The essence of Italian cooking is seasonality and local produce. Rarely is the allure of Italy stronger than in late winter when summer seems so far away. For a promise of warmer climes and aromatic food, our winter Italian kicks off with a herb and tomato Focaccia, followed by freshly made Tagliatelle and a creamy Porcini sauce. We then move on to a dish which has become a firm family favourite with previous guests, our crunchy herb crusted, organic chicken thighs and a winter salad of bitter leaves, anchovies and capers. We finish off with a delicousley mosit Pear, Almond and Lemon torta.

As always, welcome coffee/tea and cake,  lunch with wine and full recipe packs are included.

Testimonials from people who took this course

'That's it! I am off to buy a pasta machine!' Lucy

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