Autumnal cooking class with cheese and whey - EDINBURGH
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About
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What to expect
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Info
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The class I’ve been promising for a while. Sit back, relax and feast.
Join me for a relaxed day of seasonal cooking, using cheese and whey, and centred around a generous three-course lunch with plenty of dishes to share.
I’ll be doing most of the cooking and demonstrating throughout the day, so you can sit back, enjoy the food and pick up practical skills and ideas along the way. There’ll be opportunities to roll up your sleeves and get involved.
We’ll explore delicious ways to cook with cheese and whey, alongside the best Autumnal produce. Expect a relaxed day around the table, with good food, conversation and plenty of inspiration to take home.
On the menu:
Bramble and fig leaf whey soda
Focaccia with cultured butter
Labne with beetroot muhammara
Ragù bianco with soft polenta
Seasonal leafy salad with whey dressing
Quince, ricotta & honey galette
I recommend you come hungry!
- This intimate class starts with tea and coffee and some baked treats and a chat about how the day will unfold. Then it’s time to roll up your sleeves and feel your whey through the curds. We work in small groups so there’s usually plenty of banter and laughter, and time for one-on-one attention.
By lunchtime, as we sit around a table, stories and favourite recipes are shared and then with a smile and a full belly, it’s back into the kitchen to start stretching our curds.
And what makes my cheese making classes all the more special and insightful, I’ll give you an abundance of recipes and remedies for the leftover whey. You’ll be taking it home by the bucket load!Suitable for: Absolute beginners with the busiest of lifestyles and the smallest of urban kitchens, passionate home cooks and experienced chefs.You’ll take home: ricotta, labne, butter, cheesecloth, a comprehensive recipe booklet, plus all the knowledge and inspiration you’ll need to make everything confidently at home. -
When: 10am – 3pm
Where: Elliott's, 21 Sciennes Road, Edinburgh EH9 1NX
What to bring: Please ensure you wear closed shoes
Bring your favourite apron to wear, 4 x 1L containers, some jars for the leftover whey and a bag to take home your cheese
