be able to watch the chefs cook elements of each course in front of you whilst giving you tips on how to organize a hassle free dinner party.
First up in October are a Japanese Supper Club (Friday 13th October) which will be run by the delightful Naoko Kashiwagi of Naoko’s Kitchen, followed by a scrumptious South East Asian Supper Club (Friday 20th October) hosted by professional chef Fiona Were. Both Naoko and Fiona also run cookery courses at Philleigh Way throughout the year.
Prepare a taste of South East Asia at Philleigh Way.
Learn how to create delicious, flavoursome dishes during Philleigh Ways South East Asian cookery course. During this new hands-on course, students will learn how to prepare a variety of South East Asian dishes including classics from Vietnam, Thailand, Malaysia, Indonesia and the Philippines.
The course is run by Fiona Were, a native of New Zealand and a full time professional chef who runs her own exclusive catering business. Fiona will teach students how to make delicious morsels such as Vietnamese Summer Rolls, fresh exotic salads, complex flavoured curry pastes as well as showing students how to cook the perfect sticky rice every time. Students will leave with the skills and confidence to create dishes from a part of the world renowned for its fantastically aromatic and exciting flavours.
Sample dishes prepared during the day include, Vietnamese Summer Rolls and Nuoc Cham
Otak Otak with Sweet Chilli Sauce, Jungle Curry, Sticky Jasmine Rice, Watermelon and Pineapple Salad, Scorched Coconut and Mint, Chilled Noodle Salad, Peanuts, Hot and Sour Dressing, Lemon Grass Refresher, Glazed Coconut Milk Custard. A course designed to tantalize your tastebuds!
Dinner Party Cookery at Philleigh Way
Philleigh Ways dinner party cookery course is focused on teaching you the delivery of stunning plates of food as effortlessly as possible. The course covers canapés, starters, mains and desserts, perfect with Christmas (shhh don’t say the ‘C’ word yet) fast approaching. Philleigh Way aims to give you the skills to deliver amazing food whilst still having the time to enjoy entertaining your guests.
The course includes five demonstrations and three practical sessions.
Sample dishes prepared on the day include; Beef tartare filo canapes, Blue cheese, Parma ham, fig canapes, Confit duck, walnut, poached pear, rocket, mustard dressing salad, Smoked salmon, crispy poached egg, spinach, Mozzarella and basil stuffed chicken breast, Pan fried mackerel, pancetta and sweetcorn chowder, braised fennel, Chocolate fondant, mascarpone, berry collis.