The theatre/kitchen which was installed was most impressive and had an overhead mirror so everyone could see what was being done. Adam and Ian worked very proficiently, and in about an hour they produced three most appetising dishes showing precise details of how to prepare them whilst giving various hints and tips. The first was a trout rillette, next was orzo with bacon, mushrooms and lots of herbs and the final one was a mushroom fricassee. They explained whilst cooking how each ingredient enhanced the flavour of others and all the ingredients they used were fresh and seasonal and in fact the trout had only been caught that morning. After the demonstration the most exciting part was being able to taste all the prepared dishes and they were all pronounced delicious. I am sure everyone will try these recipes at home but possibly they will take an hour to do one not three.
In order to make the most of the cookery demonstration business was kept to an absolute minimum but details were given of various forthcoming events including a trip to Sheffield Park in Sussex to enjoy the Autumn colours, a skittles evening and the Autumn Meeting at the Anvil when Michael Portillo will be one of the guest speakers.
There are a couple of other pictures in the pictures section of the website.