About

Led personally by Chef Patron Paul Croasdale, enrich your cooking skills with our FoB Cookery School.
Start the day with an introductory session with tea, coffee and flitch of bacon rolls before undertaking the cookery tutorial under Paul's guidance.
Then reward all of your hard work in the kitchen with a 5-course lunch consisting of elements from the morning's class.
You will then be given recipe cards to take away with you along with new found knowledge for you to replicate your creation at home.

You will be preparing and cooking:

Wiltshire Truffle and Fermented Barley Risotto

Itinerary:

Arrival: 9.00am
Tea, Coffee & flitch of bacon rolls: 9.00am – 9.30am
Cookery tutorial "Wild Foods": 9.30am – 12.00pm
Refreshments: 12:00pm – 12:30pm
5-course Lunch 12:30pm – 3:00pm