The Manor School of Fine Cuisine
(Formerly the Nottingham School of Cookery, Plumtree)
School of Cuisine
Bed & Breakfast >>
You can also enjoy a quiet break in this lovely Country Home, known for the first class breakfast.
We take bookings for bed and breakfast.
<< Day Cookery Courses
Dinner Party Cookery Courses
At the French Living School of Cuisine in Blingel, France, we will be running a series of Day Cookery Courses.
Quick, effective and enjoyable entertaining
We will be showing you on this course that it is not necessary to spend hours in the kitchen preparing for your guests.
After the course we feel sure that you will be much more inclined to host a party for friends and family and that you will be a cool, calm and collected host or hostess.
We will teach you techniques to deliver a fantastic, three-course dinner party menu with canapés quickly and effectively. With a focus on presentation and quality ingredients, allowing you to enjoy entertaining in your own home. These courses use ingredients appropriate to the seasons in which they take place and menus suitable for the season too.
We will be using great local produce in season to create a complete meal. Free range and organic ingredients are used wherever possible. Special diets can be catered for if notice is given in advance.
All washing up, weighing up, mise en place done for the guests. Aprons and detailed recipe folios provided by the school. Start time 10am guests welcomed with tea and coffee on arrival. The courses end at approximately 4.30pm.
For bookings and payments contact Claire.
|Sample Spring Menu|
|Spinach and Stilton Croustade with|
Roasted Pepper Sauce
|Salmon and Coriander Fish Cakes|
|Squidgy Apple Cake|
|Chicken and Mushroom Gougere|
Scalloped Potatoes with Plum Tomatoes
|Squidgy Bramley Apple Cake with Sticky Toffee Sauce|
Sample Summer Menu
|Filo basket with sauteed leeks and Stilton|
|Smoked salmon linguine|
|Lemon Chicken Tangine, Minted Couscous|
|Strawberry, Champagne and Mascarpone Tart|
|Sample Winter Menu|
|Stilton Stuffed Field Mushrooms|
|Gratin of Sole and Trout|
|Navarin of Lamb and Rosemary Mash|
|Figgy Pudding with Sticky Toffee Sauce|