Wild Garlic Foraging & Cookery Class – 28th March

DATE:

Featuring a taste of the Mediterranean via The Tree Inn a 13 th century Manor House which is located in Stratton near the north Cornish town of Bude and one of the region’s oldest inns. It served as the Royalist headquarters for Sir Bevil Grenville during the 1643 Battle of Stamford Hill.

The building features historic, ship-wrecked timber beams and has operated as a posting house and excise office.
Take a walk in the woods to forage wild garlic and its many uses.

Ending in the Dining Room sharing lunch with your classmates. Then entertain your guests at home, cooking this superb sharing feast, as an alternative dinner party treat.

What You Will Cook

Vegan Green Minestrone – a spring version of this classic Italian soup from just over the border garnished with Provençal wild garlic walnut pistou.
(A group exercise to get know each other, dicing vegetables, making a vegetable stock, principals in soup making, wild garlic pistou) Starters – Soups

Vegan Sprouted Chickpea Falafel – wood oven roasted in wild garlic, infused rapeseed oil (Making the falafel and cooking) Mains – Vegetarian & Vegan

Lebanese Chicken Shawarma – roasted in the wood oven
(Making the spice demo by Chef Andy, marinating the meat, skewering the meat and cooking) Mains – Poultry

Vegan Khobz – Making this Classic Moroccan flatbread
(Activating the yeast, working the dough, shaping, proving and baking in a wood fired oven) Fermented – Breads

Vegan Beetroot Humus – a “Rough Diamond Classic” garnished with wild garlic roasted chickpeas (Demo by Chef Andy) Starters – Salads

Vegan Mixed Chopped Salad – Levantine style, sumac & wild garlic dressing
(Dicing, making the dressing) Starters – Salads

Vegan Cruncy Red Cabbage Salad – styled on Le Petite Maison’s sweet and sour French Rivière salad
(Slicing, dicing, segmenting citrus fruit, cutting up apples, chive snippets) Starters – Salads

Vegan Grilled Aubergine – spiced with Ras al Hanout and green tahini dressing
(Prepping the aubergine, salting, spicing, grilling, making the dressing) Starters Salads

Vegan Chili Sauce Turkish Style – kebab shop chili sauce
(Demo by Chef Andy, a quick dish for the repertoire) Starters – Salads

Vegetarian Tzatziki Labneh – strained Greek yogurt, cucumber, herbs, wild garlic
(Grating & salting cucumber. Picking & chopping herbs) Starters – Salads

VENUE:

The Tree Inn, Fore St, Stratton, Bude, Cornwall EX23 9DA