NEW FOR 2014!

You don’t need to be a vegetarian to like your greens. Most of us are aware of the benefits associated with cutting down on animal protein and eating more food from the plant kingdom. Leading chefs all over the world are giving vegetables, herbs, pulses and grains centre stage on their plates.

Carpaccio of beet with Balsamic vinegar, goat’s cheese cream and pine nuts, Celeriac soup with sautéd wild mushrooms, Spinach and Gruyère soufflé – these are but some of the wonderful dishes we will teach you to cook during this delectable class.

Join us for coffee/tea and home baked at 10am before embarking on a morning of cooking delicious, healthy food. The class culminates in a sit down lunch with wine

 

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Testimonials from people who took this course

I loved every minute of my time with the CCS team and it has really changed the way I cook. - Jane, 32

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